Homemade Cold Skin Noodles

Taste: Spicy; Cooking Method: Steaming; Time: One hour; Difficulty: Normal.

Detailed Steps for Making Homemade Cold Skin Noodles

Add a tablespoon of salt to the flour and mix with warm water to form a smooth dough.

Add a bowl of water to the dough.

Knead and wash the dough repeatedly with your hands until the water turns white, then pour the dough water into a large bowl.

Repeat the same process with water a few more times.

Add half a bowl of water and wash the dough again using the same method.

Wash the dough five or six more times until the water becomes clear and only a piece of gluten remains.

Steam the gluten for about 10 minutes, then let it cool and cut it into pieces or strips according to your preference.

Let the dough water settle for two hours.

After two hours, pour off the yellow water on top and use the remaining dough water to make cold skin noodles.

Boil water in a pot, brush a layer of oil on the steamer, and add two spoonfuls of dough water.

Put it in the pot and boil it over high heat. The cold skin noodles are ready when large bubbles appear on the surface.

Take a large bowl, add cold water, and put the steamed cold skin noodles in to cool.

The cold skin noodles are translucent and smooth.

Prepare cucumber shreds and blanched mung bean sprouts.

Mix minced garlic with salt, chicken bouillon, Sichuan peppercorn powder, and chili flakes. Heat oil in a pan until it smokes, then pour it over the garlic mixture. Add soy sauce, vinegar, and sesame oil and mix well.

Enjoy the refreshing and chewy cold skin noodles mixed with cucumber shreds, mung bean sprouts, and garlic chili sauce.