The technology of making Cold noodle is simple, especially suitable for making at home. Raw materials only need high quality flour. First, add the right amount of flour into the basin, add the right amount of water, and then mix the flour to make the dough. Place the dough in the basin and cover it with a fresh-keeping film, and ferment for about 30 minutes. After fermentation for 30 minutes, add a proper amount of water into the basin with dough, and the amount of water is about half of the position where the dough is submerged. The next step is to "wash the dough". Washing the dough is to rub the dough in the water, similar to washing clothes by hand, to rub the starch substance in the dough into the water. This step will last for a long time until the water in the basin becomes turbid and the dough becomes beige. The turbid liquid obtained is the Cold noodle protoplasm. The main matericals of Cold noodle is to make it. If there is a filter screen, the Cold noodle protoplasm can be filtered once. The last step is to make Cold noodle, find a wide and shallow container, such as a large plate, brush the surface of the plate with vegetable oil, put it into the steamer, and then evenly smear the Cold noodle protoplasm surface slurry on the plate with a spoon, which must be evenly applied, not too thick, then cover the steamer, steam for 2-3 minutes, and then get the transparent Cold noodle after 3 minutes. After the Cold noodle is made, cut it into two finger wide strips with a knife, put the cut Cold noodle into a bowl, add salt, vinegar, chili oil, sesame paste, soy sauce and other seasonings, then mix them, mix them evenly, then they can be used, or add cucumber shreds, bean sprouts and other food according to their own taste.