Materials?
200 grams of flour
Proper amount of cold water
3 grams of salt
Yeast 2 g
How to make homemade cold rice noodles?
Dry flour is mixed with proper amount of water and a little salt to form dough, and it doesn't matter whether it is soft or hard. Then cover it with a wet cloth and wake up for more than ten minutes.
Put some cold water in a larger pot and put the dough in it.
Hold the dough in your hand and "wash" it like rubbing clothes.
The water is getting whiter and whiter, starch is washed into the water, and the rest is gluten. At this time, the dough in your hand will become more and more scattered. It doesn't matter. Just salvage it at last.
When you feel that the dough has not "shrunk" after washing, fish it with your hands and fish the gluten into the bowl. The water in the bowl is filtered into another container through a fine sieve, and the "residue" obtained is also put together with gluten. Leave the obtained liquid in the refrigerator overnight or at least 4 hours to precipitate starch in water.
Add a little water, knead the relatively loose gluten into a dough-like ball, then continue washing and try to clean the starch. Finally, you can take it to the bottom of the faucet and rub it.
Gluten obtained
After flour and water are left for one night or at least four hours, starch precipitates and the upper layer becomes clear water. At this time, use a spoon to skim off the water, leaving only the surface. At this time, the starch below may have become very sticky and hard. You should stir hard until it becomes a uniform basin of batter.
Prepare a stainless steel plate and apply a little oil to prevent it from sticking. Don't use too much oil. How to master? Drop five or six drops of oil, wear disposable gloves or wipe evenly with your hands. In fact, it is easy to brush more with a brush.
Boil water in the pot. When the water is about to boil, scoop a spoonful of batter into the plate and transfer it to the plate, so that the batter is covered with a layer, two or three millimeters thick. As for how much to add, you can feel it by making two or three pieces. Don't pour it out of thin air Measure it with a spoon, whether it is one spoon or more, and try it according to the size of your container.
Put the plate on the surface of the pot. Note that it is on the water. There is no need to steam in a steamer, just let the plate float on the water and cover it immediately. If there is a transparent cover, you can observe it at any time. I can't upload the step diagram of these two steps, and I can't find the upload button! ! Please imagine for yourself! ! ! )
After about 2 minutes, I saw through the lid that the bread began to bubble and swell. Now you can open the lid and take it out.
You can put a pot of cold water next to it. After taking out the plate, put it in cold water to cool the bottom of the plate for one minute, and then carefully take it out along the edge when it doesn't feel hot. Because it is oiled and cooled with cold water, it will be easy to uncover. If a small amount of flour sticks to the plate, it must be cleaned and greased again, and the process of step 1 1- 12 is repeated. Until all the batter is used up. I made six or seven. Rub sesame oil on each card to prevent sticking.
Gluten treatment: soak in clear water when not in use. When you start making cold noodles, add a little yeast powder to the gluten and knead well. When the cold noodles are completely steamed, put a steamer in the pot. Put the gluten into a bowl and steam 15 minutes.
Cut gluten and cold rice noodles separately.
Blanch some bean sprouts and cut some cucumber shreds.
Add salt, Chili oil, vinegar, garlic water, sesame paste, etc. Seasoning is casual. According to personal taste.
skill
1. Why do plates float on the water and steam? Because if you use a basket or steamer, you can't guarantee that the plate is placed absolutely horizontally, and it may be thin on one side and thick on the other. But put it on water, no matter how the pot is put, the water will remain horizontal, so that the steamed dough will maintain the same thickness.
2. The plate for steaming dough should be flat. My plate actually has a small circle of bumps, which is not good. There is a dish selling cold rice noodles on the Internet called "Rollo".
Be sure to cover it when steaming. If the steam escapes, the dough must be cracked and cannot be peeled off. This is how I failed the first time. ?
You can't cook a lot of these dishes and then put them in the refrigerator for the next meal. Once put in the refrigerator, cook at noon and eat at night. As long as you stay overnight, it will become hard and brittle, without toughness and taste.