Cold rice noodles without washing your face
Ingredients: 200 grams of high gluten flour, 20 grams of starch, 380 grams of cold water, 4 grams of salt, cucumber, Chili oil and vinegar.
Exercise and Steps:
1, first put the flour, starch and salt into the bowl. The flour here should be high gluten flour. If you don't have it at home, you can use ordinary flour, but the taste is slightly different. Starch is made from sweet potato starch. The purpose of adding salt is to increase the gluten of cold noodles.
According to the different content of protein, flour can be divided into high gluten flour, medium gluten flour and low gluten flour. The starch content in high gluten flour is high, because cold noodles are made of starch, and the method of washing your face is also based on this principle. The starch in the flour is washed out and precipitated, and then it is made.
2. Pour the cold water into the flour twice, and stir evenly with chopsticks or a manual eggbeater. Because different brands of flour have different water absorption, don't add all the water at once to avoid the batter being too thin or too thick.
3, stir faster with a manual whisk, this action is best for a long time, so that the batter can be gluten, and the cooked cold noodles have a strong taste.
4. There will be many small dough bumps in the prepared batter, which will affect the taste of cold noodles, so we use a sieve to screen it, so the batter will be more delicate.
5. Pour the filtered batter down with a spoon, and the flow will not be interrupted. This state is most suitable for making cold noodles. Some people may say that this state is invisible. It's okay. Later I will talk about how to judge the state of batter and make delicious cold noodles.
6. Take a mold. I use a pizza tray with a layer of oil on it, which makes it easy to demould.
7. Spoon a spoonful of batter into the mold, then shake it so that the batter is evenly spread on the bottom of the plate.
8, add water to the pot to boil, put the mold on the grate, steam for 3 or 4 minutes, and the heat must be large. There will be big bubbles in the cold rice noodles when the pot is boiled, so that the cold rice noodles are basically cooked.
9. Take out the steamed cold rice noodles, put them in cold water, and then demould them. Cold rice noodles are easy to peel, especially elastic and strong. This step can tell whether the batter is thin or thick. If the steamed cold rice noodles are cracked and broken, it proves that the batter is too dry and has little water. Add a little water and stir well. If the cold noodles are too soft and sticky to peel off, it proves that there is too much water in the batter.
The cold rice noodles made are very elastic, strong and delicious.
Cut the cold noodles into strips, then cut some shredded cucumbers, get some garlic paste, put it in a bowl, and mix with Chili oil and vinegar. Delicious, hot and sour, appetizing and refreshing. You don't have to wait for cold rice noodles. You don't have to wash your face. 30 minutes, thick and cool!
Tip:
1, it is best to make cold noodles with high-gluten flour. The starch content in flour is high, and the cold noodles made are delicious.
2. If the steamed cold noodles have cracks or broken noodles when demoulding, it means that there is less water in the batter, and then add a little water. If the steamed cold noodles are too soft and sticky to be demoulded, it means that there is more water in the batter, and then a little flour and starch are added appropriately.
3. The heat of steamed cold noodles is also very important. The heat must be large. Steam for three or four minutes. If the time is too short, it will become sticky.