food
Appropriate amount of flour, appropriate amount of red amaranth, and a little alkaline noodles.
working methods
1. Wash the amaranth, add a little water to the small soup pot, boil it, put it in the amaranth pond and cook it, take out the amaranth, filter out the vegetable juice, and let it cool for later use.
2. Add water to flour to make hard dough, and then simmer for a while.
3. Pour the cooled amaranth juice into the dough in small portions and knead the dough by hand.
4. As the kneading time becomes longer, the water becomes very thick and the gluten begins to take shape.
5. Pour the washed noodle water into another small basin, and then pour a small amount of amaranth juice into the dough container to continue kneading the noodles.
6. Pour the washed noodle water into the noodle water container. Repeat this for 2-3 times until the batter is thoroughly washed and the gluten is completely formed.
7. Let the washed noodle water stand for several hours. Gently remove the excess water from the upper layer with a spoon, add a little alkaline noodles and mix well.
8. Add a proper amount of water to the pot to boil, and brush the container of steamed cold rice noodles with a thin layer of oil.
9. Pour in a spoonful of batter and mix well. Put the container in the pot, directly on the water or on the steamer.
10, cover, steam for 5-8 minutes, take out, lay flat and cool thoroughly. Repeat this process until all the noodles are steamed.
1 1. Boil the washed gluten in boiling water, or steam it on a steamer to serve with cold noodles.
12, cold rice noodles thoroughly cool, cut into your favorite shape, plate. Serve with cooked bean sprouts and shredded cucumber, and mix well with spicy oil, balsamic vinegar, salt, garlic juice and sesame oil.
Second, Shaanxi authentic sesame sauce cold rice noodles
food
250g of flour, about 400g of clear water, cucumber 1 root, spiced powder 1 spoon, 2 teaspoons of sesame sauce, 3 teaspoons of vinegar, soy sauce 1 spoon, appropriate amount of oil, 5 cloves of garlic, sesame oil 1 spoon, and appropriate amount of salt.
working methods
1. Pour the flour into the basin, slowly pour the clear water, and slowly stir with chopsticks while adding water.
2. Stir into a thick batter without particles (add about 280 grams of water for the first time, stir hard, so that the dough will be stiff), and let stand 1 hour.
3. At this time, the batter is thicker, and then slowly stir and add the remaining water.
4. Pay attention to the process of adding water and stir it into a batter that can flow slowly.
5. Brush a thin layer of oil in the dough, scoop a spoonful of batter into the dough, slowly shake the batter evenly and spread it evenly in the dough.
6. Burn a pot of boiling water in advance in the pot, put the batter into the hot water pot and start steaming cold noodles.
7. Cover the lid and let it burn completely, about 1-2 minutes, with big bubbles on the surface. Cover the lid and keep it stuffy for half a minute to 1 minute.
8. Prepare a pot of cold water in advance, cool the steamed dough in cold water, and put the cold noodles on the grate.
9. Cut garlic into sections, add a spoonful of salt, pour a little water, and prepare garlic water with cold noodles.
10, pour water into a small pot, add vinegar, soy sauce, spiced powder and aniseed and bring to a boil.
1 1, sieve the cooked aniseed water, filter the residue, and prepare the seasoning water for cold noodles. When eating at last, pour in seasoning water, garlic water and salt, and evenly spread a layer of sesame paste on the surface (sesame paste and sesame oil are prepared in advance).