Making method of cold rice noodles:
Ingredients: 500g of white shark bread flour, 280g of clear water, 5g of salt and about1500g of clear water for the second time.
Accessories: salad oil, Chili oil, a little balsamic vinegar, a carrot, a cucumber and dozens of fried peanuts.
1, take a basin and mix flour, salt and water.
2. Knead the dough, cover it with plastic wrap and put it in the refrigerator to relax for 30 minutes.
3. Add a small amount of water to the basin, which is about half the height of the dough.
4. Knead the dough gently, pour it into another basin when the water in the basin becomes milky white, and then add water to continue kneading the dough.
5. When the dough finally becomes flocculent, there is no need to knead it. The flocculent dough is gluten, and it can be eaten after steaming for 30 minutes.
6. Sieve the washed batter water twice, wrap it in plastic wrap and put it in the refrigerator to wait patiently for the starch to precipitate.
7. After one hour, the precipitation is completed, and the clear water on the upper layer is skimmed to leave the starch paste on the bottom.
8. Take a plate and brush it with salad oil.
9. Add a proper amount of starch paste to the pizza tray, just enough to spread the whole bottom without too much.
10, add water to the steamer, boil it and steam it in a pizza tray for 3 ~ 4 minutes.
1 1, use a small silicone scraper to slowly stir up the cold noodles along the edge of the pizza tray, and take them out with your hands, so as not to burn your hands.
12, put it on a plate and brush it with salad oil to prevent it from sticking when stacked together.
13, patiently steaming pot after pot, steaming a thick stack.