One side: cold noodles and noodles are very simple, and there is no strict proportion requirement between the opposite side and water, as long as the noodles can agglomerate. In other words, no matter whether the noodles are soft or hard, it has no effect on the later quality of cold rice noodles. Generally speaking, it is recommended to be soft or hard, because soft labor saves effort and machines are machines. In addition, the dough is soft, and it is easier and faster to separate when washing your face.
Second, sober up: you can't wash your face immediately after makeup, you have to wait at least 30 minutes. This waiting process is what we often call waking up. The main purpose of dough proofing is to make the gluten in dough more sticky, thus laying a good foundation for the next separation.
Wash your face three times: When you wash your face, you can add water directly and rub it with your hands. There is no technical requirement. When the surface water washed into the basin gradually thickens, it is poured into another container for precipitation. Generally, you need to wash your face four to five times to completely separate gluten and starch. After washing your face, the previous flour is divided into two parts, gluten and starch. White material in the flour water is technical starch, while gluten is left in the basin.
4. Precipitation: During precipitation, the container containing surface water can be placed in a cool and ventilated place without any operation, such as changing water or blowing a fan on the container, not to mention low-temperature refrigeration. No matter what season, it will precipitate at room temperature. Therefore, the first four processes of making cold noodles have only one main purpose, that is, separating gluten and starch.
Five-in-one paste: the precipitated paste can't be directly used to make cold noodles, so it needs to be properly handled. This treatment process is what we often call pulp mixing. Slurry mixing plays an important role in making cold rice noodles, but it is often ignored by many friends. Many internal qualities and physical appearances of cold noodles are basically the basis of this step: such as hand feel, taste, color, transparency, elasticity, tendon, softness and smoothness. The role of slurry mixing in the production of cold rice noodles can be summarized in one sentence: without correct and reasonable slurry mixing, the quality of cold rice noodles is not guaranteed.
Six production: production is the last process of making cold rice noodles, which plays a connecting role in the whole production process of cold rice noodles. It is not only the final embodiment of the previous work, but also creates conditions for the perfect sales in the later period. If the previous work is not done well, no matter how hard we try, we can't make good products here. On the contrary, if the previous work is well done, but we are not sure about it here, we will definitely give up all our efforts. Therefore, the production of cold rice noodles is a systematic project. Although there are many processes, they are not independent, but interrelated, restricted and interlocking. It is very important to make cold rice noodles. The correct method is the root of the success of cold rice noodles, otherwise it is impossible to make good products by hearsay alone. How to make cold rice noodles? What's better? There are videos of hand-made cold rice noodles, an introduction to the structure of the cold rice noodles stove, and pictures of tools for making cold rice noodles in my oral space. You can have a look.