Taste: slightly spicy technology: cold cold rice noodles. Ingredients: Main ingredients: 400g of wheat flour.
Accessories: spinach 200g, yeast 2g, cucumber100g, pork100g.
Seasoning: Chili oil 10g, garlic (white skin) 3g, soy sauce 2g, aged vinegar 10g, salt 3g to teach you how to make cold noodles and how to make them delicious 1. Wash spinach, blanch it with boiling water, scoop up cold water, grind it into spinach paste, and take juice;
2. Sift a little salt in the flour, add spinach juice to make dough, and wake up for a while;
3. Grab the dough with the remaining spinach juice to separate gluten and starch;
4. Gluten can be fermented with yeast powder, steamed or cold;
5. The washed starch water is a clear surface. After standing for several hours, water and starch will be layered;
6. Slowly pour out the clear water on the upper layer and stir the remaining batter evenly;
7. Brush a layer of oil on the flat bottom plate, add a spoonful of batter, shake well, steam in a boiling pot for five minutes, and take it out;
8. After cold water backwashing, open the cold rice noodles and take them out of the plate;
9. Cut the steamed cold rice noodles into strips of moderate size;
10. The easiest way to eat steamed cold rice noodles is to be cold. Add shredded cucumber, white meat and oil pepper, garlic oil, soy sauce and aged vinegar and mix well. The key to making cold cold rice noodles: garlic oil: wash garlic, fry it in an oil pan, and take it out to get garlic oil.