What can amaranth juice do? Cold rice noodles with amaranth juice.
Materials:
Ingredients: 200g of Fuqiang powder, amaranth, 280g of water and olive oil.
Side dishes: cucumber, coriander.
Seasoning: homemade Chili oil (click here), garlic, sesame sauce, salt, vinegar and water.
Tools used:
There are 1 stainless steel pot (for flour mixing), 1 large-diameter pot (for steaming cold noodles), 1 screen for filtering noodle water and amaranth juice, 1 spoon, 2 stainless steel plates (also called cold noodles rolls) and 1 oil brush.
Practice: special pasta
Step 1 prepare batter:
Make cold noodles easily without washing your face;
1. Wash amaranth, put it in a pot, add about 300g of water and cook for about 5 minutes. Turn off the heat when the amaranth becomes soft and the soup turns red.
2. Filter the cooked amaranth juice and let it cool for later use. A complete collection of home-cooked dish practices
3. Find a bigger container, put the sifted rich flour, and pour the amaranth juice while stirring. Don't add the amaranth juice all at once, add it slowly according to the consistency of the batter. I used about 280 grams of amaranth juice for 200 grams of flour.
4. The prepared batter will fall in a straight line at a constant speed, neither too fast nor too slow, that is to say, the consistency of the batter is just right and it will stand for half an hour. If the batter is too thick, it will be difficult to steam; if it is too thin, it will not be thick. )
Step 2: Steaming cold rice noodles:
Make cold noodles easily without washing your face;
1. Prepare two flat-bottomed stainless steel plates (cold skin rolls), and brush each plate with a thin layer of olive oil (cooked cooking oil can be used instead).
2. Scoop a spoonful of batter into a stainless steel plate, covering the whole bottom of the plate.
3. Then put the stainless steel plate into the pot where the water has been boiled.
4. Cover the pot and steam for about 2-3 minutes. When the surface of cold rice noodles bulges, it means it has been steamed.
Make cold noodles easily without washing your face;
5. Put the steamed cold rice noodles together with the plate into a cold water basin and let the cold rice noodles cool for a while.
6. Cold noodles can be taken out of the plate when they are slightly cold. The steamed cold rice noodles are translucent and tough.
7. Coat each steamed cold noodles with olive oil to prevent the cold noodles from sticking to each other.
8. Repeat step 1-7 until all cold noodles are steamed.
Seasoning:
Make cold noodles easily without washing your face;
1. Wash cucumber and shred parsley.
2. Peel and cut garlic into pieces, add a little salt and brew with boiling water. Mix sesame sauce with warm water, and prepare Chili oil (please click here), salt and vinegar.
3. Cut the steamed cold rice noodles into strips you like.
4. Take a large container, add cold noodles, shredded cucumber and coriander, add the prepared seasoning according to taste preference, and mix well to serve.
Wordy words:
1. It is best to use high-gluten flour for flour. There are more cold noodles gluten made of high-gluten flour, but ordinary gluten will be worse.
2. Why do plates float on the water and steam? Because if you use a basket or steamer, you can't guarantee that the plate is placed absolutely horizontally, and it may be thin on one side and thick on the other. But on water, no matter how the pot is placed, the water is horizontal, so that the steamed dough keeps the same thickness.
Be sure to cover the pot when steaming. If the steam escapes, the dough must be cracked and cannot be uncovered. This is how I failed the first time.
4. Cold rice noodles can't be put in the refrigerator. Basically, cold noodles will become brittle and hard after being put in the refrigerator overnight, and they have no toughness and taste. Try to do it on the same day. It is best to eat on the same day. I made seven cold noodles with a diameter of 2 1cm from 200g flour, which is equivalent to two semi-cold noodles bought in the market.
Amaranth juice steamed bread
Composition details
Amaranth juice
flour
dried yeast
Amaranth leaves are oval or prismatic, the leaves are green or purple, the fibers in the stems are generally thick, and there will be residue when chewing. Amaranth is soft and smooth, thick and sweet, and has the effect of moistening stomach and clearing heat. Also known as sunflower, shepherd's purse and shepherd's purse.
working methods
Put a spoonful of dry yeast in the flour.
Pour amaranth juice into flour and knead.
Knead the flour into dough and simmer for about 20 minutes. After fermentation, empty the air in the dough.
After fermentation, make it into your favorite shape and steam it in a pot. The green one is the juice made of amaranth ridge.