……
But you know what?
Actually, I can do it myself at home.
Make fresh and delicious cold rice noodles.
Come and see.
Which flavor do you want most?
Fried cold rice noodles
Fried cold rice noodles are a side dish fried with mung bean sprouts and skin buds, and scrambled eggs are added. Yellow noodles, cold rice noodles, rolled noodles, high-load noodles, sweet potato vermicelli and rice skin can all be used as main ingredients.
Baola cold rice noodles
From the appearance, spicy cold rice noodles seem to be no different from ordinary cold rice noodles. There are seasonings such as shredded cucumber, chopped peanuts, sesame seeds and peppers. However, if you taste it carefully, you will find that spicy cold rice noodles are much more spicy than ordinary cold rice noodles.
Jiaoma cold rice noodles
Pepper-hemp-flavored cold rice noodles taste more spicy, and you can eat a faint pepper flavor, which is slightly sour and hemp-flavored in the aftertaste.
Guaiwei cold rice noodles
Add some sugar and pepper to the cold rice noodles to make them taste sweet and spicy. This is the strange cold rice noodles.
Cold rice noodles are actually a famous food in Xinjiang. Cold rice noodles are the most famous and authentic. Cold rice noodles made by different people taste different. Now the streets and alleys in Xinjiang are all cold-faced storefronts. Cold noodles are essential food in night markets in Xinjiang.
Detailed explanation of many pictures-homemade cold rice noodles
Materials:
300g of high-gluten flour, 2 teaspoons of soy sauce, 2 teaspoons of salt 1/sesame sauce, 2 teaspoons of sugar 1/2 teaspoons, 2 cloves of garlic, 0//2 cucumbers/kloc-0, 0/teaspoons of shallots, pepper oil 1 teaspoon, and 1,000 garlic.
Exercise:
1. Add about 3 grams of salt to a catty of flour and stir with cold water to make the flour harder.
2. Wake the dough for ten minutes.
3. Find a bigger basin, pour a little cold water, don't meet each other, and wash your face with half of the dough. Is to knead dough in water.
4. When the water is turbid, change a basin of water. Don't pour out the remaining water after washing your face. Pour it all into a large pot and put it aside. You can come in handy later.
5. Wash the noodles in water for four or five times, leaving a little yellow tendon, and the basin is white wash water. The washed gluten can be steamed or boiled. Steamed gluten has beehives, and cooked gluten is very strong. I like cooking. Grandma always cooked gluten when she was a child, and it was delicious to stir-fry and eat. The method of gluten is very simple. Gluten is boiled directly in water, and the water can be boiled for ten minutes.
6. Put the washing water in the cauldron for three or four hours, and don't touch it at will.
7. After precipitation, the water on the face is clear, and flour is precipitated under the basin. Pour clear water on it. Then stir the noodles that sink to the bottom of the basin with a spoon, and sieve the noodles with a sieve to screen out the pimples in the noodles.
8. Leave surface water without impurities.
9. Prepare two flat stainless steel plates for replacement. Brush each plate with a thin layer of cooking oil. Cooked oil is to heat cooking oil and let it cool.
10. Pour a spoonful of noodle water into the flat plate, put it into the pot where the water has been boiled, cover the pot and cook for about three minutes, and master the thickness of the dough by yourself.
1 1. Put the steamed dough and the plate in a cold water basin and let the dough cool slightly. At this time, you can brush another plate of oil, pour it into the noodles and steam it in the pot.
12. The dough can be taken out of the plate after it cools slightly. The steamed dough is translucent and very tough.
13. Each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough pieces.
14. Put the dough together.
15. Cold rice noodles are finished here, and the rest is mixed with cold rice noodles.
16. Then, duang~duang~duang~
Oh, I can't watch it anymore!
A mouthful of saliva can't help flowing out!