1。 Add a little salt to the flour, knead it into dough, cover it with a wet cloth and wake it for about 30 minutes.

2。 Put the dough into a big container, add appropriate amount of water, and start washing gluten.

Knead the dough in water, and when the clear water in one container is mixed, filter it into another container with a strainer.

3。 Repeat and repeat until the water is no longer turbid, leaving yellow gluten.

Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry directly without steaming, and then stir fry, which tastes good. )

4。 Then get the batter, and let it stand for layering, usually at least 3 hours.

I washed it the night before and steamed it the next day. The longer the batter precipitates, the thicker the cold rice noodles are made.

5。 After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.

6。 Set fire to the pot, put the water into the mold after boiling (there is a mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled personally. If you like thicker cold rice noodles, scoop more.

On the contrary, it is less. Shake the batter evenly in the model so that the bottom of the model is evenly covered with batter. Then put the model into a boiling water pot,

Cover the pot. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand.

7。 Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cold, brush some oil and you can peel them slowly.

Cut it into strips as you like.

Then the seasoning:

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water)

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil;

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.

A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, that's all.

After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper.

First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), and then stir well with a spoon.

Then take a small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.

Stir well, then pour in the remaining oil and cool.

2. Rice noodles

1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap).

2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.

3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.

3. Hot and sour rice noodles

1. Ingredients: soy sauce, vinegar, shallots, coriander, oil (usually used for cooking), fried soybeans and dried Chili noodles. Cut a little spring onion into chopped green onion and coriander. Fry a little soybean and crush it slightly for later use. Put the Chili noodles in a bowl that is not afraid of scalding, and pour the spicy oil into the bowl to make oil Chili for later use. Boil water, add sweet potato powder, and cook sweet potato powder until soft. Sweet potato powder has been prepared, and there is no problem of ripeness, but it must be cooked soft before it is delicious. Pick the cooked vermicelli into the bowl and add the seasoning. Seasoning: add a little soy sauce, Chili oil, vinegar (a little more), chopped flowers, oil, chopped green onion and coriander. How much to use depends on everyone's taste.

2. Authentic method of hot and sour powder

The production steps of hot and sour powder are very simple, and the key is to put the material.

Ingredients: vermicelli, chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, shredded cooking, minced coriander, soy sauce, vinegar, Chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper powder, pepper powder, monosodium glutamate, chicken essence, salt, sesame seeds, chicken soup or bone soup.

First, put the dried vermicelli into 50-60 degree water, soak it for 10 minute, and soak the vermicelli until soft.

Then, boil a pot of water. When boiling water, put sesame, Jiang Mo, garlic, coriander, pepper powder, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil and Chili oil in a large bowl, and then add stock, chopped green onion and lard to make a base. When the water in the pot is boiled, put the softened vermicelli into the pot and boil the soup. After about half a minute, put it into a bowl with a bottom. Finally, put the pea tip into hot water to make soup, and add fried vegetables, fried peanuts, soybeans and coriander, and the authentic Sichuan snack hot and sour powder will be finished.

4, giant salamander

Dilute the starch with water, pour it into a pot of boiling water, stir for a while and cook it into a sticky pot. Put it in cold water while it is hot.

Seasoning is: sweet oil (soy sauce) vinegar, sesame oil, garlic paste, Chili sauce, coriander, kohlrabi granules and peanuts.

Eat a few more times and you will know.

5, spicy duck neck, head, claws are more popular now.

First of all, the materials should be carefully selected. Generally, the neck of local ducks is very short, so English cherry valley duck should be chosen. This duck neck is longer and thicker than the neck of a native duck. Of course, there are duck necks of brands such as Safia in Inner Mongolia and Huaying in Henan, which are also raw materials used by Shaoxing Wuhan Duck Neck Store. The process of duck neck treatment is more difficult, because there are many blood vessels and glands in duck neck, and the smell is heavier if it is irregular. It is said that it should be washed with dripping water when making. Moreover, the duck neck is fleshy and irregular, and it takes 3-4 hours to soak in salt water to fully taste. In the cooking process, because the duck neck has less meat and is easy to boil, controlling the heat is the key. If you want to make the duck neck fragrant and attractive, it is also very learned to put seasoning. You should put the spices such as Senecio scandens, fennel and clove into the pot in proportion for three times, first boil them with strong fire, and then soak them with low fire, so that the flavor of the marinade can slowly penetrate into the duck neck. The specific operation process involves secrets, and the master is unwilling to disclose it.

I first heard that Wuhan duck neck was sold by Lai Shuangyang in the TV series "Life Show", but I could only watch it at that time, but I couldn't understand it. Now, Wuhan duck neck has come to the door, and it is worthwhile to spend ten or twenty dollars to experience it.

6. North Korea's cold noodles should make a fortune in summer.

Ingredients: pineapple pieces, shredded cucumber, beef sauce, cold noodles (available in supermarket). Pickles and special noodle sauce.

Practice: copy the cold noodles bought from the supermarket in boiling water for one minute, take them out, filter them with cold water, put them into the prepared noodle juice, and then add various seasonings in turn, including pineapple pieces, beef slices with sauce, pickles, cucumber strips and coriander. In addition, in order to increase nutrition, you can also add a small amount of sesame seeds and boiled eggs. In this way, sweet and sour Korean cold noodles are ready. If you are interested, try it yourself.

Pickle: Take a cabbage, peel off a few leaves, sprinkle salt on their surfaces, and then marinate for two hours. Two hours later, the pickled cabbage leaves are chopped, and then a proper amount of salt, chicken essence, monosodium glutamate, shredded onion, ginger foam, garlic paste and Chili powder are added, stirred evenly, and then left for a short time to make pickled cabbage.

The practice of special noodle sauce for Korean cold noodles: prepare onion slices and ginger slices, as well as white vinegar and red vinegar, which can be bought in supermarkets. Then put the onion and ginger slices together with a little pepper and aniseed into the pot, add a little water and bring to a boil. We saw that the juice in the pot turned red, then filtered out the raw materials, added a little red vinegar and white vinegar, and a little salt, monosodium glutamate and sugar, so that the sweet and sour noodle juice was ready. Just put it in the refrigerator to cool it.

One of the three elements-soup, ice water, some sour rice vinegar, a few drops of soy sauce (never too much), salt, sugar, vegetarian food, a little Jiang Mo, minced garlic, coriander and shredded cucumber, these are all essential ingredients!

You can also add pear slices, shredded apples, shredded pineapples and shredded carrots according to your personal preference. Delicious and beautiful! (It is highly recommended that the specialty fruit in Northeast China-Apple pear is also called Li Apple)

This is a clear soup, and the broth is a clear soup in which ice water is replaced with beef bones or beef; The standard of good soup is: sour and sweet, cool and refreshing, not greasy when drinking soup, and add a few pieces of ice.

7. You can make some side dishes. It is also good to cook edamame peanuts with shredded seaweed. That's easy to handle. You can make some lake meat, pepper and salt. I'll do it at home. It's not easy for you to study. I wish you a prosperous business. I want to do something by myself. The main thing is that you don't sell spicy soup. It is very popular in Beijing now, both on the street and in front of the supermarket. Hehe, I'll see if there are any recipes.

Mala Tang recipe 1

Seasoning: Sichuan pepper, prickly ash, star anise, cinnamon, cold ginger, fragrant leaves, tsaoko, meat buckle, sugar and soy sauce.

Bean paste, ginger, onion

Ingredients: tender chicken legs, young pigeons (two, depending on the amount of soup), pig bones, chicken bones, sheep bones, buffalo beef, buffalo belly.

Oil: lard, butter, vegetable oil.

Production: add a proper amount of rapeseed oil, the oil temperature is 60%, add sugar and stir-fry until the oil temperature rises to 90%, add tender chicken legs until the color is bright red and slightly heavy, add broth, cook slightly, and add butter, lard, chicken bones, sheep bones, buffalo, pepper, star anise, cinnamon, cold ginger, meat buckle, fragrant leaves, tsaoko, a little soy sauce, etc. Another pot, put the vegetable oil, stir-fry the bean paste to smell, and put the Jiang Mo; When the meat is rotten and the soup color is good, the soup will be ready after removing the fishy smell for the last three times.

Accessories: Flammulina velutipes, coriander, green bamboo shoots, etc. There are many kinds of ingredients in Changsha, including all kinds of meat and vegetables.

Seasoning: mixed juice of garlic paste or sesame oil.

stir-fry

Try it. It should work. It should be a good way to make money in summer. It's a little difficult if you're not a chef. You won't know what to do. After all, cooking depends on proficiency. . . . .