Flour (preferably high gluten flour 2 cups (1 cup 240ml, 2 cups of flour about 250 grams); cool water about 2 cups; salt 1 tsp (3 grams)

Practice:

1, put the flour and salt sifted (there is no sieve can be but), a little bit of adding water stirred into the batter. Note that each time you add not too much water, little by little, add, stir after adding, so that the batter is stirred out of the smooth without powder. The more times you stir, the more tendons you can make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin is easy to break and not gluten. This is the batter after stirring, you can see that it is very smooth.

2, the batter stirred into the refrigerator freezer refrigerator (winter can be put at room temperature) for at least three hours or more, known as waking up. My family usually put overnight. This is very important to solve the problem of foreign flour known as gluten-free.

3, take out the good batter to bring it back to room temperature, the process of the model of the steamed cold skin er rubbed good standby.

4, use a pan to boil a large pot of water and set aside. Then prepare lubricated oil bowl: in a small bowl pour a little cooking oil (any vegetable oil can be), and then add a little water can be.

5. When the water boils, brush a model with a little oil and pour a spoonful of batter into it. How much batter by personal control, like a little thicker cold skin children on a little more scoop, and vice versa, less, experiment with one or two can be mastered.

6. Swirl the batter in the model so that the bottom of the model is evenly covered with batter.

7. Put the batter-filled model into a pot of boiling water and cover the pot with a lid. Keep the heat on high all the time.

8. Repeat steps 5 and 6, and pour the batter into the other model as well. During this process, the batter in the first model will slowly bubble, and you can see it clearly if the lid is transparent. If the lid is transparent, you can see it clearly.

9, wearing cotton gloves to steam the model out of the cool water to cool (ice the first sheet of the second sheet into the pot to continue to steam), there are two options. First, put the model upside down under the cool water pipe rinse; second, in the pool of cool water, put the model in the pool of cool water, but the effect is not as good as the first.

10, with a brush on the surface of the steamed cold skin children brush a layer of oil, slowly peel off the cold skin children can be.

11, the steamed cold skin children on both sides of the brush with oil, knife dipped in cold water, and then the cold skin children cut into the width of the favorite can be, mixed into the delicious seasoning.

Beijing - Cold Noodles with Sesame Sauce

In the summer, there are not many people in Beijing who don't eat cold noodles with sesame sauce, as it is both hassle-free and cool. For a long time, young and old men with "cold noodles in their left hand, chopsticks in their right and a cucumber in their right" became the representative characters of Beijing's hutongs and courtyards.

Beijing people eat cold noodles with sesame sauce, must have mixed sesame sauce, pepper oil, garlic sauce, old vinegar, cucumber, according to personal taste can also be prepared with sesame salt and water radish. In addition, there is one thing that is essential - an electric fan. After the noodles are boiled in water, an electric fan is used to blow the noodles so that they are smooth and not sticky.

As soon as the cold noodles with sesame sauce are mixed with various seasonings, the first thing that comes to mind is the coolness, followed by the aroma of sesame sauce, peppercorns, sesame seeds, as well as garlic and cucumber, which whets the appetite.

Make your own

Materials: cut or rolled dough, sesame sauce, cucumber (or radish, celery), salt, cold water, vinegar, garlic.

Practice: take a bowl, pour sesame sauce, add a little salt and cold water (to the right amount of salt into the cold water, slightly stirred, dissolved by itself), use chopsticks to gently clockwise stirring, to be impregnated with water into the sauce, and then put a little salt and cold water, stirred to the thin sludge can be; noodles boiled in water over the cold water, placed in a bowl, the side of the fan blowing while picking up; will be washed and cut into thin cucumber, such as the use of carrots can be washed and peeled and then cut into julienne strips, celery blanched in hot water and then cut into pieces; bowl of cold noodles to the table, sprinkled with shredded cucumber or radish, celery, etc., poured vinegar, garlic, and then poured on the spoon adjusted sesame sauce, mixed with chopsticks and can be eaten.

Shanxi - Yanbei cold oat noodles

In the northwest, oat noodles are the most common, the most common home-cooked pasta, whether steamed, fried, boiled, and cold are very tasty. In fact, oat flour is oat flour, very nutritious, is a herbaceous plant, the leaves are slender and pointed, the flowers are light green, the spikelets have awns, the seeds are edible. Avena sativa is cold and drought-resistant, with a long growing period, suitable for planting in cold and arid areas. In China, the Ulanqab League of Inner Mongolia, the Yanbei region of Shanxi and the Zhangjiakou region of Hebei are all places where oat flour is abundant.

In foreign countries, oat flour (oat flour) is usually made into bread, cookies and other foods. In China oat noodles are made oat noodle rolls, oat noodle nests, oat noodles, oat noodles, fish and other various patterns, eat steamed, fried, boiled, cold can be. Among them with hot and sour soup with seasonal vegetables cold oat noodles eating method is more suitable for summer. Can also be accompanied by hot mutton soup, cooked potatoes; can also be in accordance with their own tastes, sour, spicy, sweet, salty modulation of their own.

This plate of cold oat noodles, called "table in the mountains and rivers," was inspired by Shanxi's distinctive terrain - a barrier of too much behavior in the east, and a large river as a belt in the west. The chef piled up oat noodles on behalf of Shanxi's mountains, hidden in the oat noodles under the head of the sea sting on behalf of Shanxi's water, and then with cucumber, radish and other six kinds of vegetables, mixed with no less than ten kinds of small ingredients, and finally presented a plate of spicy and refreshing cold oat noodles.

Do it yourself

Materials: oat noodles, shredded cucumber, shredded carrots, shredded water radish, shredded white radish, cilantro, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame paste, chili oil, garlic sauce, water, olive oil, soy sauce, vinegar, tomato sauce.

Practice: choose oat noodles from the alpine region of Shanxi Yanbei, scald the noodles with boiling water, and roll them into noodles; boil them in cool water; mix all kinds of ingredients and seasonings according to personal taste.

Jilin-Yenji Cold Noodles

The buckwheat noodles are covered with beef, apples and kimchi, and before serving, you scoop a spoonful of cold, sweet and sour broth from a vat, making a bowl full of coolness. This is the Yanji cold noodles left many people's impression, and seems to be the only way to make the cold noodles is the most authentic. Cold noodles are about clear soup - the beef soup must be skimmed off the floating oil; cool - both soup and noodles should be eaten after chilling. This is the only way to get rid of the summer heat.

Make your own

Ingredients: lean beef, pears or apples, shredded egg skins, kimchi, pine nuts, thin buckwheat noodles, cilantro

Cooking ingredients: green onions, ginger, wine, star anise, salt and pepper

How to make it: Blanch the beef and boil it for 2 minutes, then remove it from the pan and rinse it well. 4 cups of water with the ingredients and the meat mixture comes to a boil, then put the meat down and cook for 40 minutes. Remove the meat and cut into thin slices when cold. Strain the beef broth and let it cool, then skim off any floating oil and add it to the noodle bowls. When the water comes to a rolling boil, put down the noodles and cook them, then drain, rinse with cold water and add them to the noodle bowls of the broth. Top the noodles with shredded pickles, sliced avocado, shredded egg skins, sliced beef, fried pine nuts, and cilantro.

Sichuan - Shredded Chicken Cold Noodles

Shredded Chicken Cold Noodles is a traditional snack in Sichuan, which has a great influence throughout the province. This kind of cold noodles can use the mechanism of the noodles, into the boiling water to cook, cooking can not be cooked too soft, fish out and put on the board while hot sprinkle a little cooked vegetable oil, shake loose to let it cool down quickly, to each other do not stick and has been cooled down until it can be called cold noodles.

Cool noodles with shredded chicken is topped with a flavorful sauce made of chili pepper, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic and sesame oil, and then sprinkled with boiled and torn shredded chicken. Later, people developed mung bean sprouts cold noodles - mung bean sprouts cooked in boiling water until half-cooked to keep them crispy, put in a bowl, covered with cold noodles, and then poured with a flavorful sauce similar to that of shredded chicken cold noodles; there are also three-shredded cold noodles, in which monotonous shredded chicken is enriched into shredded chicken, shredded ham and shredded pork.

Make your own

Ingredients: cooked shredded chicken, mung beans, five-spice peanut rice, chopped green onion, thin noodles, sesame paste, soy sauce, vinegar, sugar, ginger crumbs, garlic crumbs, sesame oil, chili oil, 1/2 teaspoon of pepper powder

Methods: Cook the noodles in boiling water, then pull them out and put them on a large platter, add 1 tablespoon of each of the salad oil and sesame oil and mix well, and cool them by blowing them with a fan; blanch the mung bean sprouts in boiling water, then pull them out. Rinse, squeeze dry and place on the bottom of the plate. Put cold noodles on top, then put shredded chicken on top of the noodles (boiled chicken breast, cooled and shredded); in a bowl, dilute the sesame sauce with water, then add all kinds of seasonings and mix well, then sprinkle chopped green onion and chopped five-spice peanut crumbs on the top and serve.

Japan - Cold Inariwa Udon Noodles

Japan's noodles include udon (the equivalent of nigiri), soba, ryosu and ramen. In addition, each part of Japan has a representative noodle - Yamanashi Prefecture's local dish, "Koshu Houdou", Akita Prefecture's "Inaniwa Noodles", Kagawa Prefecture's "Sanuki Noodles", and so on. "Sanuki noodles" in Akita Prefecture, "Okinawan noodles" in Kagawa Prefecture, and so on.

Noodles in the general sense of the word refer to nigiri noodles and soba noodles. In the Kansai region of Japan, more people eat udon noodles, which have a light-colored soup so transparent that you can see the bottom of the bowl, but the soy sauce (light-colored soy sauce) used in the Kansai region has a high concentration of salt. In summer, Japanese people like to eat cold noodles, with the noodles separated from the sauce, and eat them either dipped or tossed, depending entirely on personal taste.

Japanese food is divided into two categories: Kanto and Kansai cuisine. Kanto cuisine is based on Tokyo cuisine, and Kansai cuisine includes Kyoto and Osaka cuisine. The former taste is heavier, Kansai cuisine taste is lighter, full of fresh flavor. The Japanese restaurants in Beijing are mostly Kanto, probably to cater to local tastes. "Nadaman, on the other hand, is a good representative of Kansai flavors.

Special cold rice garden udon noodles, the use of Japanese hand-beaten noodles, made into a noodle roll, with bok choy, chicken, fresh shrimp, mushrooms, egg skin, tomatoes and other accessories, the sauce is very complex, you need to mix chicken broth with wood fish flower broth, add light soy sauce, drizzle and sesame seeds and seasoning, noodle rolls with accessories, jiao juice, the whole roll into the mouth, salty, fresh and cool.

Tea soba is a sweet and salty sauce made from soba noodles with tea powder, mashed ginger, chopped scallions, mashed onions, sliced seaweed, and bonito broth, with the aroma of tea and a hint of sake.

Make your own

Ingredients: dried soba noodles, shredded seaweed, finely chopped green onions, cold shibaicho broth, wasabi sauce

How to make it: Boil water in a saucepan, put down the soba noodles, and then add a second amount of water to cook until done, then remove them from the pan and immediately rinse them with cold water until they are cooled (you can add ice cubes to the water), then place them on a bamboo-curtained plate with a little shredded seaweed sprinkled on them. Serve in small bowls, plus a pinch of finely chopped scallions and wasabi paste to serve with the cold noodles. __________________