1 Can starch be used as cold noodles? Cold rice noodles is a traditional food of Han nationality which originated in Guanzhong area of Shaanxi Province. It has a long history and high nutritional value and edible value. Many people think that only flour can make cold noodles, but in fact, starch can also make cold noodles, and the starch used for cold noodles is mainly wheat starch, so starch can also make cold noodles.

2 Can sweet potato starch be used as cold noodles? Yes

Sweet potato starch is also a kind of starch. Although corn starch is commonly used to make cold noodles, it is not necessary to use corn starch. The cold noodles made of sweet potato powder are also delicious and have a unique sweet potato flavor. However, it should be noted that sweet potato starch cannot be used alone to make cold noodles, and some corn flour and rice flour should be added because the viscosity of sweet potato starch is too high.

Can I make cold rice noodles without starch? Yes

In general, flour is the most common raw material for making cold rice noodles, and flour contains a certain amount of starch, which is enough to make cold rice noodles, so it is ok to make cold rice noodles without starch, which will not affect the taste of cold rice noodles.

4 How to make cold noodles without starch: high-gluten flour, soy sauce, vinegar, water, cucumber and garlic.

Exercise:

1. Put the flour into a basin, add water and knead it evenly in the same direction to form dough.

2. Gently knead, cover with semi-dry cage cloth and let stand for 30 minutes.

3. Then pour half a basin of clear water into the basin, add the stirred dough, gently knead the dough until the clear water becomes thick flour water, take out the dough, and put the flour water aside for use.

4. Then change a new pot and pour half a pot of water. Put the dough that has just been kneaded and reduced into it, and continue to move it gently and repeatedly until the water becomes clear and gluten comes out.

5. Then put a wooden frame on the big basin, put it on the wooden frame, scoop the washed noodle water into the copper wire, filter it into the basin, and repeat it for 4 to 5 times.

5. Finally, put the filtered broken gluten on the gluten block. The more water slurry in the big basin precipitates for 5 to 6 hours, the clear water on the basin will be scooped out, and the rest is starch.

6. Add a proper amount of baking powder or steamed bread "old noodles", stir well and put it in a warm place for fermentation for a period of time.

7. Finally, pour the water into the pot and bring it to a boil. Wrap the washed gluten into strips and wrap it into a stick slightly thicker than the thumb. Then put it in a pot and cook for 45 minutes.