Generally, it is also the cause of the heat. If you have a low heat, the steaming time is short and unfamiliar, but it will be steamed after a long time. Therefore, I suggest that you turn up the heat, usually 5-8 Liang of cold rice noodles are covered with a pot and steamed for about 1 minute. The quality of cold rice noodles made at high temperature is the best. The quality guarantee time is also long.

And the cold rice noodles for the night are also broken when stirred.

Second, there are three reasons why cold noodles are not strong;

1, first, the heat is too small, the temperature is not enough, and it is not cooked.

If the cold rice noodles are unfamiliar, the quality is definitely not good. I won't elaborate on this small series.

2, second, the steaming time is long, a little steamed.

When many people cover the pot and steam it, they are afraid of being unfamiliar and want to steam it for a while, but steaming it for a while will also lead to poor quality of cold rice noodles. The cracking we talk about below also has this reason.

3. Third, the batter for making cold noodles is too thin.

If the pulp is too thin, the quality of cold rice noodles is not good. Everyone should know this, but I don't know the proportion. Let me tell you: generally, one kilogram of flour is just the right size for making 2.5 kilograms of cold noodles. You can weigh the flour in advance, and then weigh whether the flour paste is enough for the corresponding kilograms of flour 1:2.5.

The method of homemade cold rice noodles

Ingredients: 300g flour, 2g salt, 2g yeast powder, olive oil and water.

Side dishes: cucumber, mung bean sprouts.

Seasoning: homemade Chili oil, garlic, sesame sauce, salt, soy sauce, vinegar and water.

Tools: 2 stainless steel pots (one for kneading dough and washing face and one for storing noodle water), large-diameter pot 1 mouth (for steaming cold noodles), mesh screen 1 piece for filtering noodle water, spoon 1 piece, 2 stainless steel plates (also known as cold noodles rolls) and oil brush/kloc.

method of work

First, mix noodles and wash your face

1, add a little salt to the flour and make dough with cold boiled water. The noodles are too soft.

2. Cover the mixed dough with a wet cloth and wake up for 20-30 minutes.

3. Find a bigger container, pour in cold water (the amount of water should be half of the dough), put in the dough and start washing your face. Washing your face means rubbing and kneading dough in water like washing clothes.

4. Knead the dough until the dough becomes like milk (white and has a certain consistency), and then the dough will become a little loose.

5. Take out the dough temporarily, filter the washed noodle water and put it in another container for later use.

6. Repeat steps 3-5 until the noodles are not milky white. By the fourth wash, the surface water was not as thick as the previous ones, and by the fifth wash, it was no longer milky white. The washed gluten has changed from the initial washing to a tough ball, so take it out and refrigerate it.

7. Put the washed noodle water into the refrigerator and refrigerate for more than 4 hours, and fully precipitate until the starch and water in the noodle water are fully separated.

8. The surface water after precipitation is clear, and the starch is precipitated to the bottom of the basin. Pour the clear water on it as clean as possible.

Second, steamed cold rice noodles

1, and then stir the starch settled at the bottom of the basin evenly into batter with a spoon. Next, it is necessary to prepare steamed cold rice noodles. Before steaming cold rice noodles, take out the refrigerated gluten, add 2g yeast powder, knead it evenly, and put it in a warm place for fermentation.

2. Prepare two flat-bottomed stainless steel plates (cold skin rolls), and brush a thin layer of olive oil on each plate (which can be replaced by cooked cooking oil).

3, scoop a spoonful of batter into a stainless steel plate, the amount of batter to cover the entire bottom of the plate is appropriate, and then put the stainless steel plate into the pot that has boiled water.

4. Cover the lid and steam for about 2-3 minutes. When the surface of the cold noodles bulges, it means that it has been steamed.

5. Put the steamed cold rice noodles with plates in a cold water basin, and let the cold rice noodles cool down for a while.

6. After the cold noodles are slightly cool, they can be removed from the plate. Steamed cold rice noodles are translucent and very tough.

7. Coat each steamed cold noodle with olive oil to prevent the cold noodles from sticking to each other.

8. Repeat steps 2-7 until all the cold noodles are steamed.

Third, seasoning

1, steam the fermented gluten in a steamer for about 15 minutes, and prepare seasonings when steaming the gluten. Peel garlic and cut into pieces, add a little salt and brew with boiling water. Mix the sesame sauce with warm water, and prepare Chili oil, salt, vinegar and soy sauce.

2, wash the mung bean sprouts with boiling water to remove the water control, wash the cucumber and rub it into silk.

3. Cut the steamed gluten into pieces and cut the cold noodles into strips.

4. Take a larger container, add cold noodles and gluten, add the prepared seasonings according to taste preferences, and mix well to eat.