Ingredients: high-gluten flour, cold sauce.
1. Pour the flour into a clean oil-free basin and sprinkle a little salt before kneading to make the dough stronger. Pour a small amount of warm water into the flour several times, stir the flour with chopsticks at a constant speed while pouring water, knead the flour into smooth dough with the palm of your right hand, cover the dough with plastic wrap, and simmer for half an hour. Although there is no need for fermentation, the dough will not loosen easily after washing for a while.
2. The baked dough is smooth and elastic, just like the dough usually wrapped in jiaozi. The difference is that the next step in making cold noodles is to start washing your face. Pour the right amount of drinking water into the basin, and the amount of water should be just the dough.
3. Prepare a clean and oil-free cooking basin before washing your face, so as to store the slurry for washing your face separately. Knead the dough slowly in water, as long as the process is like washing clothes, it is meaningless. Pour the turbid pulp juice washed out each time into another basin in turn, and then add water to wash your face repeatedly until the dough becomes smaller and smaller and the water for washing your face becomes clear, which means that the slurry in the dough is washed out.
4. Although the baked dough is smooth, elastic and not easy to loosen, it is inevitable that noodles will fall off during repeated kneading and washing. Therefore, after washing your face, you must filter out the crumbs in the batter with a fine sieve, and then let it stand, otherwise the cold noodles will be mixed with pimples and not smooth.
5. There is a small piece of gluten left in the washed dough, which is the soul auxiliary material in cold noodles. Need to be processed again, add proper amount of yeast powder, knead it evenly like steamed bread dough, and cover it with plastic wrap to make gluten swell.
6. When you gently pick gluten with a spoon, you will see a honeycomb as dense as a rough surface, indicating that gluten is good. Put the gluten in a clean plate, put a proper amount of water in the steamer, and steam the gluten in the drawer for about 20 minutes.
7. Steamed gluten is yellow-brown wheat-colored, honeycomb-shaped, dense and elastic. Although he is not good-looking, he seems to have no appetite. In fact, this is the soul accessory when we eat cold rice noodles outside: gluten. Take out the steamed gluten and let it cool for later use.
8. After standing for five or six hours, the washed turbid batter will be clear, and this gouache layered state can be used to make cold noodles.
9. Gently pour out the top water to avoid messing up the starch in the basin. After the water is poured out, stir the starch in the basin evenly with a clean spoon.
10. Take out the steamer drawer, add appropriate amount of water to boil, brush a thin layer of cooking oil on the cold-skinned aluminum plate to prevent adhesion, pour appropriate amount of starch slurry with a spoon, gently shake the tray to make the slurry flow out of a thin and even plane state, and then steam it in boiling water for two or three minutes.
1 1. The pot is boiling, and the cold noodles are cooked when they are bubbling in the tray. Take out the cold rice noodles and cool them in cold water. Take out the cold noodles and put them on a clean plate, and brush with a layer of cooking oil to prevent adhesion. Repeat the above steps to steam out all the remaining starch juice.
12. Pour your favorite sauce and you can enjoy the food with your family.