What I want to share today is a quick method of making cold noodles, which does not need steps such as kneading dough and washing face. Compared with the traditional method, the making process is super simple, and you can eat it in your mouth for half an hour without waiting for a long time. Anxious friends can try it. Although it is not too bright without gluten, it is soft, smooth and chewy, and the taste is not bad at all. I will share it with you.

Homemade cold rice noodles

Ingredients used: 200g of flour, 50g of pea powder and 3g of salt.

Step 1: Find a bigger basin, pour 200g flour and 50g pea powder into the basin, and add 1 spoon salt for later use.

Step 2: Add about 200 ml of water, and start to stir in one direction with an egg beater or chopsticks. The stirring time is preferably longer, about 5 minutes. This will make the batter stiff and make the cold noodles more stiff. It is better to make a thick line when the batter is scooped up.

Step 3: find a mold with a shallow mouth and a large plate, brush a layer of oil evenly on the bottom, put it in a large steamer and start boiling water.

Step 4: Spoon a spoonful of batter into the mold and shake it up and down from left to right to spread a layer of batter evenly.

Step 5: Keep the fire burning after the water is boiled. Be sure to put the mold into the steam after boiling, which takes about 2-3 minutes. When the lid is opened, you can see that there are big bubbles on the surface of the cold rice noodles, which will fall down after a few seconds. At this time, the cold rice noodles will be steamed.

Step 6: Put the steamed cold rice noodles with the mold in cold water and ice it for about half a minute. After it is completely cooled, remove the mold and uncover the cold rice noodles, so that a homemade cold rice noodle is ready, and you can eat it with homemade seasoning water and Chili oil.

Because some pea powder is added, the success rate of making cold noodles is very high, and it is very strong, and it can basically be done at one time. If there is no pea powder, you can add some sweet potato starch and horseshoe powder, and the effect is similar. The only drawback is that it is not so bright, but it is harmless to eat at home. In the process of making homemade cold rice noodles, there may be several problems, which will be summarized for everyone.

1, what happened to the crack of cold rice noodles? There are two main reasons: the firepower of the steamer is too small, and it is necessary to keep the whole fire. The batter is too thick and dry, and then add a proper amount of water and mix well.

2. Cold noodles are too soft and not easy to demould. What's the matter? The batter is too thin, the mold is not oiled, or salt is not added, just add the right amount of flour and salt.