First of all, prepare 500 grams of ordinary flour in a bowl. We mix it with 260 ml of cold water to make it flocculent and knead it into smooth dough. Knead the dough, cover it with plastic wrap, and let it stand for 30 to 40 minutes. If we are halfway, we can knead it for two or three times. We can use high-gluten flour or medium-gluten flour instead of low-gluten flour to make cold noodles. Put the flour in a basin, add a little salt and mix it evenly, mix it with water, stir it while adding it, stir it into a flocculent shape, knead it into dough, cover it and wake it for half an hour.
Does vinegar still need to be boiled? Yes! Professional sellers of local cold rice noodles in Shaanxi use boiled vinegar and add ingredients according to various secret recipes. There is a difference between raw vinegar and cooked vinegar in taste, and it is more fragrant after adding seasoning. Pour the kneaded flour water into another container, add clear water to the remaining dough, and continue to knead for 3-4 times, and pour the kneaded flour water into the same container every time. Pepper: First of all, we need to buy red dried Chili noodles, which must be relatively spicy, and then add a proper amount of salt, chicken essence, nature, pepper, etc. and stir well. Boil a pot of boiling water in the pot, and any container that can boil water will do. Brush a layer of oil in the container "for good demoulding". Spoon a spoonful into a container, press it into the bottom of the pot, and cook until bubbles appear. Take it out and release it in cold water. As long as there is something for sale, someone will eat it. Cold noodles are not only street snacks because of their softness, smoothness, sour and spicy taste, but also are essential among Shaanxi-style snacks operated by major hotels, restaurants and restaurants in Shaanxi.