Flour (preferably 2 cups of high-gluten flour (1 240ml, 2 cups of flour about 250g); About 2 cups of cold water; Salt 1 teaspoon (3g)

Exercise:

1. Sieve the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.

2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight. This is very important to solve the well-known problem that foreign flour is not gluten.

3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in the figure:

5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.

8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.

Beijing sesame sauce cold noodles with sesame sauce

In summer, in Beijing, few people don't eat cold noodles, because it is easy and cool. For a long time, "left hand cold noodles, right hand chopsticks, a cucumber" has become the representative of Beijing Hutong Siheyuan.

To eat cold noodles with sesame sauce, Beijingers need a mixture of sesame sauce, pepper oil, garlic juice, aged vinegar and shredded cucumber, and they can also prepare sesame salt and shredded radish according to their personal tastes. In addition, there is one thing that is essential-an electric fan. After the noodles are cooked in water, the purpose of blowing with an electric fan is to make the noodles smooth and not sticky.

As soon as the cold noodles with sesame sauce mixed with various seasonings enter, the first thing you feel is cold, followed by sesame sauce, pepper, sesame, garlic and cucumber, which is very appetizing.

do it yourself

Ingredients: machine-made Daoxiao Noodles or self-rolled dough, sesame paste, cucumber (or radish celery), refined salt, cold water, vinegar and garlic.

Practice: Take a bowl, pour sesame paste, add a little salt and cold water (pour a little salt into cold boiled water and dissolve it by itself), gently stir clockwise with chopsticks, and then add a little salt and cold water until it becomes muddy. Boil the noodles in water, then boil them in cold water, put them in a bowl, and blow them with an electric fan while turning over; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring the bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir with chopsticks.

Shanxi Yanbei cold-mixed oat noodle

In northwest China, oat noodle is the most common and common home-cooked pasta, which is delicious whether steamed, fried, boiled or cold. In fact, oatmeal is rich in nutrition. It is a kind of herb with slender and pointed leaves, light green flowers, awned spikelets and edible seeds. Naked oats are cold-tolerant and drought-tolerant, and have a long growth period, which is suitable for planting in cold and dry areas. In China, Wulanchabu League in Inner Mongolia, Yanbei area in Shanxi and Zhangjiakou area in Hebei are all places rich in oat noodles.

In foreign countries, oat flour (oat flour) is usually made into bread, biscuits and other foods. In China, oat noodles are made into various patterns, such as oat noodle rolls, oat noodle nests, oat noodle strips, oat noodle fish and so on. You can steam, stir-fry, cook or cold when eating. Among them, hot and sour soup with seasonal vegetables and cold oat noodle strips is more suitable for summer. You can also use hot mutton soup and cooked potatoes to accompany the meal; You can also make it sour, spicy, sweet and salty according to your own taste.

This cold oat noodle, named "the mountains and rivers outside", is inspired by the unique terrain of Shanxi-there is a behavioral barrier in the east and a big river in the west. Chefs use piled oat noodle strips to represent the mountains in Shanxi, jellyfish heads hidden under the oat noodle strips represent the water in Shanxi, and six kinds of dishes, such as shredded cucumber and shredded radish, are mixed with more than ten kinds of small ingredients. The last dish of spicy and refreshing cold oat noodle was presented.

do it yourself

Ingredients: naked oats, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil, soy sauce, vinegar and tomato sauce.

Practice: Use naked oats noodles in the cold area of Yanbei, Shanxi Province, blanch the noodles with boiling water, stir and roll them into noodles; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.

Jilin Yanji cold noodles

Buckwheat noodles are covered with beef, apples and pickles. Before serving, scoop a spoonful of cold and sweet soup from the vat. A bowl full of soup is cold. This is the impression left by Yanji cold noodles to many people, and it seems that only the cold noodles made in this way are the most authentic. Cold noodles pay attention to clear soup-beef soup must be skimmed off the oil slick; Cold-both soup and noodles should be eaten cold. Only in this way can the summer heat be thrown out of the noodle restaurant.

do it yourself

Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles and coriander.

Cooking meat ingredients: onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it in the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Sichuan shredded chicken cold noodles with sesame sauce

Cold noodles with shredded chicken is a traditional snack in Sichuan, which has a great influence in Sichuan Province. This kind of cold noodles can be made of machine-made noodles, boiled in boiling water, and not too soft when cooked. After taking it out, sprinkle some cooked vegetable oil on the chopping board while it is hot, shake it and let it cool quickly until it doesn't stick to each other and has cooled down, so it can be called cold noodles.

Cold noodles with shredded chicken, that is, sprinkle the flavored juice made of Chili noodles, pepper oil, vinegar, monosodium glutamate, soy sauce, garlic paste and sesame oil on the cold noodles, and then sprinkle with shredded chicken after cooking. Later, people developed cold noodles with mung bean sprouts-put mung bean sprouts in boiling water until half cooked, keep them crisp and tender, put them in a bowl, cover them with cold noodles, and then pour them with a flavor similar to that of cold noodles with shredded chicken; There are also three shredded chicken with cold noodles, which enrich the monotonous shredded chicken into shredded chicken, shredded ham and shredded pork.

do it yourself

Ingredients: cooked shredded chicken, mung bean, spiced peanut, chopped green onion, fine noodles, sesame sauce, soy sauce, vinegar, sugar, ginger, garlic, sesame oil, spicy oil, pepper powder 1/2 teaspoons.

Practice: after the noodles are cooked in boiling water, take them out, put them on a large plate, add 1 tbsp salad oil and sesame oil, mix well and blow them with a fan to cool; Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them dry and put them at the bottom of the plate. Put cold noodles, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded); Dilute sesame paste with water in a bowl, add various seasonings and mix well. Pour it on the noodles, then sprinkle with chopped green onion and spiced peanuts and serve.

Japanese cold pavilion udon noodles

Japanese noodles mainly include Oolong noodles (equivalent to our Daoxiao Noodles), soba noodles, Longxu Noodles and Lamian Noodles. In addition, there are representative noodles all over Japan-monkey beans, a local dish in Jiazhou, Yamanashi Prefecture, ultimate noodles in Akita Prefecture, Zanqi noodles in Kagawa Prefecture, and Okinawa noodles in Okinawa.

Noodles generally refer to Daoxiao Noodles and buckwheat noodles. There are many people who eat udon noodles in Kansai, Japan. The soup is light and transparent enough to see the bottom of the bowl, but the salt concentration of soy sauce used in Kansai is very high. In summer, Japanese people like to eat cold noodles. Noodles and juice are separated, and whether you dip them or mix them when eating depends entirely on your personal taste.

Japanese cuisine is generally divided into two categories: Kanto cuisine and Kansai cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine includes Kyoto cuisine and Osaka cuisine. The former tastes heavier, while Kansai cuisine tastes lighter and full of umami flavor. Most Japanese restaurants in Beijing are Kanto, probably to cater to local tastes. "Tanwan" is the proud representative of the taste of Kansai.

The special cold rice udon noodles are made of Japanese handmade noodles with vegetables, chicken, fresh shrimp, mushrooms, egg skins, tomatoes and other accessories. The sauce is very complicated. You should mix chicken soup with Muyu flower soup, add soy sauce, miso and sesame seeds, mix noodles with auxiliary materials, dip in the sauce, and send the whole roll to your mouth, salty and cold.

Tea buckwheat noodles are buckwheat noodles made of tea powder, ginger paste, chopped green onion, chopped green onion paste and laver slices, with sweet and salty juice prepared by fresh soup boiled by bonito, which has tea fragrance and light wine fragrance.

do it yourself

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after boiling water in the soup pot, put down the buckwheat noodles, add water for the second time after cooking, remove them and rinse them with cold water immediately (ice cubes can be added to the water), drain them and put them on the bamboo curtain board, sprinkle with a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce. __________________