1, flour into the basin, slowly pour in water.
2. Stir slowly with chopsticks while adding water.
3. Stir into a thick batter without particles (about 280 grams of water for the first time, stir hard so that the dough will be stiff), and let it stand for 1 hour.
4. The awakened batter is thicker at this time, and then slowly stir to add the remaining water.
5. Pay attention to the process of adding water and stir it into a batter that can flow slowly.
6. Brush the dough with a thin layer of oil.
7. Scoop a spoonful of batter onto the dough roll.
8. Slowly shake the batter evenly and spread it evenly on the dough.
9. Burn a pot of boiling water in advance in the pot, put the spread batter into a hot water pot and start steaming cold noodles.
10, cover the lid, the whole fire, about 1-2 minutes, the surface takes a big bubble, cover the lid and keep it stuffy for half a minute to 1 minute.
1 1, prepare a basin of cold water in advance, and put the steamed noodles in the cold water to cool.
12, so repeatedly steamed, steamed cold rice noodles on the grate.
13, when eating, cut it into a width of about 7 mm, and the cold noodles should not be cut too wide.
14, cut garlic, add a spoonful of salt, pour a little water, and prepare the garlic water for cold noodles.
15, pour water into a small pot, add vinegar, soy sauce, spiced powder and aniseed to boil.
16, the cooked aniseed water is sieved, the dregs are filtered, and the seasoning water for cold noodles is ready. When eating at last, pour in seasoning water, garlic water and salt, evenly spread a layer of sesame sauce (sesame sauce and sesame oil are mixed in advance), shredded cucumber, drizzle with Chili oil, and sesame sauce cold rice noodles will be ready.
Tips:
1, when mixing the batter for the first time, be sure to add water slowly while stirring. Stir hard, so that the dough will be stronger.
2, wake up 1 hour batter, add water for the second time and then stir, this step can not be omitted. If it is the first time to completely add water, the dough will not be stiff.
3, pay attention to observe the cold noodles bubbling, stuffy for half a minute.
4, the steaming process must cover the pot cover, fire. Steam it and cool it in a cold water basin immediately.
5, vinegar, soy sauce should not be directly drenched in cold rice noodles, authentic cold rice noodles seasoning water is very important, must be boiled.
6, the thickness of the dough is actually not particularly particular, depending on personal preferences, the general cold noodles with sesame sauce should not be too thin, steamed out about 5 mm thick. There is no gluten in the cold noodles with sesame sauce, which belongs to the skin that does not wash the face.