Lead: Usually, bean sprouts and shredded cucumber will be put in the cold noodles, and Chili oil, garlic juice, soy sauce, vinegar, sesame oil and monosodium glutamate water will be put in the seasoning. Don't forget to put sesame sauce. The following is a complete collection of the methods of cold noodles with beef tendon, which I compiled. Welcome to check!
Self-made cold rice noodles with beef tendon
1: Knead the dough with warm water for about 20 minutes.
2. Wash and shred cucumbers and carrots, and chop garlic.
3. Prepare two pots, one of which is filled with water, not too much water. Put the dough in and rub it slowly by hand. Pour the kneaded noodle water into the other pot, add some water to continue rubbing, and then pour it into the other pot. Repeat this process until the water becomes clear and the rest is gluten. Leave the washing water for 4-5 hours (it takes several hours to let the noodles sink, and this step is done one day in advance.
4: Boil the water in the steamer, steam the gluten for about 15 minutes, cool the steamed gluten and cut it into small pieces.
5. Pour out the clear part of the washing water (the action should be light, otherwise the noodles and water will be mixed together again), and then it is batter, and mix the batter evenly.
6: Boil the water in the pot, put a little oil on the bottom of the stainless steel basin (just don't use a plastic basin), put a spoonful of batter on the bottom of the basin evenly (a thin layer), heat it on the water, cover the lid quickly, and the color is close to transparency. Take it out and let it cool, slowly peel off the cold noodles from the side, and then put some oil in the batter to continue on it. Practice until the batter is used up (I am preparing two basins)
7: Cut the cold noodles into strips with moderate width, and add gluten, shredded cucumber and shredded carrot to mix together.
8: Add salt, garlic paste, soy sauce and Chili oil.
Method of cold noodles with beef tendon
1, the method of homemade noodles with beef tendon.
3. The beef tendon is soaked in cold water for one hour. Squeeze water after foaming, and control water 10 minute.
3, the dough is soaked in cold water for 20 minutes. Water control after foaming 10 min
4, mung bean sprouts are cooked in water, and cucumbers are scraped for use. Cold oil, small fire, laodopted mother and white sesame slightly fried until fragrant.
5. Mix beef tendon noodles and dough as needed, add bean sprouts, peanuts and shredded cucumber, pour in fried spicy sauce, then add sesame sauce, a little soy sauce, vinegar, garlic juice, chicken essence and salt to taste.
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