In the case of ordering a bowl of cold rice noodles, the aunt in the canteen has generally put the prepared cold rice noodles in a bowl in bulk. In the case of some people buying them, bring a bowl, add some shredded cucumber, gluten, a spoonful of peanuts, and then some condiments. According to the fact, you must add some pepper to yourself and mix it evenly to finish.
Talking about cold rice noodles, which has a long history, is a kind of commonly used food in the north. Because cold rice noodles are not easy to be greasy in summer, and they are delicious and spicy, and they are not hot, they are warmly welcomed by everyone. Today, I will share with you this special food in Guanzhong, Shaanxi.
The raw materials that we should prepare in advance are: medium gluten flour 1. Prepare 500g medium gluten flour in advance, add 5g salt, add 250g cold water and dough, and make a smooth dough, which is a little hard with the outgoing dough. Don't be nervous. This is normal. After the dough is closed, the fresh-keeping bag is proofed on the container lock cap, and it will take about an hour.
2. We should wash our faces gradually. You are not mistaken, that is, we should wash the dough. Add cold water to the dough after waking up, and wash your face gradually. The skill is to scratch and rub it. It feels like washing sheets. Never throw away the washed white water. This is what we want. Concentrate the washed water in a glass container. In the case of washing your face, the dough will be scattered, but it doesn't matter if this is normal or everything. We need to change the water in the fish tank and wash it five or six times. In the case of washing out for the last time, the water turned blue.
3. After washing the dough, you may find that there are some lumps left, and the rest is gluten. They are United. Let's steam this gluten for about 20 minutes, and the gluten will be an auxiliary material in the cold noodles.
4. Next, we need to filter the collected batter and deposit it for another 4 hours. When the time is up, throw away some of the cold water on it. The key factor is coming. In the end, the cold water should be left up and down by one centimeter, so don't pour it out. Then add 2g salt, mix 1min, and mix the batter evenly.
5. Steaming the cold noodles gradually, brushing a thin layer of oil on the stainless steel dish to prevent deposition, and then adding the flour paste to the dish. The amount of flour paste added should be explored by ourselves. If it is thin and cracked, it will be thick. We can try two pieces first. After the batter is well-proportioned in the dish, steam it in the pot. The key point is to put boiling water in the pot and steam it for 2 minutes. When you see hot bubbles protruding from the cold noodles, you can take it out.
After the pot is taken out, it should be slightly cooled or separated from the cooling water, and it is easier to uncover the cold noodles. The cold rice noodles made are completely transparent and particularly malleable. Next, we can make a second cold rice noodle according to the above process. We should remember to mix a paste before each cold rice noodle. Brush a layer of oil on the cold rice noodles after they are finished, and then put another one, so that the cold rice noodles are not easy to stick together.
6. Cut the well-made cold noodles into strips, and the gluten that was done well before can also be taken out and cut into pieces. Gradually mix cold rice noodles, add a proper amount of salt and its oil chili pepper, which can add more fragrance but not spicy, add a spoonful of soy sauce vinegar sesame oil garlic water, and adjust the seasoning according to your own hobbies, add some shredded cucumber and gluten, and stir well to eat.