Cold rice noodles are a special snack in Shaanxi. A bowl of cold rice noodles is refreshing, elastic and smooth, and it is delicious with a meat steamed stuffed bun. With people's attention to diet, most people will choose to cook at home. Of course, this cold rice noodle has also become a kind of food that people will try. However, some people think that making cold rice noodles is complicated and requires the process of washing your face. In fact, it is very simple to eat cold rice noodles without washing your face. The smooth track of cold rice noodles is not stiff, which is especially delicious. This practice of cold rice noodles can be said to be very common. Learn it easily in 2 minutes, master the method of cold noodles, and show it to your family so that they can enjoy food without leaving home. Below, I will share with you the practice of cold rice noodles in detail.

Spare ingredients: starch 100g, flour 100g, cucumber 1 root, vinegar, Chili powder, sugar and minced garlic;

Production process: Step 1, first make cold noodles, and prepare starch, flour and water according to the ratio of 1: 1:2.5. First, starch and flour are mixed evenly, then a little water is poured into the flour and stirred evenly to become thinner starch water.

Step 2, filter the prepared starch water with a sieve, skim off bubbles, prepare a flat plate, apply a layer of cooking oil on the flat plate, then scoop a spoonful of thin starch water, add water to the pot, and put it into the water after boiling;

Step three, start steaming. When steaming until big bubbles appear, it means steaming is done. Take it out to cool. Treat the remaining starch water according to this method. Pay attention to the lubrication plate. Everything is treated and fully cooled;

Step four, pick up a piece of cold rice noodles, roll it up, cut it into silk and put it on a plate. At the same time, wash and shred a cucumber, put it on cold rice noodles, put it in a small bowl, and add Chili powder, oyster sauce, sugar, minced garlic and salt. , and pour in hot cooking oil;

Step 5, stir well, add a proper amount of sesame paste, and finally add some vinegar. After mixing well, pour it on the cold noodles and mix well, and you can start to enjoy it.

Let me sum up: cold noodles don't need to wash your face, it's very simple to do. I believe you can learn it after reading the menu in 2 minutes. It is cold in winter, and people like to eat stir-fried dishes and stews. But don't forget, there is another feature in winter, that is, dryness, so you need to have some cold dishes occasionally to refresh your stomach. For classic snacks like cold rice noodles, of course, you can't miss learning and let your family enjoy different delicacies. Since I learned cold rice noodles, my family has been clamoring for me to make them every once in a while. Every time I make a CD, we can see the charm of this kind of cold rice noodles. Starch, flour, etc. are all routine ingredients at home, and we can make them at will. Don't miss this research.

1, the proportion of starch, flour and water must be well mastered, which is almost 1: 1:2.5, which means that the prepared batter is thin and can flow, and everyone will succeed if they follow this method;

2, the prepared batter, because there will be some bubbles inside, you need to filter with a sieve, or you can directly clean the bubbles with a spoon, so that the cold noodles are more delicate and smooth;

3. It's better to steam the cold rice noodles flat, so it's easier to operate, and the steamed cold rice noodles will be thin and flat. Remember to put a layer of oil on the plate, so that it is easy to demould after steaming. The specific steaming can be carried out when the cold noodles bulge with big bubbles.

With this little coup, the cold skin is smooth but not stiff. If you think this method is not bad, welcome to collect and learn, or share it with more people!