condiments

Naked oats flour 150g

condiments

cucumber

1/2 root

carrot

1/2 root

condiment

salt

5 grams

garlic

2 petals

Light soy sauce

1 tablespoon

chilli powder

1 tablespoon

mature vinegar

3 tablespoons

white sesame

5 grams

vegetable oil

1 tablespoon

water

160g

Slicing method of hot and sour oat noodle

Raw materials: naked oats powder150g, hot water150g.

Auxiliary materials: cucumber 1/2, carrot 1/2.

Seasoning: 2 cloves of garlic, Chili powder 1 tablespoon, 3 tablespoons of aged vinegar, soy sauce 1 tablespoon, 5g of salt, 5g of white sesame, vegetable oil 1 tablespoon, and water10g.

1. Ironing and kneading technology of oat flour;

1. Put 150g naked oats powder into a large bowl, pull the naked oats powder to one side of the bowl, prepare the naked oats powder, and boil some hot water.

2. Pour150g of freshly boiled hot water into one side of naked oats. (Tips: The dough of naked oats must be just boiled hot water, and the ratio of naked oats flour to water is 1: 1. Cook naked oats noodles in hot water so that the dough is not sticky. If the dough is sticky, it means that your dough is not cooked. If it is not cooked, wrap the dough with plastic wrap and heat it in the microwave oven for a few seconds. The time depends on the actual situation of the dough until the dough is cooked and not sticky. )

3. Quickly pull the naked oats noodles into hot water with chopsticks, and constantly stir them to make the water absorbed by the naked oats noodles become wet bumps. Pour the stirred naked oats bumps on the chopping board and rub them repeatedly with five fingers.

4. Mix all the bumps together to form a dough with a slightly rough surface, pinch the dough with five fingers, and continue to knead the dough with the help of the palm.

5. Knead the naked oats dough until the surface is smooth (Faithful reminder: Knead the naked oats dough repeatedly for several times until the dough is smooth, and the smoothness of the dough determines whether the naked oats products are stuck or broken).

Second, the steaming of oat noodle and the cutting technology of oat noodle strips:

6. Divide the kneaded naked oats dough into two parts, and roll one part into a round cake shape.

7. Use a rolling pin to roll the round-cake-shaped dough into round-cake slices with a thickness of about 2 mm, and the diameter of the rolled round-cake is smaller than that of the steamer (Huixin reminds me intimately: "The diameter of the rolled round-cake is smaller than that of the steamer, so that the steaming process can make the hot air rise and help the dough mature).

8. Dip a small amount of vegetable oil with a brush, and evenly brush a thin layer of oil on the surface of the dough piece of the round cake (Huixin reminds me intimately that the purpose of brushing the dough piece with edible oil is to prevent the dough piece from sticking to the steamer, and pay attention to the contact between the brush surface and the steamer).

9. Turn the dough sheet over and put it on the steamer, so that the oiled side is in contact with the surface of the steamer, and the non-oiled side is upward. Put a proper amount of cold water in the pot and bring it to a boil.

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1 1. Steam the naked oats until the surface is transparent.

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13. Shake the cut fine oat noodle by hand, that is, cut the cooked oat noodle into strips.

3. Processing technology of cold noodles with hot and sour juice and naked oats:

14. Put the wok on a high fire to heat the bottom of the wok, pour in an appropriate amount of vegetable oil, turn off the heat, add 1 tbsp Chili powder, take a small bowl, pour in 3 tbsp aged vinegar, 1 tbsp soy sauce and 5 tbsp cold boiled water to make juice, and pour into the wok.

15. Sprinkle some salt, cook for a while, and turn off the heat.