condiments

High gluten flour 350g cucumber 1 root.

Soy sauce 1 spoon vinegar 1 spoon

Peanut crumbs 1 tsp sesame oil 1 tsp.

Garlic 1/2 head salt 1 spoon

Sesame paste 1 spoon

Making steps of homemade cold rice noodles

1.？ Add water to flour to make dough. Wake up for 20 minutes.

2.？ Put the dough into a container, add a bowl of water and start washing your face. Knead the dough like washing clothes. You can see that the water turns white quickly.

3.？ Pour white water into a larger container, continue to add a bowl of water to wash your face, and pour the washed water into the container for 6 times.

4.？ By the time I washed it for the sixth time, the dough was already strong, the water no longer turned white, and the noodles were ready.

5.？ The dough has turned into gluten and put it aside.

6.？ The remaining water after washing your face is filtered with a strainer to remove impurities.

7.？ Put it into a larger container, cover it with plastic wrap and let it stand for 6-8 hours to make it fully precipitate.

8.？ After six to eight hours, the water began to separate, and the top was clear and the bottom was milky white flour paste. Slowly pour out the clear water on it (it will be difficult to bring out some batter in the end, so it will be much better to gently rotate the container and pour it slowly)

9.？ Stir the remaining batter evenly and pour it into a flat-bottomed container coated with cooking oil (I use a pizza tray, preferably a container heated quickly to save time)

10.？ Steam boiling water on the pot for two minutes (it is better to turn the two containers upside down, which is quick and convenient), and you can see that the batter becomes transparent and bubbling.

1 1.？ Cool the container in water and peel off the dough along the edge.

12.？ As thin as cicada's wings, the tendons are soft.

13.？ Fold the finished dough sheets and brush oil between each layer to avoid adhesion.

14.？ Gluten is also steamed in boiling water for half an hour (my steamer is double-layered, with dough on top and gluten steamed below, killing two birds with one stone)

15.？ Roll up cold rice noodles and cut them into wide strips, add gluten, add shredded cucumber, minced garlic, chopped peanuts and sesame paste, dilute with water, put them in a container, add umami soy sauce, vinegar, salt and sesame oil, and pour them into the container when eating. (If you like spicy food, you can add appropriate amount of Chili oil or Laoganma, so I haven't put it in recently. ).

16.？ Delicious and healthy.

skill

1. Washing your face is very important. Be sure to wash your face until it no longer turns white and the dough becomes stiff. 2. Be sure to have enough settling time and pour clean water. 3. When steaming the batter, remember to stir it every time to avoid re-precipitation. 4. Use flat-bottomed container cakes to make them more uniform. 5. Cover the bottom of the container with batter at a time, not too much. 6. Switching between two containers is faster and more time-saving, that is, when the first container is taken out and placed in the middle of the second container, there will be no waiting time, and the first package is opened, and the second package can just be taken out.