There are two kinds of dough and rice skin. The dough is yellow and soft, and the rice skin is white and smooth. Shaanxi rice skin, Taizhen rice skin.
Cold rice noodles can really be described as a rare natural green pollution-free food suitable for all seasons. According to the selection of raw materials and different production methods, the names are different in different places.
Method for making cold rice noodles
1, 500 grams of flour, about 3 grams of salt, and dough, covered with a wet cloth and awake for about 30 minutes.
2. Put the dough in a large container, add a proper amount of water, start washing gluten, knead the dough in the water continuously, and filter it into another container with a strainer when the clear water in the container is mixed.
3. Wash it for about five or six times until the water is no longer turbid, leaving the yellow stuff to be gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.
4, and then you get it. Let it stand for layering. Generally, it takes at least 3 hours to precipitate. Occasionally, it is washed the night before and steamed the next day. The longer the batter precipitates, the stronger the cold noodles are.
5. After the precipitation is completed, pour off the clear water above, and stir the precipitation below with a spoon to steam it.
6. Put fire into the pot, and when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles), and pour a spoonful of batter. The amount of batter is controlled by the individual. If you like thicker cold noodles, scoop a little more, otherwise it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in, and steam for 3 minutes.
7. Store a pool of cold water in the pool and float the model inside. You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like.
seasoning
Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water).
Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate and stir to dissolve it.
Preparation of Chili oil: Heat 500g of oil first, and put 1 cup of Chili noodles, 1~2 tablespoons of pepper, a pinch of white sugar (never too much) and 1 tablespoon of white sesame in a large bowl. Don't stir, just put it in this order. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, put 2~3 tablespoons of pepper powder (or pepper granules), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is like boiling water, but because there is little water, it will not spill out.
Raw material of cold rice noodles: flour
Cold rice noodles, which originated from the traditional cuisine of the Han nationality in Guanzhong area of Shaanxi Province, are the general names of rolled noodles, rice noodles, and stuffed noodles. Popular in northern China. It is a rare natural green pollution-free food.
Due to different raw materials, production methods and regions, there are hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2,000 years. [ 1]
cold?noodles
Main ingredients
Flour, water, salt, monosodium glutamate, sugar, pepper, cucumber, vinegar, bean sprouts, garlic, soy sauce.
classify
Xifu snacks, Shaanxi snacks
one's taste
Sour, fragrant, spicy and fresh
taste
The skin is smooth and tender, salty and spicy and refreshing.
efficacy
Relieve fatigue, remove dampness, and relieve summer heat
fast
navigate
nutritional ingredient
Cold rice noodles tasty
Production method
Different styles
Eating cold rice noodles
Hanzhong rice noodles cold rice noodles
nutritive value
The tendons are smooth, healthy and without additives, and the method of making homemade cold rice noodles is complete.
Eating noodles in winter can keep you warm, eating them in summer can cool you down, eating them in spring can relieve fatigue, and eating them in autumn can get rid of dampness. Cold noodles are really a rare natural green pollution-free food suitable for all seasons. "Compendium of Materia Medica" says: Rice can nourish the spleen, while wheat can nourish the heart. According to the selection of raw materials and different production methods, the names are different in different places.
nutritional ingredient
Every100g of cold rice noodles contains 1 17 calories. The specific nutrient content is shown in the following table: [2]
Nutrient contained
Content (per kloc-0/00g)
unit
heat quantity
1 17
kilocalorie
carbohydrate
25.26
scold or beat
Expand all
Cold rice noodles tasty
That is, the characteristics of cold rice noodles. As I said before, the four characteristics of "strength", "thinness", "thinness" and "thinness" stand out. "Tendon" means strong and chewy; "Thin" means steamed thin; "Fine" means finely cut; "Mao" means soft. It is based on these four characteristics that Qin Zhen rice noodles are widely welcomed by the public.
cold?noodles
Production method
step
1500g flour, 3g salt, and dough, and cover with a wet cloth for 30min.
cold?noodles
2 Put the dough in a large container, add a proper amount of water, start washing gluten, knead the dough in the water, and filter it into another container with a strainer when the clear water in the container is mixed.
3 Wash it for about five or six times until the water is no longer turbid, and the remaining piece is gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer, steam it for 20 minutes, cool it and slice it (you can also fry it without steaming, and then eat it, which tastes good).
Then there is the batter. Let it stand for layering, usually for at least 3 hours. Occasionally, it will be washed the night before and steamed the next day. The longer the batter is precipitated, the better the cold noodles will be.
5 After the precipitation is completed, pour off the clear water above, and stir the precipitation below with a spoon to steam it.
6. Put fire into the pot, and when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, or the lid of cookies can be used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by the individual. If you like thicker cold noodles, scoop more, otherwise it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in, and steam for 3 minutes. [3]
Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like. [4]
seasoning
Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water).
Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate and stir to dissolve it.
Preparation of Chili oil: Heat 500g of oil first, and put 1 cup of Chili noodles, 1~2 tablespoons of pepper, a pinch of white sugar (never too much) and 1 tablespoon of white sesame in a large bowl. Don't stir, just put it in this order. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, put 2~3 tablespoons of pepper powder (or pepper granules), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is like boiling water, but because there is little water, it will not spill out. Cold rice noodles are Shaanxi people's favorite snacks!
Different styles
Baoji handmade noodles pi
Gan Mianpi is a famous snack in Xifu (Baoji), Shaanxi Province, which originated in Qishan County, Baoji City. Baoji handmade noodles have the characteristics of somersault, softness, cool fragrance, sour and spicy taste, and are suitable for all seasons. It can be seen in Baoji streets and alleys. It is popular in China, especially in the northwest, and is also popular in southwest, north, east, central and south China. There are many channels for you to buy and taste, such as ready-to-eat, online shopping and take-away.
Practice:
Food preparation
5gk of refined flour, 2.5 gk of rapeseed oil, 2.5 gk of pepper noodles 1.5 gk, 3. 5 g of cinnamon bark, pepper, 1.5 g of nutmeg, star anise and 2.5 g of fragrant fruit. 50g salt, 3g Qishan balsamic vinegar 150 g sugar.
Production step
1 and dough: put the flour into a basin, add 2 kg of clear water, evenly knead the dough in the same direction (it is best to knead the dough in the same direction), cover it with a semi-dry cage cloth and let it stand for 30 minutes.
2. Wash gluten: pour clean water into a small half basin, put in the mixed dough, gently knead the dough until the clean water turns into thick flour water, take out the dough and put the flour water aside for later use, change a new basin and pour clean water into a small half basin, and put the dough that has just been kneaded and become smaller into it and continue to be gentle ..... Generally, the number of times of changing water depends on feeling, and the gluten is sticky, and the number of times is appropriate. The gluten gluten is delicious, and there is no gluten if it is too many times!
3. Making starch: put a wooden frame on the big basin, put Naluo (copper wire rod for filtering impurities at home) on the wooden frame, scoop the washed flour water into the copper wire rod with a ladle, filter it into the basin for 4-5 times, and put the filtered broken gluten on the gluten block. The more 5-6 hours the flour slurry in the big basin precipitates, scoop out the clear water on the basin, and the rest is starch.
4 Fermentation: add proper amount of baking powder or "old noodles" for steaming steamed buns, stir well and let it stand in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.
5. Boil the gluten: pour water into the pot and boil it. Twist the washed gluten into strips and wrap them into sticks slightly thicker than the thumb, then put them in the pot and cook for 45 minutes. After taking them out with a colander, tear them into smaller strips and put them in the plate for later use.
6. Making dough: put the batter in a small pot and steam it in a steamer until the dough is semi-soft and does not touch your hands. Scrape it out with a spoon, and quickly roll it out with an oiled rolling pin to make dough slightly smaller than the size of a steamer drawer. Rub rapeseed oil on each dough and make it repeatedly, and pile it up one by one and put it in the drawer. Steam on the cage for about 45 minutes, take it out, cool it, separate it one by one, and cut it into strips in the shape of garlic leaves, that is, make dough.
7 Ingredients: Grind Rhizoma Kaempferiae, Fructus Anisi Stellati, Fructus Fragrantis, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli into very fine powder to make seasoning noodles. Remove from the fire when the oil temperature drops to 50%, add chili noodles and seasoning noodles, heat them to 100%, then turn off the fire and stand still until there is no oil fume, and pour them into the oil-splashing sub-noodles of chili pepper jar for three times, stirring them evenly every time to avoid uneven oil splashing, which is burnt in some places and still raw in others. Instant seasoning Chili oil. At the same time, the refined salt is turned into brine.
8 Aroma and touch-up: After pouring the oil, stir chili pepper until it doesn't bubble, pour a few drops of grain vinegar brewed from corn, wheat and sorghum in Qishan, and immediately stir chili pepper. It can be seen that chili pepper is boiling and bubbling again, and a fragrance leaps. Aroma-excited chili pepper is bright red and shiny, and smells it with a strong, slightly sour and mellow smell. When chili pepper doesn't bubble, add a small amount of white sugar into chili pepper and stir it evenly, so that the white sugar can be dissolved in the oily pepper by making full use of the residual heat of chili pepper. After polishing, the oil spice looks ruddy and thick in color, and chili pepper oil looks more viscous (it looks much stronger than the plain soup without sugar). At this time, the oily pepper has added a new feature because of the white sugar. For example, when mixing noodles, you will find that most of the chili pepper oil sticks to the noodles, which makes the noodles attractive in color, while there are not many chili pepper sticks to the bowl, which fully embodies the simple folk customs of ancient Shaanxi farmers who use good steel on the blade and never waste it.
Seasoning and stirring: cut a piece of dough, put 20g of gluten into a bowl, add refined salt, balsamic vinegar and seasoning spicy oil according to the taste and hobbies of the eater, stir well and put into the bowl.
Qin Zhen rice skin
Qin Zhen is located in Huxian County, a municipal district of Xi 'an, adjacent to Xi 'an, and has been rich in high-quality japonica rice since ancient times. Legend has it that when Qin Shihuang, there was no harvest in a year of drought, and no rice was paid. At that time, the punishment was harsh, and the villagers were all afraid, so they asked a squire for advice. The next day, the squire figured out how to make cold rice noodles and pay tribute! Soak the aged rice overnight, grind it into slurry, precipitate, skim the supernatant, steam it in a cage, and add various seasonings to make Qin Zhen cold rice noodles. Qin Shihuang tasted it, and it was soft, smooth, sour and delicious. Under the great joy, he was exempted from taxes in that year, and designated Qin Zhen cold rice noodles as a royal tribute from now on. The production technology of Qin Zhen rice cold noodle is very particular, from rice selection, grinding to mixing and steaming in pot, which is unique. Therefore, the prepared rice noodle has the characteristics of tendon, thinness, thinness and smoothness. In addition, the chili oil of Qin Zhen cold noodle is extremely exquisite, and the seasonings are fine pepper, high-quality rapeseed oil and a variety of seasonings. Pepper, pepper, fennel and other spices are ground and added to the oil, and then heated on fire for repeated boiling. Its color is bright red and spicy. It is a famous food in Guanzhong for a hundred years, and you will never forget it once you eat it!
Guanzhong Plain in Shaanxi Province is one of the main producing areas of wheat in China. Cold skin made of wheat flour is called dough, which is the most popular in Shaanxi Province. Before the reform and opening up, rice was still a rare thing in Shaanxi. Therefore, at that time, in the streets and alleys of Xi 'an, villagers often pushed new rice for flour. Usually, one kilogram of rice could be exchanged for one and a half to two kilograms of flour. Regarding the method of making dough, Mr. Jia Pingwa, a famous writer in Shaanxi literature, described it as follows in his "Notes on Snacks in Shaanxi": "Method: one catty of flour is poured in three times, first into a thick paste, then added with water and diluted one after another, added with salt and alkali, and the slurry is lifted with a spoon, so that it is appropriate to pull up the chopsticks. Spread white gauze on the steamer, pour the batter on it, spread it evenly and evenly, steam it with strong fire and cook it in about six or seven minutes. Buckle the dough sheets from the cage grate on the case, apply a layer of vegetable oil on each dough sheet, stack them together and cool them, and then cut them into thin strips with a pendulum knife.
The cold rice noodles sold on the streets of Xi 'an also have their own characteristics: the rice skin is white and translucent, and one can be steamed as big as the steamer. After steaming, the vegetable oil is slightly cooked between one and another, and then stacked layer by layer, piled up on the desk like a signboard. When eating, the vendor took out a piece, put it on the case covered with white gauze, skillfully used a sharp knife as big as hay cutter, and almost didn't look at it. "Mao, Mao, Mao ..." A few times, he cut the skin as thick as chopsticks, then put salt, vinegar, special seasoning water, soybean sprouts (or mung bean sprouts), etc. Finally, he used chopsticks to stir up a pinch of skin in a jar filled with red Chili oil. Pour it on the leather and serve it in front of the diners. The white rice skin and the bright red spicy oil will make the population's water flow before the entrance. Mix it well and taste it. The leather tastes sour and spicy, and the fragrance is abnormal. It's delicious on earth! The size and appearance of the dough are similar to those of rice skin, but the color is slightly yellow. The biggest difference between the two is that there is gluten in the dough, which is a by-product produced when making dough, so it is not necessary to make it alone. Good gluten is not only chewy and delicious, but also has many air holes in it. Like a sponge, it is full of delicious feed water and spicy oil. When you take a bite, it is delicious and refreshing. Therefore, the most frequently heard sentence in Qin Zhen Liangpi Store is: "Boss, more gluten, more chili pepper"!
Qin Zhen cold rice noodles are famous for their excellent selection of materials, rigorous technology and exquisite seasoning. Especially in the hot summer, if you walk on the streets of Xi 'an, it is not difficult to find that cold rice noodles attract everyone with its irresistible attraction, regardless of the size of cold rice noodles stalls, people are always crowded. Qin Zhen Liangpi has become one of the main items of snack management because of its small investment, big profit and quick return. [5]
Qishan handmade noodles pi
Qishan handmade noodle is a specialty near Qishan County, Shaanxi Province, and it is also produced in the surrounding areas. Qishan handmade noodle is the most recognized by diners. Its shape is broad, almost transparent, moist and chewy, and it tastes excellent when blended with spices such as pepper, salt water and balsamic vinegar. Locals often use it as a staple food in summer, and it is also a good product on the table in the cold winter.
Let's take a look at the practice of rolling dough:
Qishan handmade noodles pi
First, prepare a large pot. Pour a proper amount of flour into the pot and add cold water according to the ratio of1:3. Then it depends on your physical strength and endurance-rub the noodles hard for a long time until they become muddy.
Then there is manual labor: rolling noodles. Pull a piece from the kneaded dough and roll it as hard as you can (usually round at last) until it is rolled into a 2~3 mm thin sheet. After all is rolled, it can be steamed in the pot. Generally, it is good when the dough becomes transparent.
After it is cooled, it is cut into ordinary noodles, and the newly spilled pepper, balsamic vinegar and salt water can be added, or the newly cut raw cucumber shreds can be added to make it more refreshing.
Cold rice noodles are a general term. Specifically, there are rice skin and rice noodles. Rice skin is made of rice beaten into rice slurry, and the skin is washed with flour and steamed with water for washing gluten.
The cold rice noodles here are mostly made of flour, and the cold rice noodles are known at present.
There are two ways to do this. One way is to use flour water to wash gluten, let it stand for about three to four hours, then spread a thin layer in a flat-bottomed container, put it in a boiling pot, cover the lid and steam for about two minutes, then put the container in cold water and tear off the cold noodles, and then apply a layer of cooked oil on it to prevent adhesion. Repeat the above steps. Another way is to paste the flour directly, not too thin or too thick. Dip it with a chopstick and pick it up, and drop a continuous noodle line to show that it is almost the same. Then filter out the big flour particles with a fine sieve, and then let it stand for three to four hours and repeat the first step.
Cold rice noodles are made of flour.
1, mix flour and salt well, add appropriate amount of water to make dough, and then cover it with warm cloth for half an hour.
2. Use a large basin, pour a proper amount of water, put the dough into the water and knead it constantly. When the water in the basin becomes mixed, filter it into another container with a strainer.
3. Wash it several times, until the water is no longer turbid, and the rest of the yellow stuff is gluten, which can be added with a flour drawer or fried.
4. The muddy paste-like thing in the basin is the material for making cold noodles. Let it settle for about 3 hours, pour out the clear water on it, and mix the settled paste evenly.
5. Prepare an iron dustpan, which is similar to that used for steaming rice rolls. Scoop a spoonful of batter into it. Scoop more if you like a thicker cold skin, and less if you don't. Shake the batter evenly, put it in a boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in, and steam for 3 minutes.
6. After letting it cool, you can peel off the steamed dough and cut it into strips, which is the cold skin.
Cold rice noodles are made of washed noodles!
When the air temperature rises in summer, people's appetite is poor. In addition to relieving summer heat, watermelons can be exchanged for a temporary cool being relaxed and free, and cold skin on food can keep the appetite of the public. Today we will analyze how cold rice noodles are made!
Cold rice noodles are basically made of flour, or they can be made directly from starch, and then they can be served with different juices according to the differences of tastes in different places, so that delicious cold rice noodles can be made.
Today, we bring home-made cold rice noodles.
material
Ingredients: 500g high-gluten flour, one cucumber and one carrot.
Accessories: appropriate amount of cold water (for kneading dough and washing face), 2g of yeast, appropriate amount of white sesame, 3-4 pieces of garlic and appropriate amount of starch;
Seasoning: Chili oil, sesame sauce, salt and monosodium glutamate.
Cold rice noodles making