1 Prepare all the ingredients.
2 flour, starch and water are put together.
3 Stir until smooth
4 Filter the batter.
Spoon a spoonful of batter into a pizza tray.
Boil the water in the pot for two minutes.
7 It's ripe when you see bubbles.
8 immediately put it in a cold water basin to cool down, so it is easy to take it off.
Then brush a layer of oil on the surface.
10 each one is operated according to the above steps.
1 1 minced garlic+Chili noodles+thirteen spices powder+cooked sesame seeds, pour hot oil into the bowl.
12 cold rice noodles cut into strips
13 cold rice noodles, shredded carrots, shredded cucumbers, coriander and oil chili pepper are put together.
14。 2 tablespoons of extremely fresh soy sauce +2 tablespoons of vinegar
15, 1 spoon sesame oil
16, 1 spoonful of salt, half a spoonful of chicken essence and half a spoonful of sugar, and mix well.
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!
1, 500g of flour, 3g of salt, dough, and cover with a wet cloth for 30min.
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. ?
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.
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