The weather is getting hotter and hotter, and many people don't like hot meals. Foods like bean jelly are becoming more and more popular. In many streets, there are stalls selling cold rice noodles. Some bean jelly is delicious, others are unsanitary, which makes you upset. Actually, you don't need to buy bean jelly. The chef will teach you how to make cold rice noodles at home. Authentic Shanxi formula can be successful once, and the tendons are smooth and not cracked!

First of all, the formula: 500 grams of medium gluten flour, 260 grams of clear water, 1 gram of potato starch, 3 grams of salt. This recipe can make 8- 10 cold noodles, depending on the size of the plate used. When we are doing it, we can increase or decrease it in proportion. If you use high-gluten flour, you don't need salt, but you'd better have potato starch. Let's talk about the practice directly below.

The first step is to mix noodles. Prepare a basin, pour in flour and water, stir well and knead into dough. You can knead it for a while until the dough is smooth and round. In this step, knead the dough for as long as possible.

Step 2: Wash your face. You don't need to wake up when kneading noodles, just pour in water and start washing your face. Rub your face back and forth as usual. Wash until the water turns white, and then pour it into another basin. Then pour clean water to continue cleaning until the color of the water no longer turns white. The small lump left in the basin is gluten, which can be eaten after being steamed in water.

Step three, take the batter. Concentrate the washed batter into a large basin and let it stand for 6-8 hours. Then pour out the clear water on the upper layer, leaving only the white water paste on the bottom. Then pour the salt and potato starch into the batter and stir well for later use. At this time, the paste concentration is about 18-20 (with a special measuring tool).

The fourth step is steaming cold rice noodles. Add water to the steamer and boil it. Take out a tray (also called Gong Gong), brush it with a layer of oil, then pour a spoonful of flour paste on it, and turn the tray to spread the flour paste evenly on the plate. Then put it on the surface of the pot, cover it and steam for 2-3 minutes. At this time, the paste water becomes transparent. If it is still white, it means the temperature is not enough.

After the cold noodles are steamed, take them out of the tray, put them on a plate and brush them with cooked oil or sesame oil again. Other pasta sauces are steamed like this and then stacked together. When eating, directly cut into wide strips and serve with sauce. The taste is smooth and smooth, and it is safe to eat.

Here are four technical points for everyone:

1, the flour slurry must settle for a sufficient time, at least 6 hours. Otherwise, the cold noodles are very weak, and they will be broken into sections with a little stirring.

2. Salt is added to the flour slurry to increase gluten. Potato starch is added to increase toughness. This can prevent the cold noodles from cracking after cooling. Some people like to put some alkaline noodles, in fact, this is also to strengthen gluten, but it will make cold noodles yellow, so everyone should add them as appropriate.

3. After the cold noodles are steamed, brush a layer of cooked oil or sesame oil on the surface. One is to prevent mutual adhesion, the other is to prevent hardening and cracking after air drying, and the taste is not delicious. This step is very important, but many people ignore it.

4, the steamer must be boiled, the heat should be large, otherwise the cold noodles have a sense of life, and it is not strong. If there is a special steamer, just control the temperature and time.