Qishan handmade noodles, another delicacy in food culture, have already spread all over the province.

Use proper amount of superior flour, add water and knead into dough, then knead it in clear water and dilute it, so it is advisable to filter it with roller. What stays on the noodles is gluten, and what is filtered in the basin is starch. The settling time is suitable for separating water from flour. Then clean the floating water left on the powder, then move it into the pot and heat it with slow fire. After boiling, stir it with a short rolling pin to form a block. When it forms a block, use a wooden tower (shaped like a clay mold for carpentry) to turn it over in the pot. When it is cooked to 5% or 6%, move it to the chopping board and roll it again. Generally, according to the standard of a piece of dough about one or two flours, the dough pieces are torn into the same amount of pimples, which is especially smooth and flat. Then, use two short rolling pins with the same diameter to press down the edge, and then push it forward in turn. Every roll, the bottom surface must be moistened with cooking oil, then 1 or 2 sheets are stacked, moved into a cage and steamed, and after coming out of the cage, it becomes a translucent dough.

Qishan noodle seasoning is also very particular. Salt should be turned into salt water, and chili pepper should not be too spicy. After sifting with Luo Er, it should be poured with cooked oil, with spices such as spiced powder and sesame seeds, and vinegar should be aged with homemade Daqu. The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, such as "white, thin, light, soft, strong and fragrant", which makes people never tire of eating.

The general method of rolling dough

1. Wash your face. Choose good flour and add water to make a hard dough without any additives. Wake up and knead until it is smooth. Take a large container and add water. Put the dough into it and knead it slowly. Do not knead it. In this way, the starch in the dough will gradually separate out and the water will gradually become milky white. When the water is turbid, change the water and wash it again until the gluten is washed out. Add yeast (old noodle water or not) and ferment. It takes about one night in summer and three days in winter. It's almost the same when there are bubbles on its surface and it tastes slightly sour. You have more experience and be careful not to overdo it. < P > 3. Cook the noodles. Wipe the bottom of the pot with cloth and oil, mainly to avoid touching the pot. Pour the fermented noodle water into it. ! Until the dough is completely stained on the mallet, knead it with your hands, and the color is translucent.

4. Roll the dough. Take the cooked dough to the chopping block while it is hot and quickly roll it into a thin and even dough sheet. Note that you should take less rolls at a time, move quickly, pay attention to safety, and don't get burnt. The thinner the better. Enough is enough. The chopping block can be made of glass. Smooth.

5. Steaming. Put the dough on a steamer with a large pot and steam it for 7-9 minutes. If it is too long, it will be cooked.

Let the steamed dough cool, cut into strips and add seasoning.

OK! ! Eat it! ! Gluten can be cooked with boiling water

How to make dough

1. Add a proper amount of high-gluten flour and water to make dough.

2. Then, put the mixed dough in clear water repeatedly and clearly, and wash out the starch in the flour until the gluten comes out. Cover the gluten, and after a few hours, steam it in a steamer for about 25 minutes.

3. Put the washed flour water into the freezer. I usually leave it for one night. Anyway, the longer the better.

4. The next day, take out the precipitated starch water, and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.

5. Boil the water, put the steamer in place, put it in a small tray, spread some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. If you want to be thicker, you can master it yourself, but the skin is thinner and more delicious.

6. Put the steamed skin in cold water, gently peel it off with your hands and put it on a plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, one is to prevent adhesion, and the other is to look good.

I can't make beef tendon noodles by myself. I just put the noodles in the machine and press them. Why don't I teach you how to make gluten? Ha ha! This is my specialty! Choose me first.

1. be the same as the previous one.

2. Take a big basin, pour tap water, and wash the mixed noodles in the basin with water.

3. Wash the noodles, constantly change the water, and wash the noodles clean.

4. then put it in a pot and steam it.

5. If you add Chili noodles, salt and cumin to the dough.

then it will taste better after steaming.

after taking out the pan, let it cool, cut into pieces, or make it cold. Stir-fried or nothing to say!

The best way to eat beef tendon dough is to use sesame sauce and then add Jiang Shui, vinegar, salt water and chili pepper oil.

Ordinary dough must not put sesame sauce. In fact, the key point of this is that Chili oil is not just a common splash, so you have to figure it out for yourself. Sorry, haha, this is something that every shop owner won't say.

Detailed explanation of how to make cold noodles--

Cut the cold noodles, and decide the width and fineness yourself.

Garlic paste can also be made into garlic juice.

You can also add vegetables such as celery or soybean sprouts

Then add gluten and mix well, and you can eat it, which is much better than buying it outside. It's very strong and tastes authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.

Cold noodles look hard to make, as long as you master the method, it's still quite easy to make, that is, steamed dishes are best to buy larger ones. I'm thinking of making them. I'll make them the day before, wash them and take time to make them the next day. I usually make them at night, and when they're ready, I'll eat them clean.

Q: What's the gluten mixture?

oh, there is no special requirement for flour for this, is there? Just use ordinary flour, right?

Answer: Gluten is easy to pull when mixed in cold noodles. The size of gluten can be cut by itself, and there is no requirement for flour. The flour should be mixed hard and wake up for a while, but the time should not be too long. When the flour is soft, it is not easy to wash. You should bring a bib when washing. Do you want to get a drop all over it?

Q: It seems that there are not as many bubbles in my steamed gluten as JJ. Is it the result of not putting baking powder < p? In order to carry forward the spirit of saving food, my teeth are about to crack.

My cold rice noodles were not put in the refrigerator for almost two hours. I saw that there was a clear layer of water and paste, so I poured out the clear water and steamed it. Is there a problem?

a: I put a little baking soda in my gluten, because I couldn't grasp the weight properly, so I rubbed the soda into the gluten, rubbed it, and then put it under running water for a while, leaving it overnight and steaming it the next day. If you want to put soda, you should wake up for a while. Is the steamed cold rice noodles too tough? How long has it been steaming? And did you stir the pulp evenly when steaming? The fruit is written under each picture. Or you can put a little alkaline noodles in the starch, but I haven't let it go. After steaming, you should put on a layer of oil, which makes cold noodles dry easily.

Q: What kind of oil is the oil, salad oil or sesame oil?

how long does it take to steam gluten?

a: if we didn't find baking powder, we used baking soda powder, and the effect was the same. I used salad oil as the oil. I usually steam gluten under the cold noodles, and I don't pay much attention to the time. It should take about the same time or a little longer than steaming steamed bread. < P > Q: I can only steam one piece at a time. < P > A: I tried to steam two pieces, but I failed. It seems that the seller of cold rice noodles in Xi 'an has tools to steam several sheets. Generally, it is easier to buy a bigger plate for steaming at home.

Q: Is it ok to use the bagged dry starch bought from the supermarket?

A: It doesn't seem possible to use dry starch. You can try to soak the rice. Slurry steamed rice skin

Making cold rice noodles (full picture)

Teach you how to make cold rice noodles with Shaanxi characteristics →→→→ vinegar powder (detailed process picture)

Detailed methods of cold rice noodles in Shaanxi

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2. Beat the dough constantly to wash out the starch. Be careful not to wash the gluten into the water. If you are really lazy, you can mix the starch and gluten, and finally filter out the gluten with a small sieve or fine mesh cloth.

3. Let the washed starch water stand for more than three hours, preferably in the refrigerator. I put it in the freezer for one night, and the precipitation is better, so it doesn't need to be precipitated repeatedly;

4. Put a little baking powder or baking soda into the washed gluten and knead it. If you are worried about putting too much or too little, you can rinse it with water and pat it, or you can leave it alone. The reason is the same as that of steamed bread without dough, which is not delicious. (Whether the gluten is washed well depends on whether there is no white starch in the water)

5. The deposited starch water, the upper layer is redundant water, just pour it out, and try to pour it slowly from one side, don't shake it, or the starch will be mixed with the water again;

6. Stir the remaining starch slurry after the water is poured. Usually, the lower part is solidified. To stir it, just stir it with chopsticks or an egg beater.

7. Prepare another plate and apply oil evenly on the bottom of the plate;

8. Find a flat-bottomed container (usually a flat-bottomed metal plate or a microwave flat-bottomed utensil, don't use a plate that can't withstand high temperature, I have damaged two pulls). Pour the starch slurry evenly into the container, rotate it once, and pour the excess into the basin. The thickness can be adjusted by itself, generally between , 2 and , 4 cm. (The hand is a little oblique when shooting, so it looks uneven) Then put it in a pot and steam it.

there are two ways to steam, one is to put the plate in the water, and the other is to put a brace in the pot. ), just put the plate on the support and steam it;

9. Thin ones are usually steamed for a little more than three minutes, while thick ones steamed for about five minutes are soaked in a cold water basin prepared in advance, or the bottom of the plate is flushed at the faucet, so the cold noodles will be easily peeled off, otherwise it will be easy to tear;

1. Steamed cold rice noodles on the top, put a small bowl under it and steamed the gluten in the water. Be sure to use high-temperature resistant ones, even if several pp bowls are sold;

11. Don't forget to grease the thick spiral cold noodles between each layer.

12. Prepare seasoning cucumber shredded garlic chili pepper oil (practice: put Chili noodles in a bowl, add a little salt, then heat the oil to 5% to 6%, add pepper granules, burn it, take out the pepper, cool the oil and pour it into Chili noodles, while stirring with chopsticks);

13. Cut the cold noodles and gluten, and decide the width by yourself.

14. Pour shredded cucumber, garlic and chili pepper oil on the cold rice noodles, then add vinegar (it is better to use grain vinegar and Shanxi aged vinegar) and then add a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice. You can also put vegetables such as celery or soybean sprouts;

15. Add gluten and mix well, and you can eat it, which is much better than buying it outside. It's very strong and tastes authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.

the authentic way to eat cold rice noodles

(delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic)

-the way to eat cold rice noodles

1. Add a proper amount of high-gluten flour to make dough.

2. Then, put the mixed dough in clear water repeatedly and clearly, and wash out the starch in the flour until the gluten comes out.

3. Put the washed flour water into the freezer. I usually leave it for one night. Anyway, the longer the better.

4. The next day, take out the precipitated starch water, and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.

5. Boil the water, put the steamer in place, put it in a small tray, spread some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. If you want to be thicker, you can master it yourself, but the skin is thinner and more delicious.

6. Put the steamed skin in cold water, gently peel it off with your hands and put it on a plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, one is to prevent adhesion, and the other is to look good.

second, the practice of seasoning water:

1. Pour a bowl of water into a small pot, add a little pepper and 2-3 aniseed (if possible, you can also add a few fennel seeds and cumin seeds. Don't put it without a knot. Zanthoxylum bungeanum and aniseed will do.) Boil these ingredients to taste. Pour it out and let it cool.

third, the practice of Chili oil.

put some small red dried peppers and peppers in a flat pan, stir-fry until fragrant, pour them into a container, mash them, add oil to the pan, pour the minced dried peppers and peppers into the oil seeds, add white sesame seeds, add a little salt and stir-fry until fragrant. This chili oil is delicious, it can be eaten for a long time in a container, and it definitely does not contain Sudan red. Feel free to eat!

Fourth, adjust the cold rice noodles

, shred the cold rice noodles, shred the cucumber, and add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. Picky and delicious friends, you must make your own Chili oil and seasoning water.

there is another way:

1. Add a little salt to the flour, make dough, cover with a wet cloth and wake up for about 3 minutes

2. Put the dough in a big container, add a proper amount of water, and start to wash the gluten.

Knead the dough constantly in the water, and when the clear water in the container becomes thick, filter it into another container with a strainer

3. Repeat it again and again until the water is no longer turbid, leaving the yellow stuff to be gluten.

Add some Backpulver to the gluten, grab it evenly, steam it in a steamer for 2 minutes, cool it and slice it

(PS: you can also fry it without steaming, and then eat it, which tastes good)

4. Then there is the batter. Let it stand for layering, which usually 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 better the cold noodles will be.

5. After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.

6。 When the pot is lit with water, when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the box cover of cookies is occasionally used, and the effect is OK)

, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more.

Otherwise, it will be less. Shake the batter evenly in the model to cover the bottom of the model evenly. Then put the model into the boiling water pot and

cover the pot. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell

7. Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and directly flush the bottom with cold water.

This will have better effect. When the cold skin is completely cool and the surface is brushed with some oil, you can peel it off slowly.

Just cut it into strips as you like.