I stayed in Xi 'an for more than a year. It can be said that cold rice noodles are one of the most popular specialties in Shaanxi. They are loved by all ages, all year round, and can be found in the streets and lanes in summer. A tricycle, two small desks and many chairs are opened, and people eat in twos and threes, sit down to eat, rely on eating, and casually take leisure with them ...

Ok, let's talk about the theme. How can we make cold rice noodles with strength? Cold rice noodles are basically made by ourselves. The technical threshold is not very high, but it is very complicated. In the case of Xi 'an, I often eat cold rice noodles taught by a small vendor and a master, which are easy to make at home. Do it according to the master's secret recipe, no need to wash your face, and the steps are simple and quick to get started. It's really full of energy, especially chewy. Without further ado, let's go to the steps immediately. Materials:

3g of high-gluten flour, 5g of red powder, and a spoonful of salt.

Step 1: Pour the high-gluten flour and the red flour into a small pot and mix them together. Sprinkle a spoonful of salt in, and gently stir the wooden chopsticks several times to make the two cassava starches and the salt fully symmetrical.

Step 2: Prepare 35mL of water in advance, and pour clean water from now on. Pay attention to pouring it gradually when the water is renewed, and stir it with chopsticks while pouring, and finally mix it into a thick noodle paste.

step 3: if you have an electric eggbeater at home, it's better (to save energy), but it's ok without a manual eggbeater. Hold it with the handle basin askew, and use the eggbeater with the other hand to keep mixing in a big direction until the dough is particularly fine and there are no lumps and particles.

step 4: pour clean water again, up and down by 15mL, and then stir it evenly with an egg beater. During this period, you can try to see if the dough can be pulled out of the line, even if it is not easy to break.

step 5: find a number of flat plates, three or four, brush a thin layer of cooking oil on the plates, pour the batter on the oiled plates with a big spoon, and gently rotate the plates back and forth until the batter is smooth on all the plates.

Step 6: Bring the wok to a boil and make it popular. After the wok is boiled, put the plate with sticky noodles into it. Pay attention to the fact that the fire must become popular for a short time, about one minute. Just roll the dough into a congealed state and the surface turns yellow slightly. That way, the cold rice noodles will be strong and malleable. If the fire is too small or the time is too long, the cold rice noodles will be easily broken.

step 7: take off the plate, let it cool slightly, gently and gradually uncover it, and be careful not to break it. The plate is oily or relatively easy. Spread the cold rice noodles on the chopping block, and brush a thin layer of cooking oil on the surface. Then steam one piece at a time and spread it on the cold rice noodles in front, and then brush it with oil, layer by layer. It's ready, cut as much as you eat, and leave the discharge refrigerator.

In the end, it's the auxiliary materials and juice, such as loofah, carrots, raw eggs, noodles, peanuts ... whatever, according to my own taste, it's sweet, delicious and spicy, and I look forward to my response to help you. A eater who likes to explore delicious food, I look forward to your more concern, and will enjoy making delicious food regularly and enjoying the pleasure of doing it yourself.