First, cold rice noodles: a typical halal way to eat. The method is relatively simple. Mix the flour into paste, put it into a special metal bean jelly basket, shake the bean jelly basket to make the noodles smooth and flat at the bottom of the basket, and then steam them in a boiling water pot. When eating, the cold noodles are cut into strips half a centimeter wide. Generally, shredded cucumber is added as an auxiliary material, and salt, vinegar, sauce, sesame sauce and Chili oil are added.
Second, Qin Zhen cold rice noodles: made of rice flour as raw material, because it is produced in Qin Zhen, Huxian County, also known as Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread in a multi-layer steamer and steamed over high fire. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to make filaments, add vegetables, small bean sprouts and other accessories, and then add seasonings. Good mouth positions are all on Chili oil, and the prepared cold noodles are all red and spicy.
Third, Hanzhong cold rice noodles: named after being produced in Hanzhong area. Because in processing, rice is ground into rice flour slurry with small stone mill and water, it is also called water mill cold rice noodles. When making, the ground rice flour slurry is laid flat on a steamer and steamed. Add seasonings, mainly garlic juice and Chili oil. Garlic is fragrant in the mouth.
Fourth, Qishan handmade noodles: Qishan county makes the best. When making, the wheat flour is washed to remove gluten, the starch is rolled into pancakes and steamed in a steamer. The prepare cold rice noodles are soft and sticky. The seasoning is mainly grain vinegar and Chili oil brewed locally in Qishan, supplemented by washed gluten, which is evenly mixed in a small iron pot. The main characteristics of its mouth are sour, spicy and fragrant.
5. Gluten cold noodles: mainly produced in Guanzhong area. When processing, the gluten is washed out first, the starch is made into paste, and then it is steamed in a metal cold rice noodle basket. When making, steamed gluten blocks and seasonal vegetables are added, and seasonings include vinegar, sauce, garlic, juice, monosodium glutamate, salt, Chili oil and sesame oil. It tastes unique.
In addition to the above, Shaanxi also has the signature noodles of Fufeng, cold noodles with konjac in Hanzhong, cold noodles with black rice, cold noodles with mung beans in northern Shaanxi and so on. Either way, tourists might as well try it, which will definitely make your mouth fragrant.
The making method of Shaanxi Hanzhong rice skin is as follows:
Exercise:
1. Rice flour is added with water to make rice slurry, and then rice with moderate hardness is added;
2. Mash the rice with a spoon and soak it in rice slurry for one night;
3. Pour the mixture into a container, stir at high speed for a few minutes, and then filter with a sieve;
4. Filter-press the remaining rice residue in the filter screen into rice slurry with a spoon;
5. For example, steam cold rice noodles.
But pay attention to the following points:
1, Hanzhong rice skin should be steamed thicker and cut wider to be authentic;
2. Sticky rice noodles, usually called Lailai rice noodles, are put together with glutinous rice noodles in stores in China. Don't use rice flour from American stores, it tastes wrong and has small particles;
3. Cold noodles must be completely cooled before they can be removed, otherwise they will stick;
The purpose of adding rice is to soften the bean jelly, which is too hard to be steamed with the whole rice noodle. This amount of water is only a reference, and can be increased or decreased according to your own preferences. If you like hard, add less water, if you like soft, add more water. But you can't increase or decrease too much water, remember.
Detailed explanation of bean jelly-
Cut cold rice noodles, the width is up to you.
Cut the gluten well
Pour shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi mature 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.
Then add gluten and mix well, and you can eat it, which is much better than what you bought outside. It is 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 rice noodles look difficult to make, but it's quite easy to make as long as you master the method, that is, it's best to buy bigger steamed vegetables. I'm thinking about making them. I will make them and wash them the day before, so I will make them the next day. I usually do it at night, and after I finish it, I will eat them clean.
Q: Is gluten mixed with the same material as cold rice noodles?
Oh, there is no special requirement for flour, is there? Just use ordinary flour?
Answer: It is good to mix gluten into cold noodles. The size of gluten can be cut by itself, and there is no requirement for flour. Flour should be hard and wake for a while, but not too long. Flour is not easy to wash when it is soft. You should wear a bib when you wash, or you will get wet through.
Q: My steamed gluten doesn't seem to have as much foam as JJ. Is it the result of not putting baking powder?
My steamed cold rice noodles are very hard, not as soft as those eaten outside. In order to carry forward the spirit of saving food, my teeth are about to collapse.
I have put my bean jelly in the refrigerator for almost two hours. I saw a layer of clear water and paste, so I poured out the clear water and steamed it. Is there a problem?
I put a little baking soda in the gluten. Because I didn't grasp the weight well, I rubbed the soda into the gluten, rubbed it and put it under running water for a while. I left it overnight and steamed it the next day. If I want to put soda, I should wake up for a while. Is steamed cold rice noodles too hard? How long has it been steaming? And did you stir the pulp evenly when steaming? Every picture says fruit under it. Or you can put some alkaline noodles in the starch, but I haven't put them yet. After steaming, put a layer of oil on it, and the cold rice noodles will dry easily.
Q: What kind of oil is this, salad oil or sesame oil?
How long does it take to steam gluten?
Answer: If we don't find baking powder, we use baking soda powder, and the effect is the same. I use salad oil as oil. I usually steam gluten under cold rice noodles, and I don't pay much attention to time. It should be similar to or a little longer than steamed bread.
Q: You can only steam one at a time.
I tried to steam two, but it didn't work. Xi 'an's bean jelly seller seems to have some tools for steaming. Generally speaking, it is easier to buy a bigger plate and steam it at home.
Q: Is it ok to use bagged dry starch bought in the supermarket?
A: Dry starch doesn't seem to work. You can try soaking rice and pulping it to steam rice skin.
Making cold rice noodles (full picture)
Teach you to make Shaanxi special bean jelly →→→→→ vinegar powder (detailed process diagram)
Detailed method of cold rice noodles in Shaanxi
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1, live noodles, stir for half an hour or an hour, knead the noodles until smooth and put them in a basin filled with water;
2. Continue to stir the dough, pat out the starch, and be careful not to wash the gluten into the water. If you are really lazy, you can mix starch and gluten together, and finally filter out gluten with a small sieve or fine mesh.
3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator freezer, put it overnight, the precipitation is better, and there is no need to repeatedly precipitate;
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 wash it with water and pat it, or you can not put it. The reason is the same as steamed bread without hair. It's not delicious Whether gluten is washed well depends on whether there is white starch in the water. )
5, the precipitated starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water again;
6. Stir the remaining starch slurry after the water is poured in. Usually, the lower part is cured. Stir it with chopsticks or an eggbeater.
7. Prepare another plate and evenly grease the bottom of the plate;
8. Find a flat-bottomed container (usually a flat-bottomed metal plate or microwave flat-bottomed vessel, don't use a plate that can't withstand high temperature, I have damaged two pull rods). Pour the starch slurry evenly into the container, rotate it once, and pour the excess starch slurry into the basin. The thickness can be adjusted by itself, generally between 0. 2 and 0. 4 cm. (When shooting, the hand is a little oblique, 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 water, and the other is to put a brace in the pot. ), put the plate on the bracket and steam it;
9. Thin ones are usually steamed for a little more than three minutes. Steam the thick noodles for about five minutes and soak them in a cold water basin prepared in advance, or rinse the bottom of the plate at the faucet, so the cold noodles are easy to peel off, otherwise they are easy to tear;
10, steamed cold rice noodles on top, put a small bowl under it, and steam gluten in water. Be sure to use high-temperature resistant ones, and even several pp bowls are sold;
1 1. Don't forget to grease the thick spiral cold noodles when steaming.
12, prepare seasoning cucumber shredded garlic shredded pepper pepper oil (practice, put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60% and add pepper particles, burn it, put the pepper aside, cool the oil and pour it into the pepper noodles, while stirring with chopsticks);
13, cut cold noodles and gluten, the width is determined by yourself;
14. Pour shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi aged vinegar) and 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 what you bought outside. It is very strong and tastes authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.
Authentic eating method of cold rice noodles
It's delicious, suitable for families, absolutely environmentally friendly, pollution-free and original.
-Cold rice noodles.
1, a proper amount of high-gluten flour is added with water to form dough.
2. Then, put the mixed dough into clear water repeatedly, and wash out the starch in the flour until the gluten comes out.
3. Put the washed flour water into the freezer. I usually put it all night. Anyway, the longer the better.
4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself.
5. Boil the water, put the steamer in a proper position, put it in a small tray, put some cooking oil on the tray, and then pour it into a 2-3 mm starch lake to 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 remove it by hand and put it in a plate. A proper amount of cooking oil should be applied to the middle of each layer of cold rice noodles, 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 star anise. (If possible, you can also add a few fennel seeds and cumin seeds. Don't put it without knotting it. Zanthoxylum bungeanum and star anise will do. ) cook these ingredients until they taste good. Pour it out and let it cool.
Third, the practice of Chili oil.
Put some small red dried peppers and chilies in a pan, stir-fry until fragrant, then pour them into a container, mash them, add oil to the pan, pour the chopped dried peppers and chilies into the oilseeds, then add white sesame seeds and add a little salt to 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. Don't worry about eating!
Fourth, adjust bean jelly.
Shred cold noodles and 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. A picky and delicious friend must make his own Chili oil and seasoning water.
There is another way:
1。 Add a little salt to the flour, make dough, cover it with a wet cloth and wake it up for about 30 minutes.
2。 Put the dough into a big container, add appropriate amount of water, and start washing gluten.
Continue to knead the dough in water, and when the clear water in the container is mixed, filter it into another container with a strainer.
3。 Repeat and repeat until the water is no longer turbid, leaving yellow gluten.
Add some cooked pork to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.
(PS: You can also fry directly without steaming, and then stir fry, which tastes good. )
4。 Then the batter is obtained, and it is allowed to stand for layering, usually for at least 3 hours.
I washed it the night before and steamed it the next day. The longer the batter precipitates, the stronger the cold rice 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。 Fire in the pot, put the water into the mold after boiling (there is a mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok)
Brush a little oil in the bowl and scoop a spoonful of batter into it. The amount of batter is controlled by the individual. If you like thicker cold rice noodles, you can scoop more.
On the contrary, it is less, and the batter in the model is shaken evenly, so that the bottom of the model is evenly covered with batter. Then put the model into a boiling water pot,
Cover the pot. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand.
7。 Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and rinse the bottom directly with cold water.
This will have a better effect. When the cold noodles are completely cooled and brushed with some oil, they can be peeled off slowly.
Cut it into strips if you like.
Then the 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 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.
A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, just leave it like this.
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 pepper.
First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper granules), and then stir well with a spoon.
Then take another small spoon, pour a little cold water (never too much) into the pepper bowl and mix thoroughly.
At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.
Stir well, then pour in the remaining oil and cool.
And:
material
1. 1 teaspoon of flour, cold water and salt.
2. vinegar, garlic, salt and monosodium glutamate
Exercise:
1. Mix flour and salt with water little by little to make batter. Be sure to mix evenly, without caking, too thick or too thin.
2. Better batter should be refrigerated for more than 3 hours, preferably overnight.
3. The apparatus for steaming cold noodles is a flat container made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do.
4. Oil bowls and brushes have no brushes. If you don't iron them first, you can replace them by hand.
5. Control the moisture in the container, brush a small amount of oil, pour in the batter, and control the thickness by yourself.
6. Steam it in a pot for about 10 minute. (Will it steam? Don't forget to drain)
7. Look, bubble chamber basically steamed the dough.
8. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice first and then put the second one in the pot to continue steaming). There are two options. First, the model is inverted and washed under a cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.
9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.
10. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into your favorite width and mix in delicious seasoning.
Seasoning:
Chop garlic, add salt and monosodium glutamate to boil hot water, cool and add vinegar, preferably oil and spicy seeds.
Simple!
Cold noodles, also known as skin and stuffed skin, are said to have evolved from the "cold water surface" in the Tang Dynasty and are famous for their "white, thin, light, soft, stuffed and fragrant". Cold noodles can be eaten all year round, because it is "cold", so more people eat it in summer. There are many kinds of cold rice noodles, each with its own characteristics and different tastes. From the production method, it can be roughly divided into steamed dough, rolled dough and baked dough. The main method of making steamed rice noodles is to mix flour (washed gluten) or rice noodles with water to make paste, put it into a round flat-bottomed metal container, swing the cold noodle container to spread the noodles/rice paste on the bottom of the container, and then put it into a boiling pot or steamer for steaming (the steamed round whole skin is about 0.5 cm thick and nearly 1 m in diameter). Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with a grass cutter nearly 1 m long and more than 20 cm wide (depending on the material, the color is slightly different). When mixing, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different tastes.
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My method of cold rice noodles
Finish the noodles first, cover them with gauze and wake up for about an hour. Prepare a large basin filled with water, tear off a piece of dough and put it in water for cleaning. This feeling is fun, just like playing with plasticine in the water. Look at the impurities in the dough in your hand sinking into the bottom of the basin with the scouring of water, and the dough left in your hand becomes more and more tough and white with the scouring, which is the embryonic form of gluten. But it is not as tough as possible, because the gluten steamed out is too hard. You must master the scale yourself. After we wash all the noodles, we can steam the gluten in the pot. After steaming successfully, gluten should be like a cake, and the longitudinal section should be like a honeycomb.
Let the water in the iron basin settle for about two or three hours, and then you can proceed to the next step. The turbid liquid in the basin sinks to the bottom of the basin, and the top layer is clear water. Pour out the water, then stir the remaining liquid to see how thick it is. This is really a technical job. In fact, the processing technology of cold noodles is the same, but why is there such a big difference in taste? This largely depends on the thickness of the cold noodles. Too thin batter is difficult to form, and even if it is formed, it will be too thin. Cold noodles made from too thick batter are often too thick, with a thick taste and no tooth feeling. So at this time, it depends on whether your feelings are accurate. If you think the dough is too sticky, add some water. What if it feels a little too thin? Another way is to let it settle for a while. It depends on your mastery and control of the mystery. So if your cold noodles are not too thin or too thick, it is really a very fulfilling thing.
After the dough is ready, there is only one last process left, that is, shaking the cold noodles. First, sit in a big pot on the fire, fill it with water, cover it and bring it to a boil. Meanwhile, prepare a basin of cold water and put it aside. Then use a big spoon to scoop the batter into a special iron plate, which is the so-called mold (the one with edges). The iron plate should be coated with a thin layer of cooking oil in advance to facilitate the removal of cold noodles. Be sure to spread the batter evenly, otherwise the uneven thickness of cold noodles will be bad, and the amount of paste in the spoon should also be well grasped. Too little will be too thin, too much will be too thick. You can constantly ponder and improve during the production process. Put the iron plate with batter on boiling water, and turn the iron plate gently by hand continuously to heat it evenly. This is why it is called shaking cold rice noodles. Sometimes the batter will slide back and forth in the plate, so pay attention to make it as evenly as possible in the iron plate. When you see the batter on the plate slowly solidify until it becomes translucent and a little convex, your first cold rice noodles can be cooked. In addition, during the operation, be careful not to be smoked by steam. Carefully take out the iron plate and put it directly on the cold water surface that is ready to cool. At this time, you can make a second bean jelly in another iron plate. When you feel almost cold, carefully remove the cold rice noodles from the edge of the iron plate. When the first cold rice noodle was carefully held in your hand, it was thin, bright and shiny. There seems to be a sense of curiosity and accomplishment like "unveiling the veil". At this point, this is just the beginning. You must continue to make your second and third photos. I'm telling you, it's addictive, and you can't stop after you get used to it!
Seasoning can be put according to personal taste. Add some soy sauce, sesame sauce, vinegar, Chili oil, onion, ginger, garlic juice, chicken essence, salt and so on, and you can eat. You can also stir-fry bean jelly or something.
Beijing sesame sauce cold noodles with sesame sauce
In summer, in Beijing, few people don't eat cold noodles because it saves trouble and is cool. All along, "cold noodles with left hand, chopsticks with right hand, a cucumber" has become the representative of Beijing Hutong Siheyuan.
For Beijingers, to eat sesame sauce cold noodles, you must mix sesame sauce, pepper oil, garlic juice, aged vinegar and shredded cucumber, and you can also prepare sesame salt and shredded radish according to your personal taste. In addition, there is one thing that is essential-an electric fan. After the noodles are cooked in water, the purpose of blowing with an electric fan is to make the noodles smooth and not sticky.
Cold noodles with sesame sauce mixed with various seasonings are cold at first, followed by sesame sauce, pepper, sesame, garlic and cucumber, which is very appetizing.
do it yourself
Ingredients: machine-made Daoxiao Noodles or homemade dough, sesame paste, cucumber (or radish and celery), refined salt, cold water, vinegar and garlic.
Practice: Take a bowl, pour sesame paste, add a little salt and cold water (pour a little salt into cold boiled water to dissolve itself), gently stir clockwise with chopsticks, and then add a little salt and cold water until it becomes turbid. Boil noodles with water, then boil them with cold water, put them in a bowl, and turn them over while blowing them with an electric fan; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring this bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir well with chopsticks.