Speaking of cold rice noodles, there may be few people who don't like it. The smooth cold noodles are mixed with Chili oil and various seasonings, which is refreshing and satisfying. Recently, on the Internet, cold rice noodles can be said to be very hot food. Many people can't stay at home any longer and are learning to make cold rice noodles.
Not to mention nothing, when it comes to cold rice noodles, the bugs in my stomach start to make trouble, so Bian Xiao has been learning to make cold rice noodles recently, but he failed several times, so he called his relatives in Shaanxi for advice. Then I tried it several times and finally succeeded. Cooking cold noodles at home seems simple, but it is not easy to succeed. There are many details that may lead to failure, such as the choice of flour, the method of washing face, the precipitation and treatment of flour water and so on.
Cold noodles are delicious, and seasoning is also very important. Making cold rice noodles at home may not be as good as selling cold rice noodles outside, but there are three kinds of seasonings that are essential.
The following small series will share the practice of the family version of cold rice noodles and a few details that need attention, and learn to make smooth, spicy and non-greasy cold rice noodles at home.
-Homemade cold rice noodles-
Prepare ingredients: 600 grams of high-gluten flour, appropriate amount of water, appropriate amount of salt, appropriate amount of Chili oil, a few cloves of garlic, appropriate amount of white sesame, appropriate amount of soy sauce, appropriate amount of aged vinegar, a little chicken essence and a little shredded cucumber. If you want to make strong cold noodles, the choice of flour is more critical. Be sure to choose high-gluten flour. Many people fail to make cold noodles, partly because the gluten of flour is not enough. Using high-gluten flour to make cold noodles can produce more gluten.
Practice steps:
1. First, put 600g of flour into a basin, add about 300g of clear water, stir the flour into flour wadding, then knead it into a dough with moderate hardness, and seal it and let it stand for 30min.
2. After the dough wakes up, add the water that has not been used by the dough and start washing your face. Knead the dough as usual until the water turns milky white and feels a little sticky.
3. Filter the washed batter water, pour it into a clean container for later use, then add water equal to the dough and continue to wash your face for 5-6 times, until the water becomes clear and the dough becomes a little stiff.
4. Control the excess water on the washed gluten surface, add a little yeast to the plate, knead it evenly, wake it for 30 minutes, put it in a steamer, and steam the gluten cold water on the pot for about 10 minute.
5. Cool the steamed gluten and cut it into cubes for later use.
6. Let the washed batter stand for about 4 hours, pour out a layer of crystal clear water on the surface, add 2 grams of salt and 1 gram of edible alkali, and stir evenly to fully melt the salt and edible alkali. Adding salt and edible alkali to the batter can increase gluten, and the Q-elastic texture of dough is not easy to break. Many people are easy to make cold noodles, probably because they lack these two things.