The difference between cold rice noodles and rice noodles is:

1) Cold rice noodles are made of flour

2) Rice noodles are made of rice noodles

Method of cold rice noodles:

Material: 2 cups of flour (preferably high-gluten flour, that is, breadflower) (1 cup is 24ml, and 2 cups of flour are about 25g);

about 2 cups of cold water;

1 tsp salt (3g);

1. Sieve the flour and salt (without a sieve), and add water little by little to make a batter. Be careful not to add too much water at a time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder particles. The more times you stir it, the stronger the cold rice noodles you make. Stir for about 2 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not stiff. As shown in the picture: this is the batter after being stirred, which can be seen to be very smooth.

2. Put the batter in the refrigerator for cold storage (room temperature is enough in winter) for at least three hours, which is called waking up the dough. My family usually puts it overnight. This is very important, which can solve the well-known problem that foreign flour is not gluten

3. Take out the awakened batter and let it return to room temperature. In this process, wipe the model of steamed cold skin for later use

4. Burn a large pot of boiling water in a pan for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil can be used) into a small bowl, and then add a little water.

5. When the water boils, brush a little oil into a model and scoop a spoonful of batter into it. The amount of batter is controlled by individuals. If you like thicker cold skin, scoop more, otherwise, you can master it in one or two experiments.

6. Shake the batter evenly in the model and cover the bottom of the model evenly.

7. Put the model with batter in the boiling water pot and cover the lid. Keep the fire burning

8. Repeat steps 5 and 6, and pour another model into the batter. During this process, the batter in the first model will bubble slowly, which can be seen clearly if the lid is transparent. When the batter bulges, it's steamed.

9. Take out the steamed model with gloves and put it in cold water.

1. Brush a layer of oil on the steamed cold rice noodles with a brush, and slowly peel off the cold rice noodles.

11. Brush both sides of steamed cold rice noodles with oil, dip a knife in cold water, then cut the cold rice noodles into the width you like, and add delicious seasoning.

Method of making dough:

1. You can first add water to the noodles to make soft noodles, wake them up for 1 minutes, then add water to start washing your face (that is, remove gluten), pour out the water for washing your face, and then add water. After washing the noodles, steam the gluten in a pan (cut into small pieces for later use and add them to the prepared cold noodles). Then put the water washed three or four times there for 8 hours, and pour out the clear water on it. The turbid water below is the noodle paste, which can be used to make cold noodles.

2. First, put a wet drawer cloth on a big lotus seed, pour in a spoonful of batter, shake it evenly and spread it out, then steam it in a pan for 2-3 minutes and take it out. Brush the dough with oil, remove the curtain and brush the back of the leather with oil, and a dough is made.

(You can also operate the awakened batter in the model to make dough as above. )

3. Brush both sides of the steamed dough with oil, then dip it in cold water with a knife, and then cut the cold noodles into the width you like. Add your favorite seasonings, such as shredded cucumber, coriander, Chili oil, sesame oil, ginger foam, garlic foam, sugar, vinegar, monosodium glutamate, chicken essence, salt and soy sauce, and you can eat.

The method of making rice skin in Hanzhong, Xi 'an is basically the same as above, but the difference is that the materials used are different. The raw material of rice skin is rice or glutinous rice. The method is to soak rice or glutinous rice in water for one night to make it swell completely, and then beat the rice into rice slurry, and then pour off the clear water after the rice slurry is fully precipitated. The remaining muddy rice slurry can be used as rice skin. The method is the same as above.