As an authentic Shaanxi native, the snacks that accompany me the most can be regarded as the staple food, and nothing is better than cold rice noodles. There are many kinds of cold rice noodles in Shaanxi, with different practices, different characteristics and different tastes when seasoning. Cold rice noodles with sesame sauce, Qin Zhen cold rice noodles, Hanzhong rice noodles, gluten cold rice noodles and so on. With the civilization of "white, thin, light, soft, soft and fragrant", there are many cold noodle stalls everywhere in the streets and alleys, which can be regarded as the staple food snacks often eaten in Shaanxi in four seasons. I have introduced the lazy cold rice noodles with sesame sauce in Shaanxi before. This time, I made cold rice noodles with noodles and gluten, which is also unique. In summer, it is cooked almost every few days, which is an indispensable snack in summer! ~ (put away)

foodstuff

Ingredients

mid-gluten flour

250g

bean sprout

1

ingredients

oil-sizzled chilli powder

of appropriate amount

oil

of appropriate amount

salt

of appropriate amount

clean water

of appropriate amount

Sesame paste

5ml

garlic

5 petals

five spice powder

5ml

soy

10ml

vinegar

20ml

step

1. Add water to flour, knead it slowly, knead it into dough, cover it with plastic wrap or wet cloth and wake up for several hours.

2. Add enough water to the basin and knead the dough slowly in the water.

3. Slowly clear water turns white, continue to knead and wash your face.

4. After washing for about 20 minutes, the color of noodle water becomes whiter and gluten is washed out.

5. Take out the washed gluten, put it in a bowl and steam it for half an hour.

6. Let the washed cold noodle batter stand for more than 2 hours. At this time, the cold noodle batter is separated into two layers, the upper layer of clear water and the lower layer of water, and the upper layer of clear water is poured out.

7. Cool skin gongs are brushed with a thin layer of oil.

8. Scoop a spoonful of batter and pour it into the cold skin gong.

9. Slowly spread the batter evenly in the cold skin gong.

10. Boil a pot of boiling water in advance in the pot, put the cold rice noodles gong into hot water and start steaming cold rice noodles.

1 1. Cover the lid and let it burn for about 2 minutes, with big bubbles on the surface. Cover the lid and simmer for half a minute to 1 minute.

12. Prepare a pot of cold water in advance, and put the steamed cold-skin gong into the cold water to cool it.

Tips

1. When eating, cut it into a width of about 5 mm. This cold noodle is gluten-covered and belongs to cold noodle for washing face.

2. Pour water into a small pot, add vinegar, soy sauce, spiced powder and aniseed and boil. Sift the cooked aniseed water, filter off the dregs, and adjust the seasoning water for cold noodles. Add a spoonful of salt to the garlic, pour a little water, and prepare the garlic water to adjust the cold skin. When eating at last, pour in seasoning water, sesame sauce, bean sprouts and drizzle with Chili oil. Refer to the previous cold rice noodles with sesame sauce /recipe/23 1747 for the specific method of feeding water.

3. Pay attention to observe that the cold noodles are bubbling and stuffy for half a minute. The process of steaming must cover the lid and fire. Steam it and cool it in a cold water basin immediately.

4. vinegar and soy sauce should not be directly drenched in cold rice noodles. Authentic cold rice noodles seasoning water is very important and must be boiled.