2 cups of flour (preferably high-gluten flour) (1 240ml, 2 cups of flour about 250g);
About 2 cups of cold water;
Salt 1 teaspoon (3g).
working methods
1. Sift the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 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 hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.
2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight. This is very important to 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, clean the steamed model of cold rice noodles for later use.
4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water.
5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.
6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.
7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.
8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.
9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options.
First, turn the model upside down and wash it under the 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.
10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.
1 1. Brush both sides of steamed cold rice noodles with oil, dip the knife in cold water, then cut the cold rice noodles into your favorite width and mix in your favorite seasoning. Well, you can try it.
PS。 Seasoning practice:
Ingredients: salt, vinegar, soy sauce (optional), sesame paste, garlic paste (optional), peeled and shredded cucumber or decapitated mung bean sprouts (optional), oil pepper and monosodium glutamate (optional). Put the vinegar into the pot, add one or two Amomum tsaoko, boil it with appropriate amount of water and let it cool. Add more water to the garlic paste and dilute it with a little salt. Blanch the bean sprouts and put them in cold water. Red peppers need more oil.
Adjustment method: grab the cold rice noodles in the bowl and shake them off; Add vegetables and seasonings according to taste. Please note that there are two deployment methods (urban and rural):
1. Country recipes: shredded vegetables and cucumbers, seasoning salt, vinegar, soy sauce, pepper, garlic paste, cold noodle mixing, and then divided into bowls.
2. Town recipe: put vegetable bean sprouts, seasoning, salt, vinegar, pepper, sesame sauce, monosodium glutamate and cold rice noodles into a bowl and mix well to serve.