2. Then, put the mixed dough into clear water repeatedly and clearly, 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 for one night. Anyway, the longer the time, the better.

4. The next day, take out the precipitated starch water and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.

5. Boil the water, put the steamer in place, put it in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam it 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 on the plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, 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 grains of aniseed, and (if possible, add a few fennel seeds and cumin seeds. Don't put it without a knot. Zanthoxylum bungeanum and aniseed will do.) Boil these ingredients to taste. Pour it out and let it cool.

Third, the practice of Chili oil.

Put some small red dried peppers and peppers in a flat pan, stir-fry until fragrant, pour them into a container, mash them, add oil to the pan, pour the minced dried peppers and peppers into the oil seeds, then add white sesame seeds, add a little salt and 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. Feel free to eat!

Fourth, adjust the cold rice noodles

Shredding cold noodles and cucumber, adding 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. Picky and delicious friends, you must make your own Chili oil and seasoning water.

There is another way:

1。 Add a little salt to the flour, make dough, cover with a wet cloth and wake up for about 30 minutes.

2。 Put the dough into a big container, add a proper amount of water, and start washing gluten.

Keep kneading 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 the yellow stuff gluten.

Add some Backpulver to gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry it without steaming, and then stir-fry it, 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 settled, the stronger the cold rice noodles made.

5。 After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.

6。 Put fire into the pot, and when the water boils, put it into the mold (there is a mold for steaming cold skin, and occasionally the lid of the cookie is used, and the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled by the individual. If you like thicker cold skin, 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 covered with batter evenly. Then put the model into the boiling water pot,

Cover the pot. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell.

7。 Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and flush the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cool and brushed with some oil, they can be peeled off slowly.

Just cut it into strips as you like.

Then there is 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 pepper in a large bowl at the same time.

A pinch of sugar (never too much), 1 tablespoon of white sesame, don't stir it, just leave it as it is.

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 the pepper.

Pour half first, stir well with a spoon, add 2~3 tablespoons of pepper powder (or pepper granules), and then stir well with a spoon.

Then take another small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see the bowl is like boiling water, but because there is little water, it will not spill out.

Stir well, then pour in the remaining oil and let it cool.

After the noodles are alive, put them in a basin filled with half a basin of water and knead them slowly by hand, so that the noodles can be dissolved in the water of the basin little by little, and knead until the dough is no longer white. Spread the dough to a thickness of about one centimeter, put it on a plate, steam it in a pot, steam it for about five minutes after aeration. Take a basin filled with less than half a basin of water, put it on the fire and boil it, then put a flat chassis into the basin that just washed the face. Stir up the flour water evenly into the dish, pick up the dish clamper and put the dish just filled with flour water into boiling water. You can take it out when the color becomes lighter, and so on. Cut the steamed noodle ribs and dough into strips, cut the noodle ribs horizontally into small squares, and add shredded cucumber, soy sauce, vinegar, pepper, etc. You can eat it.