condiments

300 grams of high-gluten flour

condiments

Bean sugar

200 grams

cucumber

Article 1

condiment

salt

6 grams

garlic

5 petals

Eight angles

2 capsules

Sichuan pepper

20 capsules

Light soy sauce

15ml

sesame oil

2 tablespoons

coriander

2 pieces

fennel

10 pieces

white sesame

10g

vegetable oil

250 ml

mature vinegar

15ml

White granulated sugar

15g

water

160g

The practice of cold rice noodles in Shaanxi

Dough material: 300g of high-gluten flour, water 150g, and 2g of salt (the amount for making 5 10 inch pizza trays).

Cold dishes: 200g mung bean sprouts, 65438+ 0 fresh cucumbers and 2 parsley.

Zanthoxylum bungeanum water material: 20 Zanthoxylum bungeanum, 2 Illicium verum, fennel 10, clear water 120ml and refined salt 2g.

Chili oil material: Chili powder 30g, white sesame 10g, vegetable oil 250ml, refined salt 2g.

Garlic juice material: 5 cloves of garlic, cold boiled water 10g, and refined salt 2g.

Other seasonings: aged vinegar 15ml, light soy sauce 15ml, sugar 15g, 2 tsps of sesame oil.

1. Dissolve 2g salt in clean water.

2. Add it to the flour bit by bit and knead it by hand.

3. Cover the dough with plastic wrap until the dough with smooth surface is covered, and let it stand and relax 1 hour.

4. Put half a basin of water into the basin and start washing your face.

Keep pinching the dough with your hands and washing out the starch in the dough, and the water in the basin will become whiter and whiter.

6. When the water in one basin becomes very white, pour the starch water into another basin for later use.

7. Pour half a basin of water again, and continue to wash the face repeatedly for 4-5 times. Whenever the water turns thick white, change it to fresh water, and the washed starch water is collected in a big basin.

8. After the third washing, the gluten state will be washed until the fifth water change.

9. Gluten will become rough and porous, and the surface moisture will no longer turn white, indicating that it is cleaned.

10. Brush the vegetable oil on the plate, spread the drained gluten on the plate, boil the water with a steamer, steam the gluten on the fire for 15 minutes, and then take it out to cool for later use.

1 1. Pour all the starch water into a large basin and filter out the washed residue with a sieve.

12. The purpose of moving the basin into the refrigerator overnight is to precipitate starch.

13. After the basin is taken out, clean the water on the surface, leaving white slurry water and flour water at the bottom.

14. Take a large flat plate, brush the surface with vegetable oil, dig 2 spoonfuls of slurry, and lay it flat on the plate.

15. Boil the water in the steamer, put the plate on the steamer, cover the lid and steam for 3 minutes on medium heat. Steamed cold noodles will swell.

16. After taking out the plate, brush vegetable oil on the surface of cold rice noodles.

17. When it's not hot, just hold the cold rice noodles with your hands, take a large plate, put the steamed cold rice noodles on it, and let them cool for later use.

18. Take a small pot, add pepper, star anise, fennel and water, and cook with low heat until the water turns brown and the fragrance comes out, that is, pepper water, and let it cool for later use.

19. Chop garlic into mud, add cold boiled water and salt to make garlic juice, and add white sugar into soy sauce and stir until the white sugar dissolves.

20. Blanch the mung bean sprouts with boiling water until cooked with cold water, cut the cold noodles into finger-wide strips, shred the cucumbers, chop the coriander, and steam the gluten into pieces.

2 1. Spread cold rice noodles on the bottom of the dish, put all kinds of ingredients, pour in Chili water, garlic juice, Chili oil, sweetened soy sauce, aged vinegar and sesame oil, and mix well.

Cooking tips

1. It is best to use strong gluten flour, such as rich gluten flour and high gluten flour. Don't use low-gluten flour, low-gluten flour won't wash out gluten, and finally it will be completely dissolved in water, that is to say, flour is mixed with water to hydrate it;

2. Add water to the dough. When the dough is formed, add it little by little, not too much at a time. Water consumption is low in summer and high in winter, so flour can be made into non-stick dough. Good dough should be relaxed for a period of time, so that the dough can produce gluten by itself and become softer in operation;

3. When washing your face, don't add too much water in the basin, just half a basin. Too much water is wasted, and two will be splashed when washing. Generally, the water is changed for 5 times, and finally the water becomes clear. It takes a long time for the washed batter to settle down, and the cold noodles will be very thick. I have tried to precipitate cold noodles for 4 hours, and the precipitation 1 night is stronger than the obvious precipitation 1 night.

4. Some students said that the dough would come apart when washing your face. Finally, the scattered dough should be washed into balls with a sieve. But after I changed the high-gluten flour, there was no such thing, and the flour was always in my hand;

5. When steaming cold noodles, brush oil on the plate to prevent sticking, and brush oil on the surface of cold noodles to prevent drying after steaming. If exposed for a long time, cold rice noodles are easy to dry.