Making method of cold rice noodles:

Cold noodle is a kind of pure starch food, which is made of starch in wheat flour. If you look at flour from the perspective of cold noodles, flour is composed of gluten and starch. So to make cold noodles, starch and gluten must be separated first. Making method of cold rice noodles:

1 and noodles: cold noodles and noodles are very simple, and the opposite side is not strictly proportional to water. As long as the noodles can agglomerate, that is to say, the hardness of noodles has nothing to do with the later quality of cold noodles.

Wash your face: You can start washing your face after waking up for 30 minutes. When washing your face, there is no requirement for technique. Just rub it by hand. After the batter in the basin gradually thickens, pour it into another container for precipitation. After four or five times, gluten and starch can be completely separated.

3 Precipitation: During precipitation, just put the container filled with batter in a cool and ventilated place, without any other operations, such as blowing fans on the container or changing water.

4 Sizing: The starch obtained by precipitation cannot be directly used to make cold noodles, but needs to be properly treated, that is, we often say that other edible substances such as water and salt need to be added during sizing, and this step of sizing plays a very important role in the whole process of making cold noodles. The internal quality and physical appearance of cold noodles are almost the foundation of this step, such as hand feel, taste, elasticity and gluten.

5 production: production is the last process in the whole production process of cold rice noodles. It plays a connecting role in the process of making cold rice noodles. It is not only the final embodiment of the previous work, but also creates conditions for the perfect sales in the later period. If the previous work is not done well, then no matter how hard we try, we can't make good products here. On the other hand, if the work of each previous process is well done, but the production method here is not correct, it must be wasted. There are two main points to grasp in the production here, one is the size of firepower, and the other is the timing of cold rice noodles coming out of the pot, especially the timing of cold rice noodles coming out of the pot must be just right, cold rice noodles are not ripe early, and cold rice noodles are too ripe late. When making, take a proper amount of batter, pour it into the mold, shake it evenly (otherwise the thickness will be uneven), put it in a boiling pot to boil, take it out after the cold noodles are cooked, cool it, brush it with oil, peel it off and put it into a pattern. Generally speaking, the production of cold rice noodles is still very easy, not as difficult as everyone thinks. In a word, the method is the key. There is a video of making handmade cold rice noodles in my mouth space. You can watch it.