2. After the washed gluten is left for more than 20 hours, it can be steamed in the pot.
3. After about 20 minutes have passed, take out the steamed gluten and let it cool. After cooling, cut it into sections for later use.
4. At this time, the filtered flour paste water has also been precipitated. Scoop out the clear water on the surface, and stir the remaining flour paste evenly with a spoon.
5. Then brush a proper amount of oil on the net cold noodle dish, then scoop in a proper amount of slurry, and steam it in hot water for about 1 minute. When you see a big bubble, you can take off the steamed cold noodle and cut it into strips.
6. Finally, mix it with the gluten prepared before, peanuts, shredded carrots, shredded cucumbers and various seasonings, and you can eat it.
As a snack, cold rice noodles are very popular among many people, especially in summer, if you can't eat anything, you can eat cold rice noodles to relieve hunger and hunger. But the cold noodles made by many people are always weak and always broken. Today I will tell you why!
Cold rice noodles are weak, and there are several reasons for the old break.
First: it's not steamed,
The water must be boiled before steaming on the plate. If multiple plates are operated in the middle, do not stop the fire, and do not open the lid in the middle to steam at one time. Only when the dough is foamed at least 7-8 cm in diameter can it be steamed.
Second: the flour is too thin.
The precipitated flour water is not poured cleanly and the flour paste is too thin.
Third: Time and temperature
It took a long time to steam, and it was steamed. The heat is too small, the temperature is not enough, and it is not cooked.
So how can cold rice noodles be strong and not broken? I will tell you these key points to ensure that you can easily make perfect cold rice noodles.
Essentials 1: the choice of flour
Self-made cold rice noodles should be made of high-gluten flour without flour improver. The cold rice noodles made of this flour have the strongest taste, and low-gluten flour or flour containing improver is not easy to use.
Essentials 2: Mixing dough and washing gluten are the key points.
The key point to make cold rice noodles transparent and not hard is to wash gluten. The gluten in flour must be completely washed out. If there is protein in the final flour paste, the cold rice noodles made can't be transparent, and the skin will be brittle and easy to dry hard.
Point 3: Pour out the excess water.
Precipitated starch water, the upper layer is redundant water, just pour it out, and pour it slowly from one side as far as possible, don't shake it, or the starch will be mixed with water again.
Essentials 4: Detail handling
Brush a layer of salad oil on each steamed cold noodle, and cover it with a wet cloth, so as to prevent the cold noodles from sticking to each other and losing water and cracking. Remember to cover the steamed dough. If you don't cover it, the cold noodles will dry easily.
Raw material: high-gluten flour
Accessories: one cucumber, baking powder, sesame paste, peanut butter, Laoganma Chili oil, peanut oil, coriander, Zhenjiang balsamic vinegar, garlic, salt and sugar.
Production steps:
1, take a basin, pour in high-gluten flour, add appropriate amount of water and salt, mix with flour like making steamed buns, make a dough, wrap it with plastic wrap and ferment for about half an hour.
2. This step is the process of washing face pulp. Add a proper amount of water to the basin, rub and squeeze the dough repeatedly until the water turns white, then filter out the water, and continue to rub and wash the dough repeatedly until the dough turns yellow and gluten, and the water becomes clear.
3. Use a filter to filter out the gluten. The filtered flour paste should be allowed to settle for several hours. Later, it will be used as dough, and then the gluten should be washed with water. Don't throw it away, but it should also be used as an ingredient for cold noodles. I love this ingredient very much.
4. Add baking powder to the gluten, knead it evenly and let it ferment for a while. When the fermentation is almost the same, put it in the pot and steam it for about 20 minutes, and then take it out.
5. Cut it into small pieces when it is cool. When you turn back to make cold noodles, you can add this cut gluten as ingredients, which is very delicious.
6. When the batter is almost settled, gently scoop off the water in the upper layer of the batter with a ladle, and the lower layer is the batter, and then stir well to start beating the dough.
7. Add a proper amount of water to the pot to boil. It is suggested to put a steaming rack, which can prevent the plates from running around when the dough is beaten for a while. In addition, for the sake of efficiency, it is suggested that you use two flat-bottomed plates alternately, and then coat both plates with a layer of peanut oil. After scooping in a ticket of evenly mixed flour paste, steam it in the pot for about 60 seconds.
8. After steaming, the dough becomes crystal clear and transparent. At this time, you can change to another plate for steaming, take off the steamed dough, and take turns to explain the homework to improve efficiency.
9, do a good job of dough, gluten, and then seasoning, cut the dough into silk, wash the cucumber and shred, cut the parsley into the end, and prepare the garlic.
10, put the dough and gluten into a bowl, add peanut butter, sesame sauce, Laoganma Chili oil, balsamic vinegar, shredded cucumber, coriander powder, garlic paste, magic sauce, sugar and other seasonings to serve.
Add an appropriate amount of salt to the flour and use cold water to form a hard dough, wake up for a while, wash your face with cold water, and wash it while adding it until there is no batter. Settle the batter to about 1 piece until the clear water on it drops, stir the batter evenly, scoop it into the mold with a spoon, put it in a boiling pot, wait until the batter solidifies and bubbles, pull the mold in cold water, take out the dough, roll it with oil, and cut it into long strips, and put it in a bowl.
Cold rice noodles are soft and slightly gluten-free, and the wheat flavor is rich. Too much gluten must be added with fluffy ash, but such cold rice noodles are too gluten and taste bad. Adding is not recommended.
There are many technical points to be paid attention to in making cold noodles. You can click my avatar on the home page, which contains detailed teaching videos, hoping to help you.
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