First of all, prepare the ingredients: 500 grams of buckwheat flour, a cucumber, a small scallion, a parsley.
Seasoning: two tablespoons of aged vinegar, one tablespoon of soy sauce, one portion of garlic, one portion of chili oil, a little sesame oil, three grams of cooking salt.
Method of production
1. 500 grams of buckwheat starch into the basin, add three grams of salt, add five bowls of water and mix well to unravel.
2. The next step is to prepare a few small dishes, the buckwheat will be solved into a small dish.
3. pot of water on high heat to boil, the small butterfly code in the steam drawer to steam for 15 minutes to 20 minutes.
4. Take them out of the steamer and let them cool.
5. Cut the steamed chow mein noodles into strips, add shredded cucumber, cilantro, chili oil, soy sauce, aged vinegar, garlic sesame oil, mix well.
6. Mixed plate can be eaten.
Powerful and refreshing buckwheat cold noodles we are ready, if you like please follow me yo.
My hometown of Bijie in the southwest mountains of Guizhou is the alpine region of the Yunnan-Guizhou Plateau, the climate is warm and cool, producing potatoes and buckwheat. Buckwheat crude easy to plant, sloppy management, barren barren land, the field, the ground can grow. Because of the reason for the large yield, the old family has a lot of buckwheat cuisine, such as buckwheat rice, buckwheat cakes, buckwheat poop, buckwheat noodles, buckwheat tea, buckwheat noodles, buckwheat noodles, etc., which is the most famous buckwheat noodles in Zijin.
Buckwheat starch content of up to 80%, the most suitable for making cold noodles. In the old country in the summer pea cold noodles, rice tofu, Zijin buckwheat cold noodles is the most popular street food, Zijin buckwheat cold noodles is the most special will use moldy bean curd and sugar-centered eggs as a dipping sauce, eat spicy and refreshing, fragrant and not greasy, and relieve the summer heat, cool and reduce the fire.
In the past, the store boiled buckwheat noodles when adding a small amount of alum, alum has the effect of gluten, commonly used in cold noodles, vermicelli processing production, alum has gradually been banned. Now buckwheat starch processing will add a certain percentage of wheat starch, can also play a role in increasing gluten.
In the past, people used buckwheat groats to rub the batter to boil buckwheat noodles, time-consuming and laborious, to have considerable experience in the production, not easy to succeed. Now you can buy buckwheat starch directly online to make.
Methods are as follows: (Note: the ratio of flour to water is 1:5)
1, take buckwheat starch with a little warm water, add salt and dough, will feel the dough from hard to soften slowly, wake up for more than 20 minutes;
2, will be dipped in water to knead the soft side of the rubbing of warm water, with the hands of the hand grasp the squeeze, that is, the warm water to the dough is slowly diluted to open the proportion of flour and water 1 to 5, this process is somewhat similar to the cold skin washing. The process is a bit similar to the cold skin of the wash, can not be directly without the starch into the batter, kneading the process of squeezing the role of increased gluten;
3, will be kneaded and squeezed into a bowl of thin batter with a spoon (half a bowl can be), on high heat on the steamer for 3-4 minutes and then uncovered quickly and quickly with chopsticks in a direction to rotate and stir, stirring the batter into a uniform consistency. Cover the pot with a lid and steam over high heat for 4-5 minutes, then uncover and stir again to get a uniform consistency and smooth out the mixture, cover the pot and steam for another 10 minutes. Out of the pot to cool, that is, buckwheat cold noodles.
4, buckwheat noodles can be made according to their own taste modification chili dipping water to eat.
Buckwheat contains more dietary fiber, with lower blood pressure, blood lipids, cholesterol, blood sugar regulation, rectification and laxative effect, is a kind of health food, eat healthy.
Guizhou buckwheat flour ingredients
buckwheat flour powder moderate amount of spices, onions, peanuts, chili peppers, cilantro, etc. Moderate
Guizhou buckwheat flour practice steps:
Step 1
Prepare a good buckwheat flour powder has been thickened raw materials (available on the market).
Step 2
Put the noodles in a suitable container, in, and then poured into the cool water (note that the cool water ah), while pouring water while stirring, stirring to half-thick and half-thin paste is appropriate.
Step 3
In the pot of boiling water (the amount of water depending on the face), speak fire into the fire, will have been enameled batter poured into the pot, pouring the side of the stir, pour and continue to stir all the rolling until cooked and evenly gluten.
Step 4
scooped out and cooled, it became a pier, eat directly out of the chopped (scraping cold noodles special knife), according to their own preferences to prepare and add condiments can be eaten.
Soak the buckwheat with water for about 6-8 hours, until it soaks up;
The buckwheat soaked up water mill (i.e., add the right amount of water in the mill); buckwheat all milled, filtered with a beanbag cloth. The first filtered out of the original pulp, the concentration of large, with a container put aside separately. The second and third time and then add water filtration, the purpose is to filter out most of the starch, after about 3 hours, remove the top of the water, take out the oil and starch precipitated underneath;
The first filtered out of the original juice pulp poured into the pot, while adding heat with a small wooden rolling pin constantly stirring, to be boiled, and then the second and third filtered out of the oil powder and starch (concentration of about 60%) Slowly add the pot, while adding and constantly stirring in one direction, so that it and the first pot of the original juice mixed together, and continue to cook for 10 minutes with a low fire can be started;
Note: after adding the oil powder, starch to the right amount, too much to eat a stiff feeling, add less, it may be like a dry gruel, not shaped. Whether the right amount, you can stir the rolling pin up to see if you can form a sheet.
Pour the hot powder into a ceramic vessel for cooling (no wooden vessel).
The cooled cold noodles, cut into about 8 cm long, 0.8 cm wide (thick) strips, into a bowl, add salt, green onion and red chili oil can be eaten. According to their own preferences, you can also add the appropriate amount of sesame oil, garlic and soy sauce.
Liangpi as a specialty snack, by everyone a lot of people like, especially in the summer what can not eat eat a little cold skin cool and refreshing, to relieve hunger and appetite. But many people do out of the cold skin is always not strong, the old break? The reason is here!
First: not steamed,
The water must be rolled open and then steamed under the plate, if the middle operation of multiple plates, the fire do not stop, do not open the cover in the middle of a one-time steaming, observation of the crust bubbles at least 7-8 centimeters in diameter before counting steamed.
Second: the flour is too thin
Precipitation of the flour water is not clean, the flour paste is too thin.
Third: time and fire
Steaming time is long, steaming over. The fire is too small, the temperature is not enough, not cooked. Then how to do the cold skin is strong, will not break it? Just a few of these most critical essentials to tell you, guaranteed to make you easy to homemade perfect cold skin.
Essentials 1: the choice of flour
Homemade cold skin to use high-gluten flour without flour improver, with this flour to do the cold skin taste the most gluten, low-gluten flour or flour containing improver are not good.
The key point is to wash the gluten to make the cold skin transparent, not dry and hard, must be completely washed out of the gluten in the flour, if the final batter water and proteins, made out of the cold skin can not be transparent, the skin will be crispy and easy to dry and hard.
The main point 3: pour off the excess water
Precipitation of good starch water, the top layer is excess water, pour off on it, try to pour slowly from one side, don't shake, or not starch and water mixed together.
Essentials 4: details
Each steam a good cold skin, brush a layer of salad oil, and use a wet cloth to cover the cold skin, which can prevent the cold skin from sticking to each other and water loss and dry cracks. Remember to cover the lid when steaming the crust, the result of not covering is that the cold skin is also easy to dry and hard.
Here's how I solved the problem of not being glutenous. The first time I made cold skin, I also encountered the problem of gluten-free. The second time I figured out how to solve the problem: 1, knead the flour, add a little salt in the flour, specific how much, they look at it, not too much. The time of kneading the flour was extended to 40 minutes, the whole 40 minutes has been kneading the flour.