Nutritional components of cold rice noodles: You can keep warm by eating rice noodles in winter, relieve fatigue by eating them in summer, relieve fatigue by eating them in spring, and get rid of dampness by eating them in autumn. It is really a rare natural green pollution-free food suitable for all seasons. "Compendium of Materia Medica" says: Rice can nourish the spleen, while wheat can nourish the heart. Spleen is good, humanity is soft, heart is good, and people are sincere. Therefore, generally speaking, Hanzhong people are born with rice white, delicate, short and pithy, and men and women have good skin, and the more they eat dough every day, the more beautiful they are! Hanzhong noodle is also called cold rice noodles, and it has different names according to different raw materials. Rice noodle made of (rice) is called rice noodle, and gluten noodle made of flour (flour) is called gluten noodle, which can be divided into Hanzhong noodle and Qin Zhen noodle according to taste. Because Hanzhong noodle is tender, smooth and delicious than Qin Zhen noodle. Cold rice noodles are a local specialty snack in Shaanxi, so they are called Shaanxi cold rice noodles. Shaanxi cold rice noodles can be divided into two categories: rice noodles and wheat noodles. Rice noodles are the most popular, so they are also called rice noodles. When people mention cold rice noodles, they refer to rice noodles, especially Shaanxi cold rice noodles, Xi 'an cold rice noodles, Huxian rice noodles and Qin Zhen cold rice noodles. This is because Qin Zhen, Huxian County, Shaanxi Province is the birthplace of rice noodles, especially Xuejia's old shop, which is now Xi 'an Xuechangli Rice Noodles Fast Food Chain Co., Ltd.. Cold rice noodles have a long history. The legend of cold rice noodles originated from Qin Shihuang's period, which has a history of more than 2,000 years. It is said that one year there was a drought in Qin Zhen, Huxian County, Shaanxi Province, and the rice withered, so the people could not provide rice to the court. A man named Li Shier made rice flour and steamed it into flour for Qin Shihuang. After eating it, Qin Shihuang was overjoyed and ordered to make it every day, forming a prestigious traditional snack-Qin Zhen rice noodle. Later, it was lost due to the war. Practice: 1, sift the flour and salt (there is no need to sift), and add a little water to stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder particles. The more times you stir it, the stronger the cold rice noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not stiff. As shown in the picture: this is the batter after being stirred, which can be seen as smooth. 2. Put the batter in the refrigerator for cold storage (room temperature in winter) for at least three hours, which is called waking up. My family usually puts it overnight. This is very important and can solve the well-known problem that foreign flour is not gluten. 3. Take out the woken batter and let it return to room temperature. In this process, wipe the model of steamed cold skin for later use. 4. Use a pan to boil a large pot of boiling water for use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in the figure: 5. After the water boils, brush a little oil into a model and pour a spoonful of batter. The amount of batter is controlled by the individual. If you like a thicker cold skin, scoop more, otherwise, it will be less. You can master it after one or two experiments. 6. Shake the batter evenly in the model and cover the bottom of the model with batter evenly. 7. Put the model with batter into the boiling water pot and cover the pot. Keep the fire burning all the time. 8. Repeat steps 5 and 6, and pour another model into the batter. During this process, the batter in the first model will bubble slowly, which can be seen clearly if the lid is transparent. When the batter swells, it is steamed. 9. Wear cotton gloves to take out the steamed model and put it in cold water to cool it (put the second one in the pot to continue steaming when the ice is first). There are two options. First, put the model upside down and flush it under the cold water pipe; Second, storing a pool of cold water in the pool and floating the model inside, but the effect is not as good as the first one. 10, brush a layer of oil on the surface of steamed cold rice noodles with a brush, and slowly peel off the cold rice noodles. 1 1, brush both sides of steamed cold rice noodles with oil, dip a knife in cold water, then cut the cold rice noodles into the desired width and mix in delicious seasoning.