Dietary calories: 2 130.5 (calories)
condiments
500 grams of high-gluten flour
Methods/steps
1
High-gluten flour makes dough smooth, and proofing 10 minutes.
2
Put in clean water and start washing your face.
three
Rub it slowly with your hands.
four
The rest of the white pulp is kept in a big basin outside.
five
Wash it repeatedly until the dough becomes gluten and the white pulp cannot be washed out. This is gluten
six
These are all the water washed out in the washing process. . Standing for 5 hours to precipitate.
seven
Put the gluten into the plate and make a small hole in the middle to breathe. ; Cold water enters the steamer. Steam for 15 minutes, and do not lift the lid half.
eight
Steamed gluten ! Is it expanded a lot! !
nine
Cool enough to squeeze out water, cut it open and have a look.
10
Cut it for later use.
1 1
Five hours later. Our batter has stabilized. Pour out the yellow water on it, and this is the remaining white pulp. .
12
Stir well with a spoon and adjust to this state. If it's too sauce, you can add some water. Because it was too sauce, it tasted bad when steamed, and it was hard and slippery, so I added some water. But don't put too much, it's fragile.
13
To enter the pulp, a thin layer, steam on the pot, it must be a fire, and the lid must be covered. Otherwise, the cold rice noodles will dry.
14
When steaming, large bubbles are steamed on the surface, indicating that it is steamed.
15
The pot is out. . Remember to brush oil on both sides when you put it on the plate, otherwise it will stick.
16
Very transparent. . I think the thinner the better, it depends on your taste.
17
Let's make Chili oil, put oil in the pot, add star anise, stir-fry Chili and add chopped Chili. Little sesame. This Chili oil smells good.
18
Cucumber, garlic, Chili oil.
19
Cut cold rice noodles.
20
Add pepper Jiang Shui, garlic water, vinegar and soy sauce. salt
2 1
Put some sesame sauce on it. delicious
22
Add cucumber, coriander, gluten and Chili oil.
23
Stir well and you can eat! !