Release time: 05-03 Editor: Cooking Bian Xiao.
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The ingredients used in this paper are: cold rice noodles gluten powder.
Production strategy of Shaanxi cold rice noodles
Raw materials: appropriate amount of water, 500 grams of common flour and 3 grams of salt.
Tools to be prepared: a large basin (used for kneading dough and cooling dough), a large pot (used for washing water several times), an open iron pot (used for cooking dough), a fine mesh screen, a spoon, two slightly larger flat stainless steel plates, a heat insulation clip and an oil brush.
Practice: (In order to make everyone more clear, I added the step of washing gluten yesterday, which looks more detailed and I am considerate, hehe.
1. Add about 3 grams of salt to a catty of flour and mix it with cold water. Noodles can be summarized
Try harder.
2. Cover the dough with a wet cloth or wake it for more than fifteen minutes.
3. Find a bigger basin, pour a little cold water, don't touch the dough, it is in the middle of the dough.
In the right place, start washing your face. Is to knead dough in water.
4. Change a basin of water until it becomes turbid, and don't throw away the water left after washing your face.
Pour it all into the cauldron and keep it.
Wash the noodles in water for four or five times, leaving a little yellow tendon.
There is white washing water in the washbasin. The washed gluten can be steamed or boiled, and the steamed gluten has a honeycomb shape.
It's cooked very hard. I like cooking. When I was a child, my grandmother always cooked gluten and fried it.
Mix and eat
Everything is delicious. The method of gluten is very simple. Gluten is directly boiled in water, and after the water is boiled,
It takes more than ten minutes to cook in a big fire.
6. Leave the washing water in the cauldron for more than three or four hours, and don't touch it. The longer the precipitation time, the better the effect!
7. After precipitation, the water on the face is clear, and the flour is precipitated to the bottom of the basin.
Try to pour the water clean. Then uniformly stirring the noodles sunk into the bottom of the basin with a spoon,
Sieve the flour water with a sieve to remove the particles in the flour water.
8. Leave surface water without impurities.
9. Prepare two flat stainless steel plates for replacement. Brush a thin layer on each plate.
Thin cooked oil. Cooked oil is to heat cooking oil and let it cool. )
10. Pour a spoonful of noodle water into the flat plate, put it into the pot where the water has been boiled, and cover the pot to prevent water from entering.
Cook for about three minutes and master the thickness of the dough yourself.
1 1. Put the steamed dough and the plate in a cold water basin and let the dough cool.
We'll talk about it later.
At this time, you can brush another plate of oil, pour it into the noodles and steam it in the pot.
12. The dough can be taken out of the plate after it cools slightly. The steamed dough is translucent and very rich.
Toughness.
13. Each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough pieces.
14. Put the dough together.