The most authentic cold rice noodles are made in the most traditional way, and the most traditional way is to boil them in a boiling pot, which is called floating on water. The advantage of this method is that it is very simple to make, saves labor and time, and the quality of the cold noodles is the best. It has always been the favorite of customers in the market and is highly sought after.
Because cold noodles are made of starch in wheat flour, the starch must be separated from the flour before making, and the way to separate starch is to wash your face, which is why it is necessary to wash your face when making cold noodles. As far as washing your face is concerned, this is inevitable in the making of cold noodles, whether it is steamed cold noodles in cages, steamed cold noodles in steamers, machine-made cold noodles, etc., even if it is ever-changing, washing your face cannot be changed. In reality, there are always many friends who try to make cold noodles directly with flour without washing your face. Even if the cold noodles made in this way use the most authentic and authentic technology, the so-called cold noodles made are very different from the real cold noodles for washing your face, mainly in many aspects such as elasticity, smoothness, taste and transparency. Another convenient way is to buy wheat starch directly. In theory, it is completely possible to make good cold noodles, but in fact, Because the purity of the purchased wheat starch can't be guaranteed, and the starch is stored for a long time, it is aging, so the cold noodles are always unsatisfactory. Another important factor is that although wheat starch comes from flour, the quality of flour has a great influence on starch. For example, the starch of high-gluten flour is obviously superior to that of ordinary flour. The starch I bought is another important failure to make cold noodles with starch because it can't guarantee its superiority.
In a word, it is very important to make cold rice noodles correctly, especially the current machine-made cold rice noodles still follow the most primitive and traditional technology, which evolved from the traditional technology. If we leave the traditional technology, it has nothing to do with the intelligence of the machine. As the saying goes, there is no Fiona Fang without rules. Therefore, as far as making this piece is concerned, it is necessary to understand the most traditional method of making cold noodles. Only in this way can we draw inferences from one another and be comfortable.
2. How to make cold rice noodles A video tutorial on how to make cold rice noodles
Main flour 250g water 130g auxiliary salt 2g.
step
The steps of making cold noodles 1 1. 1, gluten washing: flour+a little salt+water knead into a slightly soft dough, simmer for more than ten minutes, add water to the basin, and knead until the water is thick, put a sieve into another basin, and replace it with clear water to continue kneading. (Wash gluten for about 20 minutes)
How to make cold noodles Step 22.2. After the gluten is washed, the water that has been washed begins to precipitate, which usually takes more than 2 hours at the earliest. During this period, don't stir the noodle water. After standing, pour out the clear water on it, and the rest is the noodle paste.
How to make cold noodles Step 33.3: Put the washed gluten into a grate and steam it, then cool it and cut it into strips for later use.
How to make cold rice noodles Step 44.4: Steam the dough: stir the dough evenly with a rice spoon, prepare two metal gongs, brush a layer of clear oil evenly on the surface, scoop a spoonful of half-noodle water in the gongs, turn it evenly with both ears, put it in a boiling water pot, and rotate it while putting it so that the dough is even and thin. Cover the lid and turn on the fire for about 3-5 minutes until the dough bubbles.
How to make cold noodles Step 55.5. Lift the steamed dough from the pot, put it in cold water for cooling, uncover the dough and put it on the grate. Brush each dough with cooked oil and pile it up.
Method of making cold rice noodles Step 66.6: Cut the dough into strips, add bean sprouts, shredded cucumber and gluten, add salt, vinegar, soy sauce, ginger and garlic water, monosodium glutamate, sugar, seasoning water, sesame sauce and oil spicy seeds and mix well.
3. How to make cold rice noodles video tips and how to wrap cold rice noodles video tutorial.
Flour 1 000g cucumber, 5 auxiliary materials, sesame sauce, 200g Chili oil100g garlic cloves, 2 grains of salt, a little sesame oil, a little pepper, half a bowl of cooking oil100g star anise, a little peanuts, 50g pepper, a little cinnamon, and a little cold rice noodles1.
It can be finished in ten minutes, and let stand for ten minutes. 2. Wash your face, put the noodles into the basin, add a little water, and start kneading the dough, and knead the starch in the dough. Pour the kneaded slurry into a clean container for later use, and wash your face several times until it can't be washed out. Generally, just take the first three times of washing water.
3. Steamed gluten. Divide the gluten into smaller pieces, add a little baking soda (without adding it), put it in a steamer, steam it for about 25 minutes according to the size of the dough, and take it out of the pot to wait for cooling.
While steaming the gluten, put the washed flour paste in the refrigerator and let it stand for about 4 hours. 4. Carefully take out the left-standing batter, and pour out the clear water on it, leaving only the batter deposited on the batter. Stir the batter evenly and put it in a container for later use (ps: a little batter may stick to the bottom of the container, so you can get it off slowly with a tool). 5. Steam cold rice noodles.
I bought a dustpan for steaming cold rice noodles online, which is more than ten yuan, and it is also quite cheap. It is ok to have a stainless steel tray at home. Boil a large pot of boiling water in a wok, bring it to a boil, spread some sesame oil on the bottom of the dustpan, pour in 2 tablespoons of half-flour paste, shake well and put it in boiling water, cover the pot and steam for 3 minutes before taking out.
Prepare a pot of cold water, put the steamed cold rice noodles in cold water to cool, and slowly peel off the cold rice noodles from the edge. 6. According to step 5, steam cold rice noodles according to the number of people in your family! Crystal clear, it is very fulfilling.
After each cold noodle is made, it is best to apply some sesame oil on the surface to prevent it from sticking! 7. Consumption of Chili oil. Prepare a small heat-resistant bowl, put in half a bowl of Chili noodles, a little thirteen spices, a few peppers and a few drops of vinegar; Pour cooking oil into a hot pot, add star anise, fennel, cinnamon, fragrant leaves and stir-fry with low fire to give the flavor of spices, take out the spices, pour hot oil into a small bowl and stir while pouring.
A bowl of red and bright Chili oil is made! 8. Prepare seasoning. Add a little salt to sesame paste and simmer with water; Add a little salt to the garlic pat and add half a bowl of mineral water; Prepare another bowl, add salt and chicken essence, and mix a bowl of brine with warm water; A bowl of Chili oil; Cut gluten into cubes, wash cucumber, wash coriander and chop; Peanuts are broken for use.
9. Make cold rice noodles. Put a little sesame sauce and Chili oil on the cold noodles, in order to make the skin stick with sauce evenly.
Take a large bowl, rub half a cucumber with a silk wiper, add a little gluten, coriander, chopped peanuts, Chili oil 1 spoon, 2 spoons of sesame sauce, garlic water 1 spoon, 2 spoons of salt water, drop a few drops of vinegar, mix well, and put it on the cold noodles (put the dishes according to the size of the homemade cold noodles, otherwise they will not be wrapped)/kloc. Delicious cold rice noodles, do you want to share them with your family? If you want to eat cold cold rice noodles, just shred them and mix well. Cooking skills of finished products wrapped in cold rice noodles are so delicious that they were stolen just after they were made and photographed. I found two finished products on the Internet for your reference. My own cooking is better, so don't act quickly.
4. How to make a cold noodle video?
1. Sift the flour and salt (without a sieve), and add water little by little to make a batter.
Be careful not to add too much water at a time, add cold rice noodles bit by bit, stir well before adding, so that the batter is smooth and free of powder particles. The more times you stir, 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 mixing, and it can be seen that it is very smooth. 2. Put the stirred batter into the refrigerator for cold storage (it can be put at room temperature in winter) for at least three hours, which is called waking up.
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 later 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, scoop a spoonful of batter and pour it in. 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.
5. Authentic Shaanxi Cold Noodles Practice Video Daquan Learn how to make cold noodles.
Dough material: 300g of high-gluten flour, 50g of clear water150g, 2g of salt (the amount for making 5 10 inch pizza plates).
Cold vegetables: 200g mung bean sprouts, fresh cucumber 1 strip, and 2 parsley.
Zanthoxylum bungeanum water material: 20 Zanthoxylum bungeanum, 2 Illicium verum, fennel 10, clear water120ml, 2g of fine salt.
Chili oil material: 30g of Chili powder, 0g of white sesame10g, 250ml of vegetable oil and 2g of fine salt.
Garlic juice material: 5 cloves of garlic, cold boiled water10g, 2g of fine salt.
Other seasonings: aged vinegar15ml, light soy sauce15ml, white sugar15g, 2 tsps sesame oil.
1. Dissolve 2g of salt in clear water.
2. Add it into the flour bit by bit and knead it by hand.
3. Cover the dough and dough with smooth surface with plastic wrap, and let it stand and relax 1 hour.
4. Put half a basin of water into the basin and start washing the face.
5. Keep pinching the dough with your hands to wash out the starch in the dough, and the water in the basin will become whiter and whiter.
6. When the water in the basin becomes very white, pour the starch water into another basin for later use.
7. Re-pour half a basin of water and continue to wash the dough for 4-5 times repeatedly. Whenever the water turns thick white, change to clean water, and the washed starch water is collected in a large basin.
8. Wash for the third time, and the gluten state will be washed until the fifth time of changing water.
9. Gluten will become rough and porous, and the surface water will no longer turn white, which means that it is completely washed.
10. Brush the vegetable oil on the plate, spread the drained gluten on the plate, boil the water in a steamer, steam the gluten for 15 minutes, take it out and let it cool for later use.
1 1. Pour all the starch water into a large basin, and filter out the washed residue with a mesh screen.
12. The purpose of moving the basin into the refrigerator overnight is to precipitate starch.
13. After the basin is taken out, the clear water on the surface is poured clean, leaving the white paste water at the bottom and flour water.
14. Take a large flat plate, brush the surface with vegetable oil, dig 2 spoonfuls of powder slurry and spread it evenly on the plate.
15. Boil the water in the steamer, put the plate on the steamer, add the lid, and steam for 3 minutes on medium heat. The steamed cold rice noodles will swell and swell.
16. After taking out the plate, brush vegetable oil on the surface of cold rice noodles.
17. When it is not hot, just lift the cold rice noodles with your hands, take a large plate, put the steamed cold rice noodles on it, and let it cool for later use.
18. Take a small pot, add pepper, star anise, fennel and clear water, and cook with low fire until the water turns brown and the fragrance comes out, that is, pepper water, and let it cool for later use.
19. Chop garlic into mud, add cold boiled water, salt to make garlic juice, add light soy sauce and white sugar and mix until the white sugar dissolves.
20. Blanch mung bean sprouts with boiling water until they are cooked with cold water, cut cold noodles into finger-wide strips, shred cucumbers, chop coriander, and cut steamed gluten into pieces.
2 1. Spread the cold rice noodles on the bottom of the dish, put all kinds of ingredients on it, pour pepper water, garlic juice, Chili oil, soy sauce with sugar, aged vinegar and sesame oil, and mix well.
6. How to make a cold noodle video
Method 1: Cold noodles, also known as skins and stuffed skins, are said to have evolved from the "cold-washed noodles" in the Tang Dynasty and are famous for their "white, thin, light, soft, brewed and fragrant".
Cold noodles can be eaten all year round, because it is "cold", so more people eat it in summer. There are many kinds of cold rice noodles, each with its own characteristics and different tastes.
From the production method, it can be roughly divided into steamed dough, rolled dough and baked dough. The main method of making steamed rice noodles is to mix flour (gluten washed out) or rice flour with water to make paste, put it into a circular flat-bottomed metal container, shake the cold rice noodle container to spread the noodle/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer for steaming (the steamed round whole skin is about 0.5 cm thick and nearly 1 m in diameter).
Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with hay cutter which is nearly 1 meter long and more than 20 cm wide (depending on the materials, the color is slightly different). When mixing, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different flavors. Method 2 of cold rice noodles: the authentic way to eat cold rice noodles (delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic)-the method of cold rice noodles 1, a proper amount of high-gluten flour and water to make dough.
2. Then, put the mixed dough into clear water repeatedly and clearly, and wash out the starch in the flour until the gluten comes out. 3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the time, the better.
4. The next day, take out the precipitated starch water and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.
5. Boil the water, put the steamer in place, put it in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam it for 5 minutes. If you want to be thicker, you can master it yourself, but the skin is thinner and more delicious.
6. Put the steamed skin in cold water, gently remove it by hand and put it on the plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, one is to prevent adhesion, and the other is to look good.
Second, the practice of seasoning water: 1, pour a bowl of water into a small pot, add a little pepper, 2-3 aniseed, (if possible, you can also add a few fennel seeds and cumin seeds. Don't put it without a knot.
Zanthoxylum bungeanum and aniseed will do.) Boil these ingredients to taste. Pour it out and let it cool.
Third, the practice of Chili oil. Put some small red dried peppers and peppers in a flat pan, stir-fry until fragrant, pour them into a container, mash them, add oil to the pan, pour the minced dried peppers and peppers into the oil seeds, then add white sesame seeds, add a little salt and stir-fry until fragrant.
This chili oil is delicious, it can be eaten for a long time in a container, and it definitely does not contain Sudan red. Feel free to eat! Fourth, adjust the cold noodles, shred the cold noodles, shred the cucumbers, and add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, Chili oil and seasoning water.
These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles.
Picky and delicious friends, you must make your own Chili oil and seasoning water. Method 3: 1.
Add a little salt to the flour, make dough, cover with a wet cloth and wake up for about 30 minutes. Put the obtained dough in a large container, add a proper amount of water, start to wash gluten, knead the dough in the water continuously, and filter it into another container with a strainer when the clear water in the container becomes thick.
Repeat it again and again until the water is no longer turbid, and the next yellow thing is gluten. Add some Backpulver to the gluten, grab it evenly, steam it for 20 minutes, cool it and slice it (PS: you can also fry it without steaming, and then eat it, which tastes good). Then there is the batter. Let it stand for layering, and it usually takes at least 3 hours to precipitate. Occasionally, it is washed the night before and steamed the next day. The longer the batter precipitates, the better the cold noodles will be.
After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it. 6。
When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the box cover of cookies is occasionally used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise, it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it.
Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell. Store a pool of cold water in the pool and float the model in it.
You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like. Then there are seasonings: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded with water). Garlic water: stir one or two cloves of garlic, add a little water, break them with a blender, then add a little salt and monosodium glutamate, and stir to dissolve them. Preparation of Chili oil: heat 500 grams of oil first, and put/kloc-in a large bowl at the same time.
After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, put 2~3 tablespoons of pepper powder (or pepper granules), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is like boiling water, but because there is little water, it will not spill out.
Stir well, then pour in the remaining oil and let it cool. Method 4: Material 1. Flour, cold water, salt 1 spoon 2. Vinegar, garlic, salt, monosodium glutamate Practice: 1. Mix flour and salt with water little by little to make a batter.
Be sure to mix well, without lumps, too thick or too thin. 2. Better batter should be refrigerated for more than 3 hours, preferably overnight.
3. The utensils for steaming cold rice noodles are flat containers made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do. 4. There are no brushes for oil bowls and brushes. If you don't iron them first, you can replace them with your hands.
5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness yourself. 6. Put it in a pot and steam over high heat 10 minutes or so.
(Can you steam? Don't forget to drain the water) 7. When you see the dough, bubble chamber is basically steamed.
7. How to make cold rice noodles at home?
foodstuff
Diet calories: 769.5 (calories)
Ingredients
Flour 200g
5 slices of lettuce
Methods/steps
1
The ingredients for making cold noodles only need flour, and the vegetable cold noodles were made by juicing raw vegetable leaves. It was very successful, and it was only a trial stage, so I only made a simple one. I hope you don't mind.
2
Add a little water to the flour, knead it into dough, wrap it in a plastic bag and wake up for 20 minutes. I believe everyone will know how to make dough. Add less water. Add a little flour when you feel that the dough sticks to your hands, until it is smooth in the face, basin and hands, so as to achieve the principle of "three lights".
three
Put the dough into the water, like washing clothes, keep washing the dough, and pour all the water from the dough into the big container until the water is washed out. A very simple step, the dough will not turn into batter as you think, no, it will always be dough. At the end of washing, the dough becomes smaller and gluten-like, and finally the dough can't be washed out, so the gluten dough is reserved for other dishes. All the water is left to precipitate.
four
Put the collected water in a large container, and cover the container with plastic wrap to avoid falling ash. Let the washing water settle for more than 4 hours, and it is best to settle overnight if time permits.
five
The surface color of the precipitated water is relatively light. Remove the water on the surface and leave the sediment, but don't pour the water on the surface too thoroughly, and leave some mixed with the precipitated starch, otherwise the precipitated starch will be too thick.
six
Find out the pizza tray and brush. If there is no pizza tray, use tableware with strong thermal conductivity.
seven
Brush with a little corn oil, oil the pizza dish evenly, ask for a spoonful of flour starch, let the pizza dish be evenly stained, put it in a boiling pot, heat it off water, stew it with the lid for a while (about 3 minutes to 5 minutes), take it out of the hot water, soak it in cold water every other time, cool it with cold water, and then you can tear out a complete cold noodle. Attention, cold water is the key to cool down.
eight
See ~ ~! The thin cold rice noodles are finished.
nine
Use a brush dipped in corn oil to brush oil on each prepared cold noodle to avoid sticking to each cold noodle.
10
Ordinary cold rice noodles are ready, and then make vegetable cold rice noodles. Crush the lettuce leaves with a blender, or juice directly with a juicer, and take the vegetable juice in your own convenient way.
1 1
Mix vegetable juice with flour and starch water.
12
Stir well, and make vegetable cold noodles in the same way as cold noodles. Remember to brush oil between each cold noodle to avoid sticking.
13
Add red oil, pepper paste, chopped green onion, salt, soy sauce, vinegar and pepper oil to the prepared cold noodles and mix well to make a delicious cold salad.
14
The practice looks complicated, but it's actually not difficult. The practice of cold noodles will be explored by yourself. It's very simple. The first one may fail, but it's good to make the second one. If you grope slowly, you won't fail. It tastes much better than cold rice noodles with chemical seasoning outside. It's a pure taste.
8. How to make a video encyclopedia of authentic cold rice noodles
1. Add water to flour, knead it slowly, knead it into dough, cover it with plastic wrap or wet cloth and wake up for several hours.
2. Add enough water to the basin and knead the dough slowly in the water. 3. Slowly clear water turns white, continue to knead and wash your face.
4. After washing for about 20 minutes, the color of noodle water becomes whiter and gluten is washed out. 5. Take out the washed gluten, put it in a bowl and steam it for half an hour.
6. Let the washed cold noodle batter stand for more than 2 hours. At this time, the cold noodle batter is separated into two layers, the upper layer of clear water and the lower layer of water, and the upper layer of clear water is poured out. 7. Cool skin gongs are brushed with a thin layer of oil.
8. Scoop a spoonful of batter and pour it into the cold skin gong. 9. Slowly spread the batter evenly in the cold skin gong.
10. Boil a pot of boiling water in advance in the pot, put the cold rice noodles gong into hot water and start steaming cold rice noodles. 1 1. Cover the lid and let it burn for about 2 minutes, with big bubbles on the surface. Cover the lid and keep it stuffy for another half minute to 1 minute.
12. Prepare a pot of cold water in advance, and put the steamed cold-skin gong into the cold water to cool. Steaming is repeated in this way, and a lot of cold noodles are steamed on the grate.
9. How to make a video related video for cold rice noodles?
Ingredients: cold rice noodles (needed for one person), one cup of flour, two slightly larger pots (needed for a transparent one), and salt G (to improve the gluten of rice noodles). Iron plate (light material)/box with buckle for steaming dough.
Production process:
1. Pour the flour into an opaque basin, add salt, and add a little cold water to knead it into a smooth dough. The dough can be kneaded a little harder. Put it aside and wake up 15 minutes.
2./kloc-after 0/5 minutes, pour some water into the basin until it is about half the height of the dough. Then knead the dough with both hands and start washing your face. Keep rubbing until the water begins to turn cloudy and white. Pour water into a transparent basin and continue to add water to wash your face. Be careful not to knead the dough. Wash it for 4-5 times or more, and change the water when it is turbid enough. Until the water quality is clearer. The small piece left in the basin is gluten. Gluten is yellow and black, and there are some honeycomb holes. It is gluten that pinches QQ. The washed white flour water is the raw material for gluten.
3. Let the facial cleanser stand still for 4 hours or more. I am a dough that stands still for one night and then steamed. The above picture has been deposited, and there is a layer floating on it.
Water. The transparent basin can easily see that the water and the flour deposited under it are obviously layered. Be careful to pour out the water on it. Stir the flour paste that has settled on the bottom of the water with a spoon.
4. Take a mold, and it is best to use a cold-skinned gong, which is a round iron plate, which is very light and will not sink into the water.