The white cold noodles have the quality of tender, crystal clear, refreshing and delicious characteristics, the flavor is pleasant, sincere summer summer good food. As for how to make it? What is the method of production of white cold noodles? The next follow me to take a look at it!
Table of Contents
How to make white rice flour
Common ways to make rice flour
White rice flour with colorful peppers
How to make white rice flour
1) Pour rice flour powder into a large bowl, fill with water and stir until transparent and free of knots, and then pour it into a pot. Pour it into a pot and heat it with chopsticks on high heat while stirring until it boils and then turn off the heat.
2) Pour into a heat-resistant container and allow to cool naturally before molding, about 2 hours. (Strain with a colander when pouring to remove the foam, so that the cold noodles made without air bubbles. No leakage net, you can use paper towels after pouring the surface of the foam sucked off, the same effect)
3) will be poured out of the cold noodles cut into small pieces, green, red and yellow bell peppers to remove the seeds and wash and chopped, poured into a large bowl of mixing vinegar, fresh soy sauce, salt, sugar, sesame oil and pepper juice, and finally sprinkled a layer of sesame seeds stirred well, refrigerated and served, taste better haha.
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Common methods of making cold noodles
Szechuan rice noodles
Steps
1, selection: no moldy ordinary rice can be, can also be used to crushed rice as raw materials.
2, soaking: wash the rice to remove debris, soak in water for 4-5 hours. At the same time another white, pure quality lime, add water to dissolve into saturated lime water, let it naturally clarify, take its supernatant loaded spare.
3, grinding: rice soaking, with water with rice in the stone mill (steel mill or grinder) on the grinding into rice, into the pot.
4, simmering: with a strong fire will boil the pot of rice slurry, and then simmering and frying with a small fire, and a wooden stick in the pot constantly stirring. At this time to prepare the lime water slowly injected into the pot, so that the rice syrup solidified. The amount of lime water can be slightly different according to the different requirements of the old and young degree of cold noodles, in order to achieve no bitter taste is appropriate. General 1kg rice with 100-200g saturated lime water. Add the lime water of the rice slurry must be boiled (constantly stirring, to prevent paste pot), when the spatula picked up a little rice slurry, its viscosity is just in the state of seemingly non-dripping, and in the spatula was a place, said the fire has arrived, should be scooped out in a timely manner. Sheng in a ceramic pot, let it cool naturally, tipped in a clean wet cloth on the board can be.
5, take food: mixed with soy sauce, vinegar, garlic, monosodium glutamate, oil spices and other different spices, that is, into a variety of cool, smooth cold noodles. If mixed with black bean sauce, it can be made into the authentic Sichuan cold noodles - Sichuan cold noodles.
Battered Cold Noodles
This cold noodle is not the same as the other cold noodle. The specific method is to pour buckwheat into the water repeatedly filtered, kneaded, removed gluten after mixing cooked, into the bowl, dish, plate, and so on after the cool can be used. Good cold noodles are tender and elastic. When eating the first cold noodles cut into strips, put into a bowl, and then add water, put on the caraway oil fried leeks, garlic shoots, pickles, a bowl of clear, white, tender, cool silk buckwheat noodles cold noodles on the ready.
Weijin buckwheat cold noodles
There is a kind of cold noodles is Weijin people very favorite and elsewhere is not eaten, called buckwheat cold noodles. Buckwheat cold noodles are made of buckwheat, practice seems to be more trouble, I once wanted to Guizhou snacks to Shenzhen, asked my mother to help me to inquire about the buckwheat cold noodles practice. Buckwheat has a very high nutritional value and therapeutic effects, "Compendium of Materia Medica" records: buckwheat taste bitter, cold, cold, can be solid stomach and intestines, beneficial to the energy, renew the spirit, the ear and eye, refining the five viscera dregs of filth;" "Qian Jin wants to be" and other records: can be tranquilized, live gas and blood, lowering the gas broad bowel, clearing the heat and swelling of the wind pain, to remove the stagnation of the accumulation of stagnation, intestinal purging, lubricating the intestines, laxative, relieving coughing, asthma, anti-inflammatory, antiallergic, cardiovascular, weight loss, cosmetic and other effects.
Eat buckwheat noodles with an iron spherical iron plate covered with small holes in a large buckwheat noodles on the scraping, scraping out a number of bars than the rice flour slightly thicker than the noodles, and so on several times, each time to scrape out of the noodles cross each other into the bowl. Then dipped in garlic soaked water, dry fried soybeans, homemade moldy tofu pounded into the pulp, chili pepper and other made of dipping water to eat, but also optional in the dipping water with a skin egg, smooth texture, unique flavor.
Xinyi fresh cold noodles
Guangdong cold noodles is not the kind of cold noodles in the north, Xinyi fresh cold noodles are also called straight by the local people called cool powder grass, in Guangdong is a kind of therapeutic. The cool powder grass to clear the heat. It can cure heatstroke, cold, high blood pressure, muscle and joint pain.
Xinyi fresh cold noodles production of essential raw materials: fresh cold powder grass, rice, spring water or well water. Optional ingredients: sweet potato leaf juice, watermelon juice, apple juice or fresh orange juice.
Ratio of fresh vermicelli grass to rice is 1 :1.5. The ratio of rice to water is 1:5. Add 1:2 water and boil the juice.
The recipe for the rice is to soak the rice and grind it into a thin rice paste with the water and the rice. The fresh cool powder grass boiled and pounded, into the gauze bag to extract the gelatinous juice, and then thin rice paste and fresh cool powder juice into the pot to boil, and then while blending with a spoon while stirring, when stirred to the thin paste when poured into the container, solidified and then placed in cool water to accelerate the cooling of the made.
In the past, in Xinyi countryside to do cold noodles, many people are added to the sweet potato leaf juice, the purpose is to reduce the use of rice syrup, saving food, so that the cold noodles more green and crisp. Some people have been exploring the idea of adding watermelon juice, apple juice, or fresh orange juice to make a variety of fruit flavors.
Xinyi fresh cold noodles production of sophisticated, unique materials, cold noodles can not only "quench the thirst", but also "under the dish". Xinyi fresh cold noodles to the beauty of the mountains and water is famous in the world, green as jelly, cold powder grass fresh aroma of natural, mixed with ginger and red syrup and eat, cool crisp slippery, cool Ying Ying, chilled, people in the realm of cool, is the top desserts to clear the heat of the summer heat. Xinyi fresh cold noodles can also be fried peanuts, sesame seeds, green onions, soy sauce, sesame oil cold or fried with raw onions, to become the seat of the dishes.
Xinyi fresh noodles are famous for the dessert of Shuangshi Market in ShuiKou Town. There is a folk song: Shuangshi market cold powder sugar, clear heart and lungs cool throat hazel.
陇东凉粉
Buckwheat kernel (not buckwheat flour) as raw materials. The basic production method is to soak the buckwheat kernel in water, and then installed in a clean cloth bag, placed in a water basin scrubbing; will be rubbed out of the noodle water poured into the pot boiling, into the basin to cool, the white batter will condense into a white translucent, crystalline, and elastic jelly-like. Cut into pieces, or with a special cold noodle cradle scraped into a long thin cold noodle strips, add oil, salt, soy sauce and vinegar, chili oil, deep-fried garlic and other seasonings, can be eaten, smooth and fresh, refreshing and delicious, is the summer summer, appetizing the best food.
Hanzhong cold noodles
Cold noodles have hot and cold points, cold noodles in the front, hot cold noodles in the back. About the emergence of cold noodles, Hanzhong circulated a story: Qing Xianfeng ten years (1860) of a day, Xianfeng Emperor heard people outside the palace hawking: "Sour, salty, spicy incense, summer is a good recipe, if you eat a bowl, three days in the heart of the cool." Xianfeng with the eunuch out of the palace, see a sale of cold powder was surrounded by the group, we eat is fragrant. Xianfeng immediately asked for a bowl, seasoned with sesame sauce, chili noodles, garlic, mustard, vinegar. After eating and then asked for a bowl, even said good. But the body is not loaded with silver, had to take off the yellow waistcoat, said: "tomorrow take on this dress to the palace door for cold powder money it!" The next day, selling cold noodles to the door official, Xianfeng specially rewarded grain silver three hundred taels, and stay to sell cold noodles in the palace specifically to the Imperial Kitchen to teach the production of cold noodles of the best skills.
In fact, the method of making cold noodles is very simple. Peas, beans or lentils (betel beans) as raw materials, immersed in water soak bloated grinding pulp, remove the slag, by bleaching and filtering precipitation, mixed with the right amount of water in the pot to heat the fire, stirring while cooking, was a paste when scooped in the basin, cooled into a cool powder. As Hanzhong people are tired of eating cold noodles, so ingenious change a form, while the cold noodles are not cooled before the spices hot food, it is known as eating " hot cold noodles ". Eating method is more elaborate, in the same pot of cold powder can be divided into two kinds, namely block piece and paste, can choose one, or both and eat.
Hot cold noodles seasoning and cold noodles seasoning is very different. Prior to preparation, boiled seasoning soup, the big incense, pepper, pepper, etc. Add water to boil, then add oil and salt and a small amount of dry powder, boiled into a thin paste. Eating without salt, sauce, vinegar, as long as the hot noodle bowl poured with red oil and pepper and seasoning soup on the line. Good flavor and color, economical. Especially in the winter morning to eat a bowl of hot noodles, and then refreshing, a relaxed, endless aftertaste.
The residents of Chengde have been eating cold noodles for more than 300 years. People like to eat cold noodles, not only because of its flavorful summer, but also because it is rich in nutrients!
Hairy face cold noodles
Hairy face cold noodles practice
Hairy face cold noodles are mainly made of green beans! The cleaned green beans are soaked in well water, ground into pulp, processed into a cold noodle shape with ancestral craft, and shredded to plate. Vegetable oil and red chili pepper made of chili oil, with beans, sauce, pepper, garlic, onions, sesame seeds, peanuts, cilantro, soy sauce, vinegar, monosodium glutamate and other made of seasoning drizzled into the cut mung bean cold noodles and become. And thus edible!
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Colorful Pepper Mixed White Cold Noodles
Ingredients
Cold Noodle Powder 50 grams of fresh water 1000 ml of green, red and yellow peppers, 1 each of 2 tablespoons of old vinegar (30 ml) Fresh Soy Sauce 1 teaspoon (5 ml) Salt 1/2 teaspoon (3 grams) Sugar 1 tablespoon (15 grams) sesame oil 1/2 teaspoon (3 grams) 1/2 teaspoon(3ml) Pickle juice 1 tablespoon(15ml) Sesame seeds.
Directions
1) Pour the vermicelli powder into a large bowl, fill with water and stir until transparent and free of lumps, pour into a pot, stir with chopsticks while heating on high heat, until boiling and then turn off the heat.
2) Pour into a heat-resistant container and allow to cool naturally before molding, about 2 hours. (Strain with a colander when pouring to remove the foam, so that the cold noodles made without air bubbles. No leakage net, you can use paper towels after pouring the surface of the foam sucked off, the same effect)
3) will be poured out of the cold noodles cut into small pieces, green, red and yellow bell peppers to remove the seeds and wash and chopped, poured into a large bowl of mixing vinegar, fresh soy sauce, salt, sugar, sesame oil and pepper juice, and finally sprinkled a layer of sesame seeds stirred well, refrigerated and served, taste better haha. ★ How to make white gazpacho
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