First of all, the right amount of water, prepare noodles! Secondly, wake up for about half an hour, and finally start the specific process of cold rice noodles.
1. Pour a little cold water, don't touch the dough, and wash your face in the middle of the dough. Is to knead dough in water. The noodles are also loose after washing for the second time and the third time, so don't worry about washing the dough again.
2. When the water is turbid, change a basin of water. Don't pour out the remaining water after washing your face. Pour it all into a big basin for preservation.
3. Just wash the noodles in water for four or five times, leaving a little yellow tendon, and the basin is white washing water. The washed gluten can be steamed or boiled. Steamed gluten has beehives, and cooked gluten is very strong.
4. Put the water for washing your face in a big basin for overnight precipitation, and don't touch it at will.
5. After precipitation, the water on the face is clear, and flour is precipitated under the basin. Pour clear water on it. Then stir the noodles that sink into the bottom of the basin with a spoon, and sieve the noodle water with a sieve to screen out the pimples in the noodle water, leaving the noodle water without impurities.
6. Prepare two flat stainless steel plates for replacement. People in Shaanxi generally use stainless steel equally divided dish rollo to make cold rice noodles. Brush each plate with a thin layer of cooking oil.
7. Prepare two flat stainless steel plates for replacement. Brush each plate with a thin layer of cooking oil.
8. Pour a spoonful of noodle water into the flat plate, put it into the pot where the water has been boiled, cover the pot and cook for about three minutes, and master the thickness of the dough yourself.
9. Put the steamed dough and the plate together in a cold water basin and let the dough cool slightly. At this time, you can brush another plate of oil, pour it into the noodles and steam it in the pot.
10. The dough can be taken out of the plate after cooling slightly. The steamed dough is translucent and very tough.
Note: each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough sheets. Put the cold noodles together!
Cold rice noodles are a complete success, as long as you follow the steps step by step, crystal clear cold rice noodles with gluten bean sprouts and other side dishes are wonderful! I almost forgot that there are strict standards for seasoning water and Chili oil in cold noodles!