1, a proper amount of high-gluten flour is added with water to form dough.

2. Then, put the mixed dough into clear water repeatedly and clearly, and wash off 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 better.

4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself.

5. Boil the water, put the steamer in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin.

6. Put the steamed skin in cold water, gently remove it by hand and put it in a plate. The middle of each layer of cold rice noodles should be smeared with appropriate amount of cooking oil, one is to prevent adhesion, the other is to look good.

Second, the practice of seasoning water:

1. Pour a bowl of water into a small pot and add a little pepper and 2-3 aniseed. (If possible, you can also add a few fennel seeds and cumin seeds. Don't let it go until you tie a knot. Zanthoxylum bungeanum and star anise 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, pour into a container, mash, put oil in the pan, pour chopped dried peppers and peppers into oil seeds, then add white sesame seeds and add a little salt to stir-fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!

Fourth, adjust cold rice noodles.

Shred cold noodles and cucumber, 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. If you are picky about delicious food, you must make your own Chili oil and seasoning water.

There is another way:

1。 Add a little salt to the flour, knead it into dough, cover it with a wet cloth and wake it for about 30 minutes.

2。 Put the dough into a big container, add appropriate amount of water, and start washing gluten.

Knead the dough in water, and when the clear water in one container is mixed, filter it into another container with a strainer.

3。 Repeat and repeat until the water is no longer turbid, leaving yellow gluten.

Add some Backpulver to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry directly without steaming, and then stir fry, which tastes good. )

4。 Then get the batter, and let it stand for layering, usually at least 3 hours.

I washed it the night before and steamed it the next day. The longer the batter precipitates, the thicker the cold rice noodles are made.

5。 After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.

6。 Set fire to the pot, put the water into the mold after boiling (there is a mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled personally. If you like thicker cold rice noodles, scoop more.

On the contrary, it is less. Shake the batter evenly in the model so that the bottom of the model is evenly covered with batter. Then put the model into a boiling water pot,

Cover the pot. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand.

7。 Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cold, brush some oil and you can peel them slowly.

Cut it into strips as you like.

Then the seasoning:

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water)

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil;

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.

A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, that's all.

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, add 2~3 spoons of pepper powder (or pepper particles), and then stir well with a spoon.

Then take a small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.

Stir well, then pour in the remaining oil and cool.

And:

material

1. 1 teaspoon of flour, cold water and salt.

2. vinegar, garlic, salt and monosodium glutamate

Exercise:

1. Mix flour, salt and water bit by bit to make a batter. Be sure to mix well, not caking, not too thick and not too thin.

2. Better batter should be refrigerated for more than 3 hours, preferably overnight.

3. The apparatus for steaming cold rice noodles is a flat container made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do.

There is no brush in the oil bowl and brush. If you don't iron it first, you can use your hands instead.

5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness by yourself.

6. Steam in a pot for about 10 minute. (Will it steam? Don't forget to drain)

7. Look, bubble chamber basically steamed the dough.

8. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

10. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into your favorite width and mix in delicious seasoning.

Seasoning:

Chop garlic, add salt and monosodium glutamate to boil hot water, cool and add vinegar. Preferably spicy seeds. This is a sentence:

Step one: garlic.

Methods: Peel 3 ~ 4 cloves of garlic and a small piece of ginger, put them in a bowl, add salt and monosodium glutamate, and iron them into garlic paste with a rolling pin.

Step 2: Add spicy oil or Chili noodles.

If you don't like Chili, don't let it go. However, cold noodles without peppers will lose 50% of their taste, because Shaanxi people love to eat peppers.

Step 3: Pour in garlic paste and Chili oil, vinegar and cold water, and stir well.

After frying, pour it on the garlic while it is hot, and then pour the vinegar into the pan that has just been fried. Heat the vinegar and pour it into the garlic bowl. Then pour cold water into the bowl, either pure water or cold boiled water. Specific dosage of oil, vinegar and water: appropriate amount.

Make cold rice noodles

Step 1: Mix the dough. Put a proper amount of flour into a bowl and stir while pouring.

Flour is wheat flour, and winter wheat is the best, because steamed winter wheat is not easy to break and fall off. Be sure to stir when pouring water to prevent flour bumps.

Mix noodles. Put a proper amount of flour into a bowl, stir it while pouring it, and pour it at the water's edge.

Mixing flour is very important, and the key is to grasp the amount of flour and water. It's just the thickness of the batter. Specifically, it is hard for me to say that I must give a quantity. This is a process of summing up experience in continuous practice. The batter is too thin, the steamed cold rice noodles are easy to break, and the thickness is uneven when it is thick.

Wash the dishes and coat them with a layer of cooking oil, mainly to prevent sticking when steaming cold noodles.

Oiling method: Use napkins and cloth dipped in oil to smear the plate. Ok, apply it every time. The specific dosage is based on the fact that the cold noodles don't stick to the bottom of the board.

Step 2: Pour the batter into the plate.

You can scoop the batter with a spoon and pour it into the plate. Make the batter evenly form a 2 ~ 3 mm thick surface layer in the pot (not necessarily, the thinner the better).

Tip: To make the batter even, pick up the plate and pour it back and forth, and it will be even.

Step 3: steam.

Put the plate with batter in the pot and steam it.

The water in the pot is boiled water. Be sure to cover it when steaming.

It takes about 3-4 minutes to steam, and it doesn't matter if the time is longer. I suggest five minutes. This is related to the thickness of the batter. Until it matures.

Tips for steaming cold noodles: Don't burn too much, which may easily lead to capsizing or flooding.

Step 4: Cool.

Put the cold rice noodle dish on cold water and let it cool. You can also dip it in water directly, which is only suitable for one plate. It's getting cold, and then take the cold rice noodles out of the plate.

Be sure to slow down, don't worry, don't tear the dough. Whether the plate sticks or not has something to do with the oil you just rubbed.

Tip: Maybe everyone has a problem, how to take the plate out of the pot, because it is very hot. The specific method is to take it out with a wooden shovel.

(Tip: Sprinkle some cold water on the cold noodles when stacking to prevent sticking. )

Cutting: Sprinkle water on the cold skin when cutting to prevent adhesion.

Pour the seasoning into the dough and stir.

In this way, the cold rice noodles are ready. You can cook some porridge. Very delicious.