Cold rice noodles, originated from the food in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffed dough. Popular in northern China. Eating dough in winter can keep you warm, eating it in summer can relieve summer heat, eating it in spring can relieve fatigue, and eating it in autumn can get rid of dampness. Cold noodles are a rare natural green pollution-free food suitable for all seasons. "Compendium of Materia Medica" also said: rice can nourish the spleen, and wheat can replenish the heart. Today, I will talk to you about how to make cold rice noodles, and attach the formula of red oil and hot and sour juice for cold rice noodles.

First, the method of making cold rice noodles

1. Add about 3 grams of salt to a catty of flour, add cold water and start mixing. (You need to use high-gluten flour to make cold noodles, because high-gluten gluten is strong and tastes stronger. Adding salt can increase the toughness)

2. Knead the dough in place until the gluten is fully expanded, forming a strong dough network structure.

3. Cover the dough with a damp cloth or wake up for more than fifteen minutes. (Knead the dough, fully awake, knead it after waking up, and repeat it for three times to make the dough network structure more uniform.)

4. Pour cold water into the basin. Don't touch the dough. It is appropriate to wash your face in half of the dough. Simply put, it is to rub your face in water (washing your face must be rubbed in water to facilitate water absorption and gluten formation).

5. Just wash the noodles in water for four or five times, leaving a little yellow gluten, white washing water in the basin, and filter the washed flour water with the finest screen several times to make the flour water more delicate.

6. Precipitation of flour water for more than 4 hours, the longer the precipitation time, the better the effect.

7. Flour water after precipitation, the water above is clear, and the flour has precipitated to the bottom of the basin. Pour the clean water on it as clean as possible. Then use a spoon to stir the noodles that sink to the bottom of the basin evenly, sift the noodle water through a sieve, and screen out the pimples in the noodle water, leaving the paste of cold rice noodles.

8. Prepare several flat-bottomed stainless steel plates for replacement. Brush each plate with a layer of cooked oil. (Cooked oil is to heat the oil used for cooking and let it cool.)

9. Boil the water in the cauldron, pour the slurry into the flat pan brushed with cooked oil, put it into the pot with boiled water, cover the pot and steam for 2-3 minutes. Remember to steam it. When you see the skin bulging, you can take out the plate and cool it on ice water before you can uncover it and take it down. This can be done repeatedly.

10. Paint cooked oil on each layer of steamed dough to prevent adhesion between dough sheets. Put the finished dough together.

Second, the method of making red oil (cold noodles and cold noodles can be used)

Trunk pepper 1000g, star anise 50g, fragrant fruit 50g, rhizoma kaempferiae 25g, Chinese prickly ash 80g, galangal 80g, white pepper 50g, clove 15g, cinnamon 2g, fennel 80g, rapeseed oil 1.2kg and salad oil/kloc-.

1.Heat the dry pot, stir-fry the trunk pepper until it is dry and fragrant, then take it out and break it into a paste.

2. Mix star anise, fragrant fruit, Rhizoma Kaempferiae, Zanthoxylum bungeanum, Rhizoma Alpiniae Officinalis, white pepper, clove, cinnamon and fennel evenly, soak them in clear water slightly, remove the sediment on the surface, and then control the water to dry for later use.

3. Pour the prepared rapeseed oil and salad oil into the pot, heat it to 40%, add the onion and ginger, stir-fry until the fragrance is fragrant, then add the spices whose moisture has been controlled, stir-fry for about 20 minutes, filter out the spices, onion and ginger, add dried Chili noodles and white sesame seeds, stir-fry until the oil turns red, and then turn off the heat.

4. After turning off the fire, pour out the boiled red oil and cover it for 3-5 hours.

Third, the method of making hot and sour juice (cold noodles and cold noodles can be used)

350g of water, aged vinegar 180g, 70g of first-class fresh soy sauce, Jiale spicy fresh dew 160g, Haitian soy sauce 15g, 8g of meiji fresh soy sauce, 4g of chicken powder, 4g of ginger 15g, celery 10g, and fragrant. Qingkou 4g, Xiangcaizi 2g, Zanthoxylum bungeanum 15g, Illicium verum 2, Cinnamomum cassia 4g, Fragrant Fruit 1 piece, Fragrant Leaves 2, Tsaoko 1 piece.

1.Boil water, shallots, parsley, bean sprouts, kelp, ginger, star anise, string pepper, garlic, fragrant fruit, cinnamon, rapeseed, mussels, fragrant leaves and Amomum tsaoko in a pot for 3-4 minutes.

2. Pour the spicy and fresh dew, Yipin Xian, soy sauce, delicious soy sauce and chicken powder into the pot and continue to boil for 7-8 minutes.

3. Pour the mature vinegar into the pot, and turn off the heat after it is boiled.

4. Filter out the boiled sauce.