Authentic eating method of cold rice noodles (delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic)-the method of cold rice noodles 1, 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. There is another method: 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. Also: materials 1. Flour, cold water, salt 1 spoon 2. Vinegar, garlic, salt, monosodium glutamate: 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. 8. 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. 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 a knife in cold water, then cut the cold rice noodles into the width you like, and mix in delicious seasoning. Seasoning: mince garlic, add salt and monosodium glutamate to heat water, cool and add vinegar, it is better to have oily pepper. Simple!