2。 Put the dough into a big container, add a proper amount of water, and start washing gluten.
Keep kneading the dough in water, and when the clear water in the container is mixed, filter it into another container with a strainer.
3。 Repeat and repeat until the water is no longer turbid, leaving the yellow stuff gluten.
Add some baking powder to gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.
(PS: You can also fry it without steaming, and then stir-fry it, which tastes good.)
4。 Then the batter is obtained, and it is allowed to stand for layering, usually for at least 3 hours.
I washed it the night before and steamed it the next day. The longer the batter settled, the stronger the cold rice noodles made.
5。 After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.
6。 Put fire into the pot, and when the water boils, put it into the mold (there is a mold for steaming cold skin, and occasionally the lid of the cookie is used, and 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 by the individual. If you like thicker cold skin, scoop more.
On the contrary, it is less, and the batter in the model is shaken evenly, so that the bottom of the model is covered with batter evenly. Then put the model into the boiling water pot,
Cover the pot. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell.
7。 Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and flush the bottom directly with cold water.
This will have a better effect. When the cold noodles are completely cool and brushed with some oil, they can be peeled off slowly.
Just cut it into strips as you like.
Then there is 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, then add a little salt and monosodium glutamate and stir to dissolve it.
Preparation of Chili oil:
Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of pepper in a large bowl at the same time.
A pinch of sugar (never too much), 1 tablespoon of white sesame, don't stir it, just leave it as it is.
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.
Pour half first, stir well with a spoon, add 2~3 tablespoons of pepper powder (or pepper granules), and then stir well with a spoon.
Then take another small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.
At this time, you will see 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.