Cold rice noodles are divided into rice skin and dough skin, which means there are rice and noodles. The water content is less than noodles, so the calories will definitely be lower than noodles. But remember to add less spicy oil! ! ! I suggest you lose weight or eat less cold skin, the calories are not low, if you really want to eat, add more vegetables such as bean sprouts and cucumbers!
Especially cucumber, the best thing to lose weight. The energy is low, and the propanedioic acid in it can inhibit the carbohydrate in food from being converted into fat in vivo. So every time I eat too much staple food, I will eat another cucumber. I wonder if it will help.
Caloric jelly
Bean jelly (with seasoning) 50/ 100 bean curd (with brine) 47/ 100 bean jelly 37/ 100
bean-starch jelly
Release date: 2004-0 1- 13
Bean jelly (leaking fish and scraping strips) is a seasonal food in Beijing snacks. Bean jelly is white in color, crystal clear, smooth and refreshing. There is a poem that praises: "scraping the fish in ice makes it crystal clear and cold." The taste is as strong or weak as you like, just cool it and ignore the acid. "
Production practice:
Bean jelly should use starch made of mung bean as raw material. First, the mung bean starch is boiled in water, and the water in the pot is boiled. When it is about to boil, the homogenized mung bean starch is poured in, stirred while pouring, and then placed in a large porcelain plate to cool, and then soaked in cold water to obtain bean jelly. When eating, scrape (a tool for scraping bean jelly) along the condensed bean jelly, put it in a bowl, pour soy sauce, vinegar, garlic paste and carrot shreds, sesame sauce and Chili oil, and this bean jelly is called scraping strips. There are also small strips cut with a knife, which are also served with the above seasoning.
Another kind of bean jelly is called leaky fish, which is mixed with mung bean starch to form a paste, poured into a leaky basin placed on the tank, and put half a tank of cold water in the tank. The starch leaks from the hole of the leaky basin, like a toad bone bud, with a round head and a sharp head. When eating, remove the bean jelly with a colander, put it in a bowl, and pour the seasoning.
However, because bean jelly is all starch, it is not easy to digest, and there is such a song in old Beijing: "Powder has fish and scraping strips, and it is clean and clear. Let you choose to make you full, just be hot and sour. "
Cold rice noodles practice
Make up the noodles first, cover them with gauze and wake up for about an hour. Prepare a big basin filled with water, pull off a piece of dough and wash it in the water. This feeling is very fun, just like playing with plasticine in the water. Look at the impurities in the dough in your hand sinking to the bottom of the basin with the scouring of water, and the dough left in your hand becomes more and more tough and white with the scouring, which is the embryonic form of gluten. But it is not as tough as possible, because the gluten steamed out with too strong toughness is too rigid. You have to master the scale yourself. When we have washed all the noodles, we can steam the gluten in the pan. After successful steaming, the gluten should be like a cake, and the longitudinal section is like a honeycomb.
Let the water in the iron basin settle for about two or three hours, and then the next step can be carried out. The turbid liquid in the basin sinks to the bottom of the basin, and the top layer is clear water. Pour out the water, and then stir the remaining liquid to see how thick it is. This is indeed a technical job. In fact, the processing technology of cold noodles is the same, but why is there such a big difference in taste? This largely depends on the thickness of cold noodles. Too thin batter is difficult to form, and even if it is formed, it will be too thin. The cold noodles made of too thick batter are often too thick, with thick taste and no tooth feeling. So at this time, it depends on whether your feelings are accurate. If you feel that the dough is too sticky, then add some water. What if it feels a little too thin? There is also a way, that is, let it settle for a while. It's up to you to grasp and control the mystery. So if your cold noodles are not too thin or too thick, it's really a very fulfilling thing.
When the dough is prepared, there is only one last process left, that is, shaking cold rice noodles. First, sit in an open cauldron on the fire, fill it with water, cover it and bring it to a boil. At the same time, prepare a basin of cold water and put it aside. Then use a big spoon to scoop the batter into a special iron plate, which is the so-called mold (the one with edges). The iron plate should be coated with a thin layer of cooking oil in advance, in order to remove the cold noodles conveniently. When you spread the batter, you must spread it evenly, otherwise, the uneven thickness of the cold noodles will be bad, and the amount of paste in the spoon should be well grasped. If it is too little, it will be too thin, and if it is too much, it will be too thick. You can constantly ponder and improve in the process of production. Put the iron plate with batter on the boiling water, and turn the iron plate gently by hand constantly, in order to heat evenly. This is why it is called shaking cold rice noodles. Sometimes the batter will slide back and forth in the plate, so be careful to make it form as evenly as possible in the iron plate. When you see the batter in the plate slowly curing until it becomes translucent and bulges a little, your first cold rice noodles can be cooked. In addition, during the operation, be careful not to be smoked by steam. Carefully take out the iron plate and put it directly on the cold water surface already prepared for cooling. At that time, you can make a second cold rice noodle in another iron plate. When you feel that it is almost cooled, carefully remove the cold rice noodle from the edge of the iron plate. When the first cold rice noodle is carefully held in your hand, it is thin, bright and shiny. It seems that there is a sense of curiosity and accomplishment like "lifting your veil". At this point, it's just the beginning, and you have to continue to make your second and third pictures. I'm telling you, it will be addictive, and you can't stop after you get used to it!
Seasoning can be put according to personal taste. Add some soy sauce, sesame sauce, vinegar, Chili oil, onion, ginger, garlic juice, chicken essence, salt and so on, and you can eat it.
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