1. Wash your face. According to the ratio of 1 kg flour and 500 g water, mix the flour, let it stand for 30 minutes, and wash the gluten with water, the water consumption is twice that of flour. When washing, knead the dough repeatedly by hand, so that the starch is fully dissolved, and protein forms gluten with a network structure. After repeated kneading and washing, gluten forms loose structure, obvious pores and elastic substances. In order to increase the elasticity and strength of gluten, 10- 15g refined salt can be added during dough mixing.
2. Steamed gluten. Take out the washed gluten by hand, put it in a steamer and steam it for half an hour. 1 kg flour can produce 200g gluten.
Step 3 make leather. Put the large-caliber pot into the furnace, add water to boil, put it on a rotator (30cm in diameter), stir the starch emulsion washed with gluten evenly, and pour it into the rotator for proper rotation, so that the starch emulsion can be spread evenly without leaving any holes. When the starch milk changes from white to light yellow without white spots, take it out. Brush a layer of edible oil on the surface of the processed cold rice noodles to prevent adhesion, and layer by layer.
When eating, cut cold noodles and gluten into strips with a knife, and add cooked mung bean sprouts and seasonings. Add appropriate amount of garlic juice, salt, vinegar, sesame oil, Chili oil, monosodium glutamate, sesame paste, etc. Put into each small bowl of cold noodles (about 250g) and mix well.
The water for washing gluten is the water for making cold noodles. Don't pour it out. Let the washed water stand for 4-5 hours to allow the starch to fully precipitate, and then you will see that the water has become two layers, the upper layer is muddy water and the lower layer is starch. Then slowly drop the muddy water until you see the starch paste, then stir it into paste, and you can steam the cold noodles (first mix the noodles well, then add water to the basin and knead the noodles in the water. If you wash it several times, the washed surface water will accumulate. When the water in the noodle basin becomes clearer and clearer, you can put the basin (or bucket) filled with noodle water aside and let it stand. After 4 or 5 hours (I usually stay overnight), white precipitate will appear in the basin. Scoop out clean water as much as possible, stir the remaining sediment evenly, and steam it in the container as shown in the figure.
Note: When washing your face, the dough in your hand may be loose, which is normal. Don't let loose noodles pour out when pouring water. You will find that in the process of repeated washing, the dough will become smaller and more sticky, and finally it can be kneaded into a ball, commonly known as gluten! (You can braise beef in soy sauce, which is the expensive "vegetarian beef" sold in Korean stores. The clearer the water washed out by gluten, the more delicious gluten will be!