raw material
Garlic juice, Chili oil, Ganoderma lucidum, vinegar, cucumber, bean sprouts, soy sauce.
Step 1
1, garlic juice:
Peeling garlic, mashing, mashing into a sticky paste, and adding cooled boiled water to dilute;
2, dilute hemp juice:
First pour sesame sauce into the bowl, add a little less salt and a little soy sauce. Stir in one direction, and add a small amount of 70-80 degree hot water while stirring.
3, salt: put a little salt;
4, Chili oil: a number of small red peppers, chopped, and after the oil is opened, add the chopped peppers to practice until there is a very spicy taste;
5, cucumber: cucumber washed and cut into a trace;
6, bean sprouts: washed, and then slightly scalded with boiling water;
7. Cut the cold noodles, put them in a bowl, put the above small ingredients in an appropriate amount, and put some vinegar according to your personal taste.
Step 2
1, peeled garlic and pressed garlic paste, put in a bowl and add water and salt to stir evenly;
2, sesame sauce with clear water, and add a little salt to taste;
3, vinegar should also be diluted with water, if it is used directly, it will be too sour;
4. Wash cucumber and shred it;
5. Wash the mung bean sprouts and blanch them with boiling water.
Expanding: the practice of cold rice noodles
Raw materials: powdered flour150g, flour15g.
Seasoning: cucumber 1 root, 5 cloves of garlic, appropriate amounts of Chili oil, sesame oil, pepper oil, cooked white sesame, aged vinegar and salt.
Chengfen is also called Chengmian, Chengfen, Tingfen and Wheat Starch. It is a kind of gluten-free flour, and its ingredients are wheat. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances, and the gluten becomes gluten, and the rest is the surface.
Practice:
1. Pour150g of dried powder into the basin.
2. Add15g flour into it, and add some flour to make the cold noodles tough and stronger.
3. Add water and stir with chopsticks.
4. Stir into a very thin batter.
5. Use a spoon to scoop it in the shape of running water. The thinner the batter is, the easier it is to make cold noodles.
6. Take a clean dish and pour a spoonful of batter into it.
7. After pouring in the batter, shake it with your hand so that the batter is evenly spread on the bottom of the plate.
8. Put water in the pot and bring it to a boil. Put the dish filled with batter in the pot and steam it for 2 minutes, then it can be molded.
9. After the cold noodles are formed, take them out and cool them in cold water for 30 seconds. You can take two dishes to use in turn, take out one dish and cool it in water, then put the next dish in the pot.
10. The cooled cold rice noodles can be easily removed.
1 1. Brush a layer of sesame oil on the surface of the peeled cold rice noodles and put them in the dish in turn, brushing between each layer so as not to stick together.
12. Finish all cold rice noodles in turn, and cut the finished cold rice noodles into strips.
13. Shred cucumber, chop garlic cloves, and put them together with the cut cold noodles.
14. Add appropriate amount of Chili oil.
15. Add pepper oil.
16. Sprinkle a little cooked white sesame seeds.
17. Pour in proper amount of aged vinegar.
18. Season with a little salt and mix well.
Time calculation:
Mix the batter for 2 minutes; Steam a cold noodle for 2 minutes, cool it for half a minute, and use two dishes in turn. It takes 10 minute to make 5 or 6 cold noodles. Mix cold rice noodles for 3 minutes. The total time is only 15 minutes, and you can eat homemade cold rice noodles in just 15 minutes.