(1) Make flour paste first. Mix the high-gluten flour with clear water, knead it into hard dough, and then wash it with clear water. When the washed flour water becomes thicker and whiter, pour it into a container and let it settle. In this way, until the flour water is not turbid, the dough left after washing is gluten, and the precipitated water on the container is skimmed, and the precipitated part is flour paste.

(2) The perfume water for cold noodles is made by boiling water with a little flour paste (the ratio of water to flour paste is 25:1). The specific method is as follows: 500g of water with flour paste is boiled, 5g of spice powder, 8g of refined salt, 5g of monosodium glutamate, 2g of soy sauce12g, and 5g of fried kelp powder15g are added, and the taste is adjusted.

(3) When mixing cold rice noodles (the spice water should be heated before mixing cold rice noodles in winter), appropriate amount of garlic paste, vinegar, chili pepper oil, coriander powder, shredded cucumber and cooked sesame seeds can be added to the spice water.

Formula and production of spice pow

Bake pepper100g, star anise 75g, fragrant leaves 30g, cinnamon 50g, and seedless tsaoko 35g with low fire, pulverize into powder, filter and put into food bags.

Formulation and production of chili pepper oil;

Shaanxi dialect, commonly known as oily spicy seeds, burns rapeseed oil to 80% to 90% heat, and when the oil temperature drops to 40% heat, directly pours it into a container filled with chili pepper noodles and lets it soak for 2 hours before use.

Detailed production technology of lazy cold rice noodles

Material for dough:

2.5 kilograms of refined flour, 5 kilograms of water, 30 grams of salt, 5 grams of alkaline noodles, and vegetable oil for iron gong brushing 100 grams.

Seasoning:

Shaanxi trunk pepper 1 500g, cold skin spice powder 80g, peeled sesame100g, farm brewed vinegar1700g, salt 50g, tsaoko 2, star anise 3, cinnamon 2g and fragrant leaves1g.

Tools:

Two iron gongs with cold skin (this tool is made of iron, and its shape is a round box, with a diameter of about 35 cm and a depth of 2.5 cm, with hand rings made of iron wire on both sides.

Production method:

(1) seasoning:

Add 5 grams of vegetable oil into the pot, pour the trunk pepper into the pot, bake and stir-fry for about 15 minutes with low fire, take it out of the pot, cool it, and grind it into powder in a special grinding tank.

(2) making oil spicy seeds:

When the pot is on fire, add 2.5 kilograms of vegetable oil. When it is heated to 50%, add ground Chili powder and salt. When it is heated to near 100℃, add spice powder and sesame seeds, and immediately pour 200 grams of vinegar after stirring.

(3) decocting vinegar:

Take another pot, add 300 grams of water, add Amomum tsaoko, cinnamon, star anise and fragrant leaves, boil and pour in 1500 grams of vinegar for about 10 minute.

(4) making leather:

Put the flour into a pot, add salt and water 1 500g, and knead until it is smooth. After about half an hour, add water1kg to the surface of the water, then let it stand for10min, then add water until the water is completely added. After adding the alkaline surface, stir well to form flour paste. Brush a thin layer of oil in the iron gong with cold skin, put it in a boiling iron pot, let it float on the water surface and heat it evenly, then scoop in 400g of flour paste, shake it back and forth with both hands to make the flour paste evenly spread on the iron gong, put the iron gong into the boiling pot, let it float on the water surface, and cover the lid to boil. Lift out the iron gong with the handle ring in both hands, put it on the cold water basin prepared in advance to cool it down, take out the iron gong after cooling, take a chopstick dipped in oil, draw a circle along the inner wall of the iron gong, take out the steamed cold noodles with both hands, put it on a clean cage cloth, and steam the remaining flour paste according to this method.

(5) Take a steamed cold noodle, spread it on the cage cloth, brush a thin layer of oil on one side, fold it back and forth, and cut it into strips and put it into a bowl.

(6) seasoning:

Put100g of sliced cold bean noodles into a bowl, add boiled vinegar10g, garlic water15g, oil pepper15g, 30g of cooked bean sprouts and 2g of monosodium glutamate, and stir well.

Features:

Tendon is tough and smooth, sour and salty, refreshing and delicious, and pepper is fragrant.

Preparation of spice powder for cold rice noodles;

30g of Zanthoxylum bungeanum, 25g of star anise, 25g of cassia bark, 0/0g of clove/kloc, 0/0g of white pepper, black pepper, Amomum tsaoko, Amomum villosum, Amomum tsaoko, Amomum cardamom, Alpinia officinarum, dried ginger, nutmeg, piper longum15g, and dried tangerine peel10g. Stir-fry the prepared spices in an iron pot with slow fire for about 30 minutes, cool them and grind them into powder in a grinding tank. It is best not to use a pulverizer to process them, which will affect the taste because of high heat.

Detailed production technology of cold rice noodles for washing face

Raw materials:

2.5 kilograms of refined flour, 5 grams of dry water, 30 grams of salt and 3 grams of alkaline noodles.

Production method:

(1) Put the flour into a pot, add salt and alkaline noodles and mix well, then add water 1 300g and knead until smooth. After about one and a half hours, add 2kg of water, lift the flour with both hands, knead and wash it for10min, then add clean water1kg, and wash it repeatedly until no starch becomes gluten.

(2) Wash the washed gluten with clear water, let it stand for 20 minutes, brush the cage cloth with oil, spread the gluten on the cage cloth and flatten it (thickness is about1.5cm), and steam it on the cage for 10 minute.

(3) After cooling, tear it into pieces by hand, and then filter the washed starch slurry with a thin steel wire reed and stir it evenly to steam it. Steaming is the same as lazy cold rice noodles.

(4) seasoning:

Take100g of sliced cold noodles for washing face and 30g of gluten, put them in a slightly larger spoon, add15g of boiled vinegar, garlic water and oil pepper, and stir well. The finished dough is crystal clear, soft gluten, spicy and delicious.