what are the points of cold noodles, that is, they are smooth and smooth without breaking tendons, and they are 1% successful?

Cold rice noodles are very popular recently. In the process of watching Weibo, we often see people showing short videos of themselves making cold rice noodles at home. When you see cold rice noodles, you will think of the scene at school at that time. It is very hot in summer and there is no appetite. Children in the south may feel strange about cold rice noodles. The cold rice noodles I saw for the first time in my memory are like this. They are white strips, which are similar to rice noodles, but they are whiter than rice noodles.

In the case of ordering a bowl of cold rice noodles, the aunt in the canteen has usually put the prepared cold rice noodles in a bowl in bulk. In the case of some people buying them, bring a bowl, add some shredded cucumber, gluten, a spoonful of peanuts and then some seasonings. According to the fact, you must add some morning pepper yourself and mix it evenly to finish.

to talk about cold rice noodles, which is a delicious feature in Shaanxi province and has a long history, is a commonly used ingredient in the northern region. Because cold rice noodles are not so greasy in summer, and they are delicious and spicy, and they are not hot, they are warmly welcomed by everyone. Today, I will share with you this special food in Guanzhong, Shaanxi. The raw materials we should prepare in advance are: medium gluten flour

1. Prepare 5g medium gluten flour in advance, add 5g salt, add 25g cold water and dough, and make a smooth dough, which is a little hard with the dough. Don't be nervous. This is normal. After the dough is closed, the fresh-keeping bag is proofed on the container lock cap, and it will take about an hour.

2. We are going to wash our faces gradually. You are not mistaken, that is, washing the dough. Add cold water to the dough after waking up, and wash your face gradually. The skill is to scratch and rub it. It feels like washing sheets. Never throw away the washed white water. This is what we want. Concentrate the washed water in a glass container. In the case of washing your face, the dough will be scattered, but it doesn't matter if this is normal or everything. We need to change the water in the fish tank and wash it five or six times. In the case of washing out for the last time, the water turned blue.

3. After washing the dough, you may find that there are some lumps left. The rest is gluten. They are United. Let's steam this gluten for about 2 minutes. Gluten will be the auxiliary material in the cold noodle.

4. Next, we need to filter the collected batter and deposit it for another 4 hours. When the time is up, throw away some of the cold water on it. The key factor is coming. In the end, the cold water should be left up and down by one centimeter, so don't pour it out. Then add 2g salt, mix for 1min, and mix the batter evenly.

5. Steaming the cold rice noodles gradually, brushing a thin layer of oil on the stainless steel dish to prevent deposition, and then adding the flour paste to the dish. The amount of flour paste added should be explored by ourselves. If it is thin and cracked, it will be thick. We can try two pieces first. After the batter is well-proportioned in the dish, put it into the pot and steam it. The key point is to put boiling water into the pot and steam it for 2 minutes. When you see hot bubbles protruding from the cold rice noodles, you can take it out of the pot.

After taking it out of the pot, you should cool it slightly or isolate it from cooling water, so that it is easier to expose the cold rice noodles. The cold rice noodles made are completely transparent and particularly malleable. Next, we can make a second cold rice noodle according to the above process. We should remember to mix a paste before each cold rice noodle. Brush a layer of oil on the cold rice noodles after they are finished, and then put another one, so that the cold rice noodles are not easy to stick together.

6. Cut the cooked cold noodles into strips, and the gluten that was cooked before can also be taken out and cut into pieces. Gradually mix cold rice noodles, add a proper amount of salt and its oil chili pepper, which can add more fragrance but not spicy, add a spoonful of soy sauce vinegar sesame oil garlic water, and adjust the seasoning according to your own hobbies, add some shredded cucumber and gluten, and stir well to eat.