First, the method of making cold rice noodles
1. Add about 3 grams of salt to a catty of flour and stir with cold water. You need to use high-gluten flour to make cold noodles, because high-gluten flour is strong and tastes better. Adding salt can increase toughness)
2. Knead the dough in place until the gluten is fully expanded to form a solid dough network structure.
3. Cover the dough with a damp cloth or wake it for more than fifteen minutes. (Knead the dough, fully proofed, and then kneaded after proofing, and repeated for three times to make the dough network structure more uniform. )
4. Pour cold water into the basin. Don't meet the group. It is appropriate to wash your face with half of the dough. Simply put, it is to knead the noodles in water (you must knead the noodles in water to help absorb water and form gluten).
5. Just wash the noodles in water for four or five times, leaving a little yellow gluten and white washing water in the basin, and filter the washed flour water several times with the finest screen to make the flour water more delicate.
6. It takes more than 4 hours to precipitate flour, and the longer the precipitation time, the better the effect.
7. Flour water after precipitation, the water above is clear, and the flour has settled to the bottom of the basin. Pour clean water on it as clean as possible. Then use a spoon to stir the noodles that sink into the bottom of the basin evenly, and use a sieve to sieve the water below, so as to screen out pimples in the water, leaving a paste of cold skin.
8. Prepare several flat stainless steel plates for replacement. Brush each plate with a layer of cooked oil. Cooked oil is the oil used for cooking, which is heated and cooled. )
9. Boil the water in the cauldron, pour the slurry into the flat pan brushed with cooked oil, put it into the pan with boiling water, cover the pan and steam for 2-3 minutes. Remember to steam it. When you see the skin bulging, you can take out the plate and put it in ice water to cool it, then you can remove the lid. This can be repeated.
10. Each layer of steamed dough is coated with cooked oil to prevent adhesion between dough pieces. Put the dough together.
Second, the production method of red oil (both cold noodles and cold noodles can be used)
0/000g of dried pepper/kloc-0, 50g of star anise, 50g of fragrant fruit, 25g of kaempferia kaempferia, 80g of pepper, 80g of galangal, 50g of white pepper, 2g of clove15g, 2g of cinnamon, 80g of fennel, 0kg of rapeseed oil1.2kg of salad oil/.
1. Heat the griddle, stir-fry the dried Chili until it is dry and fragrant, then take it out and break it into paste.
2. Mix star anise, fragrant fruit, kaempferia kaempferia, pepper, Alpinia officinarum, white pepper, clove, cinnamon and fennel evenly, soak them in clear water slightly, remove the sediment on the surface, and then control the water to dry for later use.
3. Pour the prepared rapeseed oil and salad oil into a pot, heat it to 40%, add onion and ginger, stir-fry until fragrant, then add spices with controlled moisture, stir-fry for about 20 minutes, filter out spices, onion and ginger, add dried Chili noodles and white sesame seeds, stir-fry until the oil turns red, and then turn off the fire.
4. After turning off the fire, pour out the cooked red oil, cover and stew for 3-5 hours.
Third, the method of making hot and sour juice (cold noodles and cold noodles can be used)
350g of water, aged vinegar180g, 70g of first-class fresh soy sauce, Le Jia chilli sauce160g, Haitian soy sauce15g, Meijia fresh soy sauce 8g, chicken powder 4g, ginger15g, celery10g.
1. Boil water, shallots, parsley, bean sprouts, kelp, ginger, star anise, pepper, garlic, fragrant fruits, cinnamon, rapeseed, mussels, fragrant leaves and tsaoko in a pot for 3-4 minutes.
2. Pour the spicy fresh dew, yipin fresh, soy sauce, delicious soy sauce and chicken powder into the pot and continue to cook for 7-8 minutes.
3. Pour the old vinegar into the pot, boil it and turn off the fire.
4. Filter out the cooked sauce.