Cold rice noodles, also known as skins and stuffed skins, are said to have evolved from "cold-washed noodles" in the Tang Dynasty, and are famous for being "white, thin, shiny, soft, stuffed and fragrant". Cold noodles can be eaten all year round, because it is "cold", so more people eat it in summer. There are many kinds of cold rice noodles, each with its own characteristics and different tastes. From the production method, it can be roughly divided into steamed dough, rolled dough and baked dough. The main method of making steamed rice noodles is to mix flour (washed gluten) or rice flour with water to make paste, put it into a circular flat-bottomed metal container, shake the cold noodle container to spread the noodle/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer for steaming (the steamed round whole skin is about .5 cm thick and nearly 1 meter in diameter). Then cool the cold noodles with cold water, and cut them into strips with a width of .5 cm to 2 cm with a hay cutter nearly 1 meter long and more than 2 centimeters wide (depending on the materials, the colors are slightly different). When mixing, salt, vinegar, sesame sauce, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different flavors.
the method of cold rice noodles
Method 2:
The authentic eating method of cold rice noodles (delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic)
-the method of cold rice noodles
1. Add a proper amount of high-gluten flour and make dough.
2. Then, put the mixed dough in clear water repeatedly and clearly, and wash out the starch in the flour until the gluten comes out.
3. Put the washed flour water into the freezer. I usually leave it for one night. Anyway, the longer the better.
4. The next day, take out the precipitated starch water, and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.
5. Boil the water, put the steamer in place, put it in a small tray, spread some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. If you want to be thicker, you can master it yourself, but the skin is thinner and more delicious.
6. Put the steamed skin in cold water, gently peel it off with your hands and put it on a plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, one is to prevent adhesion, and the other is to look good.
second, the practice of seasoning water:
1. Pour a bowl of water into a small pot, add a little pepper and 2-3 aniseed (if possible, you can also add a few fennel seeds and cumin seeds. Don't put it without a knot. Zanthoxylum bungeanum and aniseed will do.) Boil these ingredients to taste. Pour it out and let it cool.
third, the practice of Chili oil.
put some small red dried peppers and peppers in a flat pan, stir-fry until fragrant, pour them into a container, mash them, add oil to the pan, pour the minced dried peppers and peppers into the oil seeds, add white sesame seeds, add a little salt and stir-fry until fragrant. This chili oil is delicious, it can be eaten for a long time in a container, and it definitely does not contain Sudan red. Feel free to eat!
Fourth, adjust the cold rice noodles
, shred the cold rice noodles, shred the cucumber, and add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. Picky and delicious friends, you must make your own Chili oil and seasoning water.
method 3:
1. Add a little salt to the flour, make dough, cover with a wet cloth and wake up for about 3 minutes
2. Put the dough in a big container, add a proper amount of water, and start to wash the gluten.
Knead the dough constantly in the water, and when the clear water in the container becomes thick, filter it into another container with a strainer
3. Repeat it again and again until the water is no longer turbid, leaving the yellow stuff as gluten.
Add some Backpulver to the gluten, grab it evenly, steam it in a steamer for 2 minutes, cool it and slice it
(PS: you can also fry it without steaming, and then eat it, which tastes good)
4. Then there is the batter. Let it stand for layering, which usually takes at least 3 hours to precipitate.
Occasionally, it is washed the night before and steamed the next day. The longer the batter precipitates, the better the cold noodles will be.
5. After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.
6。 When the pot is lit with water, when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the box cover of cookies is occasionally used, and the effect is OK)
, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more.
Otherwise, it will be less. Shake the batter evenly in the model to cover the bottom of the model evenly. Then put the model into the boiling water pot and
cover the pot. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell
7. Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and directly flush the bottom with cold water.
This will have better effect. When the cold skin is completely cool and the surface is brushed with some oil, you can peel it off slowly.
Just cut it into strips as you like.
Then there are seasonings:
Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded with water)
Garlic water: stir one or two cloves of garlic, add a little water, break them with a blender, then add a little salt and monosodium glutamate, and stir to make them dissolve
Preparation of Chili oil: <
after the oil smokes, turn off the heat and let it dry a little. When it is about 7% to 8% hot, you can pour in the pepper.
First pour half, stir well with a spoon, put 2~3 tablespoons of pepper powder (or pepper granules), then stir well with a spoon.
Then take another spoon and pour a little cold water (never too much) into the pepper bowl and stir well.
At this time, you will see that the bowl is like boiling water, but because there is little water, it will not spill out.
after stirring, pour in the remaining oil and let it cool.
Method 4: Materials
1. 1 tsp of flour, cold water and salt
2. Vinegar, garlic, salt and monosodium glutamate
Practice:
1. Mix flour and salt with water little by little to make a batter. Be sure to mix well, without lumps, too thick or too thin.
2. Better batter should be refrigerated for more than 3 hours, preferably overnight.
3. The utensils for steaming cold noodles are flat containers made of stainless steel or aluminum. I really don't know what to use. Stainless steel lunch boxes will do.
4. Oil bowls and brushes really don't have brushes. If you don't iron them first, you can replace them by hand.
5. control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness yourself.
6. put it in a pot and steam for about 1 minutes. (Can you steam? Don't forget to drain the water)
7. When you see the dough bubble chamber, it's basically steamed.
8. Wear cotton gloves to take out the steamed model and put it in cold water to cool it (put the second one in the pot to continue steaming when the first one is iced). There are two options. First, put the model upside down and flush it under the cold water pipe; Second, storing a pool of cold water in the pool and floating the model inside, but the effect is not as good as the first one.
9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush, and slowly peel off the cold rice noodles.
1. Brush both sides of the steamed cold rice noodles with oil, dip the knife in cold water, then cut the cold rice noodles into the desired width and mix in delicious seasoning.
seasoning:
mince garlic, add salt and monosodium glutamate to heat water, cool and add vinegar, and it is better to have oily and spicy seeds.