step

cold noodles with sauce

cold noodles with sauce

1.500g flour, 3g salt and dough, and cover with a wet cloth for 30min.

2 Put the dough into a large container, add a proper amount of water, start washing gluten, knead the dough into water, and filter it into another container with a strainer after the clear water in the container is mixed.

Wash it about five or six times until the water is no longer turbid, and the rest is gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer, steam it for 20 minutes, cool it and slice it (or fry it directly without steaming, and then eat it, which tastes good).

Then the batter. Generally, it takes at least 3 hours to precipitate after standing and layering. Occasionally wash the night before and steam 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. Set fire to the pot. When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, or the lid of biscuits can be 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 there will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in and steam for 3 minutes. [3]

Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will. [4]

condiment

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water).

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil: First heat 500g of oil, and put 1 cup of Chili noodles, 1~2 tablespoons of Chili, a pinch of white sugar (never too much) and 1 tablespoon of white sesame into a large bowl at the same time. Stop stirring, just put them in this order. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), stir well with a spoon, then take a small 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 just like boiling water, but because there is less water, it will not overflow. Cold rice noodles are Shaanxi people's favorite snacks!

Editors with different styles

Xiaoxian rice noodles

Xiaoxian noodle is a famous specialty of Xiaoxian County and a regional representative food of Anhui Province. It can be seen in the streets and alleys of Xiaoxian County, Anhui Province, and its main feature is rolling adjustment. Xiaoxian dough has the characteristics of somersault, softness, cool fragrance and hot and sour taste, which is suitable for all seasons. You can see it in the streets and alleys of Xiaoxian County. Now it is popular all over the country, especially in Huaihai area.

Xiaoxian county has a long history of making dough sheets and accumulated rich experience in making them. Steaming wheat flour water into dough in a flour jar, adding secret Chili oil, shredded cucumber, pickled mustard tuber, gluten rolls and mung bean sprouts or concocting. Xiaoxian dough is thin, soft, fragrant, sour and spicy, which is suitable for all seasons.

Baoji handmade noodles pi

Ganpi is a famous snack in Xifu (Baoji) of Shaanxi Province, which originated in Qishan County of Baoji City. Baoji handmade noodles have the characteristics of somersault, softness, cool fragrance, sour and spicy, and are suitable for all seasons. You can see it in Baoji streets and alleys. It is popular in China, especially in the northwest, and also in southwest, north, east, central and south China. There are many channels for you to buy and taste, such as ready-to-eat, online shopping and take-away.

Exercise:

Food preparation

5gk refined flour, 2 ... rapeseed oil 5 gk, 65438+ pepper noodles 0.5 gk, 3. 5 grams of cinnamon, 65438+ 0.5 grams of pepper, 2.5 grams of nutmeg, star anise and fragrant fruit. 50g salt, 65438 Qishan balsamic vinegar +050g sugar 3g.

Production steps

1 Flour mixing: put the flour into a basin, add 2kg of clean water, knead the flour evenly in the same direction (preferably in the same direction), cover it with a semi-dry cage cloth and let it stand for 30min.

2. Wash gluten: pour clean water into a small half basin, put in the stirred dough, gently knead the dough until the clean water turns into thick flour water, take out the dough and put the flour water aside for use, put the clean water into a new half basin, and put the dough that has just been kneaded and reduced into it to continue kneading ... Generally, the number of times of changing water depends on the feeling that gluten is sticky and the number of times is appropriate. Gluten gluten is delicious, and there is no gluten if you have more times!

3. Making starch: put a wooden frame on the big basin, put Rona (copper wire rod for filtering impurities at home) on the wooden frame, scoop the washed flour water into the copper wire rod with a ladle, filter it for 4-5 times, and put the filtered broken gluten on the gluten block. After 5-6 hours, the batter in the big basin precipitates, and the clear water on the basin is scooped out, and the rest is starch.

4 Fermentation: Add a proper amount of baking powder or "old noodles" of steamed bread, stir well, and put it in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

5. Boil gluten: Pour water into the pot and boil. Rub the washed gluten into strips, wrap it into strips slightly thicker than the thumb, and then put it in a pot to cook for 45 minutes. Take it out with a colander, tear it into smaller strips and put it on a plate for later use.

6. Making dough: put the batter into a small pot and steam it in a steamer until the dough is half soft and does not touch your hands. Scrape it out with a spoon and roll it out quickly with an oiled rolling pin to make dough slightly smaller than the steamer drawer. Apply rapeseed oil to each dough and do it repeatedly, one by one and put it in the drawer. Steam in a cage for about 45 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of garlic leaves to form dough.

Ingredients: Kaempferia Kaempferia, Illicium verum, Osmanthus fragrans, Cinnamomum cassia and Zanthoxylum bungeanum are ground into very fine powder to make seasoning noodles. When the oil temperature drops to 50%, leave the fire, add the pepper noodles and seasoning noodles, heat them to 100%, then turn off the fire and let them stand still until there is no oil fume, and pour them into the oil splashing sub-surface of the pepper jar for three times, stirring evenly each time to avoid uneven oil splashing, burning in some places and still living in others. Instant seasoning Chili oil. At the same time, refined salt became brine.

Aroma and touch-up: After pouring the oil, stir-fry the pepper until it doesn't bubble, pour a few drops of grain vinegar brewed by Qishan corn, wheat and sorghum, and stir-fry the pepper immediately. You can see that the pepper is boiling and bubbling again, and a fragrance is rising. The hot pepper with exciting aroma is bright red and shiny, and it smells a thick, slightly sour and mellow taste. When the pepper does not bubble, add a small amount of white sugar into the pepper and stir it evenly, so that the residual heat of the pepper can be fully utilized and the white sugar can be dissolved in the oil pepper. After polishing, the oil spice looks ruddy and thick, and the Chili oil looks thicker (it looks much thicker than the vegetarian soup without sugar). At this time, the oil pepper added a new feature because of the addition of white sugar. For example, when mixing noodles, you will find that most of the Chili oil sticks to the noodles, which makes the color of the noodles attractive, but not many peppers stick to the bowl, which fully reflects the simple folk customs of ancient Shaanxi farmers who used good steel on the blade and never wasted it.

Seasoning and stirring: cut a piece of dough, put 20g gluten into a bowl, add refined salt, balsamic vinegar and seasoning spicy oil according to the tastes and hobbies of consumers, stir well and put into the bowl.