Cold rice noodles practice:
1500g flour, made into smooth dough with 250 ml cold boiled water. When adding water, use chopsticks and keep stirring in one direction. Stir it into a flocculent shape first, and then knead the dough, which is not easy for hands to touch.
2. After kneading the dough evenly, cover it and wake it for 30 minutes. Prevent dry skin.
3. Take 2500 ml of cold water and start washing your face. In the process of washing dough, gluten will become loose because it needs to be washed out constantly. Don't be afraid, grab it and wash it one by one.
4. Wash your face like this, the gluten is completely washed out, and there is no white dough.
5. Wash the noodle water, cover it and wait for the starch to precipitate. This time is preferably 3.5-4 hours.
6. Wash the gluten, add a proper amount of edible alkali, knead it evenly, put it in cold water in a pot, boil it over medium heat and steam it. When eating, just cut it into pieces.
7. Precipitate the surface water and pour out the clarified part.
8. Then, find a strainer to filter it.
9. Adding one or two spoonfuls of edible salt to the starch water will make the cold rice noodles taste stronger and brighter.
10. Take a flat chassis and coat it with a layer of odorless cooking oil. Corn oil can be used, preferably cooked corn oil.
1. The water is boiling, remember to boil it before putting it on the plate. When all the edges are set, you can take the clip. Close the lid. Cook for a minute or two.
12. Cook to such a big foam state.
13. Take it out and put it on cold water. Brush with a layer of cooked corn oil and you can peel it off easily. When you make the next one, brush the oil again and do it again.