When you can't go out at home, you can only study cooking more. When the vegetables and meat at home are almost exhausted, you start to rack your brains to make full use of the inventory at home to make favorite food.
Flour, like rice, is also a strategic material for my family to hoard goods for a long time, so it can be used to make delicious cold noodles. Hot and sour cold rice noodles, stuffed in your mouth, smell of oily spicy seeds, it's enjoyable to think about.
As we all know, cold rice noodles are a famous snack in Shaanxi, which can be used not only as a staple food at the mouth of a meal, but also as a snack at ordinary times. It looks like a Q-bomb cold rice noodles, which is a little troublesome to make, but the requirements for materials are not high. As long as you are willing to work hard, the success rate is very high.
Materials for cold rice noodles: 800g of flour, 400g of water, 8g of salt and 40g of cooked oil.
Side dishes: cucumber 1 root, bean sprouts or carrots.
Seasoning: Chili noodles, white sesame seeds, garlic paste, salt, spiced powder, sesame paste, vinegar and oil.
Step 1: First, we make cold noodles and gluten.
1. Flour mixing: put the flour into a basin, mix the flour while pouring water, mix the dough, and then knead it repeatedly to make the dough energetic. Cover the kneaded dough with plastic wrap and wake it for half an hour.
2. Wash your face: pour the same water as the dough, start to wash your face, rub and scratch. When the water becomes very thick, pour the flour paste into a big basin and wash it five or six times repeatedly until the flour paste becomes clear, and rinse the remaining gluten with clear water. Soak gluten in the same water for three or four hours. The flour slurry is also allowed to stand for more than 4 hours to allow the starch to fully precipitate.
3. Steaming gluten and cold noodles: bring the water to the boil. After the water is boiled, put the soaked gluten into a bowl, steam it on the pot for 15 minutes, and take it out and let it cool. Generally, cold rice noodles are steamed with roller. If there is no flat chassis at home, brush a layer of cooked oil, pour off the clear water on the surface of the noodle sauce, sieve and stir evenly, pour a spoonful on the flat chassis, pour evenly, steam on the pan for 2 minutes, take it out after foaming, and continue steaming until it is finished. Put the cold noodles on the chopping board and brush them with a layer of cooked oil, so that the cold noodles can be stacked in the back.
Steamed cold rice noodles are cut into strips and placed on a plate. Cucumber shreds and gluten blocks are placed on the cold rice noodles, and then seasonings are prepared.
Seasonings sold outside are all made into juice in advance, such as garlic juice, sesame sauce, vinegar juice, etc. It is more convenient to take out, but it is not needed at home.
First of all, Chili oil: put Chili noodles, white sesame seeds and a little salt into a bowl. After the rapeseed oil is heated, pour it on the Chili noodles.
Seasoning: put salt, vinegar, spiced powder or thirteen spices, garlic paste on the cold noodles on the plate, and finally drizzle with Chili oil.
When staying at home, you can make cold rice noodles with various colors, such as colorful cold rice noodles, colorful cold rice noodles, etc. The method is very simple, that is, before steaming cold rice noodles, add vegetable juices with different colors to the precipitated flour slurry, such as spinach juice, carrot juice, purple cabbage, dragon juice and so on.
After steaming, different colors of cold rice noodles will appear. Will you have a good appetite when you eat it?
That's all for today's sharing. If you are interested, you can try it yourself at home. If the production is successful, you may wish to bask in the comment area.
Cold rice noodles are a snack food that both the north and the south like to eat. They are sold in stalls in streets and alleys in many cities in the north and south, and are loved by local people. Especially in summer, a bowl of cold rice noodles and a bottle of cold beer are definitely a beautiful and pleasant enjoyment.
Basically, people still choose to eat cold rice noodles in stalls or restaurants, because it is more troublesome to make cold rice noodles at first, and the sauce of cold rice noodles is also a secret of merchants, so it is very difficult to make cold rice noodles at home.
In fact, making cold rice noodles at home is not as difficult as expected. Here is a way to make cold rice noodles at home. As long as you follow this method step by step, you can also make delicious cold rice noodles. If you don't believe it, you can try it yourself at home. Let's share the specific process.
? material
500g flour, 260ml water and 2g baking powder.
? manufacturing process
1, mix the dough, wake it up still for 30-40 minutes, and open the plastic wrap and knead it twice in the middle to make the dough fully blended and firmer;
2, wash your face, prepare a big basin, and turn the washed starch water upside down into a big basin, which is also the process of gluten formation;
3. Until the gluten water is clear;
4. Add baking powder to gluten and steam in the pan for 15 minutes;
5, the surface water in the big basin is still for 3 to 4 hours, which is not easy to form for a short time, easy to stick, and easy to break for a long time with poor toughness;
6. When the rest time is up, pour the water above and filter the remaining starch water;
7, flat chassis brush cooked oil, pour a spoonful of starch water, not too thick, not too thin, even;
8. Steaming on the pot, discolored and blistered, about 3 minutes, put cold water at the bottom of the dish to cool, and brush the surface of the cold noodles with oil to avoid adhesion;
9. Make several pieces of cold rice noodles in turn.
? material
Appropriate amount of salt in Chili noodles 1 spoon spicy and fresh 1 Spoon of sugar, a little white pepper, a little pepper, a handful of cooking oil, a little chicken essence.
? manufacturing process
1, add salt, spicy fresh, chicken essence, white pepper and sugar into Chili noodles and mix well;
2. Put oil in a cold pan, turn on a small fire, add pepper, boil the oil on a medium and small fire, and turn off the fire before zooming the pepper;
3. Prepare a colander, fish out the pepper, and then fire. After the oil is heated again, pour the oil into the pepper noodles that have been mixed with seasoning, and then stir evenly with a spoon, and the seasoning is ready.
When eating, it is served with shredded cucumber, homemade gluten, and then poured with homemade Chili sauce, with chopped green onion and minced garlic. It tastes very fragrant.
The above is a home-made version of cold rice noodles, which is actually a very simple method. You can try it at home when you have time, and it tastes good.
My family sells cold rice noodles. I'll share the recipe with you.
Formula proportion
1, 500g of high-gluten flour
2, 20 grams of raw flour
3, 4 grams of salt
4, 3 grams of yeast
5 cheng mian 30 g
6 2500 grams of water
7 oil10g
Stir all the ingredients evenly. Static 1 hour fermentation. Then prepare the steaming plate! Prepare to steam, and stir it while steaming.
3-6 minutes will do. Look at the firepower.
Note: The function of oil is to increase the brightness. It looks shiny and attractive. Adding a smooth surface is to increase toughness.
Cold rice noodles formula
The cold rice noodles made just this evening are a good choice under the condition of shortage of ingredients during the epidemic, that is, staple food and vegetables.
Because I don't have a plate of the right size to make cold rice noodles, today's cold rice noodles are baked with an electric baking pan, but the taste is very good, which is even stronger and more fragrant than my steaming.
Flour, salt, baking powder, cucumber, garlic, pepper, star anise, fragrant leaves, cinnamon and Chili oil.
The rest of the dough is gluten, which is kneaded with baking powder and put aside to wake up.
I steamed it when I was ready to bake cold noodles. Put the gluten into a bowl, put cold water in the steamer and steam it. After boiling, steam it for 15 minutes. It is said that this step can also be boiled, but I think it may be better to steam it.
Cut garlic into foam, cool and boil, and form garlic juice.
Drain sesame sauce with water, half a bowl.
Boil water, add pepper, star anise and fragrant leaves and cook for 15 minutes to make seasoning juice.
Slice cold noodles, shred cucumbers, and cut steamed gluten into pieces.
Then you can mix cold rice noodles. In a larger pot, add cold rice noodles, cucumber, sesame sauce and salt, pour seasoning juice, garlic juice and Chili oil, and stir well. If you have bean sprouts, you can also put some peanuts, which will be more delicious.
The amount of various seasonings can be judged according to the visual effect, and you can also taste it while doing it.
It's cool to have a delicious meal of cold rice noodles with sesame sauce.
What is the formula of cold rice noodles? Hello, everyone, I am the Four Seasons. My answer is: This Spring Festival holiday is particularly special. Because I can't go out, I can't help getting fat and my taste is more and more sharp under the irrigation of big fish and big meat every day. My sister said that she wanted to eat cold rice noodles, which reminded my taste buds. Just do it. The method of making cold rice noodles is actually simple. The traditional method is to wash your face to get both dough and gluten.
Ingredients: 260g medium gluten flour, water140g.
Seasoning: 4 cloves of garlic, balsamic vinegar, 2 tablespoons of soy sauce and Chili oil, a little coriander, cooked sesame seeds and peanuts.
1, the dough is rubbed, the flour is kneaded into dough with water, and the clear water is put into the basin, and the dough is directly put into it for rubbing. At the end of the rubbing, only the gluten is left, which will become loose after rubbing, so remember to pick it up with a sieve.
2. Let stand and make skin, and put the kneaded flour paste into a container for 3 hours. The precipitated flour paste will be layered, and the upper liquid will be skimmed as much as possible. The remaining flour paste will be evenly stirred again, and the flour paste will be evenly spread on a flat-bottomed container.
3. Steam in a pot, put it in a steamer, cover it and steam it with high fire until the surface is slightly bubbly and the color is transparent. Immediately after taking it out, put the container in cold water to cool it, remove the steamed cold noodles, and then repeat the production.
4. Seasoning: steam the rubbed gluten and cut it into pieces for later use. Chop the garlic and soak it in 2 spoonfuls of warm water 15 minutes. Take a small bowl, add soy sauce, balsamic vinegar and spicy soy sauce, stir well, add a little sugar to refresh it, then cut the dough into long strips, sprinkle with coriander, and add seasoning to the cooked sesame seeds, and you can enjoy it beautifully.
1. What is the ratio of soy sauce, balsamic vinegar and Chili oil?
A: If the cold noodles are delicious, the seasoning is the key, so it is soy sauce. The ratio of balsamic vinegar to chili oil is 1: 1: 1, but it can also be adjusted according to your own taste.
2. Can you share a simple method of making Chili oil?
Answer: Peel and chop garlic in advance, then take a large container, add Chili noodles, minced garlic, a little cooked sesame seeds, salt and pepper, fully stir evenly, pour small hot oil into the container, stir while pouring, a few times, to avoid burning until it is finished.
Cold rice noodles and Chinese hamburger seem to be a natural couple. I don't know when they have been a classic combination. The refreshing cold rice noodles and the fleshy Chinese buns with gravy, after eating this meal, ensure that you are extremely enjoyable and satisfied.
Wash the Qin pepper produced in Shaanxi, control the moisture, cut it into sections for later use, heat the pot, add a little cooking oil, pour in the pepper and stir-fry until fragrant, but it has a slightly choking taste.
Beat the powder with a blender, or you can make it directly with Chili powder, but the Chili powder must be fried and fragrant. This way, Chili oil is fragrant.
Pour 5 kg of rapeseed oil into the pot, fry the onion, ginger and garlic, and take it out. When the oil temperature rises above 220 degrees, it will naturally drop to about 180 degrees. It is best to measure the temperature here with a thermometer. Pour the oil on the Chili powder, add it in stages, then add seasoning powder, about 50 grams of thirteen spices, 50 grams of high-alcohol liquor and 50 grams of white sesame seeds, and add 20 grams while pouring the oil.
This recipe still needs to be practiced by yourself, and the proportion of raw materials should be adjusted appropriately. Spices can be selected and ground by themselves, and the effect will be better, so as to find the real delicious food. Pepper oil must be fried with rapeseed oil.
I'm Lao An. Have fun. See you every day. Thank you!
Hello, I am glad to answer your question. I just made cold rice noodles at home two days ago, so I am glad to share my experience with you. Simply write down the steps:
1) and noodles, ordinary noodles are good, nothing needs to be put, and the number of noodles determines the number of cold noodles. After the dough is mixed, it should be fermented at room temperature for 30 minutes.
2) Wash your face: put the fermented noodles into the basin, then pour in half a basin of water to start washing your face. When washing your face, collect it in, try not to pull it out, and wash it for two or three times until the noodles are clear in water.
3) filter the washed noodle water with a sieve, and then let it stand for one night (at least for 3 hours, the longer the time, the stronger the cold noodles will be)
4) Put the washed gluten into a little yeast and steam it on a steamer for 30 minutes. Don't be curious to open the lid in the middle.
5) After the surface water has settled, pour out the clear water on it, then stir the remaining batter evenly with a spoon, and then prepare a steamer (it is recommended that you put the cold noodle dish on the steamer for steaming, not directly put it on the boiling hot water, as the cold noodle will be uneven if the temperature is too high), and prepare a pot of cold water.
6) Make a flat plate of cold noodles. The thinner the plate, the better. Brush the oil evenly in the plate, then scoop a spoonful of batter, turn the flat plate to shake the batter evenly, then steam it on a steamer for 2 minutes. Brush a layer of oil on the surface of cold noodles after steaming, and then slowly proceed from one side.
7) Steam the gluten, take it out to cool, and then cut it into small pieces for later use.
There is also one way to make Chili oil: appropriate amount of Chili noodles, adding white sesame seeds and salt, and adding cooked oil in two or three times. Remember not to add too much cooked oil at a time.
The practice of garlic water: chop three cloves of garlic, cut into slices, put them in the juicer, and add a dozen of water.
Ok, that's all for the simple course of cold rice noodles. You can try it when you have time. I wish you success!
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