In hot summer, eat a bowl of cold rice noodles, which is smooth and delicious. Shaanxi cold rice noodles are famous all over the country. Now many friends are afraid of adding other things to the cold noodles sold outside, so many people choose to cook them at home. But many people make cold noodles that are cracked, not hard and sticky. Boss ma told everyone before.

What should I pay attention to when operating cold rice noodles?

First, the choice of flour

Self-made cold rice noodles should use high-gluten flour without flour improver. The cold noodles made of this kind of flour have the strongest taste, and low-gluten flour or flour containing improver is not easy to use.

Second, kneading dough and washing gluten are the key points.

The key point of cold rice noodles is to wash gluten. Gluten in flour must be completely washed away. If there is protein in the final batter, the cold rice noodles will not be transparent, and the skin will be brittle and easy to dry.

Three: the treatment of batter water

The second key point to make cold noodles transparent is the treatment of batter. The batter must be fully precipitated overnight, and the clear water on the upper layer should be completely drained as far as possible, so as to ensure the purity of the lower layer starch paste and make cold noodles with high transparency. Or, put some gluten meter, cold noodle gluten and borax in the batter. Ensure that the cold noodles made are tender, smooth and delicious.

Four: the concentration of starch paste

The final starch paste can be measured by Pommel hydrometer. If the concentration of the paste is 17 ~ 18 Boer, it is the best, and the cold noodles made at this concentration are the strongest.

Step 5: filter the starch paste.

It is best to filter the starch paste with a sieve to remove impurities such as slag, so that the cold noodles are more perfect.

Six: Grease detail treatment

Brush a layer of salad oil on each steamed cold noodle, and cover it with a wet cloth to prevent the cold noodles from sticking to each other and losing water and cracking. Remember to cover the steamed dough. Cold noodles will dry easily if they are not covered.

When summing up the steamed cold noodles, Mr. Ma must grasp the thin consistency of the batter, as well as the size of the firepower and the length of time. These are the reasons that affect cold noodles.

There are three reasons why cold rice noodles are not hard;

First, the heat is too small, the temperature is not enough, and it is not ripe.

Cold rice noodles are not ripe, and the quality is definitely not good. I won't elaborate on this horse boss.

Second, it takes a long time to steam, which is a little steamed.

Many people are afraid of being unfamiliar when they cover the pot and want to steam for a while, but steaming for a while will also lead to poor quality of cold rice noodles. The cracking we are talking about below also has this reason.

Third, the batter for making cold noodles is too thin.

If the pulp is too thin, the quality of cold rice noodles is not good. Everyone should know this, but I don't know the proportion. Let me tell you: generally, 1 catty of flour is just right for 2.5 catty of cold rice noodles. You can weigh the flour in advance and then weigh whether the flour paste is enough. The corresponding kilo of flour is 1:2.5.

As for why your steamed cold rice noodles will crack, I think you will understand a detail when steaming cold rice noodles!