1. Add some salt to Fuqiang flour. In order to taste strong, add a little water while stirring. Too much water will make the batter thin. The amount of water depends on the consistency of the batter, and mixing tools such as chopsticks, rolling pin and egg beater can be used.

2. Stir the batter clockwise, and stir all the small particles in the flour paste. The process of stirring and stirring is a little tired, and my arm is a little sore for about seven or eight minutes.

3. While stirring, you can see that the batter is thin and thick, and the rough batter gradually becomes fine and smooth flour paste. When scooped up with a spoon, it drops in a straight line, not falling off quickly, which proves that the consistency is just right. It can be extended by 30 minutes after waking up 15 minutes, and the length of time can be controlled by yourself.

4. We are going to mix vegetables for cold skin by using the time to wake up the dough. Wash and shred carrots and cucumbers, blanch bean sprouts and drain, and cut parsley into sections for later use.

5. Add warm water or sesame oil to the sesame paste, dilute and stir, add salt, sugar, vinegar and chicken powder, and soy sauce for later use. Crush garlic, add some hot oil and saute, then add water = garlic water.

6. Oily spice can be made by yourself, or you can buy ready-made fragrant spice. Simply say homemade, take a small bowl and add Chili noodles+white sesame seeds+

A little vinegar+pepper powder, after the oil is boiled, turn off the heat and cool for one minute and pour it in a bowl. The fragrance is overflowing ~

7. Seasoning water, well, if time is tight, you can omit it. Look at personal taste needs. Big spoon with water+

Boil pepper aniseed and cinnamon for a few minutes. Filter the seasoning, and the seasoning water is finished. Sesame sauce+garlic water+seasoning water+oil spicy seeds+sesame oil, sliced cold noodles with vegetables and peanuts, and finally poured with juice. But my sesame oil tastes better than these water. I love it.

8. wake up with the batter. The tool for making cold noodles is called Gong Gong in Shaanxi. This one is sold in Taobao. I use a stainless steel plate. The only fly in the ointment is that the plate is slightly smaller, but it is very easy to use because it has a handle for easy handling. Brush a layer of cooking oil with an oil brush to prevent cold noodles from sticking to the plate.

9. Some black sesame seeds in the flour paste are delicious and delicious. Put a spoon of flour paste into a thin layer on the plate, shake the utensils evenly and prepare to steam in the pot.

10. Turn on the fire for about 2 minutes. When you see the dough bulging, you can go out of the pot. If your vessel is large or thick, the steaming time can be extended, and the steaming is based on the foaming standard of the dough.

1 1. Take it out of the boiling water pot, and be careful to burn it with a silicone sleeve. Put the bottom of the dish in a pot of cold water to reduce the heat, then lift the dough, and layer upon layer, don't forget to brush some oil on the cold noodles to prevent adhesion.

12. The advantage of this kind of cold noodles with mixed noodles is that it tastes very strong, just like eating the skin of meat. Come to a bowl of cold rice noodles in hot summer, drink some Tsingtao beer, and make the kebabs delicious. (⊙ O ⊙o⊙)… ... No matter how much you eat, haha ~ Come on, guys.

Tips

1, cold rice noodles can be made mainly by washing face and mixing noodles. The washing process is a little longer, and the starch in the flour is separated from the protein. Features white and transparent skin and chewy wheat bran. The process of mixing noodles is relatively simple, and it is easy for novices to get started. The characteristic leather color is wheat color, and the taste is quite strong. Personally, it is much stronger than the leather mouth feeling of washing a face. Dear friends, try it and see which one is better.