Authentic eating method of cold rice noodles (delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic)

-Cold rice noodles.

1, a proper amount of high-gluten flour is added with water to form dough.

2. Then, put the mixed dough into clear water repeatedly and clearly, and wash out the starch in the flour until the gluten comes out.

3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the time, the better.

4. The next day, take out the precipitated starch water and pour the clear water on it, leaving a starch lake. Thin silk can be mastered by yourself.

5. Boil the water, put the steamer in place, put it in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam it for 5 minutes. If you want to be thicker, you can master it yourself, but the skin is thinner and more delicious.

6. Put the steamed skin in cold water, gently remove it by hand and put it on the plate. The middle of each layer of cold rice noodles should be smeared with a proper amount of cooking oil, one is to prevent adhesion, and the other is to look good.

Second, the practice of seasoning water:

1, pour a bowl of water into a small pot, add a little pepper and 2-3 grains of aniseed, and (if possible, add a few fennel seeds and cumin seeds. Don't put it without a knot. Zanthoxylum bungeanum and aniseed will do.) Boil these ingredients to taste. Pour it out and let it cool.

Third, the practice of Chili oil.

Put some small red dried peppers and peppers in a flat pan, stir-fry until fragrant, pour them into a container, mash them, add oil to the pan, pour the minced dried peppers and peppers into the oil seeds, then add white sesame seeds, add a little salt and stir-fry until fragrant. This chili oil is delicious, it can be eaten for a long time in a container, and it definitely does not contain Sudan red. Feel free to eat!

Fourth, adjust the cold rice noodles

Shredding cold noodles and cucumber, adding vinegar, salt, monosodium glutamate, sesame juice, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. Picky and delicious friends, you must make your own Chili oil and seasoning water.

There is another way:

1。 Add a little salt to the flour, make dough, cover with a wet cloth and wake up for about 30 minutes.

2。 Put the dough into a big container, add a proper amount of water, and start washing gluten.

Keep kneading the dough in water, and when the clear water in the container is mixed, filter it into another container with a strainer.

3。 Repeat and repeat until the water is no longer turbid, leaving the yellow stuff gluten.

Add some Backpulver to gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry it without steaming, and then stir-fry it, which tastes good.)

4。 Then the batter is obtained, and it is allowed to stand for layering, usually for at least 3 hours.

I washed it the night before and steamed it the next day. The longer the batter settled, the stronger the cold rice noodles made.

5。 After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.

6。 Put fire into the pot, and when the water boils, put it into the mold (there is a mold for steaming cold skin, and occasionally the lid of the cookie is used, and the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled by the individual. If you like thicker cold skin, scoop more.

On the contrary, it is less, and the batter in the model is shaken evenly, so that the bottom of the model is covered with batter evenly. Then put the model into the boiling water pot,

Cover the pot. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell.

7。 Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and flush the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cool and brushed with some oil, they can be peeled off slowly.

Just cut it into strips as you like.

Then there is the seasoning:

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, then add a little salt and monosodium glutamate and stir to dissolve it.

Preparation of Chili oil:

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of pepper in a large bowl at the same time.

A pinch of sugar (never too much), 1 tablespoon of white sesame, don't stir it, just leave it as it is.

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.

Pour half first, stir well with a spoon, add 2~3 tablespoons of pepper powder (or pepper granules), and then stir well with a spoon.

Then take another small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see the bowl is like boiling water, but because there is little water, it will not spill out.

Stir well, then pour in the remaining oil and let it cool.

And:

material

1. Flour, cold water, salt 1 spoon

2. vinegar, garlic, salt and monosodium glutamate

Practice:

1. Mix flour and salt with water little by little to make a batter. Be sure to mix well, without lumps, too thick or too thin.

2. Better batter should be refrigerated for more than 3 hours, preferably overnight.

3. The utensils for steaming cold rice noodles are flat containers made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do.

4. There are no brushes for oil bowls and brushes. If you don't iron them first, you can replace them with your hands.

5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness yourself.

6. Put it in a pot and steam over high heat 10 minutes or so. (Can you steam? Don't forget to drain the water)

7. See bubble chamber basically steamed the dough.

8. Wear cotton gloves to take out the steamed model and put it in cold water to cool it (put the second one in the pot to continue steaming when the ice is first). There are two options. First, put the model upside down and flush it under the cold water pipe; Second, storing a pool of cold water in the pool and floating the model inside, but the effect is not as good as the first one.

9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

10. Brush both sides of steamed cold rice noodles with oil, dip a knife in cold water, then cut the cold rice noodles into the width you like, and mix in delicious seasoning.

Seasoning:

Chop garlic, add salt and monosodium glutamate to heat water, cool and add vinegar, it is better to have oil and spicy seeds.