Practice:
Raw materials needed (two persons)
Flour (preferably 2 cups of high-gluten flour (1 240ml, 2 cups of flour about 250g); About 2 cups of cold water; Salt 1 tsp (3g) high-gluten flour: the protein of flour is called "gluten", and the content above 1 1.5% is called high-gluten flour; Flour with protein content above 12.5% is more suitable for general bread making. Flour with protein content above 8.5% is called medium gluten flour or powder core flour, which is suitable for steamed buns, steamed buns and various China snacks. Flour with protein content below 8.5% is suitable for making cakes.
Flour classification
(1) Extra-high gluten flour: (moisture 14%, coarse protein 13.5% or more): it is usually used to make gluten and fried dough sticks.
(2) High gluten flour: (moisture 14%, coarse protein 1 1.5% or more): The average protein content of high gluten flour is 13.5%, while the average protein content is11. Protein is high in content and rich in gluten, so it is also strong in gluten, and is mostly used to make bread, noodles and so on.
(3) Powder core powder: (moisture 14%, coarse protein 10.5% or more): usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.
(4) Medium gluten flour: (moisture 13.8%, coarse protein above 8.5%): it is usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.
(5) Low-gluten flour: (moisture 13.8%, coarse protein below 8.5%): it is usually used to make cakes, biscuits, cakes and snacks.
Practice 1
1.Sift the flour and salt (without a sieve), and add water little by little to make a batter. Be careful not to add too much water at a time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder particles. The more times you stir, the stronger the cold rice noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not stiff. As shown in the picture: this is the batter after mixing, and it can be seen that it is very smooth.
2. Put the stirred batter into the refrigerator for cold storage (it can be put at room temperature in winter) for at least three hours, which is called waking up. This is very important and can solve the well-known problem that foreign flour is not gluten.
3. Take out the woken batter and let it return to room temperature. In this process, wipe the model of steamed cold skin for later use.
4. Use a pan to boil a large pot of boiling water for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in figure:
5. When the water boils, brush a little oil into a model and pour a spoonful of batter. The amount of batter is controlled by the individual. If you like a thicker cold skin, scoop more, otherwise, it will be less. You can master it after one or two experiments.
6. Shake the batter evenly in the model and cover the bottom of the model with batter evenly.
7. Put the model with batter into the boiling water pot and cover the pot. Keep the fire burning all the time.
8. Repeat steps 5 and 6, and pour another model into the batter. During this process, the batter in the first model will bubble slowly, which can be seen clearly if the lid is transparent. When the batter swells, it is steamed.
9. 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.
10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.
11.Brush both sides of steamed cold rice noodles with oil, dip a knife in cold water, then cut the cold rice noodles into the desired width and mix in delicious seasoning.
Practice 2:
Ingredients: 250g of flour, 50g of clarified flour, 5g of salt, 450g of water, side dishes (optional increase or decrease according to personal taste), cucumber 1 strip, carrot 1/2 root, and appropriate amount of coriander.
Accessories: peppercorns or garlic chili oil, sesame paste, fried peanuts, sesame oil, salt, sugar and vinegar.
Practice: 1. Mix the powder in the material with salt, pour in 300ml of water, stir hard in one direction with a rolling pin, and filter with a sieve to remove the powder that cannot be stirred evenly.
2. Let the batter stand for half an hour (if possible, please let it stand for one night, so that the flour and water can be fully mixed), dilute it with water150ml, and stir it evenly, so as to obtain a delicate and thick batter with milk-like texture, and the batter for cold noodles will be ready.
3. Heat the pan, brush the oil, and pour in a spoonful of batter. The amount of batter is just enough to spread the pan thinly. After the batter is poured in, please shake the pan quickly and let the batter spread evenly on it.
4. Cover and wait for about 20 to 30 seconds until the batter is shaped into a translucent dough and bulges in the pot. Prepare a large flat plate and pour the dough quickly on the plate. Be careful not to pour the dough into a ball.
5. Brush a thin layer of raw oil on the fallen dough, then continue to make dough repeatedly and pour it on it. Finally, cut the cooled dough into strips.
6. Cut some side dishes according to personal taste, such as shredded cucumber, shredded carrot and chopped coriander. When eating, add oil to the dough gluten, spicy garlic water, a little sugar, salt, aged vinegar, diluted sesame sauce and other seasonings, sprinkle with mashed peanuts and stir well.
Shaanxi cold rice noodles making method:
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 obtained dough in a large container, add a proper amount of water, start washing gluten, knead the dough in the water continuously, and filter it into another container with a strainer when the clear water in the container is mixed.
3. Repeat it again and again until the water is no longer turbid, leaving the yellow stuff to be gluten. Add some baking powder to the 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 eat it, which tastes good)
4. Then there is the batter. Let it stand for layering. Generally, it takes at least 3 hours to precipitate. Occasionally, it is washed the night before and steamed the next day. The longer the batter precipitates, the stronger the cold noodles will be.
5. After the precipitation is completed, pour off the clear water above, and stir the precipitation below with a spoon to steam it.
6. Put fire into the pot, and when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the lid of cookies is occasionally used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by the individual. If you like thicker cold noodles, scoop more, otherwise it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. Keep the fire high and steam for about 5-6 minutes, and the cold skin in the pot will slowly swell [6]
7. Store a pool of cold water in the pool and float the model inside. You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like. [7]
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: First heat 500g of oil, and put 1 cup of Chili noodles, 1~2 tablespoons of pepper, a pinch of white sugar (never too much) and 1 tablespoon of white sesame in a large bowl. Don't stir it, just put it smoothly. 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. First pour half, stir well with a spoon, put 2~3 tablespoons of pepper powder (or pepper granules), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is like boiling water, but because there is little water, it will not spill out. Cold rice noodles are Shaanxi people's favorite snacks.