Evoke memories! Okay, let's get to the point. How can I make cold rice noodles with my strength? Cold rice noodles are basically made by themselves. The technical threshold is not very high, but it is very complicated. In Xi 'an, I often eat bean jelly taught by a vendor and a master, which is easy to make at home. Do it according to the master's secret recipe, without washing your face, and the steps are simple and quick to get started. It's really full of energy and chewy. Before it's too late, we'll go up the steps at once.
Production materials: 300 grams of high-gluten flour, 50 grams of red flour, and a spoonful of salt.
Step 1: Pour the high-gluten flour and red flour into a small pot, mix them together, sprinkle a spoonful of salt, and gently stir them with wooden chopsticks for a few times to make the two cassava starches and salt fully symmetrical.
Step 2: Prepare 350mL of water in advance, pour clean water from now on, pay attention to pour it gradually when the water continues, stir it with chopsticks while pouring, and finally stir it into a thick batter.
Step 3: It would be better to have a electric egg beater at home (save energy), but you can do without a manual eggbeater. Hold the handle basin obliquely, and use the beater with the other hand to keep stirring in a big direction until the dough is particularly fine and free of lumps and particles.
Step 4: Pour clean water again, with the volume of 150mL, and then stir evenly with an egg beater. In the meantime, you can try to see if the dough can be pulled out, even if it is not easy to break.
Step 5: Find a few flat plates, three or four, brush a thin layer of cooking oil on the plates, pour the batter on the oiled plates with a big spoon, and gently rotate the plates back and forth until the batter is smooth on all the plates.
Step 6: Boil the wok and popularize it. After boiling, put the plate with the noodles stuck in it. Pay attention to the fire must be strong and the time should be short. For about a minute, roll the dough into a condensed state, and the surface will turn yellow slightly. In this way, the cold rice noodles will be strong and malleable. If the fire is too small or too long, the cold rice noodles will break easily.
Step 7: Take the plate down, let it cool a little, and gradually uncover it gently. Be careful not to break it. It's easy to get oil on the plate. Spread the cold noodles on the chopping block and brush the surface with a thin layer of cooking oil. Then steam it one by one and spread it on the cold rice noodles in front, and then brush it with oil, layer by layer. It's ready, cut as much as you eat and put it out of the refrigerator.
Finally, there are accessories and juice. Luffa, carrots, raw eggs, noodles, peanuts ... whatever, it's sweet and delicious according to my own taste. I hope my response will help you. A foodie who likes to explore food, expects you to pay more attention, and will enjoy making food regularly and enjoying the fun of doing it yourself.