Flour and water are added to make batter, which is slightly thinner and must be uniform, and there can be no cotton wool or anything. Pour the batter into a special roller and steam it in water. In fact, steam the drum on hot water and cover it for a few minutes. Peel it off and it will be a piece of dough. This kind of steamed bread is made of tinplate and bamboo curtain lining cage cloth
Rub the peeled dough with cooked oil, then cut it into strips, put it in a bowl with vegetables, add salt, vinegar, Chili oil and garlic juice, and add sesame sauce if you like.
Question 2: How to make cold noodles at home: wheat starch 100g, water 200g, soy sauce, vinegar, sesame paste, cooked sesame seeds, garlic, sugar, pepper noodles, chopped green onion, red pepper and sesame oil.
Exercise:
1. Add 200 g of water to 100 g of wheat starch (corn starch), stir evenly in a blender, pour 1/4 solution into a pizza tray, and steam in a steamer for 2-3 minutes until it is transparent.
2. Steam Pipi (water can be put into cold boiled water to prevent Pipi from sticking). If you want to make it thicker, pour more solution. I even made four of them.
3. Cut into the width you like, mix with soy sauce, sugar, vinegar, sesame paste, cooked sesame seeds and garlic and add a little salt to make juice, and mix pepper noodles, chopped green onion, red pepper and sesame oil to make flavor juice and pour it on it.
Tips:
1) powder should be fully stirred after adding water, otherwise it will be invalid.
2) After steaming, add cold boiled water, stir, demould and prevent sticking.
Question 3: How to make cold rice noodles with starch at home-the practice of 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 off the starch in the flour until the gluten comes out. Cover with gluten and steam in a steamer for about 25 minutes after a few hours.
3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the better.
4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself.
5. Boil the water, put the steamer in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin.
6. Put the steamed skin in cold water, gently remove it by hand and put it in a plate. The middle of each layer of cold rice noodles should be smeared with appropriate amount of cooking oil, one is to prevent adhesion, the other is to look good.
Second, the practice of seasoning water:
1. Pour a bowl of water into a small pot and add a little pepper and 2-3 aniseed. (If possible, you can also add a few fennel seeds and cumin seeds. Don't let it go until you tie a knot. Zanthoxylum bungeanum and star anise 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, pour into a container, mash, put oil in the pan, pour chopped dried peppers and peppers into oil seeds, then add white sesame seeds and add a little salt to stir-fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!
Fourth, adjust cold rice noodles.
Shred cold noodles and cucumber, and add 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. If you are picky about delicious food, you must make your own Chili oil and seasoning water.
Question 4: How to make cold noodles at home How to make cold noodles at home The ingredients for making cold noodles only need flour, and the cold noodles of vegetables are made from raw vegetable leaves. It was very successful, it was only an experimental stage, so I only made a simple one. I hope you don't mind.
Add a little water to the flour, knead it into dough, wrap it in a plastic bag and wake it for 20 minutes. I believe everyone will know how to make dough. Less water. When the dough feels sticky, add a little flour until the surface, basin and hands are smooth, and the principle of "three lights" is achieved.
Put the dough into the water, wash the dough like washing clothes, and pour all the water in the dough into the big container until the water is washed out. It's a simple step. The dough won't turn into batter as you think. No, it will always be dough. At the end of washing, the dough becomes smaller and gluten-like. Finally, the dough cannot be washed out, and the gluten dough is left to other dishes. All the water has settled down.
Question 5: How to make cold rice noodles at home?
Ordinary flour 250g
Cucumber half root
Proper amount of vegetable oil
Water135g
2 coriander
Zhongla tasty
Steaming process
A few hours is time-consuming.
Ordinary difficulty
Making steps of homemade cold rice noodles
1
Add water to the flour to form a smooth dough and let it stand for half an hour.
2
Prepare a container, put more water, and then put the dough in it.
three
Knead dough by hand, just like washing clothes. All the starch kneaded into the dough is washed away, and the water becomes whiter and whiter.
four
The remaining dough can be used to make gluten.
five
Filter the starch water and let it stand for several hours to slowly precipitate.
six
Steam the gluten in a steamer for 10 minutes.
seven
After a few hours, the starch water will precipitate in layers.
eight
Scoop out the clear water on the upper floor with a spoon, as much as possible.
nine
The rest of the pulp can be steamed in a moment.
10
Brush a thin layer of vegetable oil on the flat plate.
1 1
Pour a spoonful of paste and spread it on the bottom of the whole plate.
12
Boil in a steamer with water, add cold rice noodles and steam over high fire.
13
After steaming for about 1 min, the slurry will solidify and become transparent, and the flat plate with big bubbles in the middle can be taken out.
14
Cooling the flat plate in cold water can really peel off the lower skin easily.
15
Finish all the pastes in turn, and apply a thin layer of vegetable oil between each layer to prevent sticking.
16
Cut the dough into strips.
17
Cut the gluten into pieces.
18
Shred cucumber and cut coriander into sections.
19
Prepare some ingredients: Chili oil, chopped peanuts, garlic paste and sesame oil.
20
Add dough, gluten, cucumber, coriander, garlic, chopped peanuts, sesame oil, salt, sugar, soy sauce, balsamic vinegar and Chili oil in turn, and stir well. Add seasoning according to your own taste.
2 1
Finished product drawing, this one has no gluten.
Kitchenware used: steamer
Question 6: Who knows the simplest way to make cold rice noodles? It is easiest to make Shaanxi lazy cold rice noodles at home. Mix the flour into a paste with water and stir it evenly, without pimples or too thin. Then pour it into the iron radish specially made for cold noodles, put it into a large pot of boiling water, cover it, and it will take about four or five minutes. Finish the batter in turn. When eating, cut the cold noodles into strips half a finger wide, add shredded cucumber or bean sprouts, and season with salt, vinegar, garlic water and Chili oil.
Question 7: Why is the cold rice noodles made at home so hard? The batter is not ready, and the method of cold noodles is: 1. Flour 10 kg, add 5 kg of warm water and flour, and let stand for 30 minutes. 2. Put the dough into normal temperature water and knead it to wash out gluten, and the batter will be precipitated at low temperature for 5-8 hours. 3. Remove the clear water from the upper part of the batter, stir it evenly, measure the Baume degree at 17- 18, add 8- 10g power source (dissolve in advance), stir it evenly, let it stand for 20-30 minutes and then filter it. 4. Rub the oil on the spinner and put it in boiling water for preheating, then add 300g of cold rice paste, shake well, put it in a boiling water pot, cover the pot and steam for 2-3 minutes, then take it out. 5. Steam multi-source gluten for 30 minutes and turn off the fire for 5 minutes.
Question 8: It's too crisp to make cold rice noodles at home. What you said is not hard or easy to break. This is the most common problem in the process of making cold rice noodles, which can run through the whole process of making and selling cold rice noodles, mainly including peeling and peeling: cold rice noodles are peeled with normal force after they are taken out of the pot. Stacking fracture: when stacking, the position was not found correctly, and the cold rice noodles broke by themselves under their own gravity. Natural fracture: cold rice noodles break by themselves without any external force. Breaking: Fold the cold rice noodles back to 180 degrees, and fold them off by hand. Stirring fracture: This is the most common and influential fracture phenomenon among all fracture phenomena. When the customer comes, just take out the cold rice noodles and cut them into strips. Adding seasoning and stirring will break them. Because this kind of fracture phenomenon always appears in the sales process and in front of customers, it can directly affect the sales of products. In addition, all the broken cold rice noodles are basically sticky, which shows that the cold rice noodles stick to their hands all night and have an odor. When it is serious, the cold rice noodles made that day will stick to your hands in the afternoon. In fact, broken hands and sticky hands are almost twins in the production of cold rice noodles, and every one must have one. The main reason for these problems is that the production method is incorrect. Especially the cold skin that sticks to hands overnight, it is very easy to mislead our judgment on the problem. In short, it is very important to make cold rice noodles correctly, so please find more reasons when making them, especially to understand that cold rice noodles stick to your hands and smell overnight, which is not caused by improper storage. Welcome to communicate on such topics.
Question 9: How to make cold rice noodles at home? In summer, many people can't eat because it is very hot. Cold rice noodles have become everyone's favorite this season. But eating cold rice noodles outside, many people have diarrhea when they go home after eating. This is because the shelf life of cold rice noodles is very short, and it is easy to eat bad stomach if it is left for too long. The best way is to do it at home, but it's not difficult. We have a teacher to explain it in detail. You just need to follow the steps explained bit by bit. It is recommended to wash your face one night in advance and get up the next morning. It tastes better this way than outside. And absolutely fresh and hygienic. In fact, the raw materials are very simple, mainly using flour. This is suitable for friends who have more time to study at home.