When the flour is not selected correctly, it is not appropriate to choose high-gluten flour. You can choose high-refined flour or ultra-refined flour, which will make the cold noodles taste better and avoid the sticky phenomenon of cold noodles.
2. Cold rice noodles are not steamed.
When steaming cold rice noodles, it is necessary to steam the cold rice noodles for 2-3 minutes without water, and the surface of the cold rice noodles is blistered.
3, cold rice noodles heating time is too long
The steaming time of cold rice noodles should not be too long, which will cause sticky and broken phenomena.
These are the three reasons why cold noodles are sticky. Let me explain in detail how to make cold noodles.
Flour mixing: add salt to the flour to increase the gluten of the flour, add cold water in several times, stir it into a flocculent shape, then knead it into soft dough, cover the pot and wake up for 20 minutes, then knead it for a while after 20 minutes to smooth the dough. 2. Wash your face: Add clear water to the kneaded dough, so that the dough can be washed. Start to wash your face, knead the dough by hand, and don't let the dough spread. Wash it until the water turns into milk every time, then filter the washed starch water, and continue washing the rest with water, and so on for several times. After washing for 5 times, the water becomes very clear, and the rest is gluten!
3. Precipitate starch water: Cover the washed starch water with plastic wrap and precipitate for at least 6 hours. If the temperature in the room is high, it is recommended that you put it in the refrigerator!
4. Steamed gluten: Add a little baking soda to the gluten (baking powder is also acceptable) and knead evenly! The steamed gluten will be very soft! Put cold water on the pot, cover the pot and steam 15 minutes! After steaming, take out and cut into pieces!
5. Obtain starch water: pour the precipitated starch water to the surface, and stir the remaining starch water evenly, and stir it evenly before each use to prevent the starch from sinking! Brush a thin layer of oil on the cold noodle roller. Don't brush the oil too thick, which is not conducive to the flattening of starch paste. Take a spoonful of starch water and shake the roller to spread the flat paste.
6. Steamed cold rice noodles: Boil the water in the pot and turn to medium heat! Add the cold noodle rolls, cover the pot and steam for 2-3 minutes. If the time is too short, the cold noodle will be sticky if it is not cooked, and it will crack if it takes a long time, so everyone should control the time. You can take it out when there are big bubbles on the surface. After taking it out, put it directly into cold water, and you can gently take off the cold rice noodles when it is cold enough to not burn your hands! The cold noodles made in this way are very thin, strong and elastic. Brush a little cooked oil on the surface to prevent adhesion!
7. Seasoning: cut the cold noodles into the width you like, and add shredded cucumber, coriander, shallot, gluten, soy sauce, balsamic vinegar, sesame oil and garlic water (garlic is chopped and added with a little salt, and finally mixed with boiled water, and soaked for a while). Sesame sauce (sesame sauce is added with salt, then added with cold boiled water, and mixed evenly, and melted) You can add Chili oil (coarse and thick) if you like spicy food.
In fact, it is not difficult to make cold rice noodles. Just grasp the most critical steps. I think there are several key points: first, choose flour, and choose high-gluten flour, so that the mouth and feeling will be strong. Secondly, it is most important to mix flour and wash face. When you do it, you must wash the gluten in the flour thoroughly. Also, the washed flour paste should be precipitated for a while, and then the clear water on it should be poured out, leaving only the flour paste. The last one is to put oil on the steamed dough before covering it with a wet cloth. These are the skills of steaming dough at home. Remember these, are you afraid that you will not be able to steam strong, transparent and delicious cold noodles?