Making method of Shaanxi rice skin.

The making method of Shaanxi Hanzhong rice skin is as follows:

Exercise:

1. Rice flour is added with water to make rice slurry, and then rice with moderate hardness is added;

2. Mash the rice with a spoon and soak it in rice slurry overnight;

3. Pour the mixture into a container, stir at high speed for a few minutes, and then filter with a sieve;

4. Filter-press the remaining rice residue in the filter screen into rice slurry with a spoon;

5, such as steamed cold rice noodles.

But pay attention to the following points:

1, Hanzhong rice skin should be steamed thicker and cut wider to be authentic;

2. Sticky rice noodles, commonly known as Lailai rice noodles, are put together with glutinous rice noodles in shops in China. Don't use rice noodles from American stores, which taste wrong and have small particles;

3, cold noodles must be completely cold before they can be removed, otherwise they will stick;

4. The purpose of adding rice is to soften the cold rice noodles, and the steamed cold rice noodles are too hard. This amount of water is only a reference, and can be increased or decreased according to your own preferences. If you like hard, add less water, and if you like soft, add more water. But don't add or subtract too much water, remember.

Cut the gluten well

Pour shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi mature vinegar), and then add a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice.

You can also put vegetables such as celery or soybean sprouts.

Then add gluten and mix well, and you can eat it, which is much better than what you bought outside. It's very strong and authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.

Cold rice noodles look very difficult to make. As long as you master the method, it is still quite easy to make. It is best to buy a bigger steamed dish. I'm thinking about making them. Do it well the day before, and just take time to do it the next day. I usually cook it at night and eat it after I finish.

Q: Is the material mixed with gluten the same as that mixed with cold rice noodles?

Oh, there is no special requirement for flour, is there? Just use ordinary flour, right?

Answer: Just mix gluten with cold noodles. The size of gluten can be cut by itself, and there is no requirement for flour. Flour should be hard, wake up for a while, but not for too long. Flour is not easy to wash when it is soft. Take a bib when washing, or you will get water all over.

Q: My steamed gluten doesn't seem to have as many bubbles as JJ. Is it the result of not putting baking powder?

My steamed cold rice noodles are tough, not as soft as those eaten outside. In order to carry forward the spirit of saving food, my teeth are about to collapse.

I have put my cold rice noodles in the refrigerator for almost two hours. I saw a layer of clear water and paste, so I poured out the clear water and steamed it. Is there a problem?

I put a little baking soda in the gluten. Because I didn't grasp the weight, I rubbed the soda into the gluten and put it under running water for a while. Leave it overnight and steam it the next day. If I want to put soda, I should wake up for a while. Is the steamed cold rice noodles too tough? How long has it been steaming? And did you stir the pulp evenly when steaming? Fruit is written under each picture. Or you can put a little alkaline noodles in the starch, but I haven't let it go yet. After steaming, apply a layer of oil, and the cold rice noodles will dry easily.

Q: What kind of oil is it, salad oil or sesame oil?

How long does it take to steam gluten?

Answer: If no baking powder is found, use baking soda powder, and the effect is the same. I use salad oil as oil. I usually steam gluten under cold noodles, so I don't pay much attention to time. It should be similar to steamed bread, or a little longer than steamed bread.

Q: You can only steam one at a time.

A: I tried to steam two, but it failed. Xi' an sells cold rice noodles. It seems that he has some tools for steaming. It's usually easier to buy a bigger plate and steam it at home.

Q: Is it ok to use bagged dry starch bought in the supermarket?

A: Dry starch doesn't seem to work. You can try soaking rice, pulping and steaming rice skin.

Detailed method of cold rice noodles in Shaanxi

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1, live noodles, wake up for half an hour or an hour, knead the noodles until smooth and put them in a basin filled with water;

2. Continue to stir the dough and pat out the starch, being careful not to wash the gluten into the water. If you are really lazy, you can mix starch and gluten, and finally filter out gluten with a small screen or fine mesh.

3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator freezer, put it overnight, the precipitation is better, and there is no need for repeated precipitation;

4, washed gluten, put a little baking powder or baking soda, rub it, if you are worried about putting too much or putting too little, you can take a shot with water, or you can not put it. The reason is the same as steamed bread without hair. It's not delicious Whether gluten is washed well depends on whether there is white starch in the water. )

5, precipitate starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water;

6. Stir the remaining starch slurry after pouring water. Usually, the lower part is cured. Stir, stir with chopsticks or eggbeater.

7. Prepare another plate and evenly coat the bottom of the plate with oil;

8. Find a flat-bottomed container (usually a flat-bottomed metal plate or a microwave flat-bottomed vessel, don't use a high-temperature resistant plate, I have damaged two pulls). Pour the starch slurry into the container evenly, rotate it once, and pour the excess into the basin. The thickness can be adjusted by itself, generally between 0,2-0,4 cm. (The hand is a little oblique when shooting, so it looks uneven) Then put it in a pot and steam it.

There are two ways to steam, one is to put the plate in water, and the other is to put a brace in the pot. ), just put the plate on the bracket and steam it;

9. Thin ones usually steam for a little more than three minutes. Steam the thick noodles for about five minutes and soak them in a cold water basin prepared in advance, or wash the bottom of the plate at the faucet, so the cold noodles are easy to peel, otherwise they are easy to tear;

10, steamed cold rice noodles on it, put a small bowl under it, and steamed gluten in water. Be sure to use high-temperature resistant ones, even several pp bowls are sold;

1 1, a thick spiral cold noodle is steamed, and don't forget to apply oil between each layer of cold noodles;

12, prepare seasoning cucumber shredded garlic pepper oil (practice, put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, burn them thoroughly, put the peppers aside, pour them into the pepper noodles after the oil cools, and stir them with chopsticks at the same time);

13, cut cold noodles and gluten, the width is determined by yourself;

14. Sprinkle shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi aged vinegar) and a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice. You can also put vegetables such as celery or soybean sprouts;

15, add gluten and mix well, and you can eat it, which is much better than what you bought outside. It's very strong and authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.