How to make homemade cold rice noodles?

1. Gradually put water into the noodles, knead the noodles and water together while adding water, and finally all the noodles will agglomerate, and let the mixed noodles stand for about 20 minutes.

Put the dough into a large basin, add water and rub it by hand. When the starch is washed out to thicken the water, pour the starch water into another big basin for storage, and continue to knead the remaining dough with water. After repeated several times, when the color of the washed water becomes clear, stop kneading. Cover the starch water and gluten with plastic wrap and put them in the refrigerator for about 8 hours. Pour off the water above the clarified starch water, leaving only starch slurry.

2. Knead the yeast powder into gluten and let it stand in a warm place.

3. Start steaming cold rice noodles, put water in the steamer to boil, put the baking tray on the steamer, quickly add a spoonful of starch paste (soup spoon, not soup spoon), rotate the baking tray, spread the starch paste evenly on the baking tray, cover the pan and steam for one minute. My experience is that the rice cooker is equipped with a flat spoon, which is just enough to steam a plate of 9-inch dough. If you don't have a steamer, you can use a larger wok, add water to boil, and directly release heat from the baking tray. The effect is the same, that is, be careful that water enters the baking tray.

4. Turn the starch paste into transparent dough, take out the baking tray, rinse it under cold water, pry the edge of the dough from the side with chopsticks, tear the dough off by hand, put it on a plate, and steam a cold noodle. What needs to be explained in this step is that if the baking tray is not non-sticky, the bottom of the pan needs to be oiled. My 9-inch baking tray has two small holes on both sides, just enough for chopsticks. This is simply an artifact for making cold noodles. You can directly insert chopsticks to rotate the baking tray and take it out of the pot without worrying about burning your hands.

5. Put the cooked gluten into a steamer and steam for ten minutes.

6. Put the dough, gluten and shredded cucumber into one bowl, and prepare another bowl to adjust the juice. This step will make people have different views. Like spicy food, put more Chili oil. If you like to be jealous, add more vinegar. You can also boil Chili water and make spicy oil. You are an old dog. One thing to note is that sesame paste should be diluted with water. Finally, put the sauce into the cold noodles and mix well to make the cold noodles I miss so much.

Cold rice noodles are one of the traditional snacks, and the main raw material is flour. Cold rice noodles are divided into rice noodles and rice noodles. Rice noodle skin is actually rice skin. It is a kind of northwest pasta snack that is eaten cold and tastes excellent.

Cold noodles are simple to cook and nutritious. The ingredients are vinegar, fermented milk, coriander, salt, sesame paste, yeast, cucumber and so on.