Cold rice noodles tips

1. How to make the most authentic cold rice noodles, simple video tutorial.

The most authentic cold rice noodles are made in the most traditional way, and the most traditional way is to cook them in a boiling pot, which is called floating on the water. The advantage of this method is that it is very simple to make, saves labor and time, and the quality of cold noodles is the best. It has always been the favorite of customers in the market and is highly sought after.

Because cold noodles are made of starch in wheat flour, starch must be separated from flour before making, and the way to separate starch is to wash your face, which is why you need to wash your face when making cold noodles. As far as washing your face is concerned, this is inevitable in the production of cold noodles, whether it is steamed cold noodles in a cage, steamed cold noodles in a steamer, machine-made cold noodles, etc. Even if it is ever-changing, washing your face cannot be changed. In reality, there are always many friends who try to make cold noodles with flour without washing their faces. Even with the most authentic and authentic technology, the so-called cold noodles made in this way are quite different from the real cold noodles for washing your face, mainly in many aspects such as elasticity, smoothness, taste and transparency. Another convenient way is to buy wheat starch directly. In theory, it is possible to make good cold noodles, but in fact, cold noodles are always unsatisfactory because the purity of purchased wheat starch cannot be guaranteed, and the starch is stored for a long time and aging. Another important factor is that although wheat starch comes from flour, the quality of flour has a great influence on starch. For example, the starch of high gluten flour is obviously superior to ordinary flour. The starch I bought is another important failure in making cold noodles with starch, because its superiority cannot be guaranteed.

In a word, it is very important to make cold rice noodles correctly, especially the machine-made cold rice noodles still follow the most primitive and traditional technology, which evolved from traditional technology. If you leave the traditional technology, it has nothing to do with the intelligence of the machine. As the saying goes, there is no Fiona Fang without rules. Therefore, as far as making this piece is concerned, it is necessary to understand the most traditional method of making cold noodles. Only in this way can we draw inferences from others and live in peace.

2. How to make cold rice noodles Video tutorial How to make cold rice noodles

Main flour 250g water 130g auxiliary salt 2g.

step

The making steps of cold noodles are 1 1. 1. Washing gluten: Knead flour+a little salt+water into a slightly soft dough, simmer for more than ten minutes, add water to the basin, and start kneading until the water is thick. Put the sieve into another basin, replace it with clean water and continue kneading, and so on. (Wash gluten for about 20 minutes)

How to make cold noodles step 22.2 After the gluten is washed, the washed water begins to precipitate, which usually takes more than 2 hours at the earliest. In the meantime, don't stir the noodle water. After standing, pour out the clear water on it, leaving the batter.

Method of making cold noodles Step 33.3: Put the washed gluten into a grate, steam it, cool it and cut it into strips for later use.

How to make cold noodles Step 44.4: Steaming the dough: stir the dough evenly with a rice spoon, prepare two metal gongs, brush a layer of clear oil evenly on the surface, scoop a spoonful of half-face water in the gongs, turn it evenly with both ears, put it in a boiling water pot, and rotate it while placing it to make the dough even and thin. Cover the pot and fire for about 3-5 minutes until the dough bubbles.

How to make cold noodles step 55.5? Lift the steamed dough from the pot, cool it in cold water, uncover the dough and put it on the grate. Brush each dough with cooked oil and pile it up.

Step 66.6: Cut the dough into strips, add bean sprouts, shredded cucumber and gluten, add salt, vinegar, soy sauce, ginger and garlic water, monosodium glutamate, sugar, seasoning water, sesame sauce and oil chili pepper and mix well.

3. How to make video tips for cold rice noodles and how to package video tutorials for cold rice noodles.

Wrapped in cold rice noodles: flour 1000g cucumber 5 accessories: sesame paste 200g Chili oil 100g garlic cloves, 2 grains of salt, a little sesame oil, a little pepper, a little edible oil 100g star anise, a little peanut, 50g pepper, a little cinnamon, a little fragrant leaves, and a little wrapped in cold rice noodles.

It will be finished in ten minutes. Let it stand for ten minutes. 2. After washing your face, put the noodles in the basin, add a little water, and start kneading the dough, kneading the starch in the dough. Pour the kneaded slurry into a clean container and wash your face several times until it can't be washed off. Generally, just take the first three washes.

3. Steamed gluten. Divide the gluten into small pieces, add a little baking soda (no baking soda), put it in a steamer, steam it for about 25 minutes according to the size of the dough, and take it out to wait for cooling.

While steaming the gluten, put the washed batter in the refrigerator and let it stand for about 4 hours. 4. Carefully take out the remaining batter, and pour out the clear water on it, leaving only the batter deposited on the batter. Stir the batter evenly and put it in a container for later use (ps: a little batter may stick to the bottom of the container and can be removed slowly with a tool). 5. Steamed cold rice noodles.

I bought a dustpan for steaming cold rice noodles online, which cost more than ten yuan and was quite cheap. Just have a stainless steel tray at home. Boil a large pot of boiling water in a wok. After boiling, put some sesame oil on the bottom of the dustpan, pour in 2 tablespoons of semi-batter, shake well, put it in boiling water, cover the pot and steam for 3 minutes, then take it out.

Prepare a pot of cold water, put the steamed cold rice noodles in cold water to cool, and slowly peel the cold rice noodles from the edge. 6. According to the fifth step, steam cold rice noodles according to the number of people in your family! Crystal clear, very fulfilling.

After each cold noodle is cooked, it is best to apply some sesame oil on the surface to prevent sticking! 7. Eat Chili oil. Prepare a small heat-resistant bowl, put half a bowl of Chili noodles, a little thirteen spices, a little Chili and a few drops of vinegar; Pour the cooking oil into a hot pot, add star anise, fennel, cinnamon and fragrant leaves, stir-fry to get the fragrance of spices, take out the spices, pour the hot oil into a small bowl, and stir while pouring.

A bowl of red and bright Chili oil is ready! 8. Prepare seasoning. Add a little salt to sesame paste and simmer in water; Add a little salt to garlic pats and half a bowl of mineral water; Prepare another bowl, add salt and chicken essence, and mix a bowl of brine with warm water; A bowl of Chili oil; Dice gluten, wash cucumber, wash coriander and chop; Peanuts are broken for use.

9. Make cold rice noodles. Put a little sesame sauce and Chili oil on the cold noodles, in order to paste the sauce evenly on the skin.

Rub half a cucumber with silk in a large bowl, add a little gluten, coriander, chopped peanuts, 1 tablespoon Chili oil, 2 tablespoons sesame paste, 1 tablespoon garlic water, 2 tablespoons salt water, drop a few drops of vinegar, mix well, and put it on cold noodles (food should be put according to the size of homemade cold noodles, otherwise it will not be included)/kloc-0. Delicious cold rice noodles. Do you want to share them with your family? If you want to eat cold cold rice noodles, just shred and mix well. The cooking skills of the finished cold noodle bag are so delicious that it was stolen as soon as it was made and photographed. I found two finished products online for your reference. My own cooking is better, so don't act in a hurry.

4. How to make a cold noodle video?

1. After sieving the flour and salt (without sieving), add water bit by bit and stir into batter.

Be careful not to add too much water at a time, add cold rice noodles bit by bit, stir well before adding, so that the batter is smooth and free of powder particles. The more times you stir, the thicker the cold noodles you make.

Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard.

As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery. 2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing.

This is very important to solve the well-known problem that foreign flour is not gluten. 3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water.

As shown in figure: 5. Brush a little oil into a model after the water boils, and pour a spoonful of batter into it. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. 7. Put the model with batter into the boiling water pot and cover it.

Keep the fire burning. 8. Repeat steps 5 and 6 to pour another model into the batter.

In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles. 1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.

5. Authentic Shaanxi Cold Noodles Practice Video Daquan Learn how to make cold noodles.

Dough material: 300g of high-gluten flour, water 150g, and 2g of salt (the amount for making 5 10 inch pizza trays).

Cold dishes: 200g mung bean sprouts, 65438+ 0 fresh cucumbers and 2 parsley.

Zanthoxylum bungeanum water material: 20 Zanthoxylum bungeanum, 2 Illicium verum, fennel 10, clear water 120ml and refined salt 2g.

Chili oil material: Chili powder 30g, white sesame 10g, vegetable oil 250ml, refined salt 2g.

Garlic juice material: 5 cloves of garlic, cold boiled water 10g, and refined salt 2g.

Other seasonings: aged vinegar 15ml, light soy sauce 15ml, sugar 15g, 2 tsps of sesame oil.

1. Dissolve 2g salt in clean water.

2. Add it to the flour bit by bit and knead it by hand.

3. Cover the dough with plastic wrap until the dough with smooth surface is covered, and let it stand and relax 1 hour.

4. Put half a basin of water into the basin and start washing your face.

Keep pinching the dough with your hands and washing out the starch in the dough, and the water in the basin will become whiter and whiter.

6. When the water in one basin becomes very white, pour the starch water into another basin for later use.

7. Pour half a basin of water again, and continue to wash the face repeatedly for 4-5 times. Whenever the water turns thick white, change it to fresh water, and the washed starch water is collected in a big basin.

8. After the third washing, the gluten state will be washed until the fifth water change.

9. Gluten will become rough and porous, and the surface moisture will no longer turn white, indicating that it is cleaned.

10. Brush the vegetable oil on the plate, spread the drained gluten on the plate, boil the water with a steamer, steam the gluten on the fire for 15 minutes, and then take it out to cool for later use.

1 1. Pour all the starch water into a large basin and filter out the washed residue with a sieve.

12. The purpose of moving the basin into the refrigerator overnight is to precipitate starch.

13. After the basin is taken out, clean the water on the surface, leaving white slurry water and flour water at the bottom.

14. Take a large flat plate, brush the surface with vegetable oil, dig 2 spoonfuls of slurry, and lay it flat on the plate.

15. Boil the water in the steamer, put the plate on the steamer, cover the lid and steam for 3 minutes on medium heat. Steamed cold noodles will swell.

16. After taking out the plate, brush vegetable oil on the surface of cold rice noodles.

17. When it's not hot, just hold the cold rice noodles with your hands, take a large plate, put the steamed cold rice noodles on it, and let them cool for later use.

18. Take a small pot, add pepper, star anise, fennel and water, and cook with low heat until the water turns brown and the fragrance comes out, that is, pepper water, and let it cool for later use.

19. Chop garlic into mud, add cold boiled water and salt to make garlic juice, and add white sugar into soy sauce and stir until the white sugar dissolves.

20. Blanch the mung bean sprouts with boiling water until cooked with cold water, cut the cold noodles into finger-wide strips, shred the cucumbers, chop the coriander, and steam the gluten into pieces.

2 1. Spread cold rice noodles on the bottom of the dish, put all kinds of ingredients, pour in Chili water, garlic juice, Chili oil, sweetened soy sauce, aged vinegar and sesame oil, and mix well.

6. How to make a cold noodle video

Method 1: Cold noodles, also known as skin and stuffing skin, are said to have evolved from the "cold water surface" in the Tang Dynasty and are famous for being "white, thin, light, soft, brewed and fragrant".

Cold noodles can be eaten all year round, because they are "cold", so more people eat them in summer. There are many kinds of cold rice noodles, each with its own characteristics and different tastes.

From the production method, it can be roughly divided into steamed dough, rolled dough and baked dough. The main production method of steamed rice noodles is to mix flour (washed gluten) or rice flour with water to make paste, put it into a round flat-bottomed metal container, swing the cold-faced container to make the noodles/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer to steam (the steamed round whole skin is about 0.5 cm thick and the diameter is close to 1 m).

Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with a straw cutter nearly 1 m long and more than 20 cm wide (the color is slightly different due to different materials). When stirring, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different tastes. Method 2 of cold rice noodles: the authentic way to eat cold rice noodles (delicious, suitable for families, absolutely environmentally friendly, pollution-free, authentic)-the method of cold rice noodles is 1, and a proper amount of high-gluten flour is added with water and flour.

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. 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, add a little pepper, 2-3 aniseed, (if possible, you can also put 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, prepare cold noodles, shred cold noodles, shred cucumbers, and add vinegar, salt, monosodium glutamate, 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. Method 3: 1.

Add a little salt to the flour, knead it into dough, cover it with a wet cloth and wake it for about 30 minutes. Put the obtained dough into a large container, add a proper amount of water, start washing gluten, knead the dough in water continuously, and when the clear water in the container becomes sticky, filter it into another container with a strainer.

Repeat this until the water is no longer turbid, and the next yellow thing is gluten. Add some gum to the gluten, grab it evenly, steam it for 20 minutes, and let it cool and slice (PS: you can also fry it directly without steaming, and then eat it, which tastes good). Then the batter. Generally, it takes at least 3 hours to precipitate after standing and layering. Occasionally wash the night before and steam the next day. The longer the batter precipitates, the better the cold noodles will be.

After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it. 6。

When the water boils, brush a little oil into the mold (there is a special mold for steaming cold noodles, and occasionally use the lid of the biscuit, the effect is ok), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise there will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it.

Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand. Store a pool of cold water in the pool and let the model float in it.

You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will. Then there are seasonings: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste) and cucumber (even if the mung bean sprouts are scalded by water). Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate and stir until it dissolves. Preparation of Chili oil: First heat 500 grams of oil and put 65438+ into a large bowl.

After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is just like boiling water, but because there is less water, it will not overflow.

Stir well, then pour in the remaining oil and cool. Method 4: Material 1. Flour, cold water and salt 1. Spoon 2. Vinegar, garlic, salt, monosodium glutamate. Practice: 1. Stir the flour, salt and water into a batter bit by bit.

Be sure to mix well, not caking, not too thick and not too thin. 2. Better batter should be refrigerated for more than 3 hours, preferably overnight.

3. The apparatus for steaming cold rice noodles is a flat container made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do. There is no brush in the oil bowl and brush. If you don't iron it first, you can use your hands instead.

5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness by yourself. 6. Steam in a pot for about 10 minute.

(Will it steam? Don't forget to drain. When you see the dough, bubble chamber is basically steamed.

7. How to make cold rice noodles at home?

food

Dietary calories: 769.5 calories

condiments

200 grams of flour

5 slices of lettuce

Methods/steps

1

The raw material for making cold noodles only needs flour, and cold noodles with vegetables are made from raw vegetable leaves by squeezing juice. It was very successful, and it was only a trial stage, so I only made a simple one. I hope you don't mind.

2

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.

three

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.

four

Put the collected water into a large container and cover the container with plastic wrap to avoid falling ash. Let the washing water stand for more than 4 hours, and it is best to stand overnight if time permits.

five

The surface color of the precipitated water is relatively light. Remove the water on the surface and leave a precipitate, but don't pour the water on the surface too thoroughly, and leave some mixed with the precipitated starch, otherwise the precipitated starch will be too thick.

six

Find the pizza tray and brush it. If there is no pizza tray, use tableware with strong thermal conductivity.

seven

Brush a little corn oil, oil the pizza pan evenly, ask for a spoonful of flour starch, let the pizza pan color evenly, put it in a boiling pot, turn off the water and heat it, cover it and stew for a while (about 3 minutes to 5 minutes), take it out of hot water, soak it in cold water every once in a while, and cool it with cold water, and you can tear out a complete cold noodle. Note that cold water is the key to cooling down.

eight

I saw it ~ ~! Thin cold rice noodles are ready.

nine

Brush oil on each prepared cold noodle with a brush dipped in corn oil to avoid sticking to each cold noodle.

10

Ordinary cold rice noodles are ready, and then vegetable cold rice noodles are made. Crush lettuce leaves with a blender, or juice directly with a juicer, and take vegetable juice in your own convenient way.

1 1

Mix vegetable juice with flour and starch water.

12

Stir well and make vegetable cold noodles like cold noodles. Remember to brush oil between each cold noodle to avoid sticking.

13

Add red oil, Chili sauce, chopped green onion, salt, soy sauce, vinegar and pepper oil to the prepared cold noodles and mix well to make a delicious cold salad.

14

It seems complicated, but it is not difficult. The practice of cold noodles is explored by yourself. It's simple. The first one may fail, but it's good to be the second one. If you grope slowly, you will not fail. It's much more delicious than cold rice noodles with chemical seasoning outside. This is a pure taste.

8. How to make a video encyclopedia of authentic cold rice noodles?

1. Add water to flour, knead it slowly, knead it into dough, cover it with plastic wrap or wet cloth and wake it up for several hours.

2. Add enough water to the basin and knead the dough slowly in the water. 3. Slowly clear water turns white and continue to wash your face.

4. After washing for about 20 minutes, the color of noodle water becomes whiter and the gluten is washed out. 5. Take out the washed gluten and steam it in a bowl for half an hour.

6. Leave the washed cold noodle batter for more than 2 hours. At this time, the cold noodle batter is divided into two layers, the upper layer of clear water and the lower layer of water, and the upper layer of clear water is poured out. 7. Liangpi Gong is brushed with a thin layer of oil.

8. Scoop a spoonful of batter and pour in the cold skin gong. 9. Spread the batter slowly and evenly on the cold skin gong.

10. Boil a pot of boiling water in advance in the pot, put the cold rice noodles in hot water and start steaming the cold rice noodles. 1 1. Cover the lid, the whole fire will last for about 2 minutes, and there are big bubbles on the surface. Cover it, and keep it stuffy for another half minute until 1 minute.

12. Prepare a pot of cold water in advance, and cool the steamed cold rice noodles Gong Fang in the cold water. Steaming is repeated in this way. Many cold noodles are steamed on the grate.

9. How to make video-related videos with cold noodles?

Ingredients: cold rice noodles (needed for one person), one cup of flour, two slightly larger pots (needed for transparency), and salt G (to improve the gluten of rice noodles). Iron plate (light material)/steamed dough box with buckle.

Production process:

1. Pour the flour into an opaque pot, add salt and a little cold water, and knead it into a smooth dough. The dough can be kneaded a little harder. Put it aside and wake up 15 minutes.

2./kloc-after 0/5 minutes, pour some water into the basin, which is about half the height of the dough. Then I rubbed my face with my hands and began to wash my face. Keep rubbing until the water begins to turn cloudy and white. Pour water into a transparent basin and continue to add water to wash your face. Be careful not to knead the dough. Wash it for more than 4-5 times, and change the water if it is turbid enough. Until the water quality is clearer. The small pieces left in the basin are gluten. Gluten is yellow and black with some honeycomb holes. It is gluten that pinches QQ. Washed white flour water is the raw material of gluten.

3. Let the facial cleanser stand for more than 4 hours. I am a dough that has been left standing for one night and then steamed. The above picture has been deposited, and there is still a layer floating on it.

Water. In a transparent basin, it is easy to see that there is obvious stratification between water and flour deposited below. Be careful to dump the water on it. Stir the batter deposited on the bottom of the water with a spoon.

4. Take a mold, preferably a cold-skinned gong, which is a round iron plate, very light and will not sink into the water.