How to make cold rice noodles in Xinjiang

Practice: 1, flour and water, the ratio is about 2: 1. Try adding water, not too much at a time. Add a little salt. Knead hard into a smooth dough, preferably for a long time. Wake up for half an hour to an hour. (I made 2 cups of high-gluten flour this time and put about 1 glass of water. )

2, a large basin, drain the water, put the dough in, and pat it with your hands. I can't help it Just scratch, scratch, wash and wash. In order to avoid people saying that this is hand washing water, I specially put on disposable gloves to operate it, hehe ~

3. When the batter water in the basin is thick, it can be filtered into another bowl with a strainer. Wash the remaining dough with a little water. Repeat several times until the water in the basin is no longer turbid.

(If it's a pat like a fruit, Xixi, of course, it doesn't need to be filtered: P)

4. Filter the batter water and wash the remaining gluten. Gluten can be steamed after being kneaded with a little baking soda or baking powder.

Add water to the batter and let it stand for more than 3 hours to precipitate the batter. I washed it last night and steamed it the next afternoon.

I covered the batter with plastic wrap and put it in the refrigerator for the night. After the precipitation is completed, pour out the clear water on it, and the more clear water you pour, the better. When there is a little thin water left, you can suck it out with kitchen paper. The thicker the batter, the better, and the thicker the cold noodles.

Stir the batter evenly. Put a large pot of water in the pot, bring it to a boil, and take a flat-bottomed steaming plate to float on the water. Spoon a spoonful of batter into the plate, shake the plate to make the batter disperse evenly, put it into the pot, cover it and steam for about 2 minutes, and the cold noodles will swell.

After taking it out, put half a pool of water in the pool and let the plate float on the water. Only when it gets cold can the cold skin be removed. The concept of coolness is that touching the bottom of the plate will be cold, but not warm. Keep cool before opening it, otherwise the skin will break easily.

Look at that steamed one. Very thin, a little transparent: P

It is recommended to prepare two plates and steam them in turn.

Steam and cut gluten. Steaming for about 15 minutes,

Put Chili powder, pepper powder, salt and garlic into a small bowl, heat the oil, pour it directly into the bowl, and add some mature vinegar and soy sauce to adjust the taste. I don't think it is red enough. I added a lot of red oil, and it is better to put some sesame sauce.