Simple method of making cold rice noodles by yourself Simple method of making cold rice noodles

1, 400g of high-gluten flour, 4g of salt, 2g of yeast powder, 20g of mung bean sprouts, carrot 1, cucumber 1, 20ml of edible oil, 3g of onion and 50g of sesame paste.

2, the ingredients needed: Everyone knows that cold noodles are mainly made of starch extracted from flour, so it is best to use high-gluten flour, and ordinary flour can be used without high-gluten flour at home. A little salt improves the gluten of dough, and yeast powder is used to ferment gluten after dough is washed.

3. Pour the flour into a clean oil-free basin and sprinkle a little salt before kneading to make the dough stronger. Pour a small amount of warm water into the flour several times, stir the flour with chopsticks at a constant speed while pouring water, knead the flour into smooth dough with the palm of your right hand, cover the dough with plastic wrap, and simmer for half an hour. Although there is no need for fermentation, the dough will not loosen easily after washing for a while.

4. The baked dough is smooth and elastic, just like the dough usually wrapped in jiaozi. The difference is that the next step in making cold noodles is to start washing your face. Pour a proper amount of drinking water into the basin, and the amount of water should be just baked dough.

5. Prepare a clean and oil-free cooking basin before washing your face, so as to store the slurry for washing your face separately. Knead the dough slowly in water, as long as the process is like washing clothes, it is meaningless. Pour the turbid pulp juice washed out each time into another basin in turn, and then add water to wash your face repeatedly until the dough becomes smaller and smaller and the water for washing your face becomes clear, which means that the slurry in the dough is washed out.

6. Although the baked dough is smooth, elastic and not easy to loosen, it is inevitable that noodles will fall off during repeated kneading and washing. Therefore, after washing your face, you must filter out the crumbs in the batter with a fine sieve, and then let it stand, otherwise it will lead to the cold noodles mixed with pimples.

7. There is still a small piece of gluten left in the washed dough, which is the soul accessory in the cold noodles. It needs to be processed again, and an appropriate amount of yeast powder should be added. Knead it evenly like steamed bread, wrap it with plastic wrap and let the gluten swell.

8. Gently pick up the gluten with a spoon, and you will see a honeycomb as dense as the surface of the hair, indicating that the hair is good. Put the gluten in a clean plate, put a proper amount of water in the steamer, and steam the gluten in the drawer for about 20 minutes.

9. Steamed gluten is yellow-brown wheat-colored, honeycomb-shaped, dense and elastic. Although he is not good-looking, he seems to have no appetite. In fact, this is our soul accessory when we eat cold noodles outside: gluten. Take out the steamed gluten and let it cool for later use.

10, after five or six hours of standing, the washed turbid batter is clear, and this gouache layered state can be used to make cold noodles.

1 1. Pour out the clear water gently, and try not to disturb the starch in the basin. After the water is poured out, stir the starch in the basin evenly with a clean spoon. Because starch takes a long time to precipitate, it is difficult to stir the bottom layer, so be patient in the process of stirring. After all, there is only one step left to eat cold noodles. Persistence is victory!

12. Take out the steamer drawer, add appropriate amount of water to boil, brush a thin layer of cooking oil on the cold-skinned aluminum plate to prevent adhesion, pour appropriate amount of starch slurry with a spoon, gently shake the tray to make the slurry flow out of a thin and even plane state, and then steam it in boiling water for two or three minutes.

13. As soon as the pot is boiled, it will be cooked when you see the bubbling cold noodles in the tray. Take out the cold rice noodles and cool them in cold water. Take out the cold noodles and put them on a clean plate, and brush with a layer of cooking oil to prevent adhesion. Repeat the above steps to steam out all the remaining starch juice.

14, our homemade handmade cold rice noodles succeeded. Cold rice noodles are crystal clear. After cutting into strips, add fresh and delicious dishes and pour your favorite sauce, and you can enjoy the food with your family.