Tell me about the method and ingredients of cold rice noodles.

1, a proper amount of high-gluten flour is added with water to form dough.

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 and add a little pepper and 2-3 aniseed. (If possible, you can also add 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, adjust cold rice noodles.

Shred cold noodles and cucumber, and add vinegar, salt, monosodium glutamate, sesame juice, 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.

There is another way:

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.

2。 Put the dough into a big container, add appropriate amount of water, and start washing gluten.

Knead the dough in water, and when the clear water in one container is mixed, filter it into another container with a strainer.

3。 Repeat and repeat until the water is no longer turbid, leaving yellow gluten.

Add some Backpulver to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry directly without steaming, and then stir fry, which tastes good. )

4。 Then get the batter, and let it stand for layering, usually at least 3 hours.

I washed it the night before and steamed it the next day. The longer the batter precipitates, the thicker the cold rice noodles are made.

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

6。 Set fire to the pot, put the water into the mold after boiling (there is a mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled personally. If you like thicker cold rice noodles, scoop more.

On the contrary, it is less. Shake the batter evenly in the model so that the bottom of the model is evenly covered with batter. Then put the model into a boiling water pot,

Cover the pot. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand.

7。 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 the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cold, brush some oil and you can peel them slowly.

Cut it into strips as you like.

Then the seasoning:

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water)

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil;

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.

A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, that's all.

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), and then stir well with a spoon.

Then take a small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.

Stir well, then pour in the remaining oil and cool.

After the noodles are born, put them into a basin filled with half a basin of water and knead them slowly by hand, so that the noodles can be dissolved in the water in the basin bit by bit and kneaded until the dough is no longer white. Spread the dough to a thickness of about one centimeter, put it on a plate, steam it in a pot, and steam it for about five minutes after ventilation. Take a basin filled with half a basin of water, put it on the fire to boil, and then put a flat chassis into the basin where you just washed your face. Stir the flour water evenly and put it into the plate, pick up the chuck and put the plate just filled with flour water into boiling water. You can take it out when the color becomes lighter, and so on. Cut the steamed gluten and dough into strips, cut the gluten horizontally into small squares, and add shredded cucumber, soy sauce, vinegar and pepper. You can eat it.