How to make cold rice noodles with seasoning water in Shaanxi cold rice noodles

Shaanxi cold rice noodles, especially in the production of Chili oil, have made great efforts. The production of Chili oil is very particular. After the oil pan is boiled, add more than a dozen precious spices and mysterious recipes and cook it repeatedly with low fire. The hotter, the more fragrant and the redder. Raw materials [g]: 3 grams of Amomum villosum, 3 grams of Amomum Tsaoko, 3 grams of Kaempferia Kaempferia, 3 grams of Amomum Tsaoko, 3 grams of nutmeg, 3 grams of Angelica dahurica, 3 grams of star anise, 2 grams of clove, 2 grams of Zizania latifolia, 2 grams of pepper, 4 grams of Alpinia officinarum, 4 grams of fennel, cinnamon 10, and pepper noodles/kloc-0.

Production method: when the peanut oil is heated to 70% heat (150- 170 degrees, the oil surface turns from four sides to the middle, and a small amount of smoke is emitted), the ground mixed spices and Chili noodles are poured into the red oil. After feeding, the oil temperature should be below 70% and kept for 3-5 minutes. When the oil temperature drops to 50% heat, sprinkle a proper amount of raw sesame seeds. When preparing sesame oil, the Chili noodles should be removed, but the spices should be supplemented in proportion.

Detailed method of Shaanxi cold rice noodles:

1, dough, wake for half an hour or 1 hour, knead the dough until smooth, and then put it into a 1 pot filled with water;

2. Beat the dough constantly and pat out the starch. Be careful not to wash the gluten into the water. If you are really lazy, you can mix starch and gluten, wash them, and finally filter out gluten with a small sieve or fine mesh.

3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator freezer, put it overnight, the precipitation is better, and there is no need for repeated precipitation;

4, washed out gluten, put a little baking powder or baking soda, rub it, if you are worried about putting too much or putting too little, you can wash it with water, pat it, or don't put it. The reason is the same as hairless steamed bread, which is not delicious. Whether gluten is washed well depends on whether there is white starch in the water. )

5, precipitate starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water;

6. Stir the remaining starch slurry after pouring water. Usually, the bottom is cured. Stir, stir with chopsticks or eggbeater.

7. Prepare another 1 plate, and evenly oil the bottom of the plate;

8. Look for 1 flat-bottomed containers (generally flat-bottomed metal plates or microwave flat-bottomed utensils, and do not use high-temperature resistant plates). Pour the starch slurry into the container evenly, rotate it once, and then pour the excess into the basin. The thickness can be adjusted by yourself and then steamed in the pot. There are two steaming methods, 1. Put the plate in the water, and the other one 1 is more convenient. Put the 1 bracket into the pot. ), put the plate on the bracket and steam it;

9. Thin ones usually steam for a little more than three minutes. Soak the thick noodles in a cold water basin prepared in advance for about five minutes, or wash the bottom of the plate at the faucet, and the cold noodles will be easily uncovered, otherwise it will be easily torn;

10, steamed cold rice noodles on top, put a small bowl under it, and steamed gluten in water. Be sure to use high temperature resistant;

1 1, a thick spiral cold noodle is steamed, and don't forget to apply oil between each layer of cold noodles;

12, prepare seasoning cucumber shredded garlic pepper oil (practice, put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, burn them thoroughly, put the peppers aside, pour them into the pepper noodles after the oil cools, and stir them with chopsticks);

13, cut cold noodles and gluten, the width is determined by yourself;

14. Sprinkle shredded cucumber, garlic and Chili oil on the cold noodles, and then add vinegar (preferably Shanxi mature vinegar).