Authentic Shaanxi Cold Noodles: Method, Seasoning and Formula

Gluten cold rice noodles mainly come from Guanzhong area, and many Xi people also make their own. First of all, wash the gluten, first mix the dough well, wake it up for a period of time, about half an hour, then wash the dough in water, pat the dough when washing the gluten, and never knead it. When the dough is washed until no starch flows out, it is washed. The washed gluten can be steamed in a cage or boiled in a pot. Before cooking, you can add a little baking soda to gluten to make it soft and delicious. After steaming, set aside for use. The washed starch water should be allowed to stand for a period of time, and some people put the starch water overnight in order to make it precipitate more fully. After the starch water is precipitated, the clear water on it is poured out, and the rest is solidified starch slurry. At this time, add water and stir into thin and moderate noodles.