Method and technology for making cold rice noodles

1, 500 grams of flour, about 3 grams of salt, mix flour, cover with a wet cloth, and wake up for about 30 minutes.

2. Put the obtained dough into a large container, add a proper amount of water, start washing gluten, knead the dough in water continuously, and filter it into another container with a strainer after the clear water in the container is mixed.

3. Wash it about five or six times until the water is no longer turbid, and the yellow thing left is gluten. Add some baking powder to gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it (PS: you can also fry it directly without steaming, and then eat it, which tastes good).

4. Then get the batter. Standing for layering, usually at least 3 hours. Occasionally wash the night before and steam the next day. The longer the batter precipitates, the thicker the cold noodles will be.

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. When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise there will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in and steam for 3 minutes.

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 it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will.