Preparation and seasoning formula of Tianshui cold rice noodles in Gansu Province

1. Formula: 150g flour, 25g flour, 1/4 tablespoons salt, 300g water, 50g carrot, 50g cucumber, 1 tablespoon Chili oil, a little pepper oil, 1 tablespoon mature vinegar,/kloc-0.

Second, practice:

1, powder, flour and salt, mix and pour into a wok.

2. Stir well first, then slowly add water, stir until there are no particles, and lift it with a spoon to make the batter flow.

3. Prepare a small dish of oil and a brush for standby, find a flat-bottomed dish and brush it with oil.

4. Pour in 3 spoonfuls of batter and shake it on the plate by hand.

5. Add enough water to the pot, bring it to a boil, and put it in a cold rice noodle dish.

6. Steam until the dough is soaked (steam for about 2 and a half minutes).

7. Take out the vegetables, cool them in cold water, and then take out the cold noodles.

8. Every time you put a piece of cold rice noodles, you should brush a layer of oil to prevent sticking until the cold rice noodles are completely steamed.

9. Shred cold noodles, washed carrots, peeled cucumbers and shredded onions.

10, put the cut cold noodles, carrots, cucumbers and onions in the same container, then add Chili oil, pepper oil, aged vinegar, soy sauce, sesame oil and sesame seeds and mix well to enjoy.