Practice and collocation of cold rice noodles

(1) Make flour paste first. Mix high-gluten flour with clear water, knead it into hard dough, and then wash it with clear water. When the washed flo

Practice and collocation of cold rice noodles

(1) Make flour paste first. Mix high-gluten flour with clear water, knead it into hard dough, and then wash it with clear water. When the washed flour water becomes thicker and whiter, pour it into a container and let it settle. In this way, until the flour water is not turbid, the dough left after washing is gluten, the water deposited on the container is skimmed off, and the precipitated part is batter.

(2) Cold noodle perfume water is made by adding a little batter to boiled water (the ratio of water to batter is 25: 1). The specific method is as follows: 500g of batter water is boiled, 5g of spice powder, 8g of refined salt, 5g of monosodium glutamate,12g of soy sauce and15g of fried kelp powder are added, and the taste is adjusted.

(3) When mixing cold rice noodles (the spice water should be heated before mixing cold rice noodles in winter), appropriate amount of garlic paste, vinegar, Chili oil, coriander powder, shredded cucumber and cooked sesame seeds can be added to the spice water.

Formula and production method of spice pow

Bake pepper100g, star anise 75g, fragrant leaves 30g, cinnamon 50g and seedless tsaoko 35g with low fire, grind them into powder, filter them and put them into food bags.

Formula and production of chilli oil;

Shaanxi dialect is commonly known as oil spicy seeds. Rapeseed oil is burned to 80% to 90% heat, and when the oil temperature drops to 40% heat, it is directly poured into a container filled with Chili noodles and soaked for 2 hours before use.

Detailed production technology of lazy cold rice noodles

Dough material:

2.5 kg of refined powder, 5 kg of water, 30 g of salt, 5 g of alkaline noodles and 0/00 g of vegetable oil brushed with iron gong.

Seasoning:

Shaanxi dried chili 1 500g, cold skin spice powder 80g, peeled sesame100g, farm vinegar1700g, salt 50g, tsaoko 2, star anise 3, cinnamon 2g and fragrant leaves1g.

Tools:

Two cold-skinned iron gongs (this tool is made of iron, shaped as a round box, with a diameter of about 35 cm and a depth of 2.5 cm, and bracelets made of iron wire on both sides.

Production method:

(1) Seasoning:

Add 5g of vegetable oil into the pot, pour the trunk pepper into the pot, bake and stir-fry with low fire for about15min, take it out of the pot, let it cool, and put it into a special grinding pot to grind it into powder.

(2) making oil chili pepper:

When the pan is on fire, add 2.5 kilograms of vegetable oil, heat it to 50%, add ground Chili powder and salt, heat it to near 100℃, pour in spice powder and sesame seeds, and immediately pour in 200 grams of vinegar after stirring.

(3) Boil vinegar:

Take another pot, add 300 grams of water, add Amomum Tsaoko, Cinnamomum cassia, Illicium verum and geranium, boil and pour 1500 grams of vinegar for about 10 minute.

(4) making leather:

Put the flour into a pot, add salt and water 1500g, knead until it is smooth, add water 1kg to the water surface for about half an hour, then let it stand for 10 minute, then add water until the water is completely added, then add alkaline noodles and stir evenly to form a batter. Brush a thin layer of oil on the iron gong with cold noodles, put it in a boiling iron pot, let it float on the water and heat it evenly, then scoop in 400g of batter, shake it back and forth with both hands, and spread the batter evenly on the iron gong. Put the iron gong in a boiling pot, let it float on the water and cover it to boil. Take out the iron gong with the handle ring with both hands, put it on a cold water basin prepared in advance, cool it, take out the iron gong after cooling, take a chopsticks stained with oil, make a circle along the mural inside the iron gong, take out the steamed cold noodles with both hands, put them on a clean cage cloth, and steam out the remaining batter according to this method.

(5) Take a steamed cold noodle, spread it on the cage cloth, brush a thin layer of oil, fold it back and forth, cut it into strips and put it in a bowl.

(6) seasoning:

Put100g sliced cold noodles into a bowl, add10g boiled vinegar,15g garlic water,15g oil pepper, 30g cooked bean sprouts and 2g monosodium glutamate and mix well.

Features:

Tendons are tough and smooth, sour and salty, refreshing and delicious, and peppers are fragrant.

Preparation of spice powder for cold rice noodles;

30g of Zanthoxylum bungeanum, 25g of star anise, 25g of cinnamon, 0/0g of clove/kloc, 0/0g of white pepper/kloc, 0/0g of black pepper, Amomum villosum, Amomum tsaoko, Amomum villosum, cardamom, Alpinia officinarum, dried ginger, cardamom, and long pepper 15. Stir-fry the prepared spices in an iron pot with slow fire for about 30 minutes, cool them and put them in a grinding pot to grind them into powder. It's best not to use a grinder to process them, because high heat will affect the taste.

Detailed production technology of cold rice noodles for washing face

Raw materials:

2.5 kilograms of refined powder, 5 grams of dry water, 30 grams of salt and 3 grams of alkaline noodles.

Production method:

(1) Put the flour into the pot, add salt and alkaline noodles and mix well, then add 1300g water and knead until it is smooth. After about one and a half hours, add 2kg water, take the noodles in your hands and knead them for10min, then add 1kg water, and it is better to wash them repeatedly until there is no starch and gluten.

(2) Wash the washed gluten with clear water, let it stand for 20 minutes, brush the cage cloth with oil, spread the gluten on the cage cloth and flatten it (about 1.5 cm thick), and steam it in the cage for 10 minute.

(3) After cooling, it is torn into pieces by hand, and then the washed starch slurry is filtered with a thin wire reed, stirred evenly and steamed. Steamed and lazy cold rice noodles are the same.

(4) seasoning:

Take10g cold noodles for washing face and 30g gluten, put them into a slightly larger spoon, add15g vinegar, garlic water and oil pepper, and stir well. The finished dough is crystal clear, soft, spicy and delicious.