What should I do at home, the child's favorite red oil cold noodles?

Cold rice noodles, originated from the food in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffing skin. Popular in northern China. Eating dough in winter can keep you warm, eating it in summer can relieve summer heat, eating it in spring can relieve fatigue, and eating it in autumn can get rid of dampness. Cold noodles are a rare natural green pollution-free food suitable for all seasons. Compendium of Materia Medica also says: Rice can tonify spleen and wheat can tonify heart. Today, I will talk to you about how to make cold rice noodles, and attach the formula of red oil and hot and sour juice for cold rice noodles.

First, the method of making cold rice noodles

1. Add about 3 grams of salt to a catty of flour and stir with cold water. You need to use high-gluten flour to make cold noodles, because high-gluten gluten is strong and tastes stronger. Adding salt can increase toughness)

2. Knead the dough in place until the gluten is completely expanded to form a solid dough network structure.

3. Cover the dough with a wet cloth or wake it for more than fifteen minutes. (Knead the dough, fully proofed, and then kneaded after proofing, and repeated for three times to make the dough network structure more uniform. )

4. Pour cold water into the basin. Don't meet the group. It is advisable to wash your face with half the dough. Simply put, it is to rub your face with water (washing your face must be rubbed in water to facilitate water absorption and gluten formation).

5. Just wash the noodles in water for four or five times, leave a little yellow tendon in the basin, wash the white water, and filter the washed noodle water with the finest filter several times to make the noodle water more delicate.

6. Flour water is precipitated for more than 4 hours, and the longer the precipitation time, the better the effect.

7. Flour water after precipitation, the water above is clear, and the flour has settled to the bottom of the basin. Pour clean water on it, the cleaner the better. Then stir the noodles that sink into the bottom of the basin evenly with a spoon, and sieve the noodles with a sieve to remove pimples in the noodles, leaving a paste of cold noodles.

8. Prepare several flat stainless steel plates for replacement. Brush each plate with cooked oil. Cooked oil is to heat cooking oil and let it cool. )

9. Boil the water in a large pot, pour the slurry into a flat pot brushed with cooked oil, put it into a pot with boiling water, cover the pot and steam for 2-3 minutes. Remember to steam it. When you see the skin bulging, you can take the plate out and cool it in ice water, and then you can lift the lid and take it off. This can be done repeatedly.

10. Each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough pieces. Put the finished dough together.

Second, the production method of red oil (cold noodles, cold noodles can be)

Dry Chili 1000g, star anise 50g, fragrant fruit 50g, Kaempferia Kaempferia 25g, pepper 80g, galangal 80g, white pepper 50g, clove 15g, cinnamon 2g, fennel 80g, rapeseed oil 1.2kg, salad oil1.25.

1. Heat the griddle, fry the dried chili until it is dry and fragrant, then take it out and break it into paste.

2. Mix star anise, fragrant fruit, kaempferia kaempferia, Chinese prickly ash, Alpinia officinarum, white pepper, clove, cinnamon and fennel evenly, soak them in clear water, remove surface sediments, and then control the water to dry for later use.

3. Pour the prepared rapeseed oil and salad oil into the pot, heat it to 40%, add the onion and ginger segments, stir-fry until the fragrance overflows, then add the spices whose moisture has been controlled, stir-fry for about 20 minutes, filter out the spices, onion and ginger segments, add the dried Chili noodles and white sesame seeds, stir-fry until the oil turns red, and then turn off the heat.

4. After turning off the fire, pour out the boiled red oil and cover it for 3-5 hours.

Third, the method of making hot and sour juice (cold noodles, cold noodles can be)

350g of water, aged vinegar180g, 70g of first-class fresh soy sauce, Le Jia hot sauce160g, Haitian soy sauce15g, Meijia fresh soy sauce 8g, chicken powder 4g, ginger15g, celery10g.

1. Boil water, shallots, coriander, bean sprouts, kelp, ginger, star anise, pepper, garlic, fragrant fruits, cinnamon, rapeseed, mussels, fragrant leaves and tsaoko in a pot for 3-4 minutes.

2. Pour the spicy fresh dew, yipin fresh, soy sauce, fresh soy sauce and chicken powder into the pot and continue to cook for 7-8 minutes.

3. Pour the aged vinegar into the pot, boil it and turn off the fire.

4. Filter out the cooked sauce.