How to cook red oil and non-spicy oil for rolling dough?

1. Raw materials:

Be sure to choose high-quality japonica rice; The vinegar used is cooked vinegar, supplemented by spices according to various secret recipes; Pepper pepper oil is crystal clear, and there will be no precipitation when sprinkled on water; The oil applied when steaming cold noodles must also be cooked oil and good oil;

2. Noodle sauce:

Qin Zhen cold rice noodles are ground with rice, and the ground pulp has a high viscosity. At this time, the most important thing is scalding and stirring, the water temperature is moderate, the height of watering is appropriate, and the stirring intensity and time are appropriate;

3. Composition:

The side dishes of Qin Zhen cold rice noodles are mainly bean sprouts and celery. Bean sprouts should be short bean sprouts of soybeans, and celery should use leaves instead of stems. Mixed with Chili oil, it will appear bright red, yellow and green.

Making:

The steamer must be heated to medium heat first, and then poured into the batter after heating evenly. The finished dough will be cut into strips after it is out of the pot, which should be as narrow as possible, and the gluten of flour can be seen, and at the same time, it should be cut evenly;

5. Finished product:

The weight of each bowl of cold noodles should not be too different, and the placement of side dishes and the mixing of spicy oil and vinegar should be just right.

Second, handmade noodles

Knead the dough with proper amount of superior flour and water, and put it in clear water for kneading and dilution, preferably by rolling filtration. Gluten is left on the surface, and starch is filtered in the basin. The settling time is suitable for separating water from flour. Then wash off the floating water left on the powder, and then move it into a pot and heat it with slow fire. After boiling, stir with a short rolling pin to form a block. When it forms a block, turn it over in the pot with a wooden tower (shaped like a clay mold for carpentry). When it is ripe to 50% to 60%, move it to the chopping board and roll it again. Generally, according to the standard of a piece of dough about one or two flours, the dough is torn into the same amount of bumps, which is particularly smooth and flat. Then press down the edge with two short rolling pins with the same diameter, and then push forward in turn. The bottom of each roll should be dipped in cooking oil, and then 10 or 20 sheets should be stacked, moved into a cage and steamed, and after coming out of the cage, it will become translucent dough.

The seasoning of rolling noodles is also very particular. Salt should be turned into salt water, and peppers should not be too spicy. After screening, Rolle should be mixed with cooked oil, mixed with spices such as spiced powder and sesame, and vinegar should be aged with homemade Daqu. The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, which are "white, thin, light, soft, thick and fragrant", and people can never get tired of eating them.

Third, Chili powder seasoning.

Sichuan bean paste 1, sugar 0.3, vinegar 0.3, onion, ginger, garlic, soy sauce, monosodium glutamate and wine. The recipe is to fry the onion, ginger and garlic first, then fry the bean paste into red oil and mix it with other ingredients. It is characterized by fresh fragrance and slight acid. It can be used to make dishes such as diced Chili chicken and diced spicy and hot fish.

Pepper pepper oil (practice: put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, burn thoroughly, take out the pepper, pour the oil into the pepper noodles after cooling, and stir with chopsticks at the same time).

Qin Zhen rice skin

1. Raw materials:

Be sure to choose high-quality japonica rice; The vinegar used is cooked vinegar, supplemented by spices according to various secret recipes; Pepper pepper oil is crystal clear, and there will be no precipitation when sprinkled on water; The oil applied when steaming cold noodles must also be cooked oil and good oil;

2. Noodle sauce:

Qin Zhen cold rice noodles are ground with rice, and the ground pulp has a high viscosity. At this time, the most important thing is scalding and stirring, the water temperature is moderate, the height of watering is appropriate, and the stirring intensity and time are appropriate;

3. Composition:

The side dishes of Qin Zhen cold rice noodles are mainly bean sprouts and celery. Bean sprouts should be short bean sprouts of soybeans, and celery should use leaves instead of stems. Mixed with Chili oil, it will appear bright red, yellow and green.

Making:

The steamer must be heated to medium heat first, and then poured into the batter after heating evenly. The finished dough will be cut into strips after it is out of the pot, which should be as narrow as possible, and the gluten of flour can be seen, and at the same time, it should be cut evenly;

Second, handmade noodles

Knead the dough with proper amount of superior flour and water, and put it in clear water for kneading and dilution, preferably by rolling filtration. Gluten is left on the surface, and starch is filtered in the basin. The settling time is suitable for separating water from flour. Then wash off the floating water left on the powder, and then move it into a pot and heat it with slow fire. After boiling, stir with a short rolling pin to form a block. When it forms a block, turn it over in the pot with a wooden tower (shaped like a clay mold for carpentry). When it is ripe to 50% to 60%, move it to the chopping board and roll it again. Generally, according to the standard of a piece of dough about one or two flours, the dough is torn into the same amount of bumps, which is particularly smooth and flat. Then press down the edge with two short rolling pins with the same diameter, and then push forward in turn. The bottom of each roll should be dipped in cooking oil, and then 10 or 20 sheets should be stacked, moved into a cage and steamed, and after coming out of the cage, it will become translucent dough.

The seasoning of rolling noodles is also very particular. Salt should be turned into salt water, and peppers should not be too spicy. After screening, Rolle should be mixed with cooked oil, mixed with spices such as spiced powder and sesame, and vinegar should be aged with homemade Daqu. The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, which are "white, thin, light, soft, thick and fragrant", and people can never get tired of eating them.

Pepper pepper oil (practice: put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper particles, boil, take out the pepper, cool the oil, pour it into the pepper noodles, and stir with chopsticks while pouring).