How to make cold rice noodles in Shaanxi

1。 Add a little salt to the flour, knead it into dough, cover it with a wet cloth and wake it for about 30 minutes.

2。 Put the dough into a big container, add appropriate amount of water, and start washing gluten.

Knead the dough in water, and when the clear water in one container is mixed, filter it into another container with a strainer.

3。 Repeat and repeat until the water is no longer turbid, leaving yellow gluten.

Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.

(PS: You can also fry directly without steaming, and then stir fry, which tastes good. )

4。 Then get the batter, and let it stand for layering, usually at least 3 hours.

I washed it the night before and steamed it the next day. The longer the batter precipitates, the thicker the cold rice noodles are made.

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, put the water into the mold after boiling (there is a mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok)

Brush a little oil in the bowl, scoop a spoonful of batter into it, and the amount of batter is controlled personally. If you like thicker cold rice noodles, scoop more.

On the contrary, it is less. Shake the batter evenly in the model so that the bottom of the model is evenly covered with batter. Then put the model into a boiling water pot,

Cover the pot. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand.

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 the bottom directly with cold water.

This will have a better effect. When the cold noodles are completely cold, brush some oil and you can peel them slowly.

Cut it into strips as you like.

Then the seasoning:

Garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water)

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

Preparation of Chili oil;

Heat 500 grams of oil first, and put 1 cup of Chili noodles and 1~2 tablespoons of Chili in a large bowl.

A pinch of sugar (never too much), 1 tablespoon of white sesame seeds, don't stir, that's all.

After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper.

First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), and then stir well with a spoon.

Then take a small spoon and pour a little cold water (never too much) into the Chili bowl and mix well.

At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow.

Stir well, then pour in the remaining oil and cool.

PS: Hello, I copied this answer. I hope it helps you.