Cold Rice Noodles

Cold Rice Noodles

Introduction:

Production steps:

Step 1: high gluten flour or flour is OK.

Step 2: start mixing and knead into dough!

Step 3: wake up for about half an hour~

Step 4: pour water into the basin and start washing.

Step 5: in the process of washing, leave the white flour paste in the basin for use, and always wash the dough until there is no white paste.

Step 6: no longer produce white paste dough.

Step 7: just wash the white flour paste, it is best to stand for one night, if time is tight, 5-6 hours is OK.

Step 8: after standing, pour out the excess water on the flour paste, leaving the bottom of the paste~

Step 9: steam on the fire for about 5 minutes to get out of the pot. I brush some oil on the plate to prevent it from touching the plate~

Step 10: after steaming the cold skin, start steaming the remaining dough! (after steaming and cooling, I forgot to take a picture and cut it directly.)

Step 11: prepare chili oil, sesame oil, sesame paste, garlic, cucumber, salt, monosodium glutamate, vinegar and cold skin!

Materials required:

Flour: right amount

Oil: right amount

Cucumber: moderate

Sesame paste: right amount

Garlic: right amount

Chili oil: right amount

Sesame oil: appropriate amount

Vinegar: right amount

Salt: right amount

MSG: right amount

Precautions: 1. It's better to prepare more plates, cool a cold skin at the same time, another plate can make a second cold skin. 2. I feel that high gluten flour is slightly better. Ordinary flour is sometimes thin and easy to break!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy