What are the specific materials for cold noodles?

Cold noodles, also known as skin and stuffing skin, are said to have evolved from the "cold water surface" in the Tang Dynasty, and are famous for being "white, thin, light, soft, stuffed and fragrant". Cold noodles can be eaten all year round, because they are "cold", so more people eat them in summer. There are many kinds of cold rice noodles, each with its own characteristics and different tastes. From the production method, it can be roughly divided into steamed dough, rolled dough and baked dough. The main production method of steamed rice noodles is to mix flour (washed gluten) or rice flour with water to make paste, put it into a round flat-bottomed metal container, swing the cold-faced container to make the noodles/rice paste flat on the bottom of the container, and then put it into a boiling pot or steamer to steam (the steamed round whole skin is about 0.5 cm thick and the diameter is close to 1 m). Then cool the cold noodles with cold water, and cut them into strips with a width of 0.5 cm to 2 cm with a straw cutter nearly 1 m long and more than 20 cm wide (the color is slightly different due to different materials). When stirring, salt, vinegar, sesame paste, Chili oil, gluten, shredded cucumber, bean sprouts, garlic juice and seasonal vegetables can be added according to different tastes.

The practice of cold rice noodles

Method 2:

Authentic eating method of cold rice noodles (delicious, suitable for family, absolutely environmentally friendly, pollution-free, authentic)

-Cold rice noodles.

1, a proper amount of high-gluten flour is added with water to form dough.

2. Then, put the mixed dough into clear water repeatedly and clearly, and wash off the starch in the flour until the gluten comes out.

3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the better.

4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself.

5. Boil the water, put the steamer in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin.

6. Put the steamed skin in cold water, gently remove it by hand and put it in a plate. The middle of each layer of cold rice noodles should be smeared with appropriate amount of cooking oil, one is to prevent adhesion, the other is to look good.

Second, the practice of seasoning water:

1. Pour a bowl of water into a small pot and add a little pepper and 2-3 aniseed. (If possible, you can also add a few fennel seeds and cumin seeds. Don't let it go until you tie a knot. Zanthoxylum bungeanum and star anise will do. ) Boil these ingredients to taste. Pour it out and let it cool.

Third, the practice of Chili oil.

Put some small red dried peppers and peppers in a flat pan, stir-fry, pour into a container, mash, put oil in the pan, pour chopped dried peppers and peppers into oil seeds, then add white sesame seeds and add a little salt to stir-fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!

Fourth, adjust cold rice noodles.

Shred cold noodles and cucumber, and add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. If you are picky about delicious food, you must make your own Chili oil and seasoning water.

Method 3:

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 Backpulver 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.

Method 4: Materials

1. 1 teaspoon of flour, cold water and salt.

2. vinegar, garlic, salt and monosodium glutamate

Exercise:

1. Mix flour, salt and water bit by bit to make a batter. Be sure to mix well, not caking, not too thick and not too thin.

2. Better batter should be refrigerated for more than 3 hours, preferably overnight.

3. The apparatus for steaming cold rice noodles is a flat container made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do.

There is no brush in the oil bowl and brush. If you don't iron it first, you can use your hands instead.

5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness by yourself.

6. Steam in a pot for about 10 minute. (Will it steam? Don't forget to drain)

7. Look, bubble chamber basically steamed the dough.

8. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

10. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into your favorite width and mix in delicious seasoning.

Seasoning:

Chop garlic, add salt and monosodium glutamate to boil hot water, cool and add vinegar, preferably oil pepper.

Beijing sesame sauce noodles

Ingredients: machine-made Daoxiao Noodles or self-rolled dough, sesame paste, cucumber (or radish celery), refined salt, cold water, vinegar and garlic.

Practice: Add a little salt and cold water to sesame paste (pour a proper amount of refined salt into cold boiled water and stir it by yourself), gently stir it clockwise with chopsticks, and then add a little salt and cold water until it is muddy. Boil the noodles in water, then boil them in cold water, put them in a bowl, and blow them with an electric fan while turning over; Wash cucumber and cut it into filaments. If you choose radish, you can wash and peel it before shredding it, and blanch celery with hot water before cutting it into powder. Bring the bowl of cold noodles to the table and sprinkle with shredded cucumber or radish, celery powder, etc. Pour in vinegar and garlic, then pour in the prepared sesame paste with a spoon and stir with chopsticks.

Jilin Yanji cold noodles

Ingredients: lean beef, pear or apple, shredded egg, pickles, pine nuts, buckwheat noodles, coriander, onion, ginger, wine, star anise, salt and a little pepper.

Practice: Boil the whole beef for 2 minutes, then take it out and wash it. Boil 4 cups of water with cook the meat ingredients, put down the meat and cook for 40 minutes. Take out that meat pieces, cool and cutting into thin slices; Filter the beef soup and let it cool. If there is oil slick, skim off the oil slick and put it in a noodle bowl. After the water is boiled, put down the fine flour and cook it, take it out and drain it, then pour it with cold water and put it in the clear soup in the noodle bowl. Add shredded kimchi, pear slices, shredded egg skin, beef slices, fried pine nuts and coriander to the noodles.

Sichuan shredded chicken cold noodles with sesame sauce

Ingredients: cooked shredded chicken, spiced peanuts, chopped green onion, fine noodles, sesame paste, soy sauce, vinegar, sugar, shredded ginger, shredded garlic, sesame oil, spicy oil, and pepper powder 1/2 teaspoons.

Practice: after the noodles are cooked in boiling water, take them out, put them on a large plate, add 1 tbsp salad oil and sesame oil, mix well and blow them with a fan to cool; Blanch the mung bean sprouts with boiling water, take them out, rinse them, squeeze them dry and put them at the bottom of the plate. Put cold noodles, and then spread shredded chicken on the noodles (cooked chicken breast, cooled and shredded); Dilute sesame paste with water in a bowl, add various seasonings and mix well. Pour it on the noodles, sprinkle with chopped green onion and spiced peanuts, and serve.

Japanese Kansai udon noodles

Ingredients: dried buckwheat noodles, shredded seaweed, chopped green onion, cold fish soup, mustard sauce.

Practice: after boiling water in the soup pot, put down the buckwheat noodles, add water for the second time after cooking, remove them and rinse them with cold water immediately (ice cubes can be added to the water), drain them and put them on the bamboo curtain board, sprinkle with a little seaweed silk; Chai Gaoyu soup is diluted with twice as much water, put in a small bowl, and mix cold noodles with a finely cut chopped green onion and mustard sauce.

Shanxi Yanbei cold-mixed oat noodle

Ingredients: naked oats, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil, soy sauce, vinegar and tomato sauce.

Practice: Use naked oats noodles in the cold area of Yanbei, Shanxi Province, blanch the noodles with boiling water, stir and roll them into noodles; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.