Every summer, people like to eat some cool and delicious food, such as refreshing delicacies such as "cold noodles, cold noodles, and cold noodles". Since it is nearly summer, let's take "Liangpi" as the topic today and talk about some of my own experience and insights in making "Liangpi", and show it again to make it easier for those who like to eat "Liangpi". Food friends make it at home.
"Cold noodles" are roughly divided into three types,"rice flour peel","mung bean flour peel" and "flour peel", and the production methods are divided into steamed and scalded, that is, steamed on the cage or scalded with boiling water. Steamed vermicelli refers to rice flour skins and flour skins, while the more muscular mung bean vermicelli needs to be scalded with boiling water.
The requirements for making "rice flour skins" are relatively strict. Good rice must be used to soak, sharpen and steam the skins. In this way, the skins produced will be strong and delicious, and the process will be slightly more complicated.
"Mung bean flour skin" is easier to make, as long as you have wet flour lumps or dry mung bean starch. The method of hanging the skin is to first mix the flour paste and then use a spiral to burn it in hot water at 85-95 degrees Celsius. After it is shaped, it will be immersed in hot water and scalded thoroughly before it can be taken out. Then Remove the flour from the spiral and place it in a cold water basin to cool. When eating, cut strips and mix with food. For this practice, you can refer to my diary last summer,"Making Spicy Powder Skin". For specific methods, you can click the following link to view it;
http://home.meishichina.com/space-96059-do-blog-id-90608.html
Mung bean starch can also be used to make lump or small fish-shaped jelly, which is also very bright and delicious. By the way, it is easier to make lumps of jelly, but not all ordinary starches can be made. You can only use mung bean starch, potato starch and sweet potato starch. For example, corn starch, water chestnut powder, etc., it is difficult to form without alum or other coagulants, but it is recommended that additives that are harmful to the human body should not be used. For all the seemingly beautiful green fresh vermicelli sold outside, the ones used in the instructions are sweet potato starch or potato starch, and most of them use alum and pigments. Although the amount used is very small, it is recommended that you not buy it. These two starches cannot be lifted out of the skin without adding a coagulant. Only pure mung bean starch can meet the requirements of being solidified alone without any coagulant, and the color should be white. Therefore, sweet potato starch and potato starch can only be made into powdered jelly at home, but not into thin flour skins.
Among all the "cold skin" making, the one that is easier to use is "flour skin". Generally, it is not easy to fail when making, unless you don't master the operation well, as long as you pay a little attention.
Making of sesame sauce cold rice noodles
By JodieHintz
Recipe Recommendations
- high-gluten flour 300 grams
- garlic appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- sesame paste appropriate amount
- salt 1 grams
Steps for Making of sesame sauce cold rice noodles
1
Appropriate amounts of high-gluten or medium-gluten flour, salt, dough water, sesame paste, pepper and pepper mixed oil, soy sauce, balsamic vinegar, mashed garlic, etc., appropriate amounts of shredded cucumber and minced coriander.
2
First mix the dough with water to form the dough.
3
Then place the dough in a larger basin and pour appropriate water into it.
4
Pour in water and wash the dough repeatedly with your hands.
5
When the dough is about to be washed out of gluten, in order to prevent the dough from being crumpled away, use a clean gauze to wrap the dough before continuing to wash the face.
6
After washing out the wheat starch in the flour, take out the gluten and place it in a plate. Use this gluten to make roasted bran. Cover the gluten with plastic wrap for later use.
7
Leave the washed wheat starch slurry to stand for a period of time, without moving the basin at this time, allowing it to naturally precipitate until the water and powder are separated.
8
After the flour slurry water has settled, decanter off the clear water on the surface.
9
Add a little salt to the remaining starch slurry and stir well.
10
Apply a thin layer of cooking oil to a metal mold plate.
11
Then scoop in a spoonful of the stirred wheat starch slurry and pour it into an iron plate.
12
Put on the cage and steam for one minute, steam until the dough is set and bubbles rise before taking out.
13
Remove the dough from the mold and place it in a plate, and apply a layer of oil to the surface of the steamed dough.
14
Then use the dough paste to make dough sheets according to this method in turn.
15
Steam all the dough dough, stack it up, let it dry for a while, and cut it into strips with a knife.
16
Make the bowl juice, add mashed garlic, pepper and pepper oil into the sesame paste, and then add appropriate amount of soy sauce.
17
Finally, add appropriate amount of balsamic vinegar and stir well.
18
Pour the mixed sesame sauce seasoning on the cold noodles.
19
Top with shredded cucumber and coriander.
20
Mix well when eating and serve.
21
The production of northwest cold rice noodles is completed.Making of sesame sauce cold rice noodles Make Tips
Characteristics of sesame paste cold noodles: the cold noodles are bright, have a strong taste, rich sesame paste, fragrant, smooth and slightly spicy. Warm tips: 1. Decant the clear water on the washed wheat starch after it has settled, and leave a small amount of water in the remaining flour paste to make it thin and thick properly. For example, the leather lifted out of the flour paste is not easy to form. 2. Put a little salt in the flour paste to increase the toughness of the cold noodles and taste good. 3. The sauce can be prepared according to your own taste, and the thickness is determined by your own preference. As summer approaches, this "sesame paste mixed with cold rice noodles" that Da Chao Shao once again presents to you is ready. Cool and fragrant Northwest Cold Noodles are very good to eat in summer for friends 'reference! In the next blog post, we will start to introduce the method of "roasted bran". Use the gluten washed from making cold noodles above to make a "braised roasted bran" with Jiangnan flavor. Let's make a notice in advance here, and hope that friends can enjoy it by then.