Double color cold rice noodles
Ingredients: chicken essence
Recipe Recommendations
- flour appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- chili oil appropriate amount
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Double color cold rice noodles
1
Prepared materials.
2
Add water to the flour and make dough until it is left for half an hour.
3
When you wake up, you keep scratching and kneading in the basin until the water from the dough becomes clear.
4
Use a colander to wash the dough with the water.
5
Remove the large dough pieces and leave them to settle. I usually put them in the refrigerator overnight.
6
Add some baking powder to the washed gluten and spread it for half an hour, place it on the pan, steam it and dice it.
7
Pepper, star anise, add water to boil, filter off the pepper, add salt to the star anise to make pepper juice.
8
Peel and chop the garlic, add cold boiled water, and mix with salt to make garlic juice.
9
Wash the carrots and squeeze them into juice.
10
Shred cucumber.
11
After settling the flour and water, decanting the clear water above it, the cleaner the better, and stir the remaining batter evenly. Take a flat pan, brush the surface with a layer of oil, add flour paste, and spread it on a thin layer. Steam in a boiling water pot for about five minutes, and bubble into a bubble in the middle.
12
Add some carrot juice to the flour paste.
13
Stir well and you will have a yellow dough. Brush a layer of oil between each piece when placing the dough, otherwise it will easily stick together.
14
Cut the dough into strips, add pepper juice, garlic juice, chicken essence, salt, chili oil, sesame oil, shredded cucumber, and diced gluten and mix well. If you like sour, you can also add some vinegar.