Shaanxi cold rice noodles
By BurniceKunde
The most porridge eats rice cold noodles at home, but due to water quality problems, cold noodles cannot be steamed elsewhere, so I especially like to eat cold noodles in other places. It looks similar to our rice cold noodles.
Recipe Recommendations
- flour appropriate amount
- salt appropriate amount
- edible alkali appropriate amount
- hot and sour
- steamed
- ten minutes
- simple
Steps for Shaanxi cold rice noodles
1
Add flour and water to knead it into a smooth dough and leave for half an hour
2
Start gently washing the dough with water, pour the washed water into another empty basin, wash until the water becomes clear, and the dough becomes like cotton wool
3
The water after washing the flour will be settled for 5 hours. I usually place it in the refrigerator the night before. When I take it out the next morning, I will layer it in two distinct layers and dump the layer that floats on it that looks like clear water.
4
Add a little salt and edible alkali to the precipitated flour juice to improve the tenacity of the cold noodles, and then pour it into a plate and steam over water. It is best not to use porcelain on the plate, but to withstand high temperatures.
5
After steaming for 3 to 4 minutes, place the entire plate in cold water or ice water to cool, then carefully tear off the formed cold noodles at the bottom of the plate until all the dough juice is steamed. This dough has been steamed with 9 slices of cold noodles. Enough for 3 people.
6
You can put the steamed cold noodles in the refrigerator and freeze them first. The taste will be better. Then you can take them out and cut them into strips according to your personal preference. Add seasonings and mix them in cold. There are also steamed gluten, shredded cucumber (I prefer to add green bean sprouts). For the heavy taste, we prefer more vinegar and more peppers. The thick cold noodles were born in this way, just like the rice cold noodles at home.