Homemade spinach cold noodles

By PriceEmard

Homemade spinach cold noodles
I love cold noodles, especially the gluten inside. The aroma of sesame paste for take-out cold noodles is not strong enough, and the gluten is pitifully low. In fact, the making process of cold noodles is not complicated, but it is a bit time-consuming. It's better to make it at home. Needless to say, it's healthy and hygienic. The key is that you can make enough ingredients and it's enjoyable to eat!

Recipe Recommendations

  • flour 2 cups
  • spinach a
  • coriander the 2
  • carrots 1/4 root
  • cucumber 1/2 root
  • garlic 2 cloves
  • cooked sesame appropriate amount
  • mature vinegar 1 tablespoon
  • soy sauce 1 tablespoon
  • sugar 1 tablespoon
  • chili oil appropriate amount
  • sesame paste 2 tablespoons
  • salt appropriate amount

Steps for Homemade spinach cold noodles

  • Make step 0
    1
    Wash the spinach, blanch it in water, cut it into sections, add appropriate amount of water and squeeze it into juice
  • Make step 1
    2
    Add a small amount of salt to the flour and mix well, add the spinach juice, mix into a smooth dough, and simmer for 30 minutes
  • Make step 2
    3
    Add water to the dough and knead it like washing clothes
  • Make step 3
    4
    You can wash off a lot of starch in a while. Pour the washed starch water into another basin and continue to add water to wash your face until the gluten is washed out.
  • Make step 4
    5
    This is washed gluten
  • Make step 5
    6
    Filter the washed starch water with a filter, cover or cover it with plastic wrap, and place it in the refrigerator for overnight storage (I make it at night, do it during the day, and leave it in the refrigerator for 5-6 hours)
  • Make step 6
    7
    This is starch water that has been left to stand and refrigerated overnight. The starch sinks to the bottom and the upper layer is a transparent liquid
  • Make step 7
    8
    Pour away the upper liquid, leaving only a little water at the bottom. At this time, you will find that the starch is deposited very thick and hard, and needs to be stirred a little bit to form a rice paste.
  • Make step 8
    9
    This is the starch paste after stirring
  • Make step 9
    10
    Choose a flat-bottomed container (the pizza plate I use, or a large domestic dish can also be used), apply a thin layer of oil on the bottom, add starch paste, and cover the bottom. Don't be too thick, it will not be too strong.
  • Make step 10
    11
    Boil the water in the pot, place it on a plate with the starch paste, and heat it over high heat for about one minute. When the starch paste becomes transparent and the surface is foamed, it means that it is cooked
  • Make step 11
    12
    Remove the plate, remove the cold skin, and brush the surface of the cold skin with a layer of cooked oil so that it will not stick when you put down one sheet. Make the remaining starch paste in turn
  • Make step 12
    13
    Steam the gluten in another pot while steaming the cold noodles, about 20 minutes
  • Make step 13
    14
    This is steamed gluten, which has expanded a lot
  • Make step 14
    15
    Cut the cold noodles into strips, cut the gluten into small pieces, add shredded cucumber, carrot, minced garlic, sesame seeds, add sesame paste, soy sauce, salt, vinegar, sugar, and chili oil, and adjust the taste according to your preference.

    • Homemade spinach cold noodles Make Tips

    1. I use ordinary medium-gluten flour, and high-gluten flour is better;2. The gluten can be steamed or boiled, as if it is steamed more fluffy. Before steaming the gluten, you can add a little baking soda to rub the gluten, which will help the gluten expand. However, you must add less baking soda, otherwise the steamed gluten will turn yellow on the surface and taste bad. 3. Add seasoning according to personal preference, and add some shredded peanuts to taste better

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