cold rice noodles

Recipe Recommendations

• flour appropriate amount
• vegetable oil appropriate amount
• green bamboo shoots appropriate amount
• salt appropriate amount
• MSG appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• chili oil appropriate amount

• medium spice
• steamed
• a day
• ordinary

Steps for cold rice noodles

1

Wash your face, put the dough into a basin, add a little salt, knead it into a smooth dough, wake for 30 minutes, take out and continue kneading for 5 minutes. Put the dough into a basin and knead it repeatedly, pour the washed dough into another clean basin, wash until the water becomes clear, and what is left is the gluten. Place the gluten in a steamer, steam for 20 minutes, take it out and use it. You can cut it into strips or tear it by hand, as you like.

2

The washed dough water is settled for 4-8 hours, poured in the clear water above, and the cleaner the better. The rest is the settled dough slurry, stir well and use it. Prepare a flat-bottomed plate or professional tool (pictured) and brush the bottom with cooked oil to prevent it from getting stuck in the pan. Pour appropriate amount of the stirred flour paste into a plate and shake evenly.

3

Boil appropriate amount of water in the pan, place the plate with the flour paste into the water, cover the heat for 3 minutes, turn off the heat without opening the cover immediately, simmer for 1 minute, take out and place in a cold water basin for a while.

4

Remove the plate, brush the surface with a layer of cooked oil, remove the dough and place it in a clean container, layer it on top of one.

5

Cut the steamed dough into strips, add gluten and green bamboo shoots (you can choose green vegetables according to your preference).

6

Add salt, monosodium glutamate, soy sauce, vinegar, garlic water to the dough, and finally add chili oil, mix well and serve. (If you have time, you can boil some seasoning water)

Recipe Categories

• staple food
• snack recipes
• home cooking