Amaranth cold noodles
Ingredients: salt,spinach,carrots,soybean sprouts,Tricholoma,balsamic vinegar,flour,edible oil,octagonal,water,cinnamon,pepper,ginger,chili noodles,geranyl,garlic
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- spinach appropriate amount
- soybean sprouts appropriate amount
- carrots appropriate amount
- Tricholoma appropriate amount
- chili noodles appropriate amount
- edible oil appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salt appropriate amount
- balsamic vinegar appropriate amount
- hot and sour
- steamed
- several hours
- ordinary
Steps for Amaranth cold noodles
1
Pick and wash amaranth (try to choose ones with more red leaves when buying amaranth), place them in a larger bowl or basin, boil water, and pour them in to extract the juice of amaranth.
2
When the water is no longer hot, use a colander or fence to remove the amaranth, and pour the amaranth juice into the bowl where you want to mix dough (there must be no leaves in it).
3
Add the flour to the amaranth juice (the amount of flour is controlled as needed. If you add too much flour and the juice is not enough, add clear water, which will make the color of the cold skin not beautiful enough), and mix the flour until it is in a pulp shape, just use a spoon to scoop it up. It can flow naturally, but it is not sticky.
4
Spoon the prepared flour paste into the basket for steaming the cold rice noodles, and then place it in the pot where the water has been boiled to steam. When the cold rice noodles bulge, you can open the pot and take it out. This is a cold rice noodles steamed.
5
Remove the steamed cold rice noodles together with the baskets from the pan. When it cools a little, slowly lift the cold rice noodles and place them on a large plate (because you have to wait to cool, there are at least 2 cold rice noodles baskets), or other tools with a flat bottom.
6
Method of side dishes: Boil boiling water in the pot, and then put the picked and washed vegetables in and blanch for 1-2 minutes (depending on the hardness of the vegetables, different vegetables should be put into the boiling water separately to blanch them to avoid stringing and coloring. Hehe), remove the scalded vegetables and place them in the basket and rinse them with cold water to ensure that the color of the vegetables remains bright. Finally, put the vegetables on a plate. Explanation: The classic side dishes of Hanzhong Cold Noodles are spinach and soybean sprouts, which are nutritious and healthy. Because I like vegetables, I specially added carrots and mushrooms to make the colors bright and the nutrients balanced, haha. In short, side dishes can be chosen according to your preferences and seasons.
7
Practice of seasoning water: 1. Wash pepper, star anise, fragrant leaves, cinnamon and other seasonings in advance and soak them in water. After steaming the cold rice noodles, pour the soaked seasoning and water into the pot and cook for 3-5 minutes, then remove the seasoning and add some balsamic vinegar (some cold rice noodles use raw vinegar, but Hanzhong cold rice noodles use cooked vinegar, so that there is no sour taste), add appropriate amount of salt, and serve in a bowl. 2. Wash the ginger, peel and wash the garlic, cut it into fine powder or mash it, place it in a bowl, add a little cold boiling water and mix evenly. How to practice fried pepper: Put the chili noodles and white sesame seeds (I buy ready-made Shaanxi chili noodles, so I can grind the chili noodles myself if necessary) into a clean bowl (the water must be wiped dry), and pour salad oil into the pan. Or peanut oil, rapeseed oil, etc., heat it up, pour the oil on the chili noodles (try to evenly or stir with a spoon while pouring), so that the chili noodles are ready. Finally, mix the cold rice noodles. Put the cut cold rice noodles and vegetables in a bowl, then add the seasoning and spicy pepper. Mix well and you can eat it. My mouth water ~~~ The spicy pepper and seasoning water forgot to take photos, make up next time, haha