Homemade cold noodles
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- edible oil appropriate amount
- Dried pepper shredded appropriate amount
- peanuts appropriate amount
- pepper 10 grams
- octagonal two
- cinnamon small piece
- geranyl four pieces
- dried chili appropriate amount
- salt a teaspoon
- sugar a teaspoon
- spiced powder appropriate amount
- garlic water appropriate amount
- chicken essence appropriate amount
- slightly spicy
- flavoring
- several hours
- simple
Steps for Homemade cold noodles
1
Take 250 grams of high-gluten flour and add water to make a smooth dough, and knead it for as long as possible. Then place it into a container, cover with plastic wrap, and soak for 40 minutes.
2
After boiling, put the dough into a large container, add about 100 ml of water, rub the dough, until the water turns white, and then replace it with new water.
3
Until the water in the container becomes clear and the dough is rubbed into gluten. It takes about seven or eight times.
4
Steam the gluten in a steamer for 20 minutes, let cool, and cut into slices for later use.
5
Gather all the facial washing water together, filter the flour residue in the water, and place it in a container to precipitate for at least three hours.
6
It is said that the cold skin made overnight is tough. So I put it in the refrigerator the night before to precipitate it. The water after precipitation will be layered, carefully dump the upper clear water, and stir the precipitate at the bottom evenly.
7
Boil water in the pot, and apply a little oil on the plate (you must not apply too much, otherwise there will be many small holes in the cold skin), or you can not apply it. Spoon appropriate amount of starch paste onto a plate and add boiling water. When the starch becomes transparent, take it out and place it in cold water to cool and peel off.
8
The plates at my house were a little big, so I used a biscuit box, so the cold noodles I made were square.
9
Let's make oil-splashed chili. Place the peanuts on the panel, cover them with plastic wrap, and then crush the peanuts. This way, peanuts will not jump out, and after crushing, gently remove the plastic wrap and remove part of the red coat.
10
Put the chopped pepper, chopped peanuts, five-spice powder, salt, etc. into a bowl.
11
Add oil into the pan, add pepper, star anise, cinnamon, fragrant leaves, and dried peppers into the oil pan, slowly fry the ingredients in the pan until yellow over low heat, and remove them.
12
Heat the oil in the pan over high heat, turn off the heat when there is smoke, pour part of the oil into a bowl when there is no smoke, and stir well.
13
Heat the remaining oil slightly, let it cool slightly, and pour into a bowl.
14
When stirring until there is no foaming, add a few drops of vinegar. After stirring, add a little sugar to make the oil-splashed chili more red and brighter.
15
Cut the cold noodles into strips, cut the gluten into pieces, shred the cucumber, chop the coriander and place them in a container. Add oil and pour on the chili seeds, salt, chicken essence, garlic water (crush the garlic and add water), vinegar, and sugar, and stir well. Fresh and refreshing cold rice noodles will make it. It's beautiful!