cold rice noodles
By VicentaLakin
Recipe Recommendations
- flour 500G
- qingshui appropriate amount
- salt 3g
- oil appropriate amount
Steps for cold rice noodles
1
Add water to the flour (add less and less), knead while adding water, wait until it becomes breadcrumbs, start kneading it into dough, and add appropriate amount of water until the dough is kneaded into a smooth dough. (For 500g of flour, I used a total of 250ml of water, for reference only.) Wake up for half an hour.
2
After the dough wakes up, pour a cup of water (about 250ml) into the basin and start grasping the dough.
3
Pour the washed dough into a clean basin. (This is the raw material of cold noodles)
4
Repeat steps 2 and 3.
5
dough paste.
6
Gluten.
7
After the gluten is cooked, it can be mixed cold or fried.
8
Sift the flour paste. Put it in the refrigerator to precipitate, and obvious stratification will appear after a few hours.
9
Pour off the water and mix well the dough.
10
Bring water to the boil in the steamer, brush a layer of oil on the pizza plate, and scoop in the batter.(If you like the thick one, put more batter, and if you like the thin one, put less batter, but it is too thin and it will not be easy to start the pan.), Cover the pan.
11
After about 2 minutes, the cold noodles can be cooked. Brush the cold noodles with a layer of oil, take out, and place on a plate. (When the dough paste becomes completely transparent, the cold noodles are cooked. I like to eat the ones with Q points, so I steamed them for an extra minute, hehe.)
12
Repeat steps 10 and 11. After cooling the steamed cold rice noodles, shred, cold-fry or stir-fry.
13
Cold salad.
14
Pack it.cold rice noodles Make Tips
Steamed as much cold skin as you ate. Unfinished flour paste can be stored in the refrigerator and used up as soon as possible. I left it for a week, no problem. The cold skin that cannot be eaten should be stored at room temperature, eaten within 1 to 2 days, and cannot be placed in the refrigerator.