Eating light and cooler in the hot summer will make people's appetite open. When you see those colorful and cool delicacies, you will feel much cooler in your heart, haha!
Of course, there are many light and cool delicacies in summer, and you have countless snacks from the east, west, north and south. You don't have the ability to make a lot of stir-fried spoons at a time. Let's pick up some simple and easy-to-cook ones and introduce them!
A considerable number of friends in the north like to eat "cold rice noodles". Cold noodles are delicious, but it is very troublesome to make. You have to mix the noodles first, and then wash the gluten. If you can't wash it well, it won't work well. After washing the gluten, you have to wait for time for the powder water to precipitate, which is time-consuming and labor-intensive, and it's annoying to think about it! I have been struggling for this bite for a long time, but I may not eat well. Buy it outside and eat it, but you are afraid of being unsanitary. If you eat it again, it will not be cost-effective. I like to eat and don't dare to eat easily! This is a concern for most friends, but high-end and sanitary places are not yet available for sale!
cold rice noodles
By MarcelleKris
Recipe Recommendations
- high-gluten flour 100 grams
- alkali noodles 1 grams
- salt 1 grams
- water 150ml
- shredded carrots 30 grams
- chili oil appropriate amount
- pepper oil appropriate amount
- sesame paste appropriate amount
- fresh soy sauce appropriate amount
- old vinegar appropriate amount
- chicken powder appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- ordinary
Steps for cold rice noodles
1
Add 1 gram of alkali flour and 1 gram of salt to high-gluten flour and mix well.
2
Pour in clear water and stir.
3
The batter should not be too thin or too thick. It is more suitable to use 150ml of water for 100 grams of high flour. After mixing, let the batter stand for 10 minutes.
4
Use a metal plate, either stainless steel or aluminum, and apply a thin layer of cooking oil to the plate.
5
Boil a pot of boiling water. After the water boils, heat the bottom of the metal plate.
6
Then take it out.
7
Stir well the flour paste, scoop a spoonful and pour it into a plate, shake it back and forth to spread the flour paste evenly in the plate, and then place it in a boiling water pot, allowing the plate to float on the boiling water.
8
Wait until the dough has changed color, cover the lid, and steam for another two to three minutes.
9
When you notice that the middle of the dough is rising and the periphery is tilted, remove the plate.
10
Quickly place it in a cold water basin, float on cold water without water, and cool for three minutes.
11
Remove the dough with your hands and spread it on the chopping board. With this amount of dough paste, you can make cold noodles according to this method, two large sheets and three small sheets.
12
Then use a knife to cut into strips and place them in a mixing bowl. Just cut the width of the strips according to your preference.
13
Pour the seasoning into the mixing bowl and mix well.
14
Finally, add shredded vegetables and mix well. Divide on a plate and serve.cold rice noodles Make Tips
1. Steam the skin directly without washing the gluten; you must use high-gluten flour. Although the batter isn't the same color as the one with washed gluten, the steamed skin is snow white, and there isn't much difference in texture. This saves a step and a lot of time. You must use high-gluten flour!
2. Adding a small amount of alkali and salt to the batter is for a chewy texture. You must cool it thoroughly in cold water before peeling off the skin; the colder it is, the chewier it will be.
3. When seasoning the cold skin noodles, follow your own taste. Add more if you like it spicy, less if you don't. You can also add other seasonings—just do whatever tastes good to you, haha!