Chef teaches you to make cold rice noodles, authentic Shanxi formula, which can be done in one time, and the tendons are smooth and not cracked.

The weather is getting hotter and hotter, and many people don't like hot meals. Foods such as cold rice noodles are becoming more and more popular. In many streets, there are stalls selling cold rice noodles. Some cold rice noodles are delicious, and some are unsanitary, which makes you upset. Actually, you don't need to buy cold rice noodles. The chef will teach you how to make cold rice noodles at home. Authentic Shanxi formula can be successful once, and the tendons will not crack!

First of all, the formula: 500 grams of medium gluten flour, 260 grams of clear water, potato starch 1 gram, 3 grams of salt. This recipe can make 8- 10 pieces of cold rice noodles, depending on the size of the plate used. We can increase or decrease in proportion when we do it. If you use high-gluten flour, you don't need salt, but it is best to have potato starch. Let's talk about the practice directly below.

Step one, dough. Prepare a basin, pour in flour and water, stir well and knead into dough. You can knead it for a while until the dough is smooth and round. In this step, knead the dough for as long as possible.

Step 2: Wash your face. You don't need to wake up when mixing noodles. You can start washing your face by pouring water. Rub your face back and forth as usual. Wash until the water turns white, and then pour it into another basin. Then pour in clean water and continue washing until the color of the water does not turn white. The small pieces left in the basin are gluten, which can be eaten by steaming in water.

Step three, get the batter. Concentrate the washed batter into a large basin and let it stand for 6-8 hours. Then pour out the clear water on the upper layer, leaving only the white water paste on the bottom. Then pour the salt and potato starch into the batter and stir well for later use. At this time, the batter concentration is about 18-20 (with a special measuring tool).

The fourth step is to steam cold rice noodles. Add water to the steamer and bring to a boil. Take out a tray (also called Gonggong), brush it with a layer of oil, then pour a spoonful of batter on it, and turn the tray to spread the batter evenly on the plate. Then put it on the surface of the pot, cover the pot and steam for 2-3 minutes. At this time, the slurry becomes transparent. If it is still white, it means the temperature is not enough.

After steaming the cold noodles, take them out of the tray, put them on a plate, and brush them with cooked oil or sesame oil. Other batter is steamed like this and then stacked together. When you eat it, cut it into wide strips and dip it in the sauce. It tastes smooth and safe to eat.

Here are four technical points:

1, the flour slurry must settle for a sufficient time, at least 6 hours. Otherwise, the gluten of cold rice noodles is very poor, and it will break into several sections with a little stirring.

2. Salt is added to the flour slurry to increase gluten. Potato starch is added to increase toughness. This can prevent the cold noodles from cracking after cooling. Some people like to put some alkaline noodles, in fact, it is also to strengthen gluten, but it will make cold noodles yellow, so everyone should add them as appropriate.

After the cold noodles are steamed, the surface should be brushed with a layer of cooked oil or sesame oil. One is to prevent mutual adhesion, the other is to prevent hardening and cracking after air drying, and the taste is not delicious. This step is very important, but many people ignore it.

4, the steamer must be cooked, the heat should be large, otherwise the cold noodles have a sense of life and are not strong. If there is a special steamer, just control the temperature and time.