My own cold noodles with seasoning are broken. What is the reason?

Cold rice noodles are not strong. If you stir them, it may be because you steamed them for too long, or it may be in the wrong way. There are various skills and precautions for the concentration of batter and steaming time. As long as you make a mistake, the problem you mentioned will appear. So I will share with you all kinds of small places that need to be paid attention to in the process of making cold noodles directly in the tutorial! Mix high-gluten flour and wheat starch (wheat starch) in the amount of 1: 1, and mix with water to form a paste. During the mixing process, a spoonful of salt can be added to make the cold noodles more compact.

The batter should not be too thin. It should be hung on a spoon and dripped into a line. If these two kinds of noodles are mixed together, they can also be called no noodles, which are used to make cold noodles without washing. For example, mixing half a kilogram of strong gluten flour with half a kilogram of wheat starch requires adding 1.5 kilograms of water, which is the ratio of water. The batter will settle for a while. You can prepare side dishes during this time. Personally, I use shredded cucumber, spinach, shredded carrot and mung bean sprouts. Spinach and mung bean sprouts must be blanched. You can skip my side dishes and use any vegetables you like. Brush a layer of cooked oil on the bottom of the container before pouring the batter into it. Stir the batter evenly, then pour the spoon into the container.

Then slowly shake the batter so that it falls evenly on the surface of the container. Be sure to wait until the water in the pot is completely boiled before steaming, so that SAIC can steam quickly! During steaming, be sure not to let the water in the pot boil. Generally speaking, the steaming time is not long. It takes 1 to 3 minutes, and it is basically cooked when you see the big bubbles on the surface of the cold noodles. Take out the container and put it in cold water for rapid cooling, so that it won't stick to the container and it's easier to take it out. Brush the surface of each cold noodle with cooked oil to prevent the pieces from sticking together when they are put down.

After washing and filtering the water, let it stand for 2 to 3 hours and then pour it out. The rest is the essence of cold rice noodles, which is starch. Then add a proper amount of water and 10g salt to the starch and stir it into a thick paste. Pour a spoonful of water into the oiled stainless steel dissolver with a spoon, cover it and steam for 2 minutes. After 2 minutes, take it out and put it in cold water. After cooling, apply oil to the cold rice noodles and take them out, so that the cold rice noodles are ready. The bran is steamed and cut into pieces, which is more delicious than the meat on cold rice noodles. Everything said here is good, and there are still many packages that understand what is not detailed.