Cold Rice Noodles(liang pi )

Cold Rice Noodles

Introduction:

"Liangpi" is one of the best 3 poems of summer scenery in my heart. I miss it very much in summer. When I was a student, I went back to China for more than a month during the summer vacation. I had to eat one every day. It's the kind you never get tired of. Later, after working here, there was no summer vacation, and there was little chance to return home during the long holiday in August, so the missing of Liangpi was even better. "Constant cutting, disordered management" Want to eat cold skin to the point of no more. All of a sudden, something a great man once said began to ring in my ear: "if you have the conditions to go up.". If there are no conditions, we have to create them. " ------I forgot what a great man said, but just take it as grandfather Mao. Anyway, it gave me a lot of courage. "Ha ha!"

Production steps:

Step 1: first prepare 1 kg of strong wheat flour. He Mian. Cover the dough with a damp cloth and let it stand for one hour. Then put the dough in the water. Start washing your face. Just rub it around like washing clothes. The water around the dough turns white. Very turbid very turbid white water appears, you can change a basin of water, continue to wash. It must be washed very hard. Until the water in the dough is less cloudy. This is clean. The rest of the dough is the material for gluten.

Step 2: don't throw away the white water. Put it in a large container. This white water is the material for making dough.
I couldn't put this large container in the refrigerator, so I turned on the air conditioner and left it on the table all night.
After a night, the starch will separate from the water.
For impatient people, you don't have to leave it overnight. It seems like hours are OK.

Step 3: precipitate the results of a night. Above is water. You should be careful to dump it. It's better to use big spoons to wash out one by one.
Otherwise, the water and starch in the lower part will be mixed together again and precipitate again.

Step 4: state after water removal. White, this is the final material of dough.

Step 5: washed gluten. It doesn't look good. It's full of holes.

Step 6: steam the gluten in a large pan for 30 minutes.

Step 7: remove the gluten from the pan. Put it in cold water. It takes time to make dough. I put the gluten bowl in the refrigerator.

Step 8: continue the starch precipitation.
It's been a night. So, some of them have stuck to the bottom of the basin. Mix it carefully.

Step 9: prepare a small flat plate, preferably a thin one. I didn't find a suitable one, so I used Sukiyaki's pot. But the bottom of the pot is too thick. It takes a lot of time. Next time, make sure to find a plate with a thin or large stainless steel bottom. Spread out the material evenly. It can't be too thick, or it won't steam well. It's too thin to take off easily. If it is a general thin chassis, steam about 3 ~ 5 minutes. There is a big bubble in the middle of the dough, you can get out of the pot.
Cover the plate with a lid, cool the bottom in cold water, and then rinse it under cold water. You can take it off and put it in the tray.

Step 10: the steamed dough looks good.
Note that the lower part of the tray to spread a layer of cooking oil or sesame oil. Put a layer on the top of the dough.
Otherwise, when stacked together, two pieces of dough are easy to stick together.

Step 11: prepare the seasoning. Water and vinegar should be cooked.
Put the Chinese prickly ash in a tea bag and add water to boil.

Step 12: don't mention the steps of cooking vinegar. I use Zhenjiang vinegar.
On the left is the boiled water with Chinese prickly ash and on the right is vinegar.

Step 13: fold the dough into a good shape and cut it into strips. Then you can load the seasoning.

Step 14: the final side dish.
The most basic seasoning is vinegar, pepper, water, salt, monosodium glutamate, oil, spicy, garlic.
In addition, as a side dish of cucumber silk, of course, according to preferences can also put some bean sprouts. What else is gluten.
Put on the above condiments one by one, that's it - cold skin!
And then, cold, cold, open.

Materials required:

Strong flour / wheat flour: 1kg

Sesame oil: 1 small dish

Vinegar: right amount

MSG: right amount

Spicy oil: right amount

Salt: right amount

Chinese prickly ash water: right amount

Note: 1, washing is very important. It takes a long time and a lot of effort to wash. The water washed out in this way is turbid enough, and the gluten is washed clean enough. 2. Washing water is used to make dough. When washing precipitated water, be sure to clean the water, otherwise the dough is easy to break. 3. Steaming pan must have a thin bottom. Otherwise it's hard to steam well. 4. Gluten has many uses. After finishing the cold skin, there is still some gluten left. When cooking noodles the night before yesterday, cut the gluten into small pieces and put it in the noodles. There's no sense of disobedience. It's delicious. Very convenient.

Production difficulty: Advanced

Process: steaming

Production time: one day

Taste: other

Chinese PinYin : Liang Pi