Cold Rice Noodles(liang pi )

Cold Rice Noodles

Introduction:

"In hot summer, if you eat light and cool, you will have a good appetite. When you see those gorgeous and cool food, you will feel cool from the heart, ha ha! Of course, there are a lot of cool and light food in summer. You can't count on snacks from all over the world. You can't make a lot of stir fry with a big spoon at one time. Let's pick up something simple and easy to do to introduce it! Quite a number of friends in the North like to eat "cold skin". It's very troublesome to make cold skin delicious. First you have to close the dough, and then wash the gluten. If you don't wash it well, it's not easy to use. After washing the gluten, you have to wait for time for the powder water to precipitate. It's time-consuming, labor-consuming and laborious. It's boring to think about it! For a long time, I may not eat well. It's not cost-effective to buy it from outside and eat it for fear of unsanitary. Like to eat, dare not eat easily! This is the worry of most of my friends, and some places with higher hygiene have not yet been sold! "

Production steps:

Step 1: Mix 1 gram of alkali flour and 1 gram of salt in the high gluten flour.

Step 2: pour in water and stir.

Step 3: the batter should not be too thin or too thick. It's better to use 150ml water for 100g high flour. After mixing, let the batter stand for 10 minutes.

Step 4: use a metal plate, stainless steel or aluminum, and coat the plate with cooking oil.

Step 5: boil a pot of water, and then heat the bottom of the metal plate.

Step 6: then take it out.

Step 7: mix the batter evenly, scoop a spoonful into the plate, shake it back and forth to make the batter spread evenly in the plate, and then put it into the boiling water pot to make the plate float on the boiling water.

Step 8: cover the pan after the dough changes color, and steam for another two to three minutes.

Step 9: take out the plate when you find that the middle of the dough is bulging and the edges are warping.

Step 10: quickly put it into the cold water basin, make it float on the cold water, do not enter water, cool for three minutes.

Step 11: take off the dough by hand and spread it on the chopping board. According to the quantity of the dough paste, you can make two large ones and three small ones.

Step 12: then cut into strips with a knife and put them in the mixing basin. The width of the bar should be cut as you like.

Step 13: pour the seasoning into the mixing basin and mix well.

Step 14: finally put in the shredded vegetables and mix well, then serve on a code plate.

Materials required:

High gluten flour: 100g

Alkali noodles: 1g

Salt: 1g

Water: 150ml

Shredded cucumber: 80g

Shredded carrot: 30g

Bean sprouts: 100g

Chili oil: right amount

Zanthoxylum oil: right amount

Garlic juice: right amount

Sesame paste: right amount

Fresh soy sauce: right amount

Aged vinegar: right amount

Chicken powder: right amount

Note: 1, do not wash gluten directly hanging skin, must use high gluten flour. Although the color has not been washed gluten paste, hanging out of the skin white, but the taste difference is not big, so save a process, also save a lot of time. Be sure to use high powder! 2. Add a little alkali flour and salt to the batter to taste the gluten. Be sure to use cool water to ice through the batter, and then peel off the batter. The colder it is, the more gluten it will be. 3. When seasoning cold skin, according to their own taste, like to eat spicy more, do not like less, can also put other seasonings, how delicious you how to come, ha ha!

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Liang Pi