Cold Rice Noodles(liang pi )

Cold Rice Noodles

Introduction:

"I'm so tired of editing this recipe!"

Production steps:

Step 1: add water, salt and flour to make a smooth dough. Cover with a wet cloth and wake up for 40 minutes. Knead for a few minutes after waking up.

Step 2: find a bigger basin, put half basin of cold water, put the dough in and knead it like washing clothes.

Step 3: the whiter the water is, you can continue to wash it with another basin of water until the gluten is too small to wash out the white water, and then filter it with a sieve.

Step 4: put the filtered gluten on the faucet and wash it again. Try to clean the starch as much as possible. Add 1 gram of yeast to the remaining gluten and knead it well. Steam it for about 15 minutes in half an hour.

Step 5: cut the steamed gluten into small pieces

Step 6: put the washed flour water in the refrigerator for more than 4 hours

Step 7: use a spoon to skim off the surface of a layer of water, leaving only the face, stir evenly.

Step 8: use a non stick mold, add a spoonful of flour water, put it in boiling water, float on it, cover it, about 2 minutes.

Step 9: take out the steamed mold and put it into a cold water basin to cool.

Step 10: after cooling, tear off the cold skin and apply some oil on each one to prevent sticking.

Step 11: seasoning I added: vinegar, chili oil, sesame oil, seasoning soy sauce, a little sugar, salt, garlic, peanuts, coriander, cucumber shreds, soybean sprouts, anyway, the seasoning I can add at home is all, you can add whatever you like.

Step 12: after all, cut the gluten and cold skin, add seasoning and side dishes as you like.

Step 13: mix well and eat quickly!

Materials required:

High flour: 250g

Water: 150g

Salt: 3 G

Yeast: 1g

Note: 1, steamed cold skin I use is not sticky pizza plate, steamed after a cool water can be torn off. 2. The amount of flour water per spoonful depends on the non stick basin. If there is more flour water, the skin will be thicker. If there is less water, the skin will be thinner. I think the taste of thin and thick flour water is worse, so steaming two or three flour water can control this degree.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Liang Pi