Cold Rice Noodles(liang pi )

Cold Rice Noodles

Introduction:

"It's a cold skin staple! It's hot and cold to eat! "

Production steps:

Step 1: 1. Take proper amount of flour.

Step 2: 2. Add some water to the flour. Don't put too much water at first. Then stir, clockwise.

Step 3: stir with chopsticks clockwise, then add water until the flour is diluted.

Step 4: after the flour is fully stirred, set aside for at least 4 hours to allow the starch to settle down, and then scoop out the water above to make the cold skin. Start with the cold skin furniture: put oil on the stainless steel basin (in addition, prepare more than half a box of water for the cold skin, put the stainless steel basin in the water to cool for a while, so as to remove the cold skin), pour a scoop of noodles into the pot, and then evenly remove the cold skin The floor is spread out in a circle.

Step 5: steam the stainless steel basin in the pot, add the cover and steam over high heat until bubbles appear on the dough.

Step 6: put the steamed stainless steel basin in the water basin to cool for a while, and take it out.

Step 7: take off the dough in the basin, and a piece of dough will be ready.

Step 8: This is the prepared dough, and then cut it into pieces or strips.

Step 9: add seasoning to the cut dough: soy sauce, garlic, chili oil, pepper and vinegar!

Step 10: don't forget to put garlic!

Materials required:

Flour: moderate

Garlic: right amount

Spicy oil: moderate amount

Scallion: right amount

Pepper: right amount

Note: 1. When diluting the flour, don't put too much water down! 2 stainless steel box should be put in water to float and steam, and cover must be added when steaming skin! 3. Steam over high heat until bubbles appear in the pan. 4. Put the steamed stainless steel box in cold water for a short time, and the skin will be removed quickly.

Production difficulty: simple

Process: mixing

Production time: several days

Taste: slightly spicy

Chinese PinYin : Liang Pi