Cold Rice Noodles(liang pi )

Cold Rice Noodles

Introduction:

"I haven't eaten cold skin for a long time. My husband and I miss it very much. We can't buy cold skin here, so we decided to make it by ourselves. We have flour for making pizza at home. This inspiration came suddenly when we were making pizza. I didn't take many pictures when I did it. I tried to be more detailed. "

Production steps:

Step 1: cold water and noodles, make it hard, cover it with plastic wrap, wake up for 30 minutes, then take a basin of water, knead the dough back and forth in the water, it's fun. This step, 10 minutes later, the water is as white as milk (my husband is very cute, tease me that the original milk comes from this)

Step 2: when the dough becomes very thin and soft, don't worry that the thin and soft dough will not be formed. Take it out and wash it carefully under tap water. It will soon become very tough and keep it for standby. After a few hours, the surface is clear water (I always wash my face when I wake up in the morning and do it in the evening). Slowly skim the water with a small spoon, leaving a white paste. The longer the precipitation time is, the stronger the skin will be

Step 3: put the batter into the prepared container (I use the round baking pan to bake the cake) and shake it evenly. Put the water in the steamer and steam it for about 2 minutes. It becomes transparent (don't lift the cover when steaming). Then put a pool of cold water and the baking pan together and float it in the water. It will become cold soon. Next, put the skin upside down and make it between the two baking pans quickly Apply some oil to prevent adhesion.

Step 4: finally, spread the remaining gluten by hand (remember to put a little baking soda and gluten knead a few times, in order to make the gluten fluffy), put it into the steamer and steam it. After steaming, it is gluten

Step 5: making seasoning water: boil and cool the Chinese prickly ash, stir fry the small red pepper and Chinese prickly ash, mash and put it into a small container, heat the oil in the pot, pour the hot oil on the smashed pepper and Chinese prickly ash, mix the pepper oil and seasoning water with vinegar, salt, sesame oil and sesame paste, and add or subtract the amount suitable for your own taste. Shred cucumber, cut parsley into sections and add

Materials required:

Flour: 250g

Water: moderate

Red pepper: moderate

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Sesame oil: appropriate amount

Sesame paste: right amount

Coriander: moderate

Vinegar: right amount

Salt: right amount

Note: precipitation when the temperature is high, the best into the refrigerator

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: other

Chinese PinYin : Liang Pi