Cold rice noodles are made of flour.

2) Dough is made of rice flour.

The practice of cold rice noodles:

Ingredients: 2 cups of flour (preferably high-gluten flour, that is, bread flower) (1 240ml, 2 cups of flour is about 250g);

About 2 cups of cold water;

Salt 1 teaspoon (3g);

1. Sift the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.

2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight. This is very important to solve the well-known problem that foreign flour is not gluten.

3. Take out the proofed batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl, and then add a little water.

5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model so that the bottom of the model is evenly covered with batter.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.

8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on gloves, take out the steamed model and cool it in cold water.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

1 1. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into the required width and mix in delicious seasoning.

How to make dough:

1, you can first add water to the dough to soften it, stir the dough and wake it up 10 minutes, then add water to start washing your face (that is, wash away gluten), pour out the water for washing your face, and then add water to wash your face. Repeat this action three or four times until only gluten is left in the dough. After washing the noodles, steam the gluten in a pot (cut into small pieces and add them to the prepared cold noodles). Then put the water washed three or four times there for 8 hours, and pour out the clear water on it. The turbid water below is batter, which can be used to make cold noodles.

2. First, put the wet drawer cloth on the big lotus seeds, pour in a spoonful of batter, shake it evenly, steam it in the pot for 2-3 minutes, take it out, brush the dough with oil, remove the curtain, and brush the back of the skin with oil to make a dough.

(You can also manipulate the awakened batter to make dough in the model as above. )

3. Brush both sides of the steamed dough with oil, then dip it in cold water with a knife, then cut the cold noodles into your favorite width, and mix in your favorite seasonings, such as shredded cucumber, coriander, Chili oil, sesame oil, ginger foam, garlic foam, sugar, vinegar, monosodium glutamate, chicken essence, salt and soy sauce, and serve.

Xi Hanzhong's rice skin practice is basically the same as above, but the difference is that the materials used are different. The raw material of rice skin is rice or glutinous rice. The method is to soak rice or glutinous rice in water overnight to make it completely expand, then beat the rice into rice slurry, let the rice slurry fully precipitate, and then pour off the clear water on it. The remaining muddy rice slurry can be used to make rice skin. Practice is the same as above.