Shaanxi cold rice noodles practice:

Tools/raw materials

200g of high-gluten flour, cucumber 10g, Chili oil 1 spoon, soy sauce 1 spoon, vinegar 1 spoon and garlic 1 head.

1, flour and cold water are kneaded into a ball.

2. wake up for about an hour after kneading into a ball. Then rub it in the water like washing clothes, and the water will turn white. Pour the white water into another basin and continue to knead with water until the water becomes clear. Let all the basin water stand for about 5 hours.

After 3.5 hours, the clear water on it was poured out, leaving a milky white paste like rice paste.

Boil a pot of hot water and put a plate in it. Shake a spoonful of rice paste and steam on a plate for about 3 minutes.

5, steamed dough becomes transparent, this is cold skin, it is best to touch a little oil on it, otherwise it will stick together.

6. The cool cold rice noodles are rolled up and cut into pieces, and the cold rice noodles are ready.

7. The dough that has just taken a bath is actually the gluten that we often eat. Steam the dough in the pot for about 20 minutes. Take it out and cut it into strips. You can add some cucumber, add seasoning and eat it with cold rice noodles.

8. Finished product drawing of Shaanxi cold rice noodles