When summer comes, I am addicted to want to eat Liangpi, which is cool and hot, soft and soft.
Especially the skins made by washing the noodles, the more the seasonings are kept, the more delicious it tastes, and it's more delicious than the bought ones. It's worth all the trouble.
Now, if you make cold noodles in summer, you will have a better idea because there has been a fire in the first month . If you master some small details in advance, the success rate will be 100%, like a rubber band, and the strength is not difficult.
In the season of eating cold noodles, the most frequently asked questions are two points, one is fragile and the other is not bubbling.
avoid this way, first, the dough must be a bit hard, wake up for a long time, wake up until it is smooth and elastic, then wash it, or refrigerate it, and then make cold rice noodles.
Then, after the slurry is separated, do not pour all the water on it, leave a thin layer of water, stir it evenly, so that the cold noodles are more elastic, not easy to break, and will expand when steamed. crack.
Well-made cold noodles, cold food, roll food and deep-fried food are all foods for appetizing and refreshing in summer.
[冷米粉]
Ingredients: 300g flour, 2g salt, 150g water.
Exercise: 1. Put all the ingredients in a bowl and make dough. Stayed for more than half an hour. The longer you wake up, the better. Knead it occasionally and it will quickly become a smooth and delicate dough.
Use medium-gluten or high-gluten flour, and add some salt to increase gluten and toughness.
2. So, washing your face is a fun thing. Rub and wash slowly in water. When the water becomes thick noodle soup, change to another basin of water and continue washing until only gluten remains.
3. Wash the thick flour and water, repeat it several times and pour it into a basin. Keep it, it is the protagonist of making cold noodles.
4. Washing the face is a process from the whole dough to the shredded dough, and then to the dough. When the water becomes clear, the dough becomes smaller and smaller, it will automatically gather together, even if it is washed.
5. Add 2 grams of yeast powder to the washed gluten, knead it evenly and let it ferment naturally, thereby steaming honeycomb gluten.
6. Put the fermented gluten in a steamer, boil and put it in, steam for about 15 minutes, turn off the heat and simmer for 3 minutes, then turn it on Remove the lid.
7. Sift the washed noodles twice and filter out 皮渣 to make the steamed noodles more delicate, and then stand for 4-5 After hours, let the starch sink and control the yellow clear water layer on it.
If the time is not enough and the starch precipitation is not enough, the cold noodles will become sticky, elastic, not shaped and difficult to uncover. Of course, it will not take too long, and the steamed skin will crack if there is little moisture.
8. Gently pour out the yellow clear water controlled above. When the white precipitate flows out, there is no need to pour it out, leaving a clear water layer of about four to five millimeters, and the cold noodles made after mixing are not easy to break.
At this time, you can add a little less salt, 1-2 grams, and stir well, or add some edible alkali. The cold noodles made in this way will become thicker and thicker and will not break continuously. Taste very uniqueEspecially, just like the big alkali steamed bread when I was young. Of course, if the dough is hard and awake, it can be made into Q-bomb cold skin without adding these.
9. Start steaming the skins, find a non-stick flat-bottomed baking dish, brush a thin layer of oil on the bottom, scoop two spoons of batter, pour in, turn and bake Plate, shake evenly so that the batter can cover the entire bottom of the pan, not too much, too much will thicken.
10. Put the baking pan in the boiling water pot, cover with the lid, and steam over high heat.
The bigger the fire, the better. It can quickly evaporate less water.
11. Steam on high heat for about 2 minutes. When you see the color change through the glass cover and the skin swells due to large bubbles, it means you can do it.
What's wrong with not bubbling? First, the time is short and not yet mature; second, the water in the slurry is too small and inelastic.
12. Put the bakeware in cold water to cool immediately, and take it out when it is not hot.
13. Then pick up a bit from the edge, you can smoothly uncover the whole piece of leather, spread it on a flat plate, and brush with a thin layer of oil, so that you can easily put down a piece without adhesion .
With this skin, you can taste it without adding anything. The more you chew, the more fragrant it will be. No natural summer hot wheat food is added.
14. The ingredients needed to prepare cold noodles, such as cucumber, mung bean sprouts, mustard, chili sauce, garlic cloves and steamed gluten.
15. Cut the steamed cold noodles into strips, put them in a bowl, add all the ingredients, soy sauce, rice vinegar and white sugar, and finally add some garlic paste and mix well Ready to eat.
Tip:
The pickled mustard tuber does not need to add salt, the salt will be added to the sauce.
Before scooping out a spoonful of starch water each time, remember to stir the precipitated slurry evenly so that precipitation will not occur.
Washing your face is not troublesome, but it is also an interesting process. On the contrary, steaming one by one takes a little time, so it is better to prepare two non-stick bakeware or two special gongs for cold skin instead of steaming, which is much faster.
Liangpi originated in Shaanxi, Guanzhong, traditional dishes, is the general term for rice skin, rice skin and stuffed skin. Because it is delicious, it is widely spread and there are many ways to eat. Liangpi stalls made of rice skins on the streets of Xuzhou are sold together in the form of rolls, and they are also good to eat.
That is to say, put a cold noodle on the plastic wrap, coat it with a layer of chili sauce, put mung bean sprouts, cucumber shreds and mustard, and then roll it into a roll without leaving any vegetables.
I prefer rolled skin. This soup has no seasoning, and the ingredients and seasoning are evenly rolled together, so if you bite it down, the soft-shelled vegetables will become crispy, and the flavors of mustard and chili sauce will be all in it.
