How to make rice noodles, cold skin, and meat buns more delicious?

Materials (for two).

flour (preferably 2 cups of cake flour (1 cup 240ml, 2 cups of flour about 250 grams); Cold.

about 2 cups; Salt.

1 teaspoon (3 grams).

Method: 1. After sifting the flour and salt (no sieve is OK), add water little by little and stir into a batter. Pay attention not to add too much water each time, add little by little, stir well and then add again, so that the batter is smooth and powder-free.

The more times you stir it, the more gluten the cold skin will be. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin is easy to break and is not gluten-free.

2. Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be placed at room temperature) for at least three hours, which is called resting noodles. My house usually stays overnight.

This is very important to solve the problem of foreign flour not being glutened as well known to everyone.

3. Take out the awakened batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use.

4. Boil a large pot of boiling water in a frying pan for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and add a little water. As shown in Fig

5. When the water is boiling, brush a little oil into a model, scoop a spoonful of batter and pour it in. The amount of batter is mastered by the individual, and if you like a thicker cool skin, you can scoop a little more, and vice versa, you can master it with one or two experiments.

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

7. Put the batter into a pot of boiling water and cover the pot. The fire should be kept on fire all the time.

8. Repeat the steps.

Five, sixth, pour the other model into the batter as well. The batter in the first model will slowly bubble up during this process, and if the lid is transparent, it can be seen clearly. When the batter is puffed up, it is steamed.

9. Wear cotton gloves and take out the steamed model and put it in cold water to cool (put the second one in the pot to continue steaming when the first sheet is icy).

There are two options for doing so. First, put the model upside down and flush it under the cool water pipe; Second, store a pool of cool water in the pool and float the model in it, but the effect is not as good as the first one.

10. Use a brush to brush a layer of oil on the surface of the steamed cool skin, and slowly peel off the cool skin.

Brush both sides of the steamed cold skin with oil, dip the knife in cold water, and then cut the cold skin into your favorite width, and mix in the delicious seasoning.

Of course, the main ingredient is rice noodles that have been cooked in cold water (there are dried rice noodles sold in supermarkets or markets, so you can buy them and cook them yourself), plus some green vegetables and bean sprouts that have been scalded with boiling water. Toppings can be added according to your taste and preference.

The cold rice noodles I've eaten out taste similar to those of the cold skin. It is made by adding salt, vinegar, chili oil, monosodium glutamate, and garlic paste.

I made it myself once, and it was different from what I sold, but it tasted good. Here's how:

1.Cook the rice noodles and put them in cool boiled water, drain the water and put them in a bowl2Put the blanched greens on the rice noodles, then put the garlic paste and pepper noodles in turn

Heat the oil in a pan and boil some peppercorns, then pour the oil onto a plate and pour over the pepper flakes and garlic mash 4Then put other seasonings and mix well.

PS: It tastes better with a little sugar. I also added some spicy sauce that I bought from the supermarket, and I don't know how to make it. Anyway, it's delicious.

You can also mix it according to your taste, and hopefully you can make your own favorite flavor.

The cold skin without washing the face has a very smooth taste, which is easy to learn, come and learn!

What should be done with cool skin? Come and get it

Yunnan cross-bridge rice noodles raw materials:

20 grams of chicken breast, pork belly, pork kidney, mullet, squid, oily fish maw, ham, coriander, shallots, and chicken nuggets.

50 grams of Shuifa bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, and 200 grams of rice noodles.

Method: 1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then add rice noodles, sprinkle a little green onion and coriander.

After a hundred years of inheritance, high-quality water and rice production, you can make Yunnan's first food cross-bridge rice noodles at home. The serving size is enough for 3-5 people. Hehe, is it because of the special water quality of Mengzi's rice noodles, the rice noodles made are elastic and not over-tough, and the taste is the extreme.

What Jiangxi rice noodles, Guilin rice noodles ......In front of Mengzi Mixian, they were all weak. So you just remember that Mengzi is the only place where you can make rice noodles to the extreme.

And the crispy meat is the standard in Mengzi cross-bridge rice noodles and cold rice noodles, so to speak, whether there is crispy or not is the standard for testing whether a bowl of cross-bridge rice noodles is authentic, and cross-bridge rice noodles without this thing can basically be listed as fakes.

Ingredients: rice noodles, leeks, chives, soy sauce, sesame sauce, sesame oil, spicy seeds, peanuts, crispy meat, garlic salt, monosodium glutamate, cold rice noodles.

1. After buying fresh rice noodles, set aside. (Yunnan's rice noodles are not as simple as rice noodles from other provinces).

2Add soy sauce, garlic, sesame paste, peanuts, salt, monosodium glutamate, spicy oil, sesame oil, leeks, green onions, peanuts and crispy pork to the rice noodles.

3What do you do when you add it? Cold rice noodles can be eaten cold and served cold. Start eating, beat 2 taels of sorghum wine, and order 10 roasted tofu.

Tips This is just one of them, and it can be regarded as the largest camp in the Mixian family.

It is recommended to find a school to study, after all, the cost is not expensive, the study time is not long, and learning well will have a great impact on the future business; The recipe will not be given to you easily on the Internet.

Liangpi rice noodles can go to a big cooking training school to see, professional snack training for 32 years, teachers teach hands-on, one-on-one guidance, full practice, learn as you go, and teach and consult.