What kind of noodles are cold noodles made of, and what kind of noodles are cold noodles made of? Wh

Ingredients. Flour.

200g excipients. Alkaline noodles. 5g

Salt. 5g tahini. Amount.

Sesame oil. Amount.

Shallot oil. Amount.

Chicken essence monosodium glutamate. Amount.

Sichuan pepper noodles. Amount.

Mustard oil. Amount.

Ginger and garlic. Amount.

Soy sauce vinegar. Amount.

Chili oil. Amount.

Cucumber. Amount.

Steps. 1.Put flour in a basin, add a little alkaline flour and salt, and add water to live. (This is the tip of preparing cold noodles, the noodles that come out are slightly yellow, and they taste tough.) ）

2.The live noodles wake up for about 20 minutes, and I don't have a dough sheeter, so this is my handmade noodles, which are not very good-looking. See, my face is a little yellow. This side is very tough, so I didn't add any flour.

3.After the water is boiled, put it directly into the pot and cook until it is eight ripe.

4.After the noodles are cooked, find a large basin and pour a little scallion oil to fully coat each noodle with scallion oil. (I used a frying pan, I used to make scallion oil on the pan, so in order not to waste, so I put the noodles directly like a pan) Let the electric fan quickly blow the cold noodles.

Or it's OK to take a fan.

5.Cucumber shredded.

6.Finely chop the garlic and ginger.

7.In the process of blowing cold noodles, we prepare mahjong. Personally, I prefer to be thick, so I prepared: a large spoon of sesame sauce, add a little sesame oil, scallion oil, chicken essence, monosodium glutamate, salt, peppercorn noodles, and put mustard. (Be sure to be in order).

8.Add minced garlic and ginger and mix well, and finally add soy sauce and vinegar to thicken.

9.Put the cold noodles into a bowl, put some cucumber shreds, add the seasoned sauce, add some chili oil, and you can eat.

No more going out for cold noodles.

Cold noodles are a common summer noodle dish, and the noodles are yellow and non-sticky, making them very refreshing. What kind of noodles are cold noodles made of? What are cold noodles made of? How to make cold noodles?

What kind of noodles are cold noodles made of?

Cold noodles are generally alkaline noodles, which are a type of flour. Color: yellow-orange-orange. Generally, supermarkets sell this kind of alkaline noodles. However, there are also some regions where cold noodles are made with rice, which is called rice cold noodles. Here's how to make rice noodles.

Ingredients Rice, glutinous rice, soy sauce, red oil chili (dense), vinegar (a little), salt, monosodium glutamate, garlic water (mince the garlic, and then add boiling water), Sichuan pepper, cooked oil (refined from clear oil, depending on the taste, if you don't want red oil and spicy seeds, add cooked oil), and finally you can choose according to the taste, add leeks, bean sprouts, celery, peanuts, mustard, etc.

Cooking method 1Grind the rice into a pulp, add a little rice to it, and add a little glutinous rice for its taste 2Then spread a layer of cloth in the cage of the drawer, pour the rice milk evenly into it, steam it for 5-8 minutes, take it out to cool, and cut it into thin strips 1 cm wide with a knife 3

Add soy sauce, vinegar, red oil, garlic water and other seasonings to the cold dressing.

Guangyuan cold noodles, also known as steamed, are a specialty of Guangyuan City, Sichuan Province. It is only produced in Guangyuan urban area and its surrounding adjacent counties and towns, and its taste gradually decreases with the distance from the urban area, and there is no place of origin beyond Guangyuan City. Its appearance is similar to that of Shaanxi Liangpi, but its raw material is rice instead of flour.

Guangyuan cold noodles have a smooth and refreshing taste, cool and pleasant.

Cold noodles are generally made with alkaline water.

Alkaline water is one of the most common pasta dishes, in which alkali is added to the flour to remove the sour taste in the dough and make the dough more swollen, white and soft. In many places, alkali is added to pasta dishes to improve the taste. The purpose of alkali mixing is to remove the sour taste in the dough and make the finished product more puffy, white and soft.

The key to mixing good alkali is to master the concentration of alkaline water, which is generally suitable for alkaline water with a concentration of 40%.

The alkaline water surface is not necessarily rolled out by adding alkaline water, and it is generally a finished product. The noodles we see for making cold noodles are all post-processed, so they only need to be picked up after a little light in hot water, and the finished alkaline water surface is dry and into a tube, which is the same as the tube noodles sold in the supermarket, which are generally sold.

The origin of cold noodles and how to eat them

Cold noodles are also known as "over the water", known as "cold tao" in ancient times, the legend first originated in the Tang Dynasty before Wu Zetian entered the palace, because Wu Zetian and his lover burned their tongues when eating Shanxi noodles, so the two of them developed a new way to eat cold vertical noodles.

Cold noodles have different ways to eat in various places, have local tastes, and have local characteristics, such as Liangzhou cold noodles and Minqin cold noodles in Wuwei, cold noodles in the Central Plains (Henan), "red oil cold noodles" in Sichuan, "dog meat cold noodles" in Shaanxi, "sesame sauce Xingjian big cold noodles" in Shandong, "egg cold noodles" in Guangdong, "coarse cold noodles" in Shanghai, "willow leaf cold noodles" in Shanxi, "marinated cold noodles" in Tianjin, "vegetarian mixed cold noodles" in Beijing, "clear soup beef cold noodles" in Lanzhou, "fried sauce cold noodles" in Hubei and so on.

Cold noodles are a kind of food made with wheat flour, buckwheat flour, or rice flour as the main raw material, and processed by kneading, picking, sprinkling, cutting, soaking and other processing processes. It is known for being wide, flat, thin, translucent, muscular, and smooth.

The production process. The making of cold noodles is a complex and tedious process. First of all, you need to choose high-quality wheat flour, buckwheat flour, or rice flour as raw materials, add an appropriate amount of water, and knead into a ball. Then, through repeated kneading and pressing, the dough becomes more uniform and delicate.

The dough then needs to go through the process of picking and pulling, which is the most critical and complex step. The master chef pulls the dough repeatedly to make it longer and thinner. This process requires skill and patience, otherwise cross-sections and tears are prone to occur.

After the picking and pulling process is completed, the noodles need to be dusted and cut. In general, the master will use cornstarch or flour to sprinkle the flour to prevent the noodles from sticking. The shape and size of the cut also needs to be adjusted according to personal preference and taste.

How to eat. The way cold noodles are eaten varies from region to region. In the north, cold noodles are generally served with vegetables such as chopped green onions, yellow fiber stools, and shredded melons, and then drizzled with soy sauce or vinegar for a delicious taste. In the south, cold noodles are usually served with sesame paste, chili oil and other seasonings, which are more spicy and delicious.

In addition, in Western countries, cold noodles are also gradually becoming popular and are considered a light, healthy, and refreshing delicacy. It can be eaten with a variety of vegetables, seafood, meat, etc., and the taste is more diverse. In addition, cold noodles can also be added with egg soup, shredded chicken and other ingredients to make a "cold noodle soup", which is delicious and appetizing.

The nutritional value of cold noodles.

Cold noodles are rich in a variety of nutrients needed by the human body. Among them, proteins, carbohydrates, fats, etc. are abundant. In addition, cold noodles also contain a variety of different vitamins and minerals, such as vitamin B, calcium, iron, zinc, phosphorus, etc., which help maintain human function and health.

However, cold noodles are high in calories, so you need to pay attention to the appropriate amount when eating them, otherwise it will easily lead to weight gain and nutritional imbalance.

Epilogue. Cold noodles are a kind of food with a long history and unique flavor, and it is a unique scenery on the traditional table in China. It has attracted more and more people's attention with its unique production process, delicious taste and rich nutritional value.

Tasting a bowl of authentic cold noodles can not only satisfy people's taste buds, but also feel the profound cultural heritage contained in this delicacy.

1. Egg noodles. You can use egg noodles to make cold noodles. First of all, egg noodles are nutritious, and eggs are added to the flour to make the whole noodle look pale yellow and have the aroma of eggs.

Secondly, the egg noodles with eggs taste chewy and will not be soft and rotten. Therefore, when making cold noodles, it is delicious to make cold noodles with egg noodles, and the color looks very appetizing.

2. Soba noodles. Soba noodles are a type of coarse grain noodles that have become popular recently, and they are made by adding a certain ratio of buckwheat to the flour, and the gluten is smooth and the color is coffee. Although it doesn't look as bright as the white noodles, soba has its own flavor and is more chewy, so it's delicious to use to make cold noodles.

Moreover, coarse grain noodles are more suitable for the public, so you don't have to worry about getting fat, and in the process of eating, you can eat both full and thin.

3. Hand roll the dough. Many friends love to eat hand-rolled noodles, hand-rolled noodles are thicker, and the taste is harder, but they are particularly chewy. Therefore, rolling noodles by hand to make cold noodles actually has a different taste.

However, hand-rolled noodles are not flavorful because they are coarse, so when seasoning, the taste is more aggravated.

4. Vegetable noodles. Vegetable noodles are actually made from ordinary flour by adding a variety of vegetable juices, such as carrot juice, celery juice, pumpkin juice, spinach juice, or other colored vegetable juices. Using these vegetable noodles to make cold noodles is not only beautiful, but also delicious, with higher nutritional value, suitable for children and the elderly.