250 grams of noodles

20 grams of Chili oil

Cucumber 1

Proper amount of bean sprouts

50 grams of seasoning water

Garlic 3 cloves

3 slices of ginger

Onion amount

How to make cold noodles?

Leather making.

1. Flour selection: 5-6 Wudeli high-gluten flour were selected for Xi Anjiannuo cold rice noodle training class.

2, dough: a catty of flour needs half a catty of water, and it takes 5 minutes to wake up after kneading into dough.

3. Wash your face: Generally, Master Kano will wash his face 2-3 times in the teaching staff, and the amount of water should exceed the height of the dough until his face can't be washed down.

4, precipitation: the precipitation time of cold noodles is 5-6 hours, the master said that the longer the precipitation time, the greater the road strength. The master told us to pay attention to the seasonal changes. The precipitation is 12 hour in winter and 5-6 hours in summer.

5. Clear surface water: Clear the transparent part of the upper surface water.

6. Concentration measurement: novices who can't master it can measure the concentration of 15- 16 degrees with a cold noodle concentration meter. When the concentration is lower than this value, wheat starch needs to be added; Above this value, water is needed.

7. Steamed cold rice noodles: Steamed cold rice noodles will be cooked in 3 minutes. Take them out and put them in cold water. After cooling, pour it on the chopping board, apply a layer of oil, and continue to process the second layer.

Chili oil formula: linear spicy/Qinchuan red pepper, rapeseed oil, Kano Chili oil spice, white sesame, balsamic vinegar and Lithospermum.

1, onion, ginger, onion cool oil into the pot, fry until dry, take out, and heat a catty of rapeseed oil at 240 degrees to remove oily smell;

2. When the oil temperature drops to 200 degrees, white sesame15g; Sesame without skin is fragrant, and sesame with skin looks good;

3. 180 degrees 15g perfume; 160 degree coarse pepper noodles 50g, 140 holiday fine pepper noodles 30g.

4, using Arnebia euchroma is also coloring, adding balsamic vinegar or white wine to enhance fragrance.

Note: Chili oil is prepared one day in advance, and the color will become redder overnight.

Formula of seasoning water for cold rice noodles: boiled water 5, Jianuo cold rice noodles seasoning 20g, salt 125g, chicken essence 25g, monosodium glutamate 25g, sugar 25g, Qishan balsamic vinegar 140g.

Note: spices need to be blanched with boiling water, and a packet of spices can be used for 3 times.

It is obtained from the gluten washing process. Steam or cook for 20 minutes, and the finished gluten will have many holes.

Making garlic water:

1. Mash garlic and put it in a bowl. Add some salt, a little pepper and vinegar (a little more).

2, burn a little oil and pour it on the prepared garlic, and then add a little cold and boiled!

Side dish production:

1, gluten is cut into strips with a length of 5cm and a width of 2cm.

2, cucumber shredded.

3, the small bean sprouts are drowned for use.