Homemade chewy cold noodles

I like to eat cold dishes, especially cold noodles. Follow the steps to knead flour, salt and water into dough, wash the dough after it rests, and precipitate starch water. Steam the translucent and elastic cold noodles, cut the steamed gluten into small pieces. Add cucumber and carrot shreds, mix a bowl of sauce with soy sauce, aged vinegar and chili oil, and mix with the cold noodles. It is chewy and smooth, full of a sense of accomplishment. This homemade delicacy is so satisfying.

Ingredients

Steps

Put 500g of all-purpose flour, 3g of salt and 300g of water into a dough mixing bucket, stir with chopsticks until the dough becomes fluffy, then knead it into a smooth dough. Cover with plastic wrap and set aside to rest for 30 minutes to make the dough more resilient.
Add enough water to cover the dough after it has rested, and soak for 10 minutes.
Then start washing the dough, kneading it repeatedly like washing clothes. Every time the water becomes cloudy, filter the water into a large plate (this water is super important and is the key to making cold noodles). Change the water several times and keep washing until the dough becomes like a stretchy rubber band. The rest is gluten! Filter the starch water through a sieve.
This is filtered starch water
Add 2 grams of yeast to the gluten, knead it well and ferment it at about 30 degrees for 20 minutes. After fermentation, steam it in a steamer for 15 minutes, and the fragrant gluten is ready. It is delicious when served cold or stewed with meat.
Sedimentation of starch water: Filter the facial cleanser water and place it in a safe place for more than 6 hours, or prepare it the night before and place it in the refrigerator to settle. This will have a better effect and allow the starch and water to separate completely.
Prepare the drying net: Used to place the steamed cold noodles to prevent them from sticking.
Tools for brushing oil: Put cooking oil in a small bowl and a brush to brush oil on the container and steamed cold skin.
Prepare a large basin of cold water to quickly cool down the steamed rice noodle to facilitate peeling.
Choose two large flat-bottomed basins. If you don’t have one, you can also use the washed and dried mooncake box lid to steam the cold skin.
Brush a thin layer of oil on the steamer, stir the precipitated starch water evenly, scoop a spoonful into it, and shake it gently to spread the starch water evenly on the bottom of the basin. Note: Stir the starch water evenly each time you steam it and then scoop it into the dish for steaming.
Boil enough water in a pot (note that it should be steamed directly on the water so that it is level), put the steamer in the boiling water, steam for 5 seconds to let the bottom set, take it out and shake it gently to let the starch water that is not evenly spread flow and spread, then put it back in the pot and steam for about 2 minutes. When you see big bubbles on the cold skin, you can turn off the heat.
Put the steamer in a cold water basin to cool down immediately, so that the cold skin can be peeled off completely. Put it on the drying net, brush it with cooking oil to prevent sticking, and cover it with plastic wrap to prevent drying. Continue to steam the next one~ You will feel it after steaming 2 more sheets😀
Under normal operation, the steamed cold skin is transparent and elastic. This time I made 1 kg of it, and I felt very accomplished.
Soul sauce: Add minced garlic, chili oil (according to the spicy taste), 3 spoons of soy sauce, 2 spoons of aged vinegar, a few drops of sesame oil, and 2 grams of sugar to a bowl and mix well. Rich side dishes: Blanch shredded carrots and mung bean sprouts, and cool them in boiling water to keep them crispy.
Assemble and eat: cut the cold skin into strips, add gluten and side dishes, pour the sauce on, mix well and eat. It feels so good, and it tastes better than the ones you buy outside!
Notes: 1. When steaming cold skin, don't pour too much starch water, otherwise the cold skin will be thick and easy to crack; too little will be too thin and tasteless, slowly find the most suitable amount~ 2. If the steamed cold skin cracks, it is probably because it is steamed for too long, try shortening the steaming time. 3. When the starch water is settling, don't move the container, otherwise the starch and water will mix together and the cold skin will not be cooked well.