How to make jade cold noodles

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about the method of making jade cold noodles.

1.12 Add 5g of refined salt to the flour, add appropriate amount of water, stir with chopsticks until it becomes cotton-like, then knead it into a smooth dough of appropriate hardness and sugar for 15-20 minutes. Place the sugar-coated dough in a stainless steel basin, add appropriate amount of water and start washing the dough.

2.21 First wash: Use kneading techniques to wash away the starch in the dough. The water in the basin will gradually turn into a thick batter. After removing the gluten, filter the slurry with a soy milk filter net, and combine a small amount of broken gluten with the large gluten.

3.12 Add appropriate amount of water and continue washing the gluten washed out for the first time in the water. Wash three times in total

4.21 After the third wash, the starch water is obviously clear, and the face washing is finished

5.1 Wash 200g spinach, drain and cut into small pieces, and use a juicer to squeeze out the spinach juice.

6.2 Wash the noodles three times and collect the batter in the pot

7. Filter the spinach juice through a fine mesh to remove the fine vegetable residue, pour the spinach juice into the batter and mix well. Cover the lid and let the batter settle overnight. The settled batter will have clean water on the upper layer and wheat starch on the lower layer. Slowly pour out the clear water on the top, and what remains are the materials for making cold noodles.

8. Stir the batter again and evenly. If the batter is too thick, add appropriate amount of water. Use a spoon to scoop up a spoonful of batter and pour it out slowly. The batter should form a line when it falls.

9. Add appropriate amount of water to the pot and bring to a boil. Brush a thin layer of oil on the cold noodles.

10. Pour more than half a spoonful of batter into the gong gong, place the gong gong on the boiling water in the pot, rotate it evenly until the batter fills the plate, cover the pot and steam for 1 minute until big bubbles appear on the surface, and a piece of cold skin is steamed.

11. Prepare a basin that is larger than the diameter of the cold skin, add half a basin of cold water, take the cold skin out of the pot and immediately soak it in the cold water. After it has cooled completely, slowly peel off the cold skin from the edge with your hands. Steam all the cold noodles.

12. If there is some residue on the surface of the cold skin after peeling it off, you can scrape it off with a scraper and then brush it with a thin layer of oil.

13. The emerald green cold noodles are crystal clear and elastic.

14. Put the peeled cold skin on a pot or plate, brush a thin layer of oil on the surface, and then put the second and third pieces. . . Apply a thin layer of oil on each sheet to prevent them from sticking together.

15. Add sesame sauce, garlic vinegar, cucumber shreds, mung bean sprouts, coriander, chili oil, etc. according to personal preference.

16. Cut the cold noodles into strips.

17. Mixing

18.Mixed Jade Cold Noodles

The jade cold noodle introduced above is actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.