How to make crystal cold noodles

Crystal cold noodles is a very popular snack, especially in the hot summer. Cut some cold noodles, two cucumbers, add some sesame chili oil, salt, vinegar, etc. and mix well to make a delicious dish. Moreover, the method of making crystal cold skin is relatively simple. As long as you choose the right ingredients and master the correct method, you can make it with a little effort. So below I will introduce the complete method of making crystal cold skin.

Method 1:

Ingredients

3 pieces of cold noodles

1 cucumber

Sesame chili oil

Salt to taste

Vinegar

Production time:

Number of people dining:

step

1. Prepare the cold noodles

2. Cut the cold noodles into 1cm wide strips and cut the cucumber into thin strips

3 Put the cucumber and cold noodles in a bowl, add sesame chili oil, salt and vinegar.

4 Stir well so that the cucumber and cold skin are evenly coated with the soup.

5. It’s ready to eat.

Method 2:

Step 1

Cut a piece of the yogurt box and add 3/4 portion of low-gluten flour. The less flour, the cold skin will be brighter.

Step 2

Two servings of clear noodles

Step 3

1 portion corn starch

Step 4

Add four parts of water and mix well. Basically, the ratio of noodles to water is 1:1.

Step 5

Pour into a flat plate. If you like it thinner, add less; if you like it thicker, add more.

Step 6

Boil the water in the steamer first

Step 7

Steam for three minutes and simmer for one or two minutes

Step 8

After steaming, take it out and rinse both sides with cold water. This is a bit like the principle of peeling an egg shell.

Step 9

Leave some cold water in the plate, use a small iron spoon to gently dig a corner, and then slowly uncover it. See, isn’t it very transparent and bright, and has a chewy texture?

Method 3:

1. Knead the dough (high-gluten flour is best), let it rest for half an hour or an hour, knead it until it is smooth and put it in a basin of water;

2. Keep beating the dough to wash out the starch. Be careful not to wash the gluten into the water. If you are really lazy, you can wash the starch and gluten together. Finally, use a small sieve or fine mesh to filter out the gluten.

3. After washing the starch water, let the starch stand for more than three hours. It is best to put it in the refrigerator. I put it in the refrigerator overnight. It precipitates better and does not need to be precipitated repeatedly.

4. Add a little baking powder or baking soda to the washed gluten and knead it. If you are worried about adding too much or too little, you can rinse it with water and pat it before adding it. It is also okay not to add it. The principle is the same as that of steamed buns that have not been fermented. They will not taste good if they are not fermented. (Whether the gluten is washed well or not depends on whether there is any white starch when it is rinsed under water)

5. The starch water has settled well, and the top layer is the excess water, which can be poured out. Try to pour it slowly from one side, and don't shake it, otherwise the starch will mix with the water again;

6. Stir the remaining starch slurry after pouring the water. Usually the starch slurry at the bottom is solidified and needs to be stirred. You can stir it with chopsticks or a whisk.

7. Prepare another plate and evenly apply oil on the bottom of the plate;

8. Find a flat-bottomed container (usually a flat-bottomed metal plate or a microwave-safe flat-bottomed container. Do not use a plate that is not resistant to high temperatures, as I have damaged two). Pour the starch slurry evenly into the container, rotate it a circle, and pour the excess into the basin. The thickness can be adjusted by yourself, generally between 0.2 and 0.4 cm. (My hand was a little tilted when I took the photo, so it looks uneven) Then put it in a pot and steam it.

There are two ways to steam. One is to put the plate in water, and the other is easier to put a support (sieve?) in the pot, put the plate on the support and steam it.