Ingredients for Homemade Cold Noodles:
– 100 grams of flour
– 100 grams of starch
– 250 grams of water
– Shredded cucumber, minced garlic, white sesame seeds
Seasonings:
– 1 tablespoon each of sesame oil, rice vinegar, soy sauce, oyster sauce, and chili oil
– 1/2 tablespoon each of salt and sugar
– 4 tablespoons of cooled boiled water
Steps to Make Homemade Cold Noodles:
1. Put water, flour, and starch into a bowl.
2. Stir well. Make sure it is evenly mixed!
3. Prepare shredded cucumber, minced garlic, and the sauce mixture.
4. Grease a stainless-steel bowl. Pour in the mixed batter and rotate the bowl to evenly spread a thin layer.
5. Place it in a steamer with boiling water. Cover and steam over high heat for 2 minutes (when the noodle skin bulges up). Take it out and put it into a basin filled with cold water.
6. After 30 seconds, the cold noodles are cooled and easy to peel off (first use a toothpick to lift the edges and then peel it by hand). Alternate between two stainless-steel basins and repeat the above steps. Grease the bottom of the bowl, pour in the mixed batter, put it in the steamer, cover and steam over high heat for 2 minutes, then put it in a cold water basin to cool. Finish making all the cold noodles in this way.
7. Roll up the cold noodles and cut them into strips.
8. Put shredded cucumber and the cut cold noodles into a bowl, sprinkle with minced garlic, pour on the sauce mixture, and then sprinkle with white sesame seeds. Have a taste!
Cooking Tips for Homemade Cold Noodles:
1. Adjust the seasonings according to your own preference if you don’t like the ones here.
2. The ratio of flour, starch, and water is 1:1:2.5.
3. This is the amount for 3 people (a family of three), not including those with big appetites!
There are always cooking skills to make delicious dishes. Every dish of mine has a little trick. Search for “Beijing Snacks” to directly view my recipes!
