Where can I eat cold rice noodles in Linli County?

Generally, there are only snacks in one street.

It is recommended to consult local personnel.

It's too hot. I suggest you try it yourself.

The practice is as follows

1. After sieving the flour and salt (without sieving), add water bit by bit and stir into batter. Be careful not to add too much water at a time, add cold rice noodles bit by bit, stir well before adding, so that the batter is smooth and free of powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard.

2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. This is very important to solve the well-known problem that foreign flour is not gluten.

3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water.

5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.

8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

1 1. Brush both sides of steamed cold rice noodles with oil, soak the knife in cold water, then cut the cold rice noodles into the required width and mix in delicious seasoning.