The production process of chili oil for cold noodles

Do you know how to make chili oil for cold noodles? If you don't know, come and learn with me.

Chili oil for cold noodles

Today I'm going to serve a Shaanxi cold noodle dish. The weather is getting hotter and hotter, so this is just right for me~

How to make chili oil for cold noodles

1. Take appropriate amount of flour and add water, knead into a smooth dough, and let it rest for 30 minutes;

2. Put clean water in a basin and knead the dough with your hands;

3. Wash out the white slurry, pour it out for later use, and then add clean water to the basin and wash it several times;

4. When the white powder cannot be washed out, the remaining dough is gluten;

5. Pour all the washed batter into a basin and let it settle for six hours. Slowly pour out the water on top and mix the remaining batter evenly.

6. Pour the batter into a flat plate and steam it in a boiling pot for five or six minutes; (You can apply a layer of oil on the plate to prevent sticking, but I didn't apply it and it was easy to peel off because the plate was very smooth.)

7. Let the cold noodles cool and cut into strips;

8. Steam the gluten and cut into dices;

9. Cut cucumber into shreds and chop coriander;

10. Mix sesame paste, soy sauce, vinegar, sugar, minced garlic juice, and chili oil to make seasoning;

11. Put all the ingredients together and mix well.