Cold rice noodles are divided into rice skin and rice skin, which means there are rice and noodles. The water content is less than noodles, so the calories will definitely be lower than noodles. But remember to add less spicy oil! ! ! I suggest you lose weight or eat less cold noodles, the calories are not low, if you really want to eat, add more vegetables such as bean sprouts and cucumbers!
Cucumber, in particular, is a good weight loss product. Low energy, in which malonic acid can inhibit the carbohydrate in food from being converted into fat in the body. So every time I eat too much staple food, I will eat another cucumber. I don't know if it will help.
Heat jelly
Bean jelly (with seasoning) 50/ 100 bean curd (with salt water) 47/ 100 bean jelly 37/ 100
Bean powder jelly
Release date: 2004-0 1- 13
Bean jelly is a seasonal food in Beijing snacks. Bean jelly is white in color, crystal clear, smooth and refreshing. There is a poem praising: "Ice scraping fish, crystal clear and cold." Whether the taste is strong or weak, whatever you like, just cool it, and ignore the acid. "
Production practice:
Bean jelly should use starch made of mung beans as raw material. First, put mung bean starch into water to boil, and the water in the pot will boil. When boiling, pour the homogeneous mung bean starch, stir it while pouring, then put it in a large porcelain plate for cooling, and then soak it in cold water to get bean jelly. When eating, scrape along the concentrated bean jelly (a tool for scraping bean jelly), put it in a bowl, and pour it with soy sauce, vinegar, garlic paste, shredded carrot, sesame sauce and Chili oil. This bean jelly is called scraping strips. There are also small strips cut with a knife, which are also matched with the seasoning on them.
There is also a kind of bean jelly called fish escaping from the net, which is made into paste with mung bean starch, poured into the escaping basin on the cylinder, and put half a cylinder of cold water in the cylinder. Starch leaks from the hole in the leaky basin, like a toad bone bud, with a round head and a sharp point. When eating, take out the bean jelly with a colander, put it in a bowl and pour the seasoning.
But because bean jelly is all starch, it is not easy to digest. There is such a song in old Beijing: "Powder has fish and scratches, clean and bright. Let you choose to make you full and sour. "
Cold rice noodles practice
Patch the noodles first, cover them with gauze and wake up for about an hour. Prepare a big basin full of water, tear off a piece of dough and wash it in water. This feeling is fun, just like playing with plasticine in the water. Look at the impurities in the dough in your hand sinking to the bottom of the basin with the scouring of water, and the dough left in your hand becomes tougher and whiter with the scouring, which is the embryonic form of gluten. But it is not as tough as possible, because the toughness is too strong and the steamed gluten is too rigid. You have to master the scale yourself. After we wash all the noodles, we can steam the gluten in the pot. After steaming, the gluten should be like a cake, and the longitudinal section should be like a honeycomb.
Let the water in the iron basin settle for about two or three hours, and then you can proceed to the next step. The turbid water in the basin sinks to the bottom of the basin, and the top layer is clear water. Pour out the water, then stir the remaining liquid to see how thick it is. This is really a technical job. In fact, the processing technology of cold noodles is the same, but why is the taste so different? This largely depends on the thickness of the cold noodles. Too thin batter is difficult to form, even if it is formed, it will be too thin. The cold noodles made from too thick batter are often too thick, with thick taste and no tooth feeling. So at this time, it depends on whether your feelings are accurate. If you think the dough is too sticky, add some water. What should I do if I feel a little too thin? Another way is to let it settle for a while. It depends on your mastery and control of the mystery. So if your cold noodles are not too thin or too thick, it is really a very fulfilling thing.
The dough is ready, leaving only the last process, that is, shaking the cold noodles. First, sit in a big pot on the fire, fill it with water, cover it and bring it to a boil. At the same time, prepare a basin of cold water and put it aside. Then use a big spoon to scoop the batter into a special iron plate, which is the so-called mold (the one with edges). The iron plate should be coated with a thin layer of cooking oil in advance to facilitate the removal of cold noodles. Be sure to spread the batter evenly, otherwise the uneven thickness of cold noodles will be bad, and the amount of paste in the spoon should also be well grasped. Too little is too thin, too much is too thick. You can constantly ponder and improve during the production process. Put the iron plate with batter on boiling water, and turn the iron plate gently by hand constantly to heat it evenly. This is why it is called shaking cold rice noodles. Sometimes the batter will slide back and forth in the plate, so pay attention to make it form as uniform a shape as possible in the iron plate. When you see the batter on the plate slowly maturing until it becomes translucent and a little convex, your first cold noodle can be made. In addition, during the operation, be careful not to be smoked by steam. Carefully take out the iron plate and put it directly on the cold water surface that has been prepared for cooling. At that time, you can make a second cold rice noodle in another iron plate. When you feel almost cold, carefully remove the cold rice noodles from the edge of the iron plate. When the first cold rice noodle was carefully held in your hand, it was thin, bright and shiny. There seems to be a sense of curiosity and accomplishment like "lifting your veil" At this point, it has just begun, and you have to continue to make your second and third pictures. I'm telling you, it's addictive. If you get used to it, you can't stop!
Seasoning can be put according to personal taste. Add some soy sauce, sesame sauce, vinegar, Chili oil, onion, ginger, garlic juice, chicken essence, salt and so on, and you can eat.