How to make cool skin thinner and stronger 3050

The practice of cold skin and dough, after kneading, save a little, about ten minutes is enough! To wash the noodles, put cold water in the basin, then put the noodles in and knead them in the water until all the starch in the noodles is washed out. Sedimentation, soak the remaining substance - gluten in a bowl of cold water, and let the washed water settle naturally.

Filter, after about half a day of sedimentation, pour out the water on top and strain the rest through a sieve (if you wash clean enough and leave no residue, this step is omitted). Steam, boil the water in the pot, scoop the water into the iron basket of steaming the dough (the family can use a flat-bottomed stainless steel basin instead, brush a little oil before use), put the iron basket in boiling water, rotate it while placing it so that the thickness of the cold skin is uniform, cover the pot, and it can be out of the pot in about five or six minutes. Boiled gluten, gluten can be steamed or boiled, steamed is more soaked, boiled more gluten, according to your own taste!

Cold dressing, cut the cold skin into wide strips, cut the gluten into cubes, add salt, vinegar, sesame oil, garlic paste, light soy sauce, oil and spicy seeds, and you can also add cucumbers, bean sprouts and other vegetables according to your taste, stir well and eat! Satisfied.

Detailed introduction to the practice of cold salad and cold skin Cuisine and efficacy: Home Cooking Recipes Constipation Recipes Anti-aging Recipes Taste: Slightly spicy Process:

Ingredients for mixing cold and cold skin: Ingredients: 400 grams of wheat flour Accessories:

200 grams of spinach, 2 grams of yeast, 100 grams of cucumber, 100 grams of pork (lean) Seasoning: 10 grams of chili oil, 3 grams of garlic (white skin), 2 grams of soy sauce, 10 grams of aged vinegar, 3 grams of salt Teach you how to make cold salad and cold skin to be delicious 1Wash the cabbage, blanch it with boiling water, scoop up the cold water, polish it into a puree and extract the juice; 2.

Put a pinch of salt in the flour, sift it, add the cabbage juice and form a dough and let it rise for a while; 3.Wash the dough with the remaining cabbage juice and wash out the gluten and starch; 4.The gluten is fermented with yeast powder and then steamed, and it can also be served cold; 5.

The starch water washed out is clear, let it stand for a few hours, and the water and starch will be layered; 6.Slowly pour out the top layer of water and stir the remaining batter well; 7.Take a saucer, brush a layer of oil, add a spoonful of batter, shake well, put it in a pot of boiling water, steam it over high heat for five minutes, and take it out; 8.

After rinsing the cold water with the buckle, lift the cool skin and remove it from the plate; 9.Cut the steamed cold skin into strips of moderate size; 10.The easiest way to eat steamed cold skin is to use it for cold dressing, add cucumber shreds, white meat, oil and chili seeds, garlic oil, soy sauce and aged vinegar and mix well.

The key to making cold salad and cold skin: Garlic oil: Wash the garlic and fry it in the oil pan to get the fragrance, and remove the garlic to get garlic oil.

You can use food additives to improve glutenism reasonably and legally. According to the "Food Additives Use Standard GB2760-2011", it is not allowed to use alum, natural ash and other non-edible substances or industrial raw materials such as borax in the processing of cold skin!

You can't use three-no products (no business license, no production license, no detailed ingredient list), otherwise, it is a criminal act that violates the Food Safety Law! At present, the legal QS certificate of cool skin additives only have the gluten power source, which can not only make the cool skin tendon and smooth, but also play a role in preserving freshness and prevent the cool skin from becoming hard and cracked. In the case of good hygienic conditions and storage conditions, the cool skin can be kept fresh for 2-5 days, not hard, not cottony, and the taste is still the same as before.

The three certificates of the reinforcement source are complete (business license, production license, QS certificate, third-party test report), safe and legal. The ingredients are fully indicated in the ingredient list on the label.

Liangpi should be smooth and musculous, every process is very important, including the selection of flour and the selection of flour and face washing, sedimentation, slurry production, etc., these are interlocking, a certain link is not in place will directly affect the quality of the entire Liangpi, including the size of the fire and the steaming time when making, etc., the heat is not too soft or soft, the thickness should be guaranteed in two to three millimeters, too thin and too thick, in short, the requirements of the cold skin for the process are still relatively harsh, Only the authentic process can produce qualified products, good cool skin must achieve soft and translucent smooth and refreshing tendon elastic, requiring bright appearance, smooth feel, chewy taste, round and complete, no crack and no broken edge, I have been engaged in the cool skin industry for a long time, good at this, the production of cool skin, cold skin special strange fragrant chili oil strange fragrant sesame oil strange spice water production is very unique, such topics Welcome to exchange questions and answers.

Before washing the face, the face should be kneaded vigorously, let it rise for 30 minutes, and be sure to settle for 24 hours after washing the face! Then slowly scoop out the water on it with a spoon!!

This will be a muscle!!

Generally, I like to fry the cold skin, steam the cold skin, add chili oil, add some turkey noodles to it, or directly cold cold skin, I prefer to eat cold dressing, add some garlic juice to it is very fragrant.

The secret to making the cold skin strong is to rinse it with cold water after cooking, it would be better if there was ice water, one hot and one cold can make the dough more flexible and strong, the taste is particularly smooth, and it is very appealing with your favorite side dishes and seasonings.

What are some simple and easy-to-make cool skin methods, which are firm and smooth and super delicious? 100 grams of wheat starch, add 200 grams of water, stir well, pay attention to the ratio of wheat starch and water is 1:2, boil water in the pot, prepare a small basin with a flat bottom, evenly brush with oil, pour in the adjusted starch slurry, after the starch slurry is all solidified, cover the pot and steam for about two minutes, and steam until the cool skin is bubbling and you can get out of the pot.

1.It is better to use salt water for noodles, and the cold skin will have a faint salty taste, and the salt should be controlled by yourself, not too salty. Knead the dough until firm and smooth.

2.Place the dough on the cutting board and let it sit for a while, and continue to knead it for a while, so that it is better to wash the gluten.

3.Put the dough in a basin, add water, the water is better without dough, it's okay to have more, you'll know later.

4.Wash the gluten, grasp the dough with both hands in the water, scratch and scratch, there is constantly white flour water gushing out, continue to scratch, until the thing in your hand is very strong, and then you can't catch the flour water, during which the gluten may slip out of your hand, it's okay, and it will come back in the end.

5.Scoop out the gluten and put it in a warm place to let it rise, it is delicious, very strong, and it is the fiber part of the noodles. Let the dough water in the basin stand for a while, you will see the dough water separate, and the upper layer will be separated by clean water, and the clean water will be scooped out with a large spoon.

6.Wait for the precipitation is almost, the water is also scooped almost, stir the dough water evenly with a spoon, and steam it on the plate that specializes in the whole cool skin, about a spoonful of one, the water is boiling, put the plate down, the plate must be brushed with oil in advance, otherwise it will not be able to remove the cool skin, just a minute or two, uncover and find that the crystal clear cool skin bulges a big bubble, and the lid of the pot will go down immediately, which proves that it is good, haha, take it out, take it off, cool it and you can cut it and eat it, what is the taste, look at it yourself.

7, the gluten that will be sent at the end is also steamed like the above, and the steamed ones are a little like frozen tofu, but they are much more delicious than that Tips:

1.Grasping gluten is tiring, but you have to grasp it boldly with both hands.

2.The face water must stand for a while, my mother will generally put it for an hour, and the clear water on it should be floated away, so that it will not be thin, this is the key, it is thick and strong, but it will crack if it is too thick, and it is just 3The plate must be brushed with oil, and if the surface is attached to the back, it must be cleaned in time to ensure that the next one will not stick.