What is the method of making homemade cold skin?

How to cool down ** Chapter 1.

Ingredients: plain flour, 400 g salt, a spoonful of water.

Excipients: salt, vinegar, chicken essence, garlic paste, tempeh, chili oil.

Steps to make your own healthy, cool skin:

1.Allow the dough to harden.

2.Pour water when you wake up.

3.Start washing, wash out the white slurry, pour out the slurry for later use, and then add water to the basin to wash several times.

4.Until the white batter can't be washed out, the remaining dough is gluten.

5.Pour all the washed slurry into a basin and let it sit for six or seven hours. Slowly pour out the water on top and stir the rest of the batter well.

6.Steam the gluten on high heat for about half an hour.

7.Steamed appearance.

8.Cut into chunks and set aside.

9.After sedimentation, slowly pour out the water on top and stir the remaining batter well.

10.Take 6 tablespoons of the batter and pour it into the cool leather gong.

11.Place in a boiling pot and steam for a few minutes. There are large bubbles on the surface and turn off the heat.

12.Take it out, take the gong to the shower under the faucet, and uncover it from the side.

13.Place in a basin and brush it with a layer of oil on top to prevent sticking.

14.Continue to pour in the batter and steam until the cold skin is completely steamed.

15.Shred the cucumber, prepare the gluten, salt, vinegar, chicken essence, garlic, tempeh paste, chili oil and stir well.

16.Roll up a few slices of jelly and cut into slices.

17.Pour the cold skin, cucumber, and juice into a basin and stir, and it's good.

The practice of cool skin in Chapter 2.

Flour, shredded cucumber, salt, sesame oil, minced garlic, minced ginger, light soy sauce, chili oil.

Methodological steps. 1.Add water to the flour, knead well, and let rise for 10 minutes.

2.Put an appropriate amount of cold water in a basin, scrub the stirred noodles in water until all the starch in the noodles is washed out, and soak the washed gluten in clean water.

3.After the starch water settles naturally, pour out the upper layer of clear water, leaving the starch slurry.

4.Prepare a shallow stainless steel iron basin, brush a small amount of cooking oil evenly at the bottom, and pour starch slurry on top, so that you can evenly spread a thin layer on the surface of the iron basin.

5.Add water to a pot and bring to a boil. Put the iron basin on top and steam for about 5 minutes, then take it out. After cooling, cut into strips and make a cool skin.

6.The gluten can be cut into small pieces and boiled in a pot.

7.Put the cold skin and gluten in a bowl, add the cucumber shreds, salt, sesame oil, garlic paste, minced ginger, soy sauce, chili oil, etc. and stir to combine.

Skill. 1.When washing starch, try to wash it as clean as possible to reduce the sedimentation of flour residues.

2.When smearing starch slurry, it should not be too thick, so that it cooks quickly, and the taste is soft and glutinous without losing gluten.

3.The seasoning can be added or subtracted according to taste, and the cucumber shreds can also be replaced with blanched bean sprouts.

1.Slowly add the flour to the water, knead it into a smooth dough, cover it with a thin cloth and let it rise for 40 minutes.

2.Put the dough in a basin, pour about 100ml of water at a time, and knead the dough as if you were washing clothes.

3.Wait until the batter is white, pour the water into another large basin and repeat 6 times until the batter is completely clear, and only the gluten remains. After the gluten can be steamed, it can be molded and eaten with cold skin, which is very nutritious.

4.Set aside the good gluten, save it for 30 minutes and steam it before cooking.

5.Stir the thick batter underneath to combine.

6.Be sure to stir the batter well.

7.Brush a layer of oil on a flat plate, pour in a spoonful of batter, steam on high heat for about 2 minutes, and the dough can be taken out immediately after the dough is transparent.

Lightly grease the steamed skin to prevent it from sticking, and cut it into strips on a cutting board.

8.Cut some cucumbers, add some chili oil, OK.

Tips: 1.Be patient in the process of washing the batter, and see the water turn white many times, and finally the gluten part is left.

2.The washed out of the batter water should be fully precipitated overnight.

3.It is best to brush a thin layer of oil before pouring the thick batter into a flat plate, which is more convenient for the whole cool skin to be taken out smoothly. Oil should also be brushed between the dough and the dough to prevent the adhesive tape from sticking together.

4.If the skin becomes transparent, it can be taken out immediately, and steaming for too long will cause it to be too hard.

5.Add cucumber shreds on top of the cold skin, use sesame seeds, crushed peanuts, dried red peppers, put them in hot oil for a while, pour them on the cold skin, and then take some sesame juice, salt, hot water to adjust the juice, and pour it into it to be more delicious.

To make chili oil, chop the chili peppers and heat them with sesame seeds.

Add flour and potato flour to cucumber juice to form a batter, fry in a pan into pieces of cold skin, and cut into pieces.

How to make homemade cold skin? Prepare all-purpose flour and orange powder, add half a bowl of water, stir the yogurt paste, add salt to make the skin more elastic, steam for 2 minutes and 40 seconds, and then bake.

How can the rough shed be delicious and delicious?

Step 1: Place the bread flour and salt in a clean bowl.

Step 2: Slowly pour in the water.

Step 3: Stir while pouring into a flocculent shape.

Step 4: Knead the dough into a smooth dough, cover with plastic wrap and let rise for an hour.

Step 5: Take an appropriate amount of water and pour it into the dough.

Step 6: Knead the dough repeatedly with your hands, rinse it and pour it into a separate container.

Step 7: Re-add water and knead the dough until the gluten is left and the water is clear.

Step 8: Filter the washed batter water to remove fine impurities.

Step 9: Let the filtered batter water sit for a few hours or refrigerate overnight.

Step 10: After the batter settles, pour out the water on top and stir the batter well.

Step 11: Pour a spoonful of batter into a flat plate, flatten, put it in a steamer, and steam it on high heat for about 1 minute, until the dough is transparent.

Step 12: Place the steamed cold skin under running water.

Step 13: Rinse from one end of the cool skin under boiling water.

Step 14: Remove it slowly.

Step 15: Spread some oil on the cool skin to prevent sticking.

Step 16: Spread the washed gluten flat in a bowl.

Step 17: Steam in a steamer and cut into small pieces for later use.

Step 18: Place the prepared cold skin on the cutting board and cut it into strips.

Step 19: Wash and shred cucumbers, peel and shred carrots, wash and blanch bean sprouts.

Step 20: Put the cold skin into a bowl, add shredded carrots, shredded cucumbers, bean sprouts and gluten, sprinkle with crushed peanuts and a little sesame seeds, add a little salt and chicken essence, pour in an appropriate amount of balsamic vinegar, sesame oil, chili oil, light soy sauce and mix well.

Material: Main material.

30 grams of flour.

Excipients: Premium light soy sauce.

10 ml. 1 cucumber.

10 grams of minced garlic.

30 grams of tahini.

150 grams of water.

10 grams of vinegar. 300 grams of mung bean sprouts.

5 grams of table salt. The practice of homemade cold skin.

g flour plus 3 g salt 150 g water.

2.Cook the dough and mix for 5 minutes, then cover the dough with a damp cloth and let it rise for an hour.

3.Put the dough in clean water and rub it with your hands, and see that the washing water is very thick.

4.Strain the cleanser through a sieve.

5.The remaining dough continues to be rubbed with water.

6.Just wash until the water doesn't turn white for the fourth time.

7.Soak the remaining gluten dough in cold water for 2 hours.

8.Put the gluten on the cloth drawer, steam for 20 minutes, turn off the heat, simmer for a while, and then take it out.

9.Put the washed water in the refrigerator to settle overnight, take it out the next day and pour out the water on it, gently certainly, and it is best to pour it clean, if there are some bad pours, then use a small spoon to scoop out.

10.Take a container and grease it (practice has proved not to be very useful, it is not easy to remove it after it is done, and then I changed the non-stick baking tray and forgot to shoot it).

11.Scoop a spoonful of dough water into the mold and slowly turn it to fill the plate with batter, preferably evenly.

12.Put it in a basin of boiling water and cover the lid, it is best to cover the transparent lid to see the bulging bubbles, open the lid and take it out to flush cold water and gently remove it from the side. (My pot is too small to take out later, so I replaced my 37 cm diameter wok, which is very good).

13.The peeled skin is placed on a greased board, and then the skin is also oiled so as not to get on with the next one.

14.Let's see how well I shot in the light.

15.Cut the gluten into cubes, shred the cucumber, and pat the garlic into minced pieces.

16.Blanch the mung bean sprouts with boiling water and control the moisture in cold water.

17.Add salt to the sesame paste and slowly pour it out with a cool white boil.

18.Minced garlic Riga premium light soy sauce.

19.Add some vinegar.

20.Put the cold skin, gluten, bean sprouts, and cucumber shreds on a plate, pour the laxative sesame paste and vinegar and garlic juice, stir well, and serve.