Does anyone know how to make a cool skin is urgently needed

You can use cool skin additives with high pH value, and you can use Tianxi brand gluten power source, which can be searched on the Internet!

An important thing is added to the raw materials - gardenia, which is the fruit of gardenia after it is gone, and it is sold in Chinese medicine pharmacies. It can clear away heat and detoxify.

Add a little more alkali sodium hydroxide.

Ingredients: 300 grams of high-gluten or all-purpose flour.

Cucumber shreds to taste.

Minced coriander to taste.

Facial Wash 1500ml

Dough water 180ml

Crushed garlic to taste.

Balsamic vinegar to taste.

Soy sauce to taste.

Sichuan pepper pepper mixed with oil to taste.

Tahini to taste.

Salt 1 gram. Method: 1. Prepare the ingredients, high gluten or all-purpose flour, salt, flour water, sesame paste, pepper and pepper mixed oil, soy sauce, balsamic vinegar, garlic paste, etc., cucumber shreds, and chopped coriander.

2. Combine the dough with water to form a dough.

3. Then put the dough into a large basin and fill it with an appropriate amount of water.

4. After pouring water, wash the dough repeatedly with your hands.

5. When the dough is about to be washed out of the gluten, in order to prevent the dough from being kneaded, use a piece of clean gauze to wrap the dough, and then continue to wash the dough.

6. After washing out the wheat starch in the flour, take out the gluten and put it in a dish, use the gluten to make baked bran, and cover the gluten with plastic wrap for later use.

7. Let the washed wheat starch slurry stand for a period of time, do not move the basin at this time, so that it can be precipitated naturally until the precipitation is separated by gouache.

8. After the batter water settles, decant the water on the surface.

9. Put a little salt in the remaining starch slurry and stir well.

10. Apply a thin layer of cooking oil to a metal mold pan.

11. Then scoop in a spoonful of stirred wheat starch slurry and pour it into an iron plate.

12. Steam for one minute on the basket until the dough is set and bubbles are raised.

13. Peel off the skin from the mold and put it in a dish, and apply a layer of oil to the surface of the steamed dough.

14. Then use the batter to make the dough in turn according to this method.

15. After steaming all the dough, stack it up, dry it slightly and cut it into strips with a knife.

16. Prepare the juice in a bowl, add garlic, chili pepper and pepper oil to the sesame paste, and then pour in an appropriate amount of soy sauce.

17. Finally, add an appropriate amount of balsamic vinegar and stir well.

18. Pour the mixed sesame sauce seasoning on the cold skin.

19. Top with shredded cucumber and coriander.

20. Mix well and eat when eating.

Precautions: characteristics of sesame sauce cold skin; The cold skin is translucent, the taste is chewy, the sesame sauce is rich, smooth and slightly spicy.

1. The washed out wheat starch is decanted after its precipitation, and the remaining batter should be left with a small amount of water to make it thin and appropriate, such as the batter is too thin and the skin is not easy to form.

2. Put a little salt in the batter to increase the toughness of the cold skin, and it tastes good.

3. The sauce can be mixed according to your own taste, and the thickness and thickness are all determined by your own preferences.

First, weigh 100 kg of water into the sandwich pot, slowly sprinkle 1 kg of crystal cold skin raw material (GC3) into the water, and sprinkle powder while stirring. Let stand for 20 30 minutes, gradually increase the temperature, and boil until boiling in the stirring state, keep warm for 3 5 minutes, and then pour the liquid into the stainless steel barrel. Let it stand and cool it to freeze.

In order to ensure product quality, the production environment should be kept clean and tidy, and the production water should be potable water. If necessary, an appropriate amount of preservatives can be added. After packaging, the product can be stored in the refrigerated state for at least 1 month, and at room temperature for about 1 week.

...In fact, they are all added with whitening agents, which friends in the countryside know, hehe, don't say much. ·crystal silver chrysanthemum cake 1 19 ...

The pastries that have to be made very delicately are delicious, vinegar chicken, sad cold powder, cold skin, salt-baked chicken. Put the taro sticks in and stir-fry until the sugar water becomes frosty, and wrap it evenly, it's OK, how about it, it's simple, but it's delicious, and I don't have to say ..It is a very famous special snack in the small town of Fuding, and people who come to Fuding have to try Fuding....

A certain percentage of flour is mixed with potato flour, and the skin is very shiny

There are only a few really delicious ones... Each is mainly chili, and then sesame seeds are added to the secret recipe to enhance the flavor... I don't usually tell anyone else...

Who knows how Tianshui Liangpi is so delicious, and the seasoning has a secret? Thank you! qydflvlliv6

The cool skin of Tianshui? It should be dough and croak, and the seasoning is sesame paste, vinegar, sour, chili pepper or something. The main thing is that the peppers are very fragrant.

Buy dried chili peppers and grind them, and of course there are also those that are sold directly after grinding. Then put oil in the pan and the temperature is higher, which is quite oil-intensive. Pour the ground peppers into it, and you can add some peanuts and the like.

Ingredients: dried red pepper, Sichuan pepper, ginger slices, star anise, cinnamon, white sesame seeds (cooked).

Pour in the dried red pepper and Sichuan pepper in an oil-free cold pan, slowly fry over low heat for about 1 minute, and turn off the heat.

After cooling, take 1 3 and grind it into capsicum powder with a grinder.

Another 2 to 3 grind into chili flakes.

Mix the chili powder with the chili flakes, add a teaspoon of salt and sugar, stir well, and sprinkle with a layer of white sesame seeds (stir-fried).

In a cold pan with cold oil, add ginger, star anise, cinnamon, pepper, fennel, meat and cloves, and boil the oil over medium heat.

When the ginger slices are fried until shriveled and browned, remove all the spices, continue to heat the oil until white smoke rises, and turn off the heat.

After the hot oil has cooled for about 10 seconds, slowly pour it into the chili noodles. (At this point, the chili oil is ready to be used as a seasoning).

If you don't want slag, just red oil, then after cooling, filter it with a colander. Remember to keep it tightly sealed.

1: The quality of dried red peppers determines the quality of chili oil, so pay attention to the selection when buying.

2: When stir-frying chili peppers, be sure to heat the minimum heat, do not scorch. (This step is mainly to remove moisture, because the chili oil made from dried chili peppers is more fragrant).

3: You can also buy ready-made chili noodles directly, but I think the dried chili peppers are more fragrant after they are fried. (Because of the chili noodles I bought, some of the moisture is heavier, and the hot oil is not very fragrant).

4: Add spices when the oil is hot to make the oil more fragrant, and it has more flavor than simply pouring hot oil on the chili noodles.

5: If you don't have white sesame seeds, you can leave them alone, and it will taste better if you put them.

6: Remember to cool down for about ten seconds after the oil is hot, because when you just turn off the heat, the oil is too hot, and it will burn the pepper noodles, which is not good.

There are no machines.

Cool skin is divided into rice skin and dough skin.

It is to knead the dough first and then take half a basin of water in the basin, and the dough is repeatedly washed in the water until there is a camel of flour bran.

After filtering the washed flour water, put it into the flat-bottomed **zi, after steaming, it will become a cold skin, and the bran will become a gluten with a cold skin.

It is nothing more than adding water to simmer all kinds of ingredients, put them in a pot, simmer for about ten minutes, turn off the heat, and cool. Pour an appropriate amount of oil into the pot, add green onions, ginger, garlic and chili pepper to fry, let cool slightly, mince the garlic, add vinegar and sesame paste, and stir together with the ingredient water and chili oil. Put the cold skin in a bowl and add the prepared ingredients, gluten, shredded cucumber, shredded carrots, and coriander.

Taste preference depends on which one is more and which one is less.