How to make cold skin with mung bean flour? The practice of mung bean flour and cold skin

1) Prepare the starch of mung beans, put 1 2 cups of mung bean starch into a small pot, and then use the same measuring cup, pour 6 parts of cold water into the small pot, that is to say, the ratio of starch and water is 1:6, it doesn't matter what tool you use to measure, just get the ratio right. Also, regarding the proportions, someone likes 1:

5, some people like 1:7, what about me, take the middle, use 1:6

2) Mix the starch and cold water to stir well, that is, stir into the appearance of water starch. Put it on the stove and stir constantly while heating it, until the mixture in the pot is all transparent, and then turn off the heat. Note:

As for stirring, you can stir slowly when the water is not hot at first, and when it starts to heat up, you should keep stirring. If you're not sure, just keep stirring from the beginning, hehe, anyway, you can't save the strength.

3) Pour the heated mixture into a container and let cool slowly. When it's all cool, it's easy to pull it upside down. If you want to cool faster, you can put it in the refrigerator in the middle and take it out after cooling.

However, if you leave it in the refrigerator for a long time, it will be hard and it won't taste good, so I usually don't put it in the refrigerator and slowly cool it outside.

4) Buckle the cooled jelly on the cutting board of the cooked food, cut it into your favorite size, and put it in a container.

Thank you!!

Put it in the refrigerator for 10 minutes.

Ingredients: mung bean flour skin, 150g cucumber, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of garlic paste, appropriate amount of sesame oil.

Method: 1. Prepare the flour skin, you can buy dry powder skin in the supermarket, or you can make your own home. Homemade fresh at its best.

2. Wash the cucumbers, peel them, and cut them into slices for later use.

3. Boil the dried mung bean flour skin in boiling water for 10 minutes, then drain the water and set aside. If it is fresh, it does not need to be boiled in boiling water.

4. Add garlic, soy sauce, vinegar and sesame oil to the mung bean flour skin, mix well and serve on a plate.

Ingredients: 100 grams of mung bean sprouts, 150 grams of mung bean flour skin, 20 grams of sesame oil, 5 grams of salt, 30 grams of vinegar, 10 grams of garlic (white skin), 5 grams of soy sauce.

Method: 1. Remove the roots of mung bean sprouts and wash them, blanch them in boiling water, put them in cool water, and drain off the water;

2. Soak the mung bean flour skin in cold water and cut it into shreds;

3. Mash the garlic into a puree;

4. Blanch the mung bean flour in the pot of water, let it cool, and put it together with the bean sprouts;

5. Add refined salt, vinegar, garlic paste and soy sauce, mix evenly, put it on a plate, sprinkle sesame oil and serve.

Ingredients: 180g of flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of coriander.

Steps: 1. Appropriate amount of dry powder skin.

2. Soak in warm water. You can soak it in advance.

3. Wash and chop the coriander and garlic and set aside.

4. Heat cooking oil in a wok, add flour and stir-fry.

5. Add light soy sauce, soy sauce and refined salt and stir-fry. You can also dripping some dark soy sauce to color.

6. Then add an appropriate amount of warm water and cook for a few minutes.

7. Finally, sprinkle with coriander and garlic and stir-fry evenly.

Tips: Garlic should be added at the end to enhance the flavor, if you add it early, there will be no garlic flavor.

Ingredients: 1 roll of mung bean flour roll, 200g cucumber, 100g meat, appropriate amount of oil, appropriate amount of salt, appropriate amount of sesame paste, appropriate amount of garlic, appropriate amount of chicken essence.

Steps: 1. Cut the rolls into strips and throw them with water several times.

2. Finely mince the garlic.

3. Cut the meat into shreds.

4. Shred the cucumber.

5. Add water to the sesame paste and dilute it.

6. Put oil in a pan, add shredded meat and stir-fry.

7. Add mung bean flour rolls, shredded cucumbers, garlic foam, sesame paste, and garlic.

8. Add salt and chicken essence and stir-fry evenly.

Tips: The essential part of this dish is the tahini, which is very flavorful.

How to make mung bean cold skin:

Ingredients: 100 grams of mung bean flour, 250 ml of water, 2 spoons of chili oil, 2 spoons of vinegar, 1 spoon of Liangzhen Hong soy sauce, garlic, T3 small pieces of mustard Yuqiao, sesame oil, a basin of cold wide water.

Steps: 1. Add water to the mung bean flour and completely blend, stir evenly and leave for about 20 minutes;

2. Boil water in a steamer, take a plate, scoop a spoonful of stirred mung bean powder and put it into the pizza plate, shake it well and put it in the steamer to steam;

3. It takes about 2 minutes for small bubbles to bubble, then put the pizza pan into cold water and soak for a few seconds to get the skin up;

4. At this time, put the leather into cold water to soak;

5. Do the leather so repeatedly. Finally put the good one.

Materials. Mung beans 1000 grams.

Steps. 1. Soak mung beans first, 1000 grams of mung beans and water overnight.

2. The soaked mung beans will become bulging, take them out and drain the water.

3. Then add water to beat into soybean milk, and then wrap it with gauze to filter out the okara.

4. Wash it twice to wash out the starch inside.

5. Then let the water settle for 4 hours.

After an hour, pour out the water on it, this white is mung bean starch, because the precipitation time is relatively short, this is mung bean powder pulp, which can be directly used to make cool skin.

7. After scooping it out, add water and stir well, 600 grams of mung bean starch and 500 grams of water, and stir well. Then prepare a plate, scoop in the mixed slurry, then put it in boiling water and blanch it first, put it into boiling water and boil it for about 5 seconds after the surface solidifies, then take it out and put it in cold water to cool down.

8. Tear it off is a crystal clear cold skin, the method is simple and convenient, it looks very translucent and strong, cut it and put it into a bowl, add cucumber shreds, pour on the cold sauce and start eating.

The practice of Shaanxi snack mung bean flour skin is described in detail.

Region: Shaanxi snacks.

Craft: Other.

Ingredients for mung bean flour skin: 1500 grams of mung bean flour, 5 grams of alkali, 200 grams of sesame paste, 25 grams of mustard powder, 250 grams of soy sauce, 100 grams of garlic, a small amount of refined salt and chili oil.

Features of mung bean flour skin:

Tough, smooth, sour and spicy, it is a famous snack in summer.

Teach you how to make mung bean flour skin and how to make mung bean flour skin.

1.Mix the mung bean flour with warm boiled water, dilute it from thick, and add alkali to make about 4000 grams of slurry.

2.Take a white iron gong with a diameter of 30 cm, wipe the gong surface with a cloth stained with oil, scoop in a spoonful of powder, rotate the iron gong on the water surface in the boiling water pot to make the powder evenly condensed, pour the gong obliquely into hot water, cook slightly to make the powder skin ripe, and then soak the gong in cold water, and peel off the powder skin after opening the powder skin along the top of the gong wall with your fingers. Until the slurry is finished, each sheet is rubbed with some oil and stacked, or rolled up one by one.

When eating, cut the noodles into wide strips with a knife, put them into a bowl, add an appropriate amount of various seasonings and mix well.

The essentials of making mung bean flour skin: When making flour skin, the thickness should be uniform.

Summary. Hello kiss, for kissing to find out, mung bean flour skin is as follows: 1

Add 2 teaspoons of salt to the mung bean flourAdd an appropriate amount of water and stir well3After the water in the cauldron is boiled, keep the water slightly boiled over medium heat.4

Pour a tablespoon of water starch 5After the slight discoloration, pour in boiling water, control the boiling water, and immediately put the square plate into a basin of cold water 6Gently scrape the periphery, remove the cool skin, and put it in a basin of cold water7

Put the prepared cold skin on a good arrangement. The nutritional value is as follows: 1. Pure mung bean flour skin is rich in trypsin inhibitors, which can protect the liver, reduce protein decomposition, and thus protect the kidneys.

2. The protein and phospholipids contained in pure mung bean skin have the function of stimulating nerves and increasing appetite, which are necessary to increase nutrition for many important organs of the body; 3. Pure mung bean flour skin has an inhibitory effect on staphylococci and some viruses, and can clear heat and detoxify; 4. Pure mung bean flour contains a globulin and polysaccharides, which can promote the decomposition of cholesterol into bile acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

The main thing is the proportion.

Hello kiss, for kissing to find out, mung bean flour skin is as follows: 1Add 2 teaspoons of salt to the mung bean flour

Add an appropriate amount of water and stir well3After the water in the cauldron is boiled, keep the water slightly boiled over medium heat.4Pour a tablespoon of water starch 5

After the slight discoloration, pour in boiling water, control the boiling water, and immediately put the square plate into a basin of cold water 6Gently scrape the periphery, remove the cool skin, and put it in a basin of cold water7Put the prepared cold skin on a good arrangement.

The nutritional value is as follows: 1. Pure mung bean flour skin is rich in trypsin inhibitors, which can protect the liver, reduce protein decomposition, and thus protect the kidneys. 2. The protein and phospholipids contained in pure mung bean skin have the function of stimulating nerves and increasing appetite, which are necessary to increase nutrition for many important organs of the body; 3. Pure mung bean flour skin has an inhibitory effect on staphylococci and some viruses, and can clear heat and detoxify; 4. Pure mung bean flour contains a globulin and polysaccharides, which can promote the decomposition of cholesterol into bile acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

Mung bean flour skin method: Mix the mung bean flour with warm boiled water, add alkali to make a slurry. Take a white iron gong with a diameter of 30 cm, wipe the gong surface with a cloth dipped in oil, scoop in a spoonful of powder slurry, rotate the iron gong on the water surface in the boiling water pot until it condenses, pour the gong obliquely into hot water, boil it slightly and then soak the gong in cold water, peel off the skin of the former powder, and wipe the powder skin to be stacked with oil or rolled up one by one.

Identification of powder skin: 1. Look at the color of the powder skin: the powder skin made of pure mung bean starch is milky white or slightly egg blue, if the powder skin is green, it is made of pigments or dyes.

2. Touch feeling: Pure mung bean flour skin has a certain hardness and elasticity when pinched by hand, and has toughness when pulled by hand, such as the fake flour skin mixed with white potato flour compared with the real one, the color is dark, and the elasticity and toughness are poor.

3. Taste its taste: pure mung bean flour skin is not noodles, not soft, not bad, and has a strong mouth. The flour skin mixed with potatoes and corn starch has a similar appearance to the mung bean flour skin, but it is hard, inelastic, soft or fluffy.

However, the powder skin mixed with gum has the appearance characteristics of pure mung bean flour skin, but it is crispy and tasteless in the mouth after cooking.