How to make the seasoning of the cold powder and the cold skin, and what kind of powder is the cold

1.Chili oil: put the vegetable oil in the pot and fry it, the oil temperature is above 100 degrees, when there is almost smoke, turn off the fire, and put it out in a container (the container used should be wiped dry with water, and the operation should be careful, there is water and oil will fry, and the oil is very painful), wait for the oil temperature to drop, about 60 70 degrees, you can put the raw chili noodles into the oil.

The oil should submerge the chili flakes. The chili oil produced by this is bright red in color, has no burnt taste, and is very spicy. 2.

Seasoning water: Garlic juice: Peel and wash the garlic, mash it into a sticky paste, and dilute it with cool boiling water.

Stuffy mustard: Taste it when you buy mustard, it's fake if it's not bitter, it's real when it's bitter. Fill the mustard with 2 kg of canned food bottles, add hot water of 70-80 degrees, stir while adding water, add half a tael of vinegar when the mustard is stirred into a thick paste, stir well, screw the lid, and put it for 8 hours to use.

Dilute tahini: dilute as much as you want, depending on the situation. Pour the tahini into a bowl first, add a little salt (for puffing) and a little soy sauce (for coloring).

Then stir in one direction, add a small amount of hot boiling water of 70-80 degrees while stirring and stir evenly. Preparation of salt water: boiled water to cool, 5-6 catties, 2 catties of salt, 1 catty of monosodium glutamate, 4 taels of sugar, all deepened can be used.

The formula of spicy oil: (1) Raw materials [g]: sand kernel 3, grass cardamom 3, mountain naphthalene 3, grass fruit 3, nutmeg 3, angelica angelica 3, anime 3, clove 2, rice pluck 2, white cardamom 2, pepper 2, ginger 4, cumin 4, cinnamon 10, Shaanxi Qinzhen pepper noodles 103 (not too spicy pepper noodles can also be used, which means don't let too spicy taste cover the taste of other spices), peanut oil 350.

2) Preparation method: When the peanut oil is heated to 70% hot (150-170 degrees, the oil surface is turned from all sides to the middle, and a trace amount of smoke is emitted), the mixed spices and chili pepper noodles that have been ground into powder are poured into the red oil. After feeding, the oil temperature should be below 70% hot, keep it for 3-5 minutes, and when the oil temperature drops to 50% hot, then sprinkle in an appropriate amount of raw sesame seeds.

When preparing sesame oil, remove the chili flakes, but the spices should be replenished in proportion, and the specific operation is the same as before.

Material. 1 piece of cold powder, 200 grams of mung bean sprouts, 2 chrysanthemums, 2 celery, 2 tbsp ground beef, 1 piece of seaweed, 1 green onion, 1 2 red peppers, 2 3 tbsp minced garlic, 2 3 tbsp sesame seeds, 1 tbsp sesame oil, appropriate amount of soy sauce, 1 tbsp sesame oil, 2 3 tbsp soy sauce, 2 3 tbsp vinegar, 1 tsp sugar, 1 tsp salt.

Method. 1.Rinse the jelly with boiling water and cut into 1 4 cm pieces; Remove the mung bean sprouts and wash the head and tail; Wash the chrysanthemum and celery and cut into small pieces; Wash the green onion and cut it into sections; Wash the peppers, remove the seeds and cut into cubes for later use.

2.Mung bean sprouts, chrysanthemum, and mountain celery are blanched in boiling water and drained; Seaweed lightly oven and then shredded; Ground beef is stir-fried in seasoning A and set aside.

3.Put all ingredients and seasonings B into a large basin, mix well and serve.

Liangpi is made of flour, ordinary flour is fine, and you can use gluten-free batter to make Liangpi for washing your face.

Liangpi is a common food in daily life, and it is relatively simple to make, but many people do not laugh at making gluten-free. The following points need to be noted: Use high-gluten flour:

When making homemade cold skin, use high-gluten flour without improvers, because the quality of the flour directly affects the quality of the cold skin. Cold noodles made with high-gluten flour without modifiers, and cold noodles made with other types of flour have a slightly worse taste.

The starch water left over from the cool skin can be used to water the flowers, and the effect is similar to that of rice washing water. When making cold skin, starch water does not need to be refrigerated at low temperature, and it can be precipitated at room temperature.

Summary. 5.Steaming over medium to high heat or high heat, the surface of the dough is bulging, and this kind of bubble is cooked.

Dear, hello cool skin powder, the normal ratio of batter is 1 part flour + part water. If there is no electronic scale, you can use the bowl hall to measure, a bowl of flour to a bowl of water, and the proportion of Shifubu to make a search is particularly strong and hard. If you want to eat soft tendons, you can add a little more water (according to your taste), such as times, but not more than 2 times.

2.The water should be added in three parts, this is the first time to add one-third first, stirring with chopsticks in one direction. Step 3

The second time only add a third, stirring in the same way.

4., Cool Pi Luo Luo, the first sheet is greased, scoop a spoonful of batter and turn Luo Luo to make a day, and evenly spread the batter. It is recommended that you use Snowflake Rollo, which is easier to use than that kind of stainless steel, and it will not stick if you don't brush the oil in the back.

5.Steaming over medium to high heat or high heat, the surface of the dough is bulging, and this kind of bubble is cooked.

6.Put the steamed Rollo in a basin of cold water and easily remove it after a minute. It's best to use two rolls back and forth to save time.

Prepare the ingredients, mash the garlic with filial piety, add a little cold boiled water, chili oil, sesame paste, cucumber shreds, seasoning juice (bay leaves, star anise, Sichuan pepper boil for a few minutes, then add vinegar, light soy sauce, monosodium glutamate potatoes are cautious, and the salt is boiled again to cool) Step 11

The salt of the seasoning sauce should be added according to the amount of cold skin, and when mixing, taste it when the seasoning water is put in, not too salty.

Summary. The main raw material of Liangpi is starch, which is generally used in pea starch, potato starch or sweet potato starch. Among them, the texture of the cold skin made of pea starch is more delicate, while the cold skin made of potato starch has a slightly stickier taste.

In addition, there are some places where materials such as powder skin powder and chronic starch are used to make cold skin, but the texture and taste of these materials will be different. So, if you want to make a cool skin at home, you can try a variety of different starch materials to find the texture and texture you like.

The main raw material of Liangpi is starch, and pea starch, potato starch or sweet potato starch are generally used. Among them, the texture of the cool skin made of pea starch is less delicate and delicate, while the texture of the cold skin made of potato starch is slightly stickier. In addition, there are some places where materials such as powder skin powder and chronic starch are used to make cold skin, but the texture and taste of these materials will be different.

So, if you want to make a cool skin at home, you can try a variety of different starch materials to find the texture and texture you like.

Cool skin <>

It is a traditional Chinese specialty snack. It is a transparent, translucent, flake-like food made of starch, and the main ingredients are starch, water, and salt. Liangpi has different names in different parts of China, such as "Liangpi" and "Liangmiliang" in Shaanxi, "Liangfen" in Gansu, "Liangfen" in Sichuan, "Liangpizi" in Chongqing, and so on.

The production of cool skin needs to go through multiple processes, including battering, steaming, cooling, slicing, etc. The resulting cold skin is as thin as paper, translucent, and has a smooth and refreshing taste. The taste of cold skin is also different due to the different catering cultures in different places, generally including sour and hot cold skin, mixed chicken offal cold skin, hemp cong spicy cold skin, leek pork cold skin and so on.

Liangpi is rich in nutrients such as starch and vitamin B, making it a healthy snack. In the scorching summer, Liangpi has also become the cool food chosen by many people.

Pea starch, potato starch or sweet potato starch are generally used.

Hello dear, I'm glad to answer for you, hello! To make cold skin, you need to use flour or rice flour. Cheng flour is a white powder made from high-quality wheat that has been screened, impurified, peeled, and embryonic many times, and is rich in protein and starch.

Rice flour is made from glutinous rice that has been finely processed. Both powders can be made into a cool skin that can be eaten in a good way, and which one to use depends on the individual's taste and habits. When making filial piety shirts, the powder is generally added to an appropriate amount of water, stirred evenly and then made into a batter, and then the batter is steamed and cut into strips.

The cold skin has a soft and refreshing taste, making it a perfect delicacy in summer. In addition to the traditional flavor of Liangpi, there are also many innovative flavors of Liangpi, such as Spicy Liangpi, Sour and Hot Liangpi, etc., which can be tried according to personal taste. In addition, the cold skin can also be paired with a variety of seasonings and side dishes, such as chili oil, sesame paste, cucumber shreds, bean sprouts, etc., to make the taste more varied.