How to make your own cold skin, how to make your own cold skin

Every time I make Liangpi, my family can't eat enough.

Ingredients: Appropriate amount of flour. Excipients: appropriate amount of water, cooking oil.

Appropriate amount, baking powder.

Amount. Steps:

1. Shake the dough: Flour and cold water to live into a dough that is moderately soft and hard and let it stand for 40 minutes, and knead it several times in the middle for strength. Knead the awakened dough in water and knead it with your hands, and keep changing the water until the water is clear, and the dough is gluten (gluten), and all the dough has been washed.

Pour the water into a large basin and let it sit for 3 to 4 hours (too short for sticky hair, too long for cracking).

2. Put some baking powder on the gluten and steam it in the pot for about 15 minutes.

3. The precipitation is good (about 3 and a half hours).

4. Pour out the water on it and leave only the starch water.

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5. Brush the plate with oil, pour starch water and steam it in a hot pot for 2 minutes to bubble, take it out and let it cool, and then brush the surface with thin oil and take it out.

6. It's done, it's strong and smooth!

7. Cool skin. Cut the gluten and add salt, cucumber, bean sprouts, peanut sesame paste, garlic water, light soy sauce, aged vinegar, secret chili oil, and finally some peanuts are more perfect.

An easy way to make cool skin at home:

Ingredients to be used: high-gluten flour, cold dressing.

The steps are as follows:1Pour the flour into a clean, oil-free basin and sprinkle a small amount of salt before mixing to make the dough stronger.

A small amount of warm water is poured into the flour many times, while pouring water, the flour is stirred into a dough at a uniform speed with chopsticks, and the dough is kneaded into a smooth dough with the palm of the right hand, covered with plastic wrap to let the dough sit for half an hour, although there is no need to ferment, the dough is not easy to loosen after washing the dough for a while.

2.The dough is smooth and flexible, no different from the dough that is usually made of dumplings, but the difference is that the next step in making cool skin is to start washing the face, pour an appropriate amount of drinking water into the basin, and the amount of water should be just submerged in the dough.

3.Prepare a clean and oil-free cooking bowl before washing your face, so that you can store the juice separately. Slowly knead the dough in water, as long as the process of washing clothes, pour the turbid slurry juice of each wash into another basin in turn, and then add water separately to repeat the wash, until the dough becomes smaller and smaller, and the water for washing is gradually clear, which means that the batter in the dough has been washed out.

4.Although the dough is smooth and flexible, it is not easy to loosen, but it is inevitable that the slag will fall off in the process of repeated kneading and washing, so at the end of the washing, you must use a fine sieve to filter the crumbs in the batter and then let it stand to be clear, otherwise it will lead to the cold skin doped gnocchi is not smooth.

5.The washed dough leaves a small ball of gluten, which is the soul adjunct in the cool skin, which needs to be reprocessed, add an appropriate amount of yeast powder, knead evenly like the usual steamed steamed bread noodles, and cover with plastic wrap to make the gluten grow.

6.If you gently pick the gluten with a spoon, you will see a dense honeycomb like the dough, which means that the gluten is good. Put the gluten into a clean dish, put an appropriate amount of water in the steamer, and steam the gluten drawer on high heat for about 20 minutes.

7.The steamed gluten is yellow-brown wheat in appearance, densely covered with honeycomb, full of elasticity, don't look at its appearance, it seems to have no appetite, in fact, this is the soul of the inner adjunct when we usually eat cold skin outside: gluten. Remove the steamed gluten and let it cool for later use.

8.After five or six hours of standing, the washed out turbid batter is cleared and the water and powder are layered and you can start to make cool skin.

9.Gently pour out the top layer of clear water, trying not to disturb the starch of the basin. After pouring out the water, use a clean spoon to stir the batter and starch of the basin evenly.

10.After removing the steamer from the steamer, add an appropriate amount of water to boil over high heat, brush a thin layer of cooking oil to prevent sticking in the aluminum plate for cold skin, pour an appropriate amount of silver powder slurry juice with a spoon, gently shake the tray to let the slurry flow out of a thin and uniform flat state in the plate, and then put it into the boiling water and steam it for two or three minutes.

11.When you open the pot, you can see that the cold skin is bubbling in the tray and it is cooked, take out the cold skin and put it in cold water to cool, and brush the clean plate with a layer of cooking oil to prevent sticking. Repeat the above steps to steam all the remaining starch slurry.

Add salt and alkali to the flour, add cold water and form a dough, wake up for half an hour, add a small amount of water to wash the face, pour the washing water into the balance of the empty basin, and leave the noodles to burn the tendons, and the still noodles will be poured out for more than three hours, and the rest can be made into cool skin.

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.

A bowl of potato starch and a bowl of ordinary flour are made into a batter in a one-to-one ratio, not too thin, and the bottom of the abrasive is brushed with oil.

It's easier to do this!

If you don't wash your face, "Cool Skin" will not be wasted.

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.

Teach you 5 minutes to make your own handmade cool skin, save time, super easy to learn, do not eat "rubber shoes" and save money

What should be done with cool skin? Come and get it

Buy the finished cold skin directly, and then mix the seasoning yourself.

1. Cold water and noodles Don't be too soft Cook for more than 40 minutes.

2. Put the dough in cold water and knead it until the remaining gluten is in the basin for making cold skin 3. After the flour water settles for 24 hours, slowly pour out the water on the top and leave only the flour slurry at the bottom of the pot 4. Use a steamer to boil hot water, take a thin metal plate and place it in the pot Pour in an appropriate amount of flour slurry Flatten it out Don't be too thick Cover it with a lid Steaming for 2-3 minutes on high heat See the cool skin gradually become transparent and bubble up A piece of cold skin is steamed!

Take out the thin pan, rinse it under cold water, remove it, grease one side, and repeat step 4!

Steam on high heat for 30 minutes!

Every time I make Liangpi, my family can't eat enough.

What should be done with cool skin? Come and get it

Teach you 5 minutes to make your own handmade cool skin, save time, super easy to learn, do not eat "rubber shoes" and save money

It's easier to do this!

If you don't wash your face, "Cool Skin" will not be wasted.

Ingredients for North Sichuan Jelly: 200g potato starch, 1000ml water, 5 tablespoons of oil peppers, 2g peanuts, 1g white sesame seeds, appropriate amount of chives, appropriate amount of garlic, 1 2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of Sichuan pepper powder, 1 2 tablespoons of chicken essence, 1 tablespoon of tempeh, appropriate amount of sesame oil.

Method 1) Put 1000ml of cold water into a large container, put the potato starch into the water, and stir well. 2) Pour into the pot ** and stir constantly with a spoon to heat it evenly. 3) When the starch water gets hot, turn the heat down and stir constantly.

4) When the starch is completely transparent, turn off the heat. 5) Stir for a while until it feels sticky. 6) Pour the starch paste into a mold, smooth it out, let it cool to form, or put it in the refrigerator to refrigerate.

7) Turn the formed jelly upside down and cut it into thin strips. 8) Sprinkle the tempeh, garlic, chives and peanuts on top of the jelly. 9) Pour the sauce over the jelly and mix well when enjoying.

Tip 1: Sweet potato starch, potato starch, pea starch, and corn starch can all be made.

2. The taste of freshly made and eaten is better, if you leave it for a long time, the cold powder will be a little hard, but it doesn't matter, cut it finely, and the sauce will be fine, but it should be put in the refrigerator.

Every time I make Liangpi, my family can't eat enough.