What raw materials and production methods are needed to make cold skin.

If it's simple, it's mainly white flour and Qian. I did it when I was a kid.

Ingredients: Ingredients: flour, water.

Seasoning: chili oil, vinegar, garlic paste, brine.

Method: 1. The dough should be moderately soft and hard, too soft and hard is not convenient for subsequent operations;

2. Leave the kneaded dough for 1 hour;

3. Add water to start washing (kneading the dough), wash until the water becomes white, pour it into another large pot, and continue to add water to wash the dough;

5. The starch water in the cauldron takes a long time to settle (my family washed the dough the night before and precipitated for a night);

6. Slowly pour out the water floating on the top of the pot, leaving a thick starch paste (prepare a large pot at this time, boil a pot of boiling water for later use);

7. Brush the disc with oil. (We bought land in Shaanxi to make the tools of cool skin, and if you don't have a flat plate that can be used stainless steel, you can also use it.) ）；

8. Stir well in the starch paste, scoop out an appropriate amount and pour it into the disc;

9. Put the disc into a large pot of boiling water, cover the pot and steam for about 5 minutes (prepare another basin and put in cold water);

10. Take out the steamed dough and put it in a basin of cold water to cool down;

11. Peel off the skin along the periphery of the disc, and then repeat the operation 8 11 steps;

12. Cut the dough into strips of appropriate width;

13. We made two meals for a large number of four people :);

14. Knead the washed gluten into long strips, knead it into small pieces and cook it directly or wrap it into knots and then cook it (simmer for about 20 to 30 minutes);

15. After cooling, tear it into small strips and use it to mix cold skin and eat;

16. Finally, you need to prepare some seasonings: chili oil, vinegar, garlic paste, and salt water, pour them on the cold skin and mix well according to your taste.

1. Add an appropriate amount of high-gluten flour with water and form a dough.

2. Then put the mixed dough into clean water and wash it repeatedly to wash out the starch in the flour until the gluten comes out.

3. Put the washed flour water in the refrigerator freezer, I usually put it for one night, anyway, the longer the better.

4. The next day, take out the precipitated starch water, pour out the water on it, and leave the starch paste. Thin silk can be mastered by yourself.

5. Boil water, put the cage drawer, put it in a small tray, smear a little cooking oil on the tray, then pour in 2-3 mm starch lake, and steam it for 5 minutes on high heat. If you want it to be thicker, you can master it yourself, but the skin is thinner and more delicious.

6. Put the steamed skin in cold water, gently remove it with your hands, and put it on a plate. An appropriate amount of cooking oil should be smeared in the middle of each layer of cool skin, one is to prevent adhesion, and the other is to look good in color.

Seasoning water preparation:

1. Pour a bowl of water into a small pot, put a little peppercorns, and 2-3 grains of large ingredients, (if possible, you can also put a few fennel seeds and cumin seeds.) There is no knot, no need to put it. Sichuan pepper and large ingredients are fine) boil these ingredients to taste. Pour out and let cool for later use.

Preparation of chili oil.

Put some small red dried chili peppers and peppercorns in the pan and fry them in the pot, pour them into the container and mash them, add oil to the pot again, pour the end of the pounded dried chili peppers and peppercorns into the oil, then put in white sesame seeds, add a small amount of salt, and fry until fragrant. This chili oil tastes great, can be eaten for a long time in a container, and is absolutely Sudan dyes-free. Eat with confidence!

Adjust the cool skin, shred the cool skin, shred the cucumber, add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, chili oil, and seasoning water. These 7 materials are indispensable. Definitely authentic Shaanxi Liangpi. For those who love picky and delicious food, you must make your own chili oil and seasoning water.

If it's simple, it's mainly white flour and Qian. I did it when I was a kid.

10 kg of cool skin powder plus 20 kg of clean cold water, stir evenly until completely dissolved, stir while adding cool skin powder until it becomes a paste, and then stand still for 1-8 hours (the longer the time, the smoother it is), then add 10 grams of refined salt, 20 grams of cool skin essence (with hot water above 80 degrees or not), stir well to become a cool skin paste. Rotary steaming: Rub a little salad oil in the rotor (like a gong) (the oil is easy to crack), take about 150 grams of cold skin paste and add it to the rotor and shake well, so that the cold skin paste is evenly spread, put it on the boiling water in the pot and shake it vigorously, cover the pot, and cook on high heat for about 1-2 minutes.

Take out the rotor and put it in the cool water sink to cool down thoroughly (otherwise the hair sticky will not be easy to peel off), and then rub a little salad oil (to prevent sticking when stacked) to remove the cool skin, and so on. Finally, cover with a clean, damp cloth to prevent water loss and dry cracking. Steamed gluten:

Sun Moon Wa brand gluten powder 1 kg plus water pound moistened thoroughly, steamed in the basket, cut into pieces after cooling. Mixing: Cut the steamed cold skin into strips, mix in gluten cubes, spicy oil, vinegar, water, sesame juice, cucumber strips or cooked bean sprouts and other seasonings or side dishes, and serve.

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

Ingredients: 500g flour.

Excipients: salt to taste.

The practice of homemade flour and cold skin.

1. Prepare the flour, I use ordinary flour.

2. Add a pinch of salt to the flour.

3. Then mix into a dough and knead until moist.

4. Then add water to wash your face.

5. When the water is very thick, pour the water into a large container and store it, and continue to wash it after adding water, and repeat it 3 to 4 times.

6. Wash until the water becomes clear.

7. Wash the water, cover it with plastic wrap, and put it in the refrigerator to settle overnight.

8. After washing the noodles, the remaining part is gluten, and the gluten can be steamed in the pot for 15 minutes to mature.

9. The steamed gluten is cut well, you can fry it and eat it, or you can put it in the refrigerator and store it tomorrow.

10. That's it for the surface water that has been precipitated overnight, and the water on it is very clear.

11. Pour out the water inside, pour it as clean as possible, and stir the sediment at the bottom, which is the starch slurry, with a spoon, to this extent.

12. Boil a pot of boiling water.

13. Put a little batter into a flat-bottomed container, shake well, and put it in a pot of boiling water.

14. Cover the pot for 1 minute.

15. Immediately take it to cold water to cool down.

16. After the container becomes cold, you can take out the cold skin.

17. Finish the cool skin, smear it with a layer of oil, and then continue to put it layer by layer, and put a layer of oil once.

18. Then cut the finished cold skin into strips, add gluten and mix with your favorite seasoning.