l How to do it in detail is how to do it

1. Add the flour and water little by little to stir into a batter. Be careful not to add too much water at a time, cool the skin.

Add little by little, stir well, and then add again, so that the batter is smooth and powder-free. The more times you stir it, the more gluten the cold skin will be. Stir for about 20 minutes.

Second, put the stirred batter into the refrigerator and refrigerate it (in winter, it can be put at room temperature) for at least three hours, which is called resting noodles, which is very important and can solve the problem that we know that foreign flour is not gluten.

3. Take out the batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use.

4. Boil a large pot of boiling water in a frying pan for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and add a little water.

5. When the water is boiling, brush a little oil into a model, scoop a spoonful of batter and pour it in. The amount of batter is mastered by the individual, and if you like a thicker cool skin, you can scoop a little more, and vice versa, you can master it with one or two experiments.

6. Shake the batter in the model evenly, so that the bottom of the model is evenly covered with batter.

7. Put the batter into a pot of boiling water and cover the pot. The fire should be kept on fire all the time.

8. Repeat the steps.

Five, sixth, pour the other model into the batter as well. The batter in the first model will slowly bubble up during this process, and if the lid is transparent, it can be seen clearly. When the batter is puffed up, it is steamed.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool (put the second one in the pot to continue steaming when the first ice is on), there are two options. First, put the model upside down and flush it under the cool water pipe; Second, store a pool of cool water in the pool and float the model in it, but the effect is not as good as the first one.

10. Use a brush to brush a layer of oil on the surface of the steamed cool skin, and slowly peel off the cool skin.

11. Brush both sides of the steamed cool skin with oil, dip the knife in cold water, and then cut the cool skin into your favorite width, and mix in delicious seasonings.

You just need to learn the one above.

Let's go to Xi'an and eat it once.

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; 4. The purpose of washing the dough is to fully wash out the starch, and finally only gluten remains, as shown in the figure; 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 and paste (prepare a large pot at this time and 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:

14. Knead the washed gluten into long strips, knead it into small pieces and cook it directly or wrap it into a knot 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.