What is the special material for cool skin, and what is the raw material for cold skin

1. After sifting the flour and salt (no sieve is fine), add water little by little and stir into a batter. Pay attention not to add too much water each time, 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.

This is the batter after mixing, and it can be seen that it is very smooth.

2. Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be placed at room temperature) for at least three hours, which is called resting noodles. This is very important to solve the problem of foreign flour not being glutened as well known to everyone.

3. Take out the awakened 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. As shown in Fig

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 sheet of ice is cold), there are two options for the method. 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.

The raw material for the production of Liangpi is wheat flour, and gluten is washed during the production process, and gluten protein accounts for most of the wheat protein, so the protein content of Liangpi eaten with gluten contains about grams per 100 grams. The moisture content of Liangpi is lower than that of Liangfen, which is grams, the starch content is 100 grams, and the fat content is 100 grams.

Although the protein content of Liangpi is relatively high, you can only get 10 grams of protein by eating half a catty of Liangpi, and the quality of gluten protein is relatively low, which is far from the proportion of essential amino acids required by the human body, and the nutritional value is not as good as the protein in tofu and fish.

Liangpi is a traditional Chinese snack, mainly popular in Shaanxi, Gansu, Sichuan and other places. The main raw materials of Liangpi are flour and water. Here's how to make a general cool skin:

1.Prepare the batter: Stir together the flour and the right amount of water until a homogeneous batter is formed.

The concentration of the batter can be adjusted according to personal taste, and the Kai grip chop is generally thinner. 2.Stirring and straining:

Stir the batter constantly with chopsticks or a blender so that the gluten and starch in the batter are well mixed. The batter is then filtered to remove the solid particles in the batter, and the batter is obtained to obtain a smooth batter. 3.

Steaming and solidifying: Pour the batter into a steamer or pan, slowly steam over medium-low heat, and when the batter solidifies into a thin film, take it out and let it cool. 4.

Slicing: Slice the solidified dough into thin slices or thin strips to form the shape of a cool skin. Liangpi is usually eaten with a variety of seasonings and ingredients, such as vinegar, chili oil, Sichuan pepper powder, garlic, soy sauce, etc.

Loved for its freshness and smooth taste, it can be a cool dish in the summer.

Sold in a pro-reputation state, Hello Liangpi is a traditional Chinese snack, the main ingredient is flour. 1.Usually use high-gluten flour or plain flour and water to stir into a batter, then pour the Qingfu batter on a pan or iron closed board, spread the batter with a spatula, wait until the batter is solidified, and then use a knife to cut the dough into strips or flakes, 2

Finally, it is served with a variety of spices and vegetables to make a cold skin. In addition to flour and water, some places also add ingredients such as bean flour and starch to make cold skin to achieve a better taste and texture. 3.

In addition, the ingredients of Liangpi in different regions are also different, for example, Liangpi in Shaanxi will add seasonings such as soy sauce, vinegar, and garlic, while Liangpi in Sichuan will add seasonings such as Sichuan pepper and chili pepper to increase the layering and spiciness. 4.In conclusion, Liangpi is a very popular Chinese snack whose main ingredient is flour, but the method and taste will vary depending on the region and personal preference.

I hope I can help you, if you have any other questions, please feel free to ask me.

Rice peels are made from high-quality rice.

Liangpi is a general term for rolling dough, dough, rice skin, stuffed skin, generally divided into two kinds of rice skin and dough, the production process is to soak the aged high-quality rice overnight, and then grind it into a pulp with a stone mill, let it settle here, skim off the upper layer of water, and put it into a bamboo steamer to steam over high heat.

The dough is made of flour, usually using high-gluten flour, which is mixed with water and salt to form dough, and then repeatedly kneaded in clean water to wash the gluten. Let the flour water sit for two hours, then skim off the top water, spread the flour batter evenly, place it on a steaming tray, and put it in a steamer basket to steam until cooked.

Introduction to Liangpi:

Liangpi, originated from the traditional food of the Han nationality in the Guanzhong region of Shaanxi, is the general name of rolling dough, dough, rice skin, stuffed skin, which is popular in northern China, and is a rare natural green pollution-free food.

Due to the raw material excavation, production methods, different regions, there are hot rice (noodles) skin, rolling dough skin, branded dough skin, stuffed skin, etc., the taste has spicy, sweet and sour, spicy and other flavors, cold skin has a long history, it is said to originate from the Qin Shi Huang period, has a history of more than 2,000 years.

Liangpi is a traditional Chinese specialty snack, mainly popular in Shaanxi, Gansu, Sichuan and other places. The main raw material of Liangpi is flour, and the production method is relatively simple. In general, the steps to make a cold skin are as follows:

1.Use high-gluten flour or special cold skin flour to add the flour to the bowl. 2.

Slowly add the water, stirring the flour as you add the water until a homogeneous batter is formed. 3.Once the batter is stirred, let it sit for a while to allow the batter to rest well.

4.On a frying pan or special cold crust pan, pour a small spoonful of batter and spread evenly on the bottom of the pan to form a thin layer. 5.

Fry the batter over medium-low heat until it becomes a thin crust on the surface and slightly rolled up around the edges. 6.Remove the fried cold skin and cut it into strips or slices.

7.Liangpi can be paired with a variety of toppings, such as sauces, vegetables, tofu, meat, etc., according to personal taste. It should be noted that the method of making cool skin can vary slightly depending on the region and personal habits.

In some places, other materials, such as baking soda or alkaline water, may be added to the cold skin to increase the taste and elasticity of the cold skin. In addition, the sauces and toppings used for the jelly skin vary from place to place, so you can choose according to your personal preference. In short, Liangpi is a thin-skinned snack made with flour as the main ingredient, with a smooth and tender taste, often eaten with various sauces and ingredients, and is a beloved traditional food.

1. Liangpi can be divided into two kinds of rice peel production and dough production, rice peel is mostly made of rice, and the dough is made of flour after washing out the gluten, and a bird is round with gluten and eat. 2. Liangpi is a traditional Han food originated in the Guanzhong region of Shaanxi, with spicy, sweet and sour, spicy and so on. Liangpi has a long history, which is said to have originated in the Qin Shi Huang period and has a history of more than 2,000 years.