I make cold skin noodles, and if I don t mix them, they will break them, and I asked the master how

This situation belongs to the category of fracture in the production of cool skin, fracture, is the most common problem in the production process of cool skin, mainly including peeling fracture, stacking fracture, natural fracture, folding fracture, stirring fracture, etc., and especially stirring fracture is more serious, the reason for this situation is mainly that the pulp is not good, that is, the batter treatment before the production is not in place. Mixing pulp, after precipitation, before production, it is the closest process from the production of cool skin, so the impact on the quality of cool skin is the most obvious and the most direct, that is to say, although the cool skin is not done, the real reason is not in the production, but in the previous slurry, mixing pulp, in the production of cool skin, just like the foundation before building a house, there is no stable foundation, how to be strong? Therefore, the pulp is actually the most important process in the production of cool skin, and there are many factors that need to be considered, which are related to the season, flour, noodles, washing, precipitation, etc., and it is not something that can be explained clearly in a few simple words.

In a word, without the correct and reasonable pulp, there is no guarantee of the quality of the cool skin.

In this case, it belongs to the category of fracture in the production of cool skin, the whole cool skin is not strong, inelastic, easy to break, not resistant to storage, there is no quality at all, the main reason is that the pulp is not good, that is to say, the batter before the production is not in place, after the slurry is precipitated, before the production, it is the closest process from the production of the cool skin, so the impact on the quality of the cool skin is also the most obvious, the slurry is the most important process in the production process of the cool skin, although the work of each process is not in place, it will affect the final quality of the cool skin, But to the slurry has the greatest impact on the quality of the cool skin, the slurry, involving many aspects, and flour, precipitation, season, etc., that is to say, different positive, the requirements for the batter are different, so if you want to do a good job of the cool skin, the slurry is a link that can not be ignored, if there is no really correct and reasonable slurry, and even some people do not know what the slurry is, then want to do a good job of the cool skin, it is definitely impossible.

Hello! Not strong and inelastic, stirring and breaking, not resistant to storage, sticky overnight with peculiar smell, serious when the day of the cool skin in the afternoon there is a sticky feeling, reason: the pulp is not good, that is, the batter before the production is not in place, mixed with the pulp, after the precipitation, before the production, it is the closest process from the production of the cool skin, so the impact on the quality of the cool skin is the most obvious and the most direct, in fact, the slurry involves many factors, and is not just a simple adjustment of the thickness of the batter, and flour, season, The precipitation time and so on are related.

In addition, the process of precipitation of the batter is actually a process of gradual fermentation and acidification, and the biggest change in this process is the pH value, so it is also necessary to consider the change range of pH and make appropriate adjustments to maintain its pH balance. These are all very important, but some people never care about them, so there must be a lot of problems with the cool skin made.

Hope it helps, hopefully.

The food additives you may use are alkaline, and the condiments used in cold dressing contain vinegar which is acidic, and the neutralization of acid and alkali causes the cold skin to lose its muscles and bones, and it will break when it is mixed. It is recommended that you use legal food additives.

The reason why the cool skin is not broken and not strong:

1. Starch ratio.

The cold skin is steamed out very easily, and it is not gluten, many reasons are that the proportion of starch is not appropriate, and the proportion of starch can be increased appropriately.

2. The batter is thin.

There is also a reason, that is, the batter is too thick, too thick batter, the steamed cold skin is easy to break, and the flexibility is not enough, so the proportion of batter should be adjusted and diluted with water.

How to eat cold skin:

1. Eat cold. There are no more than two kinds, one is to eat cold, and it is also the most common, which can be used in spring, summer and autumn in a year.

2. Eat hot. That is, after steaming the skin, cut it and put it on the cage drawer, and there is a fire under the fire to keep the skin hot all the time.

3. Sesame sauce cold skin.

A typical traditional way of eating. The method is relatively simple, the flour is adjusted into a paste, put it into a special metal cool leather basket, shake the cool skin dill to make the flour essence spread flat at the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into strips half a centimeter wide, generally add cucumber shreds, and add salt, vinegar, sauce, sesame paste, chili oil, etc.

4. Cool skin**.

refers to a bowl of adjusted cold skin, and then a bowl of black rice porridge to make a meat bun, which is simply a **partner to eat and drink, comfortable. Some people are accompanied by a pot of rice wine (also a low-alcohol health wine made from rice), or pour themselves to drink, or invite one or two confidants to drink, leisurely and especially, that is comfortable, only on-site tasting can be obtained.

The pulp is too thin, and the cool skin is easy to crack: everyone should know this, but I don't know the proportion, let me tell you: generally a pound of flour is just right to make a pound of cool skin, you can weigh the flour in advance, and finally weigh the batter enough to weigh the corresponding number of pounds of flour.

Stir and crush and crack the cold skin: it is generally the reason for the heat, if you have a small heat, the steaming time is short and uncooked, but it will be steamed after a long time. Therefore, it is recommended that you turn on the heat high, generally 5-8 taels of cold skin, cover the pot with a lid and steam for about 1 minute.

The quality of the cold skin made under high heat and high temperature is the best. The shelf life is also long.

First, the heat is too small, the temperature is not enough, and it is not cooked.

Second, the steaming time is long, and the steaming has passed.

Third, the batter used to make the cool skin is too thin.

If the cold skin is not cooked, the quality is definitely not good, so I won't go into details. When many people put on the lid and steam, they are afraid that it will not be cooked and want to steam it for a while, but if they steam it for a while, it will also lead to poor quality of cold skin.

The skin will be broken as soon as it is mixed, you can try the following methods:1Add some starch or flour to the hall.

Sprinkle some starch or flour on the cold skin and stir gently to allow the starch or flour to absorb the excess water, thus enhancing the stickiness and toughness. 2.Don't overcook it.

When cooking the cold skin, do not overcook it so that it does not become too soft. Immediately after boiling, rinse with cold water to stop cooking and continue. 3.

Refrigerate. Before mixing the cold skin, you can put it in the refrigerator and wait for the cold skin to harden before mixing. 4.

Mix with the appropriate seasoning. Mixing with oil, soy sauce, vinegar and other seasonings can make the skin tougher and less likely to break.

Hello, the cold skin is not firm, if you stir it, it may be because you have been steaming for too long, or it may be the wrong method. There are various techniques for the concentration of the batter and the time of steaming, and there are all kinds of things to pay attention to, and as long as you make a little mistake, there will be problems like the ones you said. So I'll share all kinds of small places that I need to pay attention to in the process of making cool skins and share them directly with you on the tutorial!

Gluten flour and wheat starch (wheat starch) are mixed together in a 1:1 amount, mixed with water and stirred into a paste, and a spoonful of salt can be added during the stirring process, so that the cold skin is firmer. The batter should not be too thin, it should be able to hang on a spoon and drip into a thread.

If these two noodles are mixed together, it can also be called a no-wash face, which is used to make cool skin without washing. For example, if you want to mix half a kilogram of strong gluten flour with half a kilogram of wheat starch, you need to add kilograms of water, which is the proportion of water. The batter will settle for a while.

During this time you can prepare side dishes, I personally use shredded cucumbers, spinach, shredded carrots, mung bean sprouts, spinach and mung bean sprouts must be blanched. You can skip my side dishes and use any veggies you like. Before pouring the batter into the container, brush the bottom of the container with a layer of cooked oil.

Stir the batter well and pour a scoop into a container. Then slowly shake the batter so that it sits evenly on the surface of the container. Be sure to wait for the water in the pot to boil completely before steaming, so that when steaming, you can quickly saic!

During the steaming process, be careful not to let the water in the pot boil. In general, it does not need to be steamed for a long time. It takes 1 to 3 minutes to see the large bubbles on the surface of the cool skin and it is basically cooked.

Take out the container and put it in cold water to cool it quickly, so that it does not stick to the container and it is easier to remove it to complete. Brush the surface of each piece of cold skin with cooked oil to prevent the pieces from sticking when they are put down. After washing and filtering the water, leave it for 2 to 3 hours and pour it out.

The rest is the essence of Liangpi, which is starch. Then add an appropriate amount of water and 10 grams of salt to the starch and stir to form a thick paste. Spoon a spoonful of water into an oiled stainless steel dissolver, cover and steam for 2 minutes.

After 2 minutes, remove and put in cold water. After cooling, apply oil to the cold skin and take it out, so that the cold skin is ready. The bran is steamed and cut into pieces, which is better than the meat on top of the cold skin.

It's good to say here, and it's not detailed to understand it in many packages.

The cold noodles are not firm, if you stir them, it may be because you have been steaming for too long, or it may be the wrong method. There are various ways to make the batter and how long it should be cooked, and there are all kinds of things that need to be paid attention to, but if you make a mistake in the slightest, you are prone to the kind of problems you said. Therefore, you can recommend all kinds of small places that you need to pay attention to in the process of making cold noodles directly on the example tutorial!

Mix gluten flour and wheat starch (wheat starch) in a 1:1 amount and mix them with water to form a sticky thickness, and add a spoonful of salt during the mixing process to make the cold noodles firmer.

The batter should not be too thin, and it can be placed on a spoon to soak into a line. If these two kinds of noodles are mixed together, they can also be called non-rubbing noodles, which are used to make cold noodles without washing. For example, if you want to mix half a kilogram of strong gluten flour with half a kilogram of wheat starch, you must add a kilogram of water, which is the specific gravity of water.

The batter will settle for a while. During this period of time, you can prepare hot pot side dishes in advance, I personally use cucumber shreds, broccoli, carrot shreds, mung bean sprouts, broccoli and mung bean sprouts must be watery. You can skip my hot pot side dish and apply all your favorite vegetables and fruits.

Before pouring the batter into the utensils, brush the bottom of the utensils with a layer of cold oil from a hot pan. Stir the batter and sprinkle a spoonful into the container.

Then slowly shake the batter so that it sits evenly on the surface of the container. Be sure to wait for the water in the pot to boil thoroughly before steaming, so that when steaming, you can quickly saic! During the steaming process, be careful not to let the water in the pot boil.

In general, do not steam for a long time. It takes 1 to 3 minutes, and the large bubbles on the surface of the cold noodles are basically cooked. Remove the utensils and put them in cold water to cool down quickly, so that they will not stick to the utensils and are easier to remove.

Brush the surface of each piece of cold noodles with overheated pan cold oil to avoid sticking when the pieces learn to be put down.

After washing the water, leave it for 2 to 3 hours and throw it away. The rest is the essence of cold noodles, which is actually tapioca starch. After that, add an appropriate amount of water and 10 grams of salt to the tapioca starch and mix it into a thick shape.

Pour a spoonful of water into an oiled stainless steel melter, cover with a lid, steam for a few minutes, remove and place in cold water. After cooling, grease the cold skin and take it out, so that the cold skin is ready. The wheat bran is cooked and cut into chunks, which is more delicious than the meat on the top of the cold skin.

It is well said here, and the area is not exhaustive.

This may be due to the fact that it is softer, and you can soak it in cold water when making it, so that it will be more tendonous.

The pulp is not completely mixed, this is the most important step in making cool skin, which affects the tendon and elasticity of cold skin. This situation belongs to the category of fracture in the production of cool skin, fracture, is the most common problem in the process of making cool skin, mainly including peeling fracture, stacking fracture, natural fracture, folding fracture, stirring fracture, etc., and especially stirring fracture is more serious, the main reason for this situation is that the pulp is not good, so the pulp is actually the most important process in the production of cool skin, and there are many factors to consider, and the season, flour, and noodles, washing, precipitation and so on are related. It's not something that can be said in a few simple words. And in a word, without the correct and reasonable pulp, there is no guarantee of the quality of the cool skin.

Maybe it's because you've been boiling for too long, so I recommend straining it with water after cooking, and keeping it within two minutes.