How to make cool skin? What equipment do you need?

As usual with cooking, there is one more cool skin.

The tools for making cool skin by hand generally use gongs, a flat small pot, which is very suitable for spreading cold skin, and you can also take any shallow plate instead of it, and the method is as follows:

1.After mixing the two starches, add water and stir slowly to melt the starches.

2. Scoop the starch slurry into a plate.

3. It is best to spread the bottom of the plate, so that it is a complete circle, because the pizza plate is not sticky, so I put more starch slurry, if you don't care about the shape of the cold skin, you can also put less pulp to achieve the thickness you like.

4. Boil water in a pot, pour the mold into the pot, steam for two minutes, and see that the cold skin is bulging and foaming, and you can take it out.

5. In order to cool down quickly, soak the mold in cold water and take it out, and then gently peel off the cold skin.

6. It's delicious, the cold skin is ready, and you can adjust the juice according to your favorite taste.

I think it's your gluten problem, it's not washed, I'm giving you a method, you can give it a try, the authentic way to eat cold skin (delicious, suitable for families, absolutely environmentally friendly, pollution-free, and authentic).

The practice of cool skin.

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 repeatedly clear it, wash out the starch in the flour, and wash it until the gluten comes out. Cover the gluten and steam it in a cage for about 25 minutes after a few hours.

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 lake. 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 of starch lake, and steam it for 5 minutes on high heat. If you want to be thicker, you can control 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.

Most of the cracks are due to the fact that the flour used is not gluten enough, or you don't sieve enough, and it is also related to the thickness and thinness of the batter.

The fire type problem, the burning is too strong.

When I made it, the fire was too ripe.

Fully automatic cooling machine, one person operable, 3000 sheets per hour. Cool skin machine, you have to find a farmer cool skin machine.

The practice of cool skin is also very simple, potato starch, a bowl of potato starch, two and a half bowls of water, after adjusting evenly, make a pot of water on the fire, use an iron plate, put the seasoned ingredients in the iron plate, adjust the potato starch at the bottom of a plate, put it in the pot, after shaping, the water in the pot is submerged in the iron plate, after the seasoning is completed, cut the cool skin into strips and put it in the basin, first add soy sauce water, then add garlic water, the proportion of garlic water is less, and finally add chili oil, seasoning water, code gluten, cucumber, and stir the seasoning evenly. The cool skin is ready.

The seasoning recipe of authentic Shaanxi Liangpi includes: soybean sprouts, cucumber shreds, gluten, seasoning water, soy sauce sauce, garlic water, spicy water, vinegar sauce, etc. Add a pinch of salt to the flour, then add an appropriate amount of water and form a moderately dry and wet dough.

Cover the dough with plastic wrap and then cover with a damp cloth and let it sit for 30 minutes. Put water in a basin and rub the dough repeatedly as if you were washing clothes. When the water turns white, filter the water into a larger container, then add water and wash it white before filtering out.

If you like a thicker cool skin, scoop a little more, and vice versa, and shake the batter in the model evenly, so that the bottom of the model is evenly covered with batter. Then put the model in a pot of boiling water and cover the pot. After boiling, turn to low heat, put the plate with batter in it, filter out the gluten and add water to continue washing, until the water becomes clear, let the washed batter water stand for 3 to 4 hours, pour out the upper layer of water, starch water stir and filter, brush the flat bottom with oil, scoop in the batter and shake well, open the water into the pot and steam for 2 minutes, and put cold water on the surface of the bubble.

Fill a pool of cool water in the pool and float the model in it. You can also turn the mold upside down and wash the bottom directly with cold water, so that the effect is better, and when the cool skin is completely cool, brush some oil on the surface, you can slowly peel it off, and cut it into strips according to your preferencePrepare two or three stainless steel plates, replace them with basins if you don't have them at home, brush each plate with a thin layer of oil, and if you're using a pizza pan, you don't need to grease it.

Ingredients: 140 grams of potato starch, 250 grams of water, appropriate amount of cooking oil, appropriate amount of chopped green onion, 1 tablespoon of red oil chili pepper, appropriate amount of chili noodles, 2 cloves of garlic, 1 tablespoon of light soy sauce, a little vinegar.

The ingredients of the cold skin need all-purpose flour, salt, edible alkali, and chili oil, vinegar, sesame seeds and other ingredients used to mix the cold skin. In general, the ingredients needed for Liangpi are still very simple, but the production steps are more troublesome.

The ingredients needed are wheat flour, vegetable oil, cucumber, dried tofu, mung bean sprouts, chili oil, salt, vinegar, tahini and so on.

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 turns 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;

You can use a flat-bottomed container to steam the skin, such as a slightly larger flat bottom plate, as follows:

Ingredients: 2 cups flour.

Excipients: appropriate amount of water, appropriate amount of salt, appropriate amount of sesame sauce, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of vinegar Steps: 1. Appropriate amount of water and form a dough with moderate softness and hardness, cover it with plastic wrap and wake up for half an hour 2. Put water in the basin, put the dough in and knead it repeatedly, which is the so-called washing of the face.

You don't need to put too much water at a time, change the water after washing for a while, pour the washed white water into another basin, and wash until there is no white slurry, and the remaining piece is slightly yellow.

3. This is the washed out slurry water.

4. The slurry water settles quietly for about two hours, and the slurry is separated until 5. Slowly pour out the water above, mix the remaining batter evenly 6, and brush a thin layer of oil at the bottom of the plate.

7. Scoop a spoonful of batter into the plate, sit in the pot with water, after the water boils, put it on the plate 8, put it on high heat for two or three minutes until the dough becomes transparent, and gently scoop up the dough with a spoon 9.

You don't need special tools, you can use a pot for cooking at home and a stainless steel basin that can be put in the pot, eat it yourself, don't be so formal in terms of tools, wash out the starch with flour, precipitate for two or three hours, and then pour the water on it, stir well, and adjust the thickness of the batter appropriately, and then take an appropriate amount of batter and pour it into the basin Put it in a pot of boiling water and boil for a minute.

In a frying pan, coat the inside of the pan with a layer of oil. Pour in a thin layer of the good batter (not too thick or thin, no lumps). Place the pan in a pot larger and deeper than it and float on the water.

It is good to cook it in a water bath. Remember to boil the water in the cauldron and cover the lid. It is very well cooked, and after cooking, use chopsticks to draw a circle around the pan, turn it over and pour it on the operating table to cut and eat.

Cool skin gongs and gongs, it is very convenient to spread up. If you don't have the tools, let's make pancakes instead.

When steaming, you can also use a steamer + cage drawer, put a layer of slightly thicker clean gauze on the cage drawer (if not, pounce on two thin layers), and then pour the batter on the gauze to steam, after steaming, take out the pot with the gauze, and take off the gauze after it is slightly cool.

The gluten is washed out over and over again with gauze.