How to make mature cool skin, the production process of cold skin

Ingredients: salt, vinegar, monosodium glutamate, chicken essence, garlic, blended oil, cucumber, celery.

Method] 1. Put the flour into a larger basin, add an appropriate amount of water and stir it into a snowflake shape.

2. Knead into a dough and let stand for 20 minutes.

3. Knead the dough and let it rise for 20 minutes.

4. Add a little water to the basin where the dough is placed.

5. Add a little water to the basin where the dough is placed.

6. When the water becomes turbid flour water, pour the flour water into another clean basin prepared in advance. Continue to repeat steps 4-6.

7. Until the dough is washed dark yellow and the water becomes clear, the gluten is washed.

8. Until the dough is washed to a dark yellow color and the water is clear, the gluten is washed.

9. Put the gluten in a bowl and steam for 20 minutes.

10. Put the gluten in a bowl and steam for 20 minutes.

11. Add a large bowl of water to the seasoning, bring to a boil over high heat, reduce to low heat and cook for 20 minutes.

12. Remove the slag and retain water, and let it cool for later use.

13. Put the ratio of chili noodles and seasoning powder 2:1 into a bowl and mix well.

14. Put the ratio of chili noodles and seasoning powder 2:1 into a bowl and mix well.

15. Wash the cucumbers, shred them and set aside.

16. Blanch the bean sprouts and celery with boiling water and cut them into small banquet sections for later use.

17. Salt, monosodium glutamate, and chicken essence should be prepared in advance and boiled for later use.

18. Add an appropriate amount of vinegar to the cold white prepared in advance for later use.

19. Add an appropriate amount of vinegar to a little pre-prepared cold white boil for later use.

20. Take the flour and water out of the refrigerator and pour out the water on it.

21. Stir the flour at the bottom of the basin well.

Finger 22, add water to the pot and bring to a boil.

23. Add water to the pot and bring to a boil.

24. Pour in a spoonful of flour water. Shake gently to make the thickness of the left and right even.

25. Bring the water to a boil, put in the gong and gong, cover and turn to medium-low heat.

26. There are bubbles bulging on the surface of the dough. Open the lid.

27. Lift the gong and put it into a basin filled with cold water in advance to cool down.

28. Peel off the skin from the gong and cut it into strips according to your preference.

29. Add cucumbers, bean sprouts and celery.

30. Add salt, vinegar water, garlic water, monosodium glutamate water and chili pepper.

31. Mix well and put into a bowl.

Although Liangpi is a specialty of Shaanxi, many friends who have eaten Liangpi have been deeply attracted by the taste of Liangpi, but it is still difficult to buy authentic Liangpi, rather than buying and eating, it is better to eat it directly, and you can use a frying pan at home to make delicious Liangpi:

Step 1:

Add ordinary flour or high-gluten flour to water and stir evenly, add about half a spoon of salt to the noodles during the stirring process, and wait until the dough is mixed and the surface is smooth.

Step 2:

After the dough is reconciled, we wrap the dough in a large gauze, then let the dough sit for half an hour before starting the next step.

Step 3:

Remove the dough and knead it in water until the dough is half of its original volume.

Step 4:

Take out the flat bottom like a branch pot at home, turn on a small heat pot, put the dough on it and keep shaking the pot, and wait until the cold skin is no longer liquid. Of course, it would be better to add a little oil to the bottom of the pan, and the whole process should last about 1 minute. After making the cold skin, the remaining dough can also be made into gluten.

As long as you follow the above methods and steps, you will definitely be able to make a delicious and chewy cold skin, so hurry up and try it!