Seek the formula of millet cool skin and how to make it

I haven't eaten it, I haven't heard of millet cool skin, I'm sorry.

You can keep warm by eating dough in winter, you can cool off when you eat in summer, you can relieve fatigue by eating in spring, and you can get wet when you eat in autumn. The following is a sharing of the practice of rice cold skin for everyone, welcome to learn from it!

Materials

Rice to taste.

Sesame oil to taste.

Sichuan pepper water to make your hands in an appropriate amount.

Vinegar to taste. The practice of homemade rice pastrySoak the rice for 6-7 hours and then beat.

After 2-3 hours, pour out the water and keep the rice milk

Then pour in boiling water and mix thoroughly until scooped up with a spoon in a straight line.

Put the steamer on the stove, steam the water, spread the steamer paper, and pour an appropriate amount into the slippery delay. Steam for 3-5 minutes and then remove.

Cool and brush with oil, cut and serve

Tips: Boil some pepper water in advance to cool, and then adjust the juice according to your taste

How to make homemade cold skin? Prepare all-purpose flour and orange powder, add half a bowl of water, stir the yogurt paste, add salt to make the skin more elastic, steam for 2 minutes and 40 seconds, and then bake.

A bowl of potato starch and a bowl of ordinary flour are made into a batter in a one-to-one ratio, not too thin, and the bottom of the abrasive is brushed with oil.

Add flour and potato flour to cucumber juice to form a batter, fry in a pan into pieces of cold skin, and cut into pieces.

Material. Ingredients: (for two) 2 cups of flour (preferably high-gluten flour) (1 cup of 240ml, 2 cups of flour about 250g); about 2 cups of cold water; 1 tsp (3 grams) of salt.

Method. 1. After sifting the flour and salt (without a sieve, you can also stop it), add water little by little and stir it 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. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin is easy to break and is not gluten-free.

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. My house usually stays overnight. 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.

5. After the water boils, brush a little oil into a model, scoop a spoonful of Tonghu 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 and 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 one is icy), 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.

ps.The practice of condiments is a bad draft:

Ingredients: salt, vinegar, soy sauce (optional), sesame paste, garlic paste (optional), peeled cucumber shreds or decapitated mung bean sprouts (optional), oil poured spicy seeds, monosodium glutamate (optional). Put vinegar into the pot, add one or two grass fruits, boil with an appropriate amount of water and let cool.

Add a little water to the garlic paste and dilute it with a pinch of salt. Blanch the bean sprouts and put them in cool water. Spicy seeds require a lot of oil.

Method: Grab the cold skin in the bowl and shake it off; Add vegetables and seasonings according to taste. Note that there are two kinds (urban and rural).

Blending method: 1Rural seasoning: cucumber shreds are used for vegetables, and salt is selected for seasoning. , vinegar, soy sauce, spicy seeds, garlic water, and cool skinner into a bowl, mix well and then divide the bowl.

2.Cooking method in the city: bean sprouts for vegetables, salt, vinegar, spicy seeds, sesame sauce, monosodium glutamate, and cold skin are put into a bowl and mixed for self-consumption.