How to make the cold skin is delicious and delicious

Because there are two kinds of cold skin, rice skin and dough skin, which are distinguished by their different raw materials. In addition to the different raw material processing, the rest of the production methods of the two kinds of cool skin are basically the same, and they are introduced here: A dough and B rice skin.

A1. 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.

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.

B1. Add water and rice milk to rice noodles, then add rice with moderate hardness and softness;

A2. 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. It is generally left overnight This is very important to solve the problem of foreign flour that everyone knows is not gluten.

B2. Mash the rice with a spoon and soak it in rice milk overnight;

A3. Take out the awakened batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use. Note: The model mentioned here is a cylinder made of stainless steel iron sheet with a diameter of 30-50cm and a height of about 3cm.

B3. Pour the above mixture into a container, beat it at high speed for a few minutes, and then filter it with a strainer;

A4. 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.

b4. Use a spoon to press and filter the remaining rice residue in the strainer into the rice milk;

After the main raw materials are ready, it can be said that everything is ready, and only the "steaming" is owed.

5. After the water boils, brush a little oil into a model, scoop a spoonful of batter and pour in rice milk. The amount of batter and rice milk is mastered by the individual, and if you like a thicker cold skin, you can scoop a little more, and vice versa, and you can master it with one or two experiments.

6. Shake the batter and rice milk in the model, so that the bottom of the model is evenly covered with rice milk.

7. Put the model of the batter and rice milk into a pot of boiling water and cover the pot. The fire should be kept on fire all the time.

8. Repeat steps 5 and 6 to pour the other model into the batter and rice milk. In this process, the batter in the first model of the rice milk will slowly bubble and can be seen clearly if the lid is transparent. Batter When the rice milk is puffed up, it is steamed.

9. 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 iced).

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 kitchen knife in cold water, non-stick knife, cut wide and fine, and you like.

12. Seasoning: Add garlic juice, aged vinegar, oil and pepper, sesame oil, noodle sauce, sesame oil and other seasonings, accompanied by bean sprouts, cucumbers, etc.

with rice. But what kind of special rice do you want for rice! Because that's what my aunt does. All I know is that she uses rice. And it's not ordinary rice!

First of all. It depends on whether you eat spicy or not. You can make some chili oil out of fresh chili peppers! It will taste better if you add some sesame seeds to your noodles!

Remember – when the cool skin is done. If you want to eat it, put the condiments. Otherwise, it will be easy to break if it is too long! )

1. Ingredients: appropriate amount of dry and cool skin, appropriate amount of chopped green onion, appropriate amount of ginger and garlic, appropriate amount of sesame paste, appropriate amount of condiments, appropriate amount of sesame oil.

2. Method: Take the newly bought dry and cool skin.

Before eating, soak the cold skin in water for 50-30 minutes.

Put the soaked cold skin on a plate and prepare to mix.

Add an appropriate amount of chopped green onions, ginger, garlic, etc., add condiments, chili, sesame paste, and sesame oil and stir well.

Stir the condiments well and serve, and the cold skin is fine.

Add a little salt to the flour and let it cool to form a dough. Don't mix the dough too softly, cover the dough with a damp cloth and let it rise for 20-30 minutes.

Step 1

Find a large container, pour in cool water (the amount of water should be halfway to the dough) and put the dough into the dough to start washing. Washing the dough is to knead and knead the dough in the water like washing clothes, and knead the dough until the dough becomes like milk (white and has a certain consistency), and the dough will become a little loose at this time.

Step 1

Take out the dough temporarily, strain the washed dough water, and put it in another container for later use.

Step 1

Repeat steps 1-3 until the face does not appear milky white. By the time I washed it for the fourth time, the water was not as thick as the previous times, and by the fifth time, it was no longer milky. The washed gluten has already fallen apart from the initial wash to a tough lump, so take it out and refrigerate.

Step 1

After washing, put the face water in the refrigerator with the lid on the lid and refrigerate for more than 4 hours, fully precipitate until the starch and water in the face water are fully separated, the precipitated face water is clear, and the starch has settled to the bottom of the basin. Pour and skim as much water as possible.

Step 1

Then use a spoon to stir the starch that has sunk to the bottom of the basin to form a batter. Next, it is time to prepare to steam the cold skin, take out the refrigerated gluten before steaming the cold skin, add 2 grams of yeast powder to knead well, and put it in a warm place to ferment for a while.

Step 1

Prepare two flat-bottomed stainless steel plates and brush each plate with a thin layer of olive oil (cooked cooking oil can be substituted).

Step 1

Scoop a spoonful of batter into a stainless steel plate, the amount of batter should cover the entire bottom of the plate, and then put the stainless steel plate into the pot that has boiled water, cover the pot and steam for about 2-3 minutes.

Step 1

Put the steamed cold belt plate together in the cold water basin, let the cold skin cool down for a while, and it will be better to take off the plate, and the cold skin can be removed from the plate after it is slightly cool. The steamed cold skin is translucent and very tough.

Step 1

Coat olive oil on each steamed peel to prevent the peels from sticking to each other, and repeat steps 8-9 until all the peels are steamed.

Step 1

Put the fermented gluten in the steamer and steam for about 15 minutes, and prepare the seasoning while the gluten is steaming. Peel and chop the garlic, add a little salt and brew with boiling water. Mix the sesame paste with warm water, and prepare the chili oil, salt, vinegar, and light soy sauce.

Step 1

Wash the mung bean sprouts, scald them with boiling water, remove the water, and wash the cucumbers and rub them into shreds.

Step 1

Cut the steamed gluten into pieces, cut the cold skin into strips, take a large container, put in the cold skin and gluten, add the prepared seasoning according to the taste preference, mix well and eat.

Prepare the ingredients in advance, including chili oil, sesame oil, cool white boil, chicken essence, garlic, sesame paste, light soy sauce, aged vinegar, cucumber, water, salt, corn starch, and plain flour. Once the ingredients are ready, everyone can proceed without much process, but there are some details to pay attention to.

First of all, you need to put the flour in a basin, add corn starch and stir well, then put in salty salt and water and stir well, this process takes two minutes, you need to keep stirring to see the viscosity can be stopped. Next, the batter is simply processed with rice dew, which can remove some particles, this process is very important, if there are particles in the batter, then the cold skin made is particularly unsightly, and it will affect the taste, and it is not particularly good to eat, so we must pay attention.

Next, prepare a pot, and then prepare a stainless steel basin to scald it with water, pour out the water, put the batter on the bottom of the basin and turn it around, and make it into a cool skin, everyone should have a big basin at home. Then put the stainless steel basin in the pot, cover the pot and simmer for two minutes, at this time you need to maintain balance, after all the cold skin is done, put it aside, be sure to dry. Next, cut the cold skin and put it in a bowl and put some seasonings, including cucumber shreds, green onion and ginger, garlic, sesame oil, chili oil, aged vinegar, chicken essence, salt, sesame oil, light soy sauce, stir well.

Liangpi can also be easily made at home, such a production method is very simple, does not require too many complex processes, the taste is particularly good, and almost zero failure, as long as everyone carefully follows the steps to operate the process can be completed. I usually like to eat cold skins very much, and under normal circumstances, there are stalls outside that sell them, but now the situation is very special, everyone must go out less, and you can try to make it at home, which can not only fill your stomach, but also relieve boredom.

Add half a spoon of flour, 1 spoon of starch, 1 spoon of salt to the bowl, add water and stir into a batter, continue to add water and stir until there is no gnocchi, upside down into a line state, wake up for half an hour, boil water, open the water into the washed mung bean sprouts and lettuce, remove and control the dry after the break, brush the oil in the pot, pour in the batter and shake well, cover and burn for a minute or two, cool and take out the cut strips, put lettuce, mung bean sprouts, garlic.

If you want to make your own cold skin, you should put it in the refrigerator, ice for a period of time will be delicious, in addition, put some vinegar, put some sugar, ice to a certain extent is particularly delicious.

How to make homemade cold skin to make it delicious? In this case, I think it will take a little longer for you to filter or precipitate the starch.

The process of homemade cool skin is used in the process of starch precipitation, I use water to soak the process of homemade cool skin, and it is used in the process of starch precipitation, do I use a water machine? It's a little longer.

If you want to use starch for cold skin, you can make it in a large pot and use firewood.

Ingredients: cool skin;

Ingredients: Cucumber;

Seasoning: salt, vinegar, soy sauce (light soy sauce), sesame paste, sesame oil, chili oil, garlic.

Mixing cold skin Shaanxi local snacks mixed with cold skin practice steps:

1. Wash the cool skin with clean water and soak it for 5 minutes;

2. Control the moisture of the cool skin and cut it into 1 cm wide strips for later use;

3. After the garlic is broken, smash it into garlic paste, control the garlic juice for later use, wash the cucumber and cut it into shreds for later use;

4. Mix salt, vinegar, soy sauce (light soy sauce), sesame seed boiling kernel sauce, sesame oil, chili oil, and garlic juice in a clean bowl for later use;

5. Spread the cucumber shreds on the plate first, and then put the cut cold skin on the cucumber shreds;

6. Pour the seasoning on the cool skin and mix well when eating.

Tips for making Shaanxi local snacks mixed with cold skin:

1. Choose a whitish color for cool skin, many green cool skins on the market now contain pigments, and eating too much is not good for the body;

2. The taste (mainly saltiness) can be adjusted according to your preferences, but I recommend that you try to be lighter, so that you can eat the original taste of cold skin, and it will be good for the body;

4. How to eat cold skin: one is to eat cold, which is also the most common, and can be eaten in spring, summer and autumn in a year; The other is to eat hot, that is, to steam the skin and cut it and put it on the cage drawer, and there is a fire under the fire to heat it, so that the skin is always kept hot.

Shaanxi local snacks mixed with chilli oil production method:

1. Main ingredients: four bags of spices (special spices for cold skin);

2. Auxiliary materials: eight bags of chili peppers (special chili pepper material for cold skin, containing 20 grams of sesame seeds);

3. Excipients: 4000 grams of 8 kg of rapeseed oil;

4. After boiling the rapeseed oil, cool it for about 1 minute, pour it into the container, and put it in turn (first put a small amount of chili pepper in the oil, and the chili pepper will not turn black after 30 seconds, and then put a large amount of chili pepper,) The spices can be stirred evenly (don't make a mistake in the order of feeding).

1. The choice of flour.

Homemade cold skin should use high-gluten flour without flour improver, and the cold skin made of this flour has the strongest taste, and low-gluten flour or flour containing improvers are not easy to use.

2. Mixing dough and washing gluten is the key.

The key point to make the cool skin transparent and not dry and hard is to wash the gluten, be sure to wash out the gluten in the flour completely, if there is still protein in the final batter water, the cold skin made cannot be transparent, the skin will be brittle and easy to dry and hard.

3. Drain the excess water.

The precipitated starch water, the upper layer is the excess water, just pour it out, try to pour it slowly from one side, don't shake it, or the starch will be mixed with the water again.

4. Details.

Brush a layer of salad oil with each steamed cold skin and cover it with a damp cloth to prevent the cold skin from sticking to each other and losing water and cracking it. When steaming the dough, remember to cover it, because the result of not covering it is that the cold skin is easy to dry and hard.

Everyone learns to share the practice of cold skin on the Internet, and they can make delicious and strong cold skin at home, but in fact, most people make cold skin not only can not achieve the strength and deliciousness sold outside, but also the risk of cold skin cracking and unformed.

Today, for the friends who love cool skin, we will share the experience accumulated in making cool skin, and we can't make mistakes in these places if we do our own cool skin: teach everyone the pure practice of cold skin, and you can make it at home after learning it, and you can eat it if you want to.

Step 1: Take an appropriate amount of high-gluten flour and put it in the basin, then add an appropriate amount of water to mix the wheat flour, until all the flour in the basin becomes flocculent and there is no flour, and then use your hands and noodles to knead the dough into a smooth dough and put it in the basin, and put the dough in the basin with plastic wrap and put it aside for 30 minutes.

Step 2: After everyone has woken up the dough, add an appropriate amount of water, let the water not pass the dough part, and knead the dough as usual until the water in the large basin becomes milky white and a little sticky, this step is called washing the dough. Everyone poured the batter after washing into another basin and reserved it.

Step 3: Repeat the above process again, "wash your face" with water five to six times, until the water becomes clearer and clearer, and the dough becomes a very small lump of water gluten, and throw away all the water in the water gluten.

Step 4: Add a small amount of baking powder to the water gluten, knead it evenly and let the dough rise for 30 minutes, then put it in the pot and steam it for 10 minutes (in this step, you can steam the gluten in cold water, no boiling water is required), let the water gluten cool after steaming, and cut it into small cubes for reservation.

Step 5: Put the water aside after everyone "washes your face" for about 4 hours, throw away the water on the top, add an appropriate amount of salt and edible soda ash, mix well and reserve.

Step 6: Prepare a small flat basin with a thick bottom and a small caliber, brush another layer of vegetable oil on the flat shoes, then add water to the pot and boil until the water boils, pour the batter into the thick bottom basin and stretch it out and shake it evenly into the water, cover the lid and cook for a minute or two, until the middle of the batter is bulging, you can take it off, and you can put the cool skin aside and let it cool to put it underneath.

Step 7: After the cold skin is ready, cut it into strips with uniform width, add the previously processed water gluten, spicy oil, garlic water, white sesame seeds, crushed peanuts, cucumber shreds, salt, vinegar, light soy sauce, monosodium glutamate, peanut butter, mix them all well and eat.