How is Liangpi made? Is it the kind that is clear and can be mixed with cucumber coriander, tahini,

The first. 1 After sifting the flour and salt (no sieve is fine), add a little water and stir into a batter. Be careful not to add too much water each time, cool the skin.

Add little by little, stir well, and then add again, so that the batter is smooth and powder-free. The more you stir it, the more gluten the cold skin will be. Stir for about 20 minutes.

2 Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be left at room temperature) for at least three hours, which is called resting. This is very important to solve the problem of foreign flour not being glutened as well known to everyone.

3 Remove the batter and bring it back to room temperature, and wipe the steamed skin model for later use.

4 Boil a large pot of boiling water in a frying pan and set aside. 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. As shown in Fig

5 When the water is boiling, brush a little oil into a model, scoop a spoonful of 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 so that the bottom of the model is evenly covered with batter.

7 Put the batter in 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 sheet 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.

11 Brush the steamed cold skin with oil on both sides, dip the knife in cold water, and then cut the cold skin into your favorite width and mix in the delicious seasoning. In Puyang, Henan, there is a way to eat, too cool skin. It is a snack made by wrapping the cold skin, that is, cucumbers, cooked peanuts, gluten, coriander, etc. are mixed with sesame paste and other seasonings and put into a large piece of cold skin.

The chili oil used in the Cool Vegetable Shed and the Cool Peel are not exactly the same. Although they are both cold foods and usually use chili oil to enhance their taste and flavor, they use different chili oils.

The chili oil usually used in cold dishes is basically a small grinding sesame oil chili oil with a relatively simple method. This kind of small grinding sesame oil, chili oil, also known as "red oil", is made from edible oil, Sichuan pepper, dried chili pepper and other materials. This oil has a red color and a spicy taste.

The chili oil used in Liangpi is Shaanxi traditional flavor chili oil, also known as "Shaanxi spicy noodle oil". This chili oil is made from a mixture of ingredients such as tahini, bean paste, hot sauce, and various spices and spices. This oil is a yellow-brown condiment with a spicy flavor.

Therefore, different cold foods will use different seasonings and ingredients, although chili oil is one of the commonly used condiments, but the chili oil used in cold dishes and cold skin is not the same.

1.Spice water: Put 1 small bowl of cold water in the pot, put in pepper, star anise, cumin, cumin, dried red pepper, cinnamon, bay leaves and other flavor materials, boil until the water boils, then boil for about 10 minutes, turn off the heat, drain the impurities and the remaining water is spice water.

2.Vinegar sauce: Put a small amount of cooking oil in a wok and boil until it is cooked.

3. 4 into the heat, pour in about 2 tablespoons of Shanxi old vinegar, heat for 1 2 minutes until the old vinegar wafts out of the fragrance, boiled is the old vinegar juice (the old vinegar is boiled, the acidity of the vinegar will disappear with the release of steam, what remains in the pot is the strong vinegar fragrance, so that the adjusted dough is fragrant, not sour).

3.Garlic water: Garlic is pounded into garlic with a rolling pin, add an appropriate amount of cold boiled water, and soak for a while.

4.Ginger water: Pound the ginger into garlic paste with a rolling pin, add an appropriate amount of cold boiled water, and soak for a while.

5.Spice oil: Heat oil in a pot, add star anise, peppercorns, bay leaves, ginger, garlic, green onions and cumin soaked in water, and boil the spices on low heat for about 10 minutes.

When the spices are fragrant and the surface is discolored, drain the spices with a colander to control the oil, let it cool until it cools, and the remaining oil in the pot is the spice oil.

6.Chili pepper red oil and oil poured with spicy seeds.

7.Crushed ground peanuts:

8.Coriander: Wash the coriander and chop it into minced coriander.

The sesame oil in the market tastes wrong, and it tastes best when pressed with sesame seeds.

First, it is to prepare the materials.

Salad oil, flour, ginger, shallots and garlic, chili flakes, and white sesame seeds are needed.

Second: more than 10 kinds of Chinese medicine should be broken into powder, such as cinnamon, kaempfera, angelica, ginger, cloves, nutmeg, bay leaves, monk fruit and other more than 10 kinds of Chinese medicinal materials into powder for later use.

Third: Use an electronic scale to strictly follow the formula degree of a certain amount of oil, ginger, onion and garlic, large powder, chili flakes, and set aside.

Fourth: Heat the pot first, then put the salad oil, then put a little white sesame seeds to test the oil temperature, if the oil temperature is right, put in all the white sesame seeds, and then quickly put in more than 10 kinds of Chinese medicine grinding into a large powder. After a minute, put in the pepper flakes.

Chili oil tastes very fragrant after being ground into a large powder made by more than 10 kinds of traditional Chinese medicines, which is why Hanzhong Liangpi can surpass many Liangpi in taste. The cold skin sold in the general small stall can only be fragrant with large water, but the Hanzhong cold skin I made not only has large water, but also chili oil is also very fragrant, which is the reason for the authentic taste and first-class taste.

Hello, happy to answer your questions. Ingredients and ingredients required to boil cold skin chili oil: 200 grams of dried red pepper, 30 grams of cooked white sesame seeds, 20 grams of cooked crushed peanuts, and an appropriate amount of Sichuan pepper powder; Appropriate amount of green onion ginger, star anise, Sichuan pepper, cinnamon, bay leaves, etc.; 2000 grams of edible oil, preferably rapeseed oil, corn oil is also available; A tablespoon of sugar, a small tablespoon of vinegar.

The first step is to dry the dried red peppers in a wok over low heat, not in oil, but slowly over the smallest heat. If you feel that the heat will still be mushy, then take it off the heat for a while and then fry it until it will break with a gentle pinch with your hands.

In the second step, the roasted red pepper is mashed with a garlic pounder, the chili flakes do not have to be too broken, there are large chili flakes, and the chili flakes beaten by the machine are by no means as delicious as manual mashing.

In the third step, pour the cooked white sesame seeds and crushed peanuts into a heat-resistant bowl, add one-third of the chili flakes, add an appropriate amount of pepper powder, and set aside.

Step 4: Prepare spices such as green onions, ginger slices, star anise, Sichuan peppercorns, cinnamon, bay leaves, etc. Pour oil into the pot, put it in the pot when the oil temperature is two or three hot, keep the low heat and slowly fry the fragrance of the spices into the oil, at least five minutes, until the bay leaves and green onions slowly change color to slightly yellow, take out the spices, leave the oil mixed with the aroma of various spices, change to medium heat and continue to heat, heat to 8 into the hot, the oil in the pot will be slightly smoky, then stop the fire.

Step 5, cool the hot oil in the pot for about a minute or two, then pour it into a bowl with chili flakes and white sesame seeds, stir well, then add one-third of the chili flakes, pour in the cooler oil again, stir well, and finally add the remaining chili flakes, pour in the remaining oil, stir well, and add a tablespoon of sugar. The oil is added three times, the first time is called high-temperature frying, the second time is called medium-temperature frying spicy, the third time is called low-temperature frying color, different oil temperatures can stimulate different effects, if you can't eat spicy, then use a slightly higher temperature to fry at one time, only take its fragrance and not stimulate its spicy.

How to cook chilli oil? Prepare a spoonful of Sichuan pepper star anise cinnamon, soak it in water, add ginger slices, onions, shallots, coriander, garlic peppercorns, star anise leaves, mix the sauce, add chili powder and boil.

I learned in the Cultural Palace Snack Training School, the taste of the teacher's advanced technology is authentic, the service attitude is good, and the ** is also cheap, you can go and see it when you have time. The address should be directly opposite the red hijab.

I often remember that the cold skin is delicious, but there is a secret recipe for the method of chili oil, and it is impossible to tell you casually.

To make chili oil, in addition to using good chili peppers, it is necessary to match 27 kinds of spices, plus special chili oil practices, in order to make good chili oil. The chili oil in the reference materials is very authentic and can be learned.

Cucumber cold peel mixed with sesame sauce method.

It's very simple.

Stir the sesame sauce first.

Add a little light soy sauce and salt and vinegar.

Stir slowly to combine.

Cool the skin and cut it into slightly wider strips.

Pass through with cool water and set aside.

Wash the cucumbers and cut them into shreds or slices.

Mix the cucumber with the cold sesame sauce.

Add a little minced garlic and chili oil.

Others are seasoned to personal preference.

You can also add some chopped coriander.

Mix and stir to combine.

Appetizing and tasty.

Cucumber cold skin delicious preparation.

Peel and peel the cucumber, pat it with a knife, cut it into small pieces, soak the cold skin in warm water, put the cucumber and cold skin into a bowl, put the sesame sauce and garlic paste, salt sesame oil aged vinegar light soy sauce, salt sesame oil aged vinegar light soy sauce, stir well.

1.Prepare the ingredients.

2.Soak in boiling water for 6 minutes.

3.Controls moisture.

4.Add powder packets, sauce packets, vinegar packets, and mixed mahjong.

5.Add the cucumber, and the vinegar.

6.Mix well.

Cucumber cold skin, sesame sauce don't mix delicious, you can cut the crown into slices, and then mix the cold skin and sesame sauce together.