I want to learn how to make the soup and chili oil of the cold skin, can you teach it?

Of course, it can be taught, and there are many places that can be taught, but they are all mixed, and you need to screen them carefully. Liangpi is a pure starch food, it is made of starch in wheat flour, if you look at the flour from the perspective of Liangpi, the flour is composed of gluten and starch, so to make Liangpi must first separate starch and gluten, the method of separating starch is to wash the face, this is why you must wash the face to make Liangpi, the flour is divided into two after washing, that is, gluten and starch, the white substance in the face water is starch, and the gluten left in the basin is gluten, The freshly washed face water cannot be directly used for the production of cool skin, mainly because the face water is too thin, the cool skin cannot be formed, and precipitation is required. Although the cool skin is made of starch, it is not just any starch can be made of cool skin, there are many types of starch, and the uses are different, such as pea starch is most suitable for making cold powder, sweet potato starch is most suitable for making vermicelli, in the same way, the best thing for cold skin is to use wheat starch, and any other starch can not make the soft and translucent, smooth and strong quality unique to the cold skin itself.

As far as the production of cool skin is concerned, whether it is a mechanism cold skin, or a steamer cold skin, a basket steamed cold skin or a handmade cold skin, in order to really do a good job of cold skin, the correct method is the most important, and at any time, the correct method is the foundation of the success of cold skin.

First, add water to the flour and make a thin paste, and let it sit for about half an hour. Cauldron, boiling water, stuffed skin basket (white iron sheet, flat bottom, round gang) smeared with cooked oil, spoon into the batter, shake well, put it in boiling water and boil, the batter solidifies, the big bubble is cooked, take out, put the stuffed skin basket into a cold water basin to cool, and take it into stuffed skin. Grease the stuffed skin with cooked oil, and put the latter sheet on the non-sticky.

Generally, two stuffed skin baskets are reversed, and they are poured straight down (we call it stalled skin).

After the spread, take a piece of stuffed skin, fold it and cut it, generally like to spread it thicker, about a chopsticks thick. Cut and use.

How to eat 1: Smash the garlic paste, splash it with hot oil, grab a bowl of stuffed skin, garlic paste, chili red oil, salt, fujing, vinegar, cucumber shreds, small bean sprouts, mix well and eat.

Eating method 2: Make tomatoes and eggs marinated, mix with stuffed skin and eat.

Eating method 3: Stir-fry like fried noodles, remember, add a little water when stir-frying, but not too much.

If you want to learn technology, you must go to a formal training school, and compare it from many aspects such as brand, teaching, taste, environment, and later entrepreneurial assistance.

After the year, if you want to learn this aspect, it is recommended that you come to the professional chef cooking school to learn, there are special teachers to teach one-on-one, the course is more comprehensive and systematic.

Ingredients: 200 grams of high-gluten flour, 100ml of water

Excipients: appropriate amount of sesame seeds, appropriate amount of crushed peanuts, appropriate amount of dried red pepper.

Steps:1Slowly add the flour to the water, knead it into a smooth dough, cover it with a thin cloth and let it rise for 40 minutes.

2.Put the dough in a basin, pour about 100ml of water at a time, and knead the dough as if you were washing clothes.

3.Wait until the batter is white, pour the water into another large basin and repeat 6 times until the batter is completely clear, and only the gluten remains. Gluten can be steamed and cut into pieces with cold skin, which is very nutritious.

4.Filter out all the batter water with a mesh sieve to remove impurities.

5.Leave it overnight to form two layers of water, pour out the water on top and stir the thick batter underneath well.

6.Brush a layer of oil on a flat plate, pour in a spoonful of batter, steam on high heat for about 2 minutes, and the dough can be taken out immediately after the dough is transparent.

7.The steamed dough is a transparent cool skin, and it is steamed repeatedly until the batter is used up.

8.Lightly grease the steamed skin to prevent it from sticking, and cut it into strips on a cutting board.

9.I chop sesame seeds, crushed peanuts and dried red peppers for chili oil, put them in hot oil for a while, and pour them into the cold skin.

Ingredients: Ingredients: flour, water.

Seasoning: oil poured spicy seeds or garlic chili oil, sesame paste, fried peanuts, sesame oil, salt, sugar, vinegar Method: 1. The dough should be moderately soft and hard, too soft and too hard is not convenient for later operations;

2. Leave the kneaded dough for 1 hour;

Cool skin and some basic seasonings are sold in the market Chili oil is dried red pepper fried in oil.

Just pour the hot oil over the chili noodles.

You can refer to:

The above is quite detailed with the recipe and seasoning.