Seeking Cheng Noodles Cool Skin Method Cool Noodles, Cool Skin Practice!!

Cold noodles. Ingredients: fresh noodles, cucumbers, carrots, bell peppers, green beans, shallots, minced ginger, minced garlic, peanut butter, chopped peanuts, soy sauce, rice vinegar, salt, sugar, sesame oil.

1.Prepare cucumbers, carrots, peppers, shredded, shallots, chopped green onions, and blanch the vegetables in hot water if you want to eat a little more cooked taste;

2.Put the noodles in the pan and cook it;

3.After cooking, drain the cold water once, and if there is ice water, pass the ice water, which can maintain the toughness of the noodles and make them taste cold;

4.The crack of the most important is our noodle sauce! Peanut butter, soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, salt, sugar and a small amount of water are mixed and stirred evenly.

5.Drizzle the noodles with the sauce and mix well, sprinkle with a handful of chopped peanuts and chopped green onions.

Cool skin. 1. Noodles and noodles. Add 400g of cake flour to a teaspoon of salt, pour in 250g of water, and stir until it becomes flocculent.

2. Knead the dough smoothly and cover with plastic wrap for 1 hour.

3. Make gluten, after the dough is ready, pour cold water to cover the dough, start to wash the dough, and keep kneading until only gluten remains.

4. Add 1 2g of yeast to the cleaned gluten and knead well, ferment until there are pores, and then put it in the steamer to steam.

5. Steaming the cold skin, sieve, cover the batter with plastic wrap and leave it for 4 hours, pour off the surface of the water, leave the batter and stir evenly.

6. Brush the surface of the flat-bottomed plate with oil, pour in an appropriate amount of batter and spread it on the bottom surface, put it in the steamer and steam for 2 minutes before taking it out.

7. Cool the cool skin, apply sesame oil to prevent sticking, and cut into strips.

8. To season, stir the sesame paste, garlic juice, spicy oil, vinegar, a little salt and sugar to prepare the sauce.

9. Finally, sprinkle the sauce and mix with the chopped peanuts, gluten cubes, shredded cucumbers and bean sprouts.

1. Add an appropriate amount of high-gluten flour with water and form a dough.

2. Then put the mixed dough into clean water and repeatedly clear it, wash out the starch in the flour, and wash it until the gluten comes out.

3. Put the flour and water that has been washed into the refrigerator and freezer, usually overnight, anyway, the longer the better.

4. The next day, take out the precipitated starch water, roll the clear water Zhaoyan on it, and leave the starch lake. Thin silk can be mastered by yourself.

5. Boil water, put the cage drawer, put it in a small tray, smear a little cooking oil on the tray, then pour in 2-3 mm of starch lake, and steam it for 5 minutes on high heat. If you want to be thicker, you can control it yourself, but the skin is thinner and more delicious.

6. Put the steamed skin in cold water, gently remove it with your hands, and put it in Pan Xiangyou. An appropriate amount of cooking oil should be smeared in the middle of each layer of cool skin, one is to prevent adhesion, and the other is to look good in color.

7. Shred the cool skin, shred the cucumber, add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, chili oil, and seasoning water. These 7 materials are indispensable. Definitely authentic Shaanxi Liangpi. For those who love picky and delicious food, you must make your own chili oil and seasoning water.

8. Rice, glutinous rice, soy sauce, red oil chili (dense), vinegar (a little), salt, monosodium glutamate, garlic water (chop the garlic, and then add boiling water), Sichuan pepper, cooked oil (refined from clear oil, depending on the taste, if you don't want red oil and spicy seeds, add cooked oil), and finally you can choose to choose the taste, add leeks, bean sprouts, celery, peanuts, mustard, etc.

9. Grind the rice into a pulp, add a little rice to it, and add a little glutinous rice for its taste.

10. Then spread a layer of cloth in the cage, pour the rice milk into it evenly, steam it for 5-8 minutes, take it out to cool, and cut it into thin strips with a knife 1 cm wide.

11. Add soy sauce, vinegar, red oil, garlic water and other seasonings to make a ready-to-eat.

Ingredients: 200 grams.

20 grams of flour.

grams. Cucumber root.

Sesame oil to taste.

Chili oil, Sichuan pepper oil (Sichuan pepper powder).

Aged vinegar cooked sesame seeds.

Salt to taste. Garlic cloves.

The practice of chicken essence and cold skin.

Pour the flour into a bowl.

Add a small amount of flour and stir well, (adding some flour can make the cool skin tough and stronger) Add water, stirring with chopsticks while adding.

Stir until the batter is relatively thin, and you don't need to add water.

Spoon into running water.

Take a clean plate and pour a spoonful of batter over the plate.

Pour in the batter and shake the plate so that the batter spreads evenly on the bottom of the plate.

Add water to a pot, bring to a boil over high heat, and put in a plate with batter.

Steam on high heat for 2 minutes to form, take out and soak in cold water.

After cooling, the cool skin is easily removed.

Brush the cool skin with a layer of sesame oil so that it doesn't stick together.

When all is done, use a knife to cut the cool skin into strips.

Shred the cucumber, chop the garlic and put it in the cool skin.

Add an appropriate amount of chili oil.

Add an appropriate amount of peppercorn oil.

Sprinkle in sautéed white sesame seeds.

Add an appropriate amount of aged vinegar.

Add an appropriate amount of salt, season with chicken essence, mix well, and serve.

Although the cold skin is delicious, it is very troublesome to make, and various steps such as mixing noodles, washing gluten, and precipitating flour water are essential. If you use the powder to make your own cool skin, it is much simpler, you only need to mix the powder into a paste, and you don't need to mix the noodles, wash the face and other steps, it is a very fast way to cool the skin.

Today, I will explain to you in detail how to make delicious cold skin with Cheng Flour, as well as the detailed methods, steps and key essentials of using Cheng Flour to make Liang Skin. But no matter how you toss, it is impossible to make cold skin with powder as delicious as the cold skin made by washing the face, this method is only provided to busy people who want to eat cold skin, but have no time to do it or lazy friends who want to save trouble.

Ingredients: 200 flour, 40 grams of high-gluten wheat flour, a little alkaline flour.

Tools: Two stainless steel plates.

Preparation: 1. Mix the flour and flour evenly 1 hour in advance, add an appropriate amount of water and stir into a starch paste. Let the starch paste sit for about 20 minutes, then add a little alkaline noodles and stir well and set aside.

2. Take two plates and wash them, and brush them with a layer of oil for later use.

Steps: 1. After pouring water into the steamer and boiling, pour an appropriate amount of starch paste into one of the plates, put it in the steamer and cover the pot, and steam for about 2 3 minutes.

2. Remove the steamed cold skin and put it on another plate, and brush the cold skin with another layer of oil.

3. Repeat the above two steps until all the starch paste is made into a cool skin.

This kind of homemade cold skin is very simple and trouble-free, and the finished cold skin will not be sticky, dry and hard or cracked, the only disadvantage is to prepare gluten separately.

The key to making cool skin with powder.

1. The cool skin made only with clear flour is not strong enough, so a little wheat flour must be mixed when making the cool skin, this ratio is not very critical but it must be, usually 5 parts of clear flour and 1 part of wheat flour.

2. The starch paste should be adjusted to a state that can flow, because the best thickness of the cool skin is about 2mm, and the cold skin that is too thick is dry and hard and brittle and not gluten, if the starch paste is too thick, it is not easy to control the thickness.

3. The reason why the starch paste should be adjusted 1 hour in advance is mainly to make the starch and flour fully mixed with water, so that the cool skin will be more transparent.

Pea flour dilute with water and pour it on a plate and wait for it to cool.

The taste is different in every house.

Material. 150 grams of flour, 1 cucumber (mung bean sprout), appropriate amount of oil and chili seeds, appropriate amount of Sichuan pepper powder, 3 garlic grains, appropriate amount of oil, 1 spoon of light soy sauce, 3 spoons of rice vinegar, 3 spoons of sesame paste, appropriate amount of water, 1 4 spoons of salt, appropriate amount of Sichuan pepper oil.

Method. 1. Stir the batter well until there are no particles. The batter should be dripping down in a straight line, not too thick or thin. Let sit for half an hour.

2. Mix sesame paste, light soy sauce, rice vinegar, salt, minced garlic, peppercorn powder, oil pepper pepper, pepper oil, and cool white open to form a sauce. Cool white boil should be added slowly in three parts.

3. I don't have special tools for cold skin at home, so I replaced it with an 8-inch pizza plate and brushed the plate with oil (anti-stick). For an 8-inch plate, half a scoop of this size is sufficient.

4. Bring the water to a boil and steam over high heat for 3 to 4 minutes. The cold skin has a lot of bubbles and is cooked.

6. If it is not easy to lift it by hand, you can use a shovel to gently shovel up a hole to lift it.

7. Brush a layer of oil on another plate where the cool skin is placed, and brush the oil between each layer of the cool skin and the cool skin, which can prevent sticking and is easy to peel.

8. After the cold skin is cool, cut the two sheets into wide strips together.

9. Add cucumber shreds (or mung bean sprouts, blanch in boiling water and let them cool down), mix well with the seasoned sauce!

Salt, vinegar, sesame oil, garlic, light soy sauce, spicy oil, you can also add cucumbers, bean sprouts and other vegetables according to your taste, stir well and serve!