The ingredients for mixing the cold skin, and what seasonings are needed for the cold skin

The ingredients for mixing the cold skin can be garlic, as well as chili oil, sweet and sour, these condiments are indispensable, and you can also put some oil to mix it deliciously.

The ingredients can be added according to your taste, you can add salt, sugar, ginger vinegar, garlic juice, sesame oil and chili pepper, etc.

To make authentic Shaanxi Liangpi, it is inseparable from the Liangpi seasoning formula, inseparable from the dough, seasoning water, chili oil, vinegar water, sesame paste, mung bean sprouts, cucumber shreds and other nearly 10 kinds of seasonings, among which chili oil is very important, chili oil must be fragrant.

Generally, the ingredients for mixing cold skin are chili oil, sugar and vinegar, and peanut butter.

The ingredients for mixing cold skin are generally available, sesame paste, chili oil light soy sauce, vinegar, and soy sauce.

The ingredients of the cold skin can be shredded cucumber, as well as shredded carrots, minced garlic, sesame paste, salt, monosodium glutamate and vinegar.

Do you use a spoon for the ingredients of the cold skin? Millet pepper flakes, minced green onions, minced ginger, minced garlic, blanch with hot oil to bring out the flavor.

There's chili pepper, there's pepper water, and other things, like vinegar, and I think these are all ingredients and recipes. So we made it ourselves, and it was definitely better to sell it.

There is no uniform requirement for the ingredients of semi-bright skin. You can add mahjong, sesame oil or chili oil, garlic mash is fine. You can choose the way you use the ingredients according to your taste.

If you mix the ingredients of the cold skin, I think you should be able to mix it directly with the garlic or ginger.

The ingredients for mixing cold skin depend on what you like, some people like to eat oil and spicy seeds, so mix some red oil and spicy seeds.

The ingredients of the cool skin are relatively large, search on the Internet, search on the Internet.

Cool skin needs to be eaten with vinegar, garlic, soy sauce, chili oil, sesame paste and other seasonings. In addition, you can also add mung bean sprouts, cucumber shreds, carrot shreds and other side dishes to stir and eat according to personal taste, which will taste more refreshing and richer.

The taste of cold skin has spicy, sweet and sour, spicy and other flavors.

Cool skin, also known as stuffed skin, is generally made with rice skin or dough.

Liangpi is one of the special snacks in Shaanxi, which originated from the traditional Han cuisine in the Guanzhong region of Shaanxi.

The seasoning recipe of the Mixed Cool Skin Jinhui Brigade is as follows:Ingredients: Appropriate amount of cold skin, appropriate amount of chives, appropriate amount of sour radish, appropriate amount of Haoji spicy sauce, appropriate amount of balsamic vinegar, appropriate amount of chili oil, appropriate amount of light soy sauce, appropriate amount of coriander, appropriate amount of sesame paste, appropriate amount of sesame oil, appropriate amount of Haoji chicken essence, appropriate amount of chili fermented bean curd, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Steps: 1. Pour Biqiao cold skin into a bowl.

2. Bring the water to a boil and cool the skin for one minute.

3. Remove and rinse several times and drain.

4. Put all the seasonings in the rice bowl.

5. Pour all the seasonings into the auspicious stool, chopped green onions, and diced sour radish.

6. Put a little dried chili powder.

7. Stir and load the dish.

Mixed Liangpi is a very popular traditional Chinese snack, usually used to relieve the heat and summer, with a smooth texture and delicious taste. In addition to flour and water, the key seasonings are also very important when making the cold skin. Here's the recipe for the seasoning:

1.Sesame sauce: Sesame sauce is one of the most important seasonings for making cold skin, and its texture and aroma add a delicious flavor to it.

2.Chili oil: Chili oil can increase the spiciness and texture of the cold skin, especially for those who like to eat spicy.

3.Soy sauce: Soy sauce can add umami and saltiness to the cold skin.

4.Vinegar: Vinegar has the effect of clearing heat and detoxifying, and it can also make the taste of the cold skin more delicious. Source sells.

5.Garlic paste: Garlic paste can add flavor to the round skin and make it more fragrant.

The above are the important seasonings needed to make the cold skin. During the preparation process, these seasonings can be increased or decreased according to personal taste. Generally speaking, in order to make the flavor of the cold skin more rich and delicious, it is recommended to use all the above seasonings to make it.

Seasoning recipe of cold salad and cold skin royal potato:Ingredients: 200 grams of cool skin, 80 grams of mung bean sprouts.

Excipients: 1 cucumber, 15 grams of peanuts, 6 grams of chili noodles, 15 grams of gluten, 1 tablespoon balsamic vinegar, 1 tablespoon of Weijixian, 1 tablespoon of sesame oil, 1 coriander, 10 grams of garlic.

Steps: 1. Prepare the ingredients you need first, you can make your own cold skin and gluten, or you can buy the cold skin and gluten directly, but you can make it yourself more assured!

2. Blanch the mung bean sprouts in boiling water and remove the water.

3. Cut the cool skin into wide strips.

4. Cucumber grazing.

5. Stir-fry the peanuts and let them cool, then rub off the red skin.

6. Chop the coriander, crush the garlic and chop it into a puree, and crush the peanuts for later use.

7. After mixing the chili noodles and sesame seeds thoroughly, the hot oil in the pot is boiled to 7 minutes, and then poured on the chili noodles after a little cooling, and then add 2 tablespoons of cold boiled water, add salt, extremely fresh, balsamic vinegar and sesame oil to make oil and spicy seeds.

8. Put all the ingredients into a large bowl, pour oil and spicy seeds, and mix when eating.

9. The cold skin after mixing looks more appetizing!

The seasoning recipe of cold salad cold skin includes 100g of chili oil, 100g of seasoning water, 50g of sesame paste, 50g of garlic water, 100g of vinegar water, 20g of cold sauce, 100g of mung bean sprouts, 100g of cucumber shreds, 20g of coriander leaves, and 50g of gluten

Tools: cold skin, pot, spoon.

1. Prepare the ingredients needed first, you can make your own cold skin and gluten, or you can buy the good cold skin and gluten directly, but you can make it yourself more assured.

2. Blanch the mung bean sprouts in boiling water and remove the water.

3. Cut the cool skin into wide strips.

4. Cucumber grazing.

5. Stir-fry the peanuts and let them cool, then rub off the red skin.

6. Chop the coriander, crush the garlic and chop it into a puree, and crush the peanuts for later use.

7. After mixing the chili noodles and sesame seeds thoroughly, the hot oil in the pot is boiled to 7 minutes hot, and then poured on the chili noodles after a little cooling, and then 2 tablespoons of cold boiled water are added, and salt, flavor, balsamic vinegar, and sesame oil are mixed to make oil and spicy seeds.

8. Put all the ingredients into a large bowl, pour oil and spicy pepper and mix when eating.

9. The work is completed, and the cold skin after mixing looks more appetizing.

The preparation of the ingredients for mixing the cold skin is as follows:Ingredients: a bag of cold skin, two cabbages, an appropriate amount of shredded radish, a little garlic, 10 grams of sesame sauce, 1 bag of sauce, a little rice vinegar.

Excipients: two Chinese cabbage, an appropriate amount of shredded radish, a little garlic, 10 grams of sesame sauce, 1 bag of sauce, and a little rice vinegar.

1. Pour the cool skin into a bowl and soak in boiling water for 8 minutes.

2. After scalding, cool the cool skin and the remaining shed of cold water.

3. Rub a little shredded radish.

4. Add shredded radish.

5. Add the sauce and sesame sauce.

6. Add crushed garlic, cabbage leaves and a little rice vinegar.

7. Mix well and serve.

Chili oil, vinegar, garlic water, soy sauce, etc.

1. Chili oil: Add 500g salad oil to the pot, add sesame seeds and chili powder, and stir constantly.

2. Vinegar sauce: Add one or two spoons of vinegar, add an appropriate amount of sugar to neutralize the acidity, the ratio of vinegar and water is 1:1, and a spoonful of sesame paste water is paired with a quarter bowl of water.

3. Garlic water: Mash or mince 4 or 5 pieces of garlic, add half a bowl of cold boiled water, and add a little salt.

4. Soy sauce: Boil half a bowl of water, add a small half bowl of dark soy sauce, add a small half bowl of vinegar, add a small handful of Sichuan peppercorns, and boil for 3 minutes.

Liangpi: The origin of the traditional food of the Han nationality in the Guanzhong area of Shaanxi Province is a general term for rolling dough, dough, rice and stuffed skin. It is endemic in northern China.

It is a rare natural green pollution-free food. Due to the different raw materials, production methods, and regions, there are hot rice (dough) skins, rolling dough skins, branded dough skins, stuffed skins, etc. There are various flavors such as spicy, sweet and sour, spicy and so on.

Liangpi has a long history, which is said to have originated in the Qin Shi Huang period, and has a history of more than 2,000 years.

1. Chili oil formula, ingredients: 3 cloves, grass coar, good ginger, 3g Sichuan pepper, white cardamom, 1g tangerine peel, 3g cumin, star anise, dry ginger, nutmeg, bipa, sand kernels, grass fruit, white pepper, black pepper, seasoning: fragrant powder, 5g sesame, 4g salt, 30g chili noodles, 50g cooking oil, heat the pot, pour all the ingredients into the pot, turn to low heat and stir-fry, stir-fry until all the water on the surface of the ingredients evaporates, and remove the ingredients.

Add the prepared seasoning, stir-fry until fragrant, serve, and place in a bowl. In another pot, pour in an appropriate amount of cooking oil and heat it, pour it in a bowl, stirring while pouring in the hot oil.

2. Seasoning water formula, ingredients: 50g cumin, 20g peppercorns, 10g star anise, 2 cloves, 2g cinnamon, heat up, put all the ingredients into the pot, prepare enough water and pour it into the pot, bring to a boil over high heat, turn to low heat, and simmer for about half an hour. Remove the ingredients, add an appropriate amount of salt, and stir well.

3. Prepare the balsamic vinegar recipe, ingredients: 1 bay leaf, half star anise, 1 cinnamon, prepare 200 grams of rice vinegar, 40 grams of water, pour into the pot, put the ingredients into the pot, bring to a boil over high heat, adjust to medium-low heat, simmer for about five minutes, and throw away the ingredients.

4. For garlic water recipe, crush the garlic, put it in a bowl, add an appropriate amount of salt, stir well with chopsticks, and add an appropriate amount of water.