Why is Liangpi always sticky to gongs, and how to make Liangpi not stick gongs?

Sticky, it's not easy to peel the skin, it's a cool skin.

A physical factor that has a greater impact on quality is because one of the two sides of the cool skin (the bottom surface) is destroyed, which leads to the decrease in the firmness of the cool skin, the deterioration of the hand taste, and the gloss.

Also affected. In fact, the sticky Luo, has nothing to do with the material of Luo, and has nothing to do with the amount of oil, mainly caused by the lack of production technology, mainly the pulp, the pulp, is a very important link in the whole production process of the cool skin, it is after the precipitation, before the production, it is also the closest process from the production of the cool skin, so the impact on the quality of the cool skin is the most direct and obvious. In fact, many of the intrinsic qualities of Liangpi are basically the foundation laid in the step of blending pulp, such as feel, taste, color, translucency, strength, elasticity, etc., so in order to fundamentally solve the problem of sticky, we must look at the essence through the phenomenon, and start from improving and improving the quality of Liangpi, otherwise if you only stare at the sticky Luo and can't see the deeper problem, this problem will definitely not be solved.

Before you want to solve this problem, you must first understand.

Cool skin sticky. First, it has nothing to do with how much oil is brushed.

Second, it has nothing to do with the material of the mold, sticky.

It is not easy to peel the skin, which is an external manifestation of the poor quality of the cool skin, in a word.

The cool skin is not done well, and it has nothing to do with the oil brushing and Rolls-Royce, so in order to solve the problem of stickiness, we must start from improving and improving the quality of the cool skin, and the main links that can be focused on are.

Wash your face. Precipitation.

Mix with pulp. Homogenize.

Make. Peeling, etc., only these processes are done.

The problem of the sticky will disappear before you know it, if you just focus on the sticky itself.

And neglect to improve the quality of the cool skin.

This problem will never be solved. Again, that's the same sentence.

Cool skin sticky. It's because the cool skin is not done.

There is a problem with the quality of the itself.

This is the root of the problem.

Summer is about to begin, and many kinds of summer snacks are slowly appearing in the market, especially in the night market, where all kinds of delicacies are really dazzling, including grilled gluten, cold skin, fried tofu, etc., which is really very powerful. Especially the cold skin, which can be said to be a classic snack that has been very popular recently, is full of strength, and the taste in the entrance is really appetizing, making people can't help but want to take another bite after taking a bite.

So at this time, some people must be curious, since the cold skin is so delicious, what should be done? In fact, the method of cold skin is very simple, and the cold skin method I shared this time also omits the step of washing the face. The most important thing in the whole process is to control the consistency of the flour, so that the cool skin strength is just right.

I won't say much below, today I will share with you the specific steps and details of Liangpi, I will express it in the simplest and easy-to-understand words, so that everyone can understand and understand, and you will read it with me.

Preparation. Ingredients: 100 grams of high-gluten flour, 100 grams of wheat flour.

Excipients: 15 grams of chili oil, 200 grams of water, 5 grams of vinegar, 10 grams of flavor, half a cucumber, 3 grams of salt, 2 grams of chicken essence and monosodium glutamate.

Steps to make cool skin.

Steps. First, first mix the high-gluten flour and wheat starch together through a sieve (the purpose of sifting is to make the cold skin more delicate in the mouth).

Steps. 2. Add 50% water and stir clockwise until it is very smooth, and stir the remaining 50% water until it is uniform (the amount of water can only be less than too much, the amount of water absorbed by flour is different, so it should be put in batches).

Steps. 3. Boil a pot of water on high fire, rub the oil with the cool skin gong gong, and scoop the dough water into the cool leather gong (if you like to eat thinner, you can add less flour water, and if you like a thicker one, add a little more, choose according to your own taste (if there is no cool skin gong gong, you can replace it with a stainless steel basin).

Steps. 4. Cover the pot and steam for about 1 to 2 minutes, during which it is advisable not to remove the lid and wait for the cold skin to bubble, and do not rush to take it off the cold skin gong after cooking.

Steps. 5. Prepare a basin of cold water, put the cool skin gong into the cool, it is best to prepare two cool skin gongs, alternately use them to save time and effort, and apply oil on the surface to prevent sticking after the cool skin is removed. Fold the skin into a wavy shape so that you can cut it and shake it off.

Steps. 6. Add cucumber shreds, sesame sauce, vinegar, salt, extremely fresh, chili oil, mix well and you can eat, if you like to eat garlic, you can chop it into garlic paste and add it, stir well and you can eat it, it is very delicious.

Make a summary of the cool skin.

Through the above steps, I believe that many people have a deeper understanding of the practice of cool skin. In fact, many people are curious about how the practice of washing the face is done? In fact, I think the process of washing the face of the cold skin is too long, and it usually takes at least four hours from mixing the dough to forming a batter.

And how to add the step of washing the dough, as long as we wash the dough thoroughly into clean water during the washing process, it is best to change about five basins of water in this process.

author: Yingli focuses on food.

There are many reasons why the cold skin is sticky, among which the more common ones are that the flour is not selected, the cold skin is not steamed, the concentration of the batter in the cold skin is too large, and the heating time is too long. Liangpi is a kind of natural green pollution-free traditional Han cuisine originating from the Guanzhong Qiqin area of Shaanxi Province, and its flavors are relatively large, such as spicy, sweet and sour, spicy, etc. There are many reasons why the cold skin is sticky, among which the more common ones are that the flour is not selected correctly, the cold skin is not steamed, the batter concentration of the cold skin is too large, and the heating time is too long. Yinpei.

Summary. The plate is not greased.

The quality of the oil is very poor, and the water content is too much, and it does not have the effect of moisturizing.

The batter is too thin, so that the oil that is brushed after the batter is introduced into the dish will float up, because the oil is lighter than water, it is equivalent to no oil.

If the steaming time is long, the cold noodles will not only crack, but will continue to stick to the plate.

Why is Liangpi always sticky to the gong.

The plate is not greased. The quality of the oil is very poor, and the moisture content of celery is too much, and it does not have the effect of moisturizing. The batter is too thin, so that the oil that is brushed after the batter is introduced into the vegetable and potato pan will float up, because the oil is lighter than water, it is equivalent to no oil.

If the steaming time is long, the cold noodles will not only crack, but will continue to stick to the plate.

These reasons will lead to a thumbs up if the reply is helpful to you.

Because the ratio of flour to water is not right, the time and heat of steaming the cold skin are also very important, so here is the correct way to do it:

Ingredients: 400 grams of flour, a pinch of red cabbage, a pinch of shredded cucumber, 2 tablespoons of light soy sauce, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 2 tablespoons of vinegar, half a tablespoon of salt, a little sugar.

Production steps: 1. Boiled 2 grams of salt in warm water, kneaded into a smooth dough with salted water, then covered and let stand for 20 minutes.

2. Add half the height of water to the basin and wash the dough by hand. Wash this 6 times.

3. Pour the water for cleaning the dough into a large basin, and then filter the batter water with a fine mesh colander to remove the fine crumbled dough inside.

4. Pour the filtered batter into a basin and let it stand for 6-7 hours. After 6-7 hours, the batter will be divided into two layers. At the bottom is the batter, and on top is the water.

5. Then gently pour off the water on it and leave the batter.

6. Boil a large pot of water in an open pot, brush a little vegetable oil on a flat plate, scoop a spoonful of batter and pour it on a flat plate. Then drag the flat plate into a pot of boiling water with a clamp and heat it over the water.

7. Put the flat plate into a pot of boiling water, cover and simmer for about 3 minutes on low heat. After removing the flat plate, place the plate in a basin of cold water and let it cool.

8. Brush each of the finished stuffed skins with vegetable oil to prevent sticking, and layer by layer in a large flat plate.

9. Mix with your favorite seasoning.

Preheat the brush oil: Before making the cool skin, preheat it in a pot of boiling water, then brush the gong with a thin layer of oil, and finally scoop the pulp to make it. As the temperature rises, the oil will slowly melt into the batter and act as it separates.

Control time: The cold skin will stick to the gong if it is not fully steamed, the steaming time of a single cold skin takes about 2 minutes, and then cover it for 3-5 seconds after turning off the heat, you can prevent the unsteamed cold skin from sticking to the pot. Salt, water starch:

Add a little salt, or mix it with some water starch. <

1. Preheat the oil: Before making the cool skin empty and hidden, preheat it in a pot of boiling water, then brush the gong with a thin layer of oil, and finally scoop the pulp to make it. As the temperature rises, the oil slowly melts into the batter and acts as it separates.

2. Control time: The cold skin will stick to the gong if it is not fully steamed, the steaming time of a single cold skin takes about 2 minutes, and then cover it for 3-5 seconds after turning off the fire, which can prevent the unsteamed cold skin from sticking to the pot.

3. Salt and water starch: add a little salt in an appropriate amount, or you can mix in some water starch.