How to fry cold skin is delicious and non stick in the pan, why does the cold skin always stick to t

Hello, if you want to fry the cold skin non-stick pan, you can try, first pour less oil and wait for the oil to be hot, then pour in the cold oil, and then fry the cool skin, it will not stick to the pan, I often do this, it is not sticky at all, the landlord you try it.

1. Take an appropriate amount of flour and add water, mix into a smooth dough, and let rise for 30 minutes;

2. Put water in the basin and knead the dough with your hands;

3. Wash out the white slurry, pour out the slurry for later use, and then add water to the basin and wash it several times;

4. Until the white slurry can not be washed, the remaining dough is gluten;

5. Pour all the washed out slurry into a basin, precipitate for six hours, slowly pour out the water on it, and mix the rest of the batter evenly;

6. Pour the batter into a flat-bottomed dish and steam it in a boiling pot for five or six minutes; (You can apply a layer of oil to the plate to prevent sticking, but it's easy to peel off without applying it, and the plate is smooth.) ）

7. Put the cool skin and cut into strips;

8. Steam the gluten in a pot and cut into cubes;

9. Shred cucumber and coriander;

10. Mix sesame paste, light soy sauce, vinegar, sugar, garlic juice and oil and spicy seeds into a seasoning;

11. Put all the ingredients together and mix well.

12, if you love to eat coriander, you can add some coriander, Zeng Yan, to enhance the taste.

It's not sticky at all.

It turns out that fried cold skin has to do this, no wonder the old sticky pan of fried cold skin used to be not delicious, and I learned it.

Make cool skin. Reasons for loving sticky pans: There is no grease on the plate; The quality of the oil is too poor, and too much water does not play a lubricating role.

The batter is too thin, so the oil that is brushed after the batter is introduced into the plate will float up, because the oil is lighter than water, which is equivalent to no oil. It is still steamed, and if it is steamed for a long time, the cold skin will not only crack, but also stick to the plate. In general, the most important thing is the heat, that is to say, the temperature, if the temperature is high, cover the pot and steam for 1 minute, the steamed cold skin is bulging, this kind of cold skin is the most chewy, the temperature is low and not bubbling, and the steaming time is not good for a long time.

6 essentials of homemade gluten cool skin:Selection of flour: Homemade cold skin should use high-gluten flour that does not contain flour improver.

The cold skin made with this flour has the strongest texture, low-gluten flour.

or flour containing improvers is not easy to use. Mixing dough and washing gluten is key; The key point to make the cool skin transparent and not dry and hard is to wash the gluten, be sure to wash out the gluten in the flour completely, if there is still protein in the final batter water, the cold skin made cannot be transparent, the skin will be brittle and easy to dry and hard. In order to wash the gluten cleanly, we can use a combination of the following methods:

1. Add 1 gram of fine salt to every 100 grams of dry flour and mix well, because salt can make the dough more gluten and wash out more gluten. 2. The use of warm water and flour is conducive to the formation of gluten, and the amount of warm water is about half of flour, calculated by weight. 3. After the dough is reconciled, it should be kneaded several times, the smoother the kneading, the more conducive to the formation of gluten, and it will be allowed to rise for another 30 minutes after kneading.

Hello, first of all, the oil should be controlled, the brush should be even, and then the cold skin precipitation time should be longer, when making the cold skin, you should pay attention not to pour too much at one time, a large spoon is enough, and the time to steam can not be less than eight minutes, so that you can.

If you do cool skin. If the pan is sticky, there are three cases. Not working on your recipe for the first time?

Too sticky. The second is that Guo can't. It's not a pot to make cold skin.

Third. It's that you didn't steam it out when you were fighting. Be sure to put him on the bone.

Hakka stuffed tofu.

Hakka stuffed tofu because of the tender and mellow aroma, rich in nutrition, has long been prestigious, has become one of the most representative dishes of Hakka food culture, but where there is a banquet must have this dish, legend of stuffed tofu originated from the dumplings in the north, because of the lack of wheat in Lingnan, the homesick Hakka immigrants in the middle of the plateau will replace flour with tofu, and stuff the meat into the tofu, as if flour is wrapped in meat filling, just like dumplings. Because of its delicious taste, it has become a famous Hakka dish.

1. Stuffed tofu.

Ingredients: 200 grams of tofu and 200 grams of pork.

Excipients: 5 grams of cooking wine, 8 grams of light soy sauce, 4 grams of oyster sauce, 3 grams of salt.

Production process: The practice of stuffing tofu has a total of 18 steps.

1.Cut your homemade tofu into cubes and hollow out the middle.

2.Add the pork to the beans and chop up.

3.Add the cooking wine.

4.Allspice.

5.Add 3g of light soy sauce.

6.Add starch and grasp well.

7.Place the marinated meat in the middle of the tofu.

8.Then add oil to the pan and fry the tofu meat.

9.Add light soy sauce, add oil, water, salt, shallots, and stir well.

10.Fry on one side and turn over gold.

11.Fry until golden brown on both sides, then add the seasoned juice.

12.Heat until the juice is reduced.

13.Taste and serve.

14.Add a little wet starch to the remaining juice to reduce the juice.

15.Gather the juice and pour it over the fried tofu.

16.Sprinkle with a layer of shallots.

17.Quite tasty.

1.When frying tofu, be sure to fry it over medium-low heat.

2.When turning the tofu cubes, use moderate force to avoid breaking the tofu cubes.

3.The tofu filling can be freely matched according to the family's preference, and you can add minced squid, or dried shrimp, scallop and green onion, etc.

4.Stuffed tofu can be braised and thickened, and the taste is fragrant;You can also add water to make tofu soup, add various small balls to it, etc., or put it into a hot pot with a unique flavor and endless aftertaste.

First of all, it is necessary to consider whether the cold skin is not in the right proportion, which leads to easy sticking to the pan, or the impact caused by too much fire.

There is no need to put oil when making cold skin, you can clean and wash out the noodles when making rice cold skin, and you can steam the gluten directly, and you don't need to put oil.

First of all, your unevenness must be very smooth, so that the cold skin will not stick to the pan, it is better to use lard, so it is better.

Isn't it good to put the cold skin in a wide basin and then scoop a spoonful of the noodle juice and put it in the water, and shake it for a while.

Summary. Hello, the reason for making cold skin always sticks to the pan is as follows: it may be caused by too long steaming time, and it is too steamed. If the batter of the cool skin is too thin, it will also cause the cold skin to stick to the bottom of the pan. If the quality of the oil is too poor to lubricate, the cold skin will stick to the pan.

Hello, the reason for making cold skin always sticks to the pan is as follows: it may be caused by too long steaming time, and it is too steamed. The batter of the cold skin is too thin, which will also cause the cold skin to stick to the bottom of the pot. If the quality of the oil is too poor and cannot be lubricated, the cold skin will stick to the pot.

After the cold skin is steamed, you can turn off the heat, and you don't need to steam for too long. If it is steamed for a long time, the cold skin will not only crack, but it will also stick to the pan. In fact, the most important thing in making cold skin is the heat, that is to say, the temperature, if the temperature is high, cover the pot and steam for 1 minute, the steamed cold skin is bubbling, this or bucket cold skin is the most chewy.

Homemade cold skin, should choose does not contain flour improver high-gluten flour, with this flour made of shirt grinding cold skin taste the most chewy. It is not recommended to use cake flour because it does not contain amendments that work very well.

If you want to make the cold skin transparent, not dry and hard, and not stick to the plate, the key is to wash the gluten. Be sure to wash out the gluten completely from the gluten. If there is still protein in the final batter water, the cold skin made cannot be transparent, and the skin will be brittle and easy to dry and hard.

There are many ways to clean gluten, you can wash gluten with warm water, hold the book or put some dry flour in the water, and then add some fine salt and stir well, so that the noodles can be cleaned more cleanly.

1. Wipe more cooking oil on the steamer to isolate it from the hail at the bottom of the steamer;

2. Pour the slurry water when steaming the cool skin into the clean upper layer of water as much as possible;

3. When the steamer is steaming the cool skin, the cover steaming needs to be clear at the bottom of the pot before it can be taken out;

4. The bottom of the steamer needs to be cooled, and the steam lid can be uncovered;

5. Rinse the bottom of the steamer with tap water.

Summary. Dear, hello, I am glad to answer the method of cold skin not sticking to the plate for you: 1. If you want to not stick to the plate when steaming the cold skin, you can smear a layer of cooking oil on the plate before pouring the batter, so that the steamed cold skin will not stick to the plate.

2. It should be noted that you must wipe the moisture off the plate before applying oil to the plate.

Dear, hello, I am glad to answer the method of cold skin not sticking to the plate for you: 1. If you want to not stick to the plate when steaming the cold skin, you can smear a layer of cooking oil on the plate before pouring the batter, so that the steamed cold skin will not stick to the plate. 2. It should be noted that the water on the plate must be wiped clean before greasing the first plate.

The following points need to be noted: First, precipitation. Be sure to precipitate in place, different seasons have different requirements for precipitation.

The second is the softness of the cool skin, and the reed cover is also bent is the problem of the thinning of the batter, which is completed in the slurry. There is also the grasp of the heat when making trouble, the overheated cold skin and the phenomenon of stickiness. When steaming the cold skin on a plate, brush a layer of cooking oil on the bottom of the plate, and then pour in an appropriate amount of batter, taking care not to pour too much, so as not to be too thick.

Then turn the plate so that the batter spreads evenly, and then cover the pot. Leaving the pot uncovered may result in a dry and hard cold skin. Finally, steam on high heat for 2-3 minutes.