The production method of black cool skin, the practice of black cool skin in Shaanxi

Every time I make Liangpi, my family can't eat enough.

The method of black cold skin is the same, mainly by adding some black ingredients, black rice, black beans and other ingredients, and the result will be black cold skin.

How to make jelly.

1. Raw materials:

Starch, cool water and edible alum. The ratio of starch to water is always 1:5. Starch is about 2 grams per kilogram plus edible alum.

Second, the practice steps:

1. First of all, use a cup of cold water to dissolve a cup of starch, remember to stir immediately after pouring water into the starch until it is evenly stirred, otherwise the starch is easy to deposit.

2. Then pour four cups of water into the pot, wait until the water boils, and put an appropriate amount of alum in the water.

3. After putting alum in boiling water, immediately pour the water starch that has just been stirred into the pot, and the ratio of starch to water is exactly 1:5.

4. After the starch is put into the pot, keep stirring with a spatula, otherwise it will easily stick to the pan.

5. Wait until the starch in the pot becomes viscous, then turn off the heat.

6. Then pour them into the prepared container to cool.

7. After cooling, cut the jelly into small pieces, mix with cucumber, minced green onion, minced garlic and seasonings, taste it and you will find that the jelly you make is exactly the same as the jelly you bought in the market.

Step 1Half rice and half black rice.

2.Black rice is soaked in water one day in advance, and it is basically soaked for about 24 hours, and rice is soaked about 12 hours in advance. The ratio of the amount of water used to the total amount of rice is. This means that I used 200 grams of rice and the water was always 300 grams.

3.The soaked rice is mixed together, mixed with the water in which the rice is soaked, and stirred into a paste with a food processor, and I grind it three times with the ultra-fine grinding function, so that the rice paste is very delicate.

4.Pour the stirred rice cereal into a container and add 2 grams of salt.

5.One tablespoon of cooking oil.

6.Stir well to make a paste for rice skin, and place it for 30 degrees to make the rice cereal more moisturized.

7.Use a pizza pan, rub a layer of oil with kitchen paper, and scoop in an appropriate amount of rice cereal, this amount according to your preference, less if you like thin, more if you like thick. I like a slightly thicker rice pastry, just a little more.

8.Use a larger pot, I use a wok with a waterproof boil inside, put the dish directly on the water, cover and steam for about 3-4 minutes.

9.When it bubbles, it is cooked, so take it out immediately and put it in cold water. Allow to cool and remove along the edges.

10.The toughness of the rice skin is also quite good.

11.Do a good job of stacking them together, and pay attention to brushing a layer of oil when stacking to prevent each other from sticking.

12.Cut into strips while eating.

13.Eat fragrant and garlic, add salt and pour into a puree.

14.Add 2g of salt, 1g of sugar, 5g of light soy sauce, 20g of vinegar, and appropriate amount of sesame oil to make a bowl of juice.

15.Put the rice skin into a bowl, add the cucumber shreds, gluten cubes, and pour in an appropriate amount of bowl juice.

16.You can add an appropriate amount of chili oil according to your taste.

The black cool skin you are talking about is the terrier skin. It is made with fern root powder. The method is the same as that of ordinary cold skin, the difference is the raw materials, one is flour; The other one is the root powder.

Liangpi is a very popular traditional snack in Shanxi, Hebei, Shaanxi, Henan, Shandong, Gansu and other northern regions. It is a rare natural green pollution-free food. Depending on the selection of raw materials and production methods, the names are different in different places.

Ingredients: 150 grams of plain flour 2 grams of salt.

Ingredients: Carrots, cucumbers, mung bean sprouts, salt, light soy sauce, balsamic vinegar, garlic cloves, chili oil, sesame oil, peanut oil.

Quantity of seasoning is adjusted by personal preference.

Method: 1 150 grams of flour, can be made into a 9-inch pizza plate, 6 sheets.

2 Add 2 grams of salt.

3 Add about 200 grams of water, mix into a paste, I use a whisk, stir while adding water, scoop up can flow down in a straight line but not too thin.

4. Let stand for more than 1 hour. (Ignore the paste on the wall of the bowl and don't bother to scrape it with a silicone spatula).

5 Boil the mung bean sprouts in boiling water, remove them and set aside.

6 Carrots and cucumbers, rinse and graze.

7 garlic cloves, pat loose and finely chop.

8 Add a little cold boiled water to the garlic cubes and soak them, and the water will cover the garlic cloves.

9 Bring water to a boil in a steamer and brush a flat dish with a thin layer of oil. If there is no flat plate, you can spread a cage cloth on the grate and brush the oil.

10 Scoop a spoonful of paste, turn the plate and spread evenly, if you want to make it thicker, scoop more paste.

11 Put the steamer on high heat for 2 minutes, and you can see the big bubbles.

12 Take out the plate, you can sit in a basin of cold water to cool down, my plate is shallow, afraid of water, so I use a towel to pinch and turn on the water pipe to flush a few times, the process is not good to shoot, ignore. Brush the surface of the cool skin with a layer of oil to prevent sticking.

13 Uncover the cool skin.

14 layers put together, and these are four sheets.

15 Cut the skin into strips, and the thickness is customized.

16 Put the mung bean sprouts, cucumber and shredded radish in a pot.

17 Put in the cool skin.

18 Stir in the soy sauce, balsamic vinegar, sesame oil, salt and garlic (along with the water in which the garlic is soaked). Place on a plate and drizzle with chili oil.

Tips for making homemade cold skin:

1 Don't use very special flour, the more ordinary the better.

2 Add salt to the batter to increase the toughness of the flour and prevent it from steaming.

3 The batter should not be too thick or too thin, and scoop it up for a smooth flow instead of a quick rundown.

4. The good batter must be left to stand for a period of time, otherwise it will be the dough that will be steamed.

5 Each plate should be brushed with oil, and after steaming, it should be brushed with oil, not too much oil, otherwise the batter will slide and spread unevenly.

6 After steaming, soak it in cold water or punch the bottom of the plate, so that it is easy to lift.

You're talking about vinegar powder, right?

I am Guanzhong, the black cold skin is only vinegar powder, vinegar powder is very delicious, the raw material is the remaining raw materials of the vinegar brewed, precipitation, filtration, drying, and then add water to dilute when you want to eat, use the round Lu plate of steamed cool skin in it with a big spoon (shake left and right until it is as thin as a piece of cold skin) In a boiling pot, steam for five minutes to get out of the pot, add seasonings, hot, cool, there is a good chili pepper tastes better!

That's probably it.

Personally, I think that if you want to eat authentic, the raw materials are not easy to get!

Ingredients: gluten flour, sweet potato starch, water, cucumber, salt, garlic, balsamic vinegar, apple cider vinegar, pepper oil, sesame oil, salt, chicken essence powder, hot sauce, tempeh, white sesame seeds.

Steps: <>

Step 1: Mix the gluten flour, corn starch and salt well.

Step 2: Add 300 grams of water and mix thoroughly, making sure that the batter is delicate and free of lumps.

Step 3: Add another 100 grams of water.

Step 4: Stir well so that the batter can flow delicately and evenly.

Step 5: Brush the pizza dish with a layer of oil.

Step 6: Scoop a scoop of batter onto the plate.

Step 7: Shake the plate from side to side so that the batter is evenly spread over the entire bottom of the plate.

Step 8: Steam in the steamer for 1 to 2 minutes.

Step 9: Remove the plate and put it in cold water.

Step 10: Peel off the dough from the edges and slowly peel it off.

Step 11: The peeled skin is very intact, translucent, and flexible.

Step 12: Repeat the above steps to continue steaming the cool skin, brush each steamed cool skin with a layer of oil, and the stacking will not stick together.

Step 13: Cut the skin into strips.

Step 14: Shred the cucumber, mince the garlic and mix with the cold skin.

Step 15: Add all the seasonings. (My seasoning is completely locally sourced, so you can put whatever you want, and you can flexibly adjust it according to your taste).

Step 16: Stir well.

Step 17: It's ready to eat.

Ingredients required: 500g flour, 250ml cold boiled water, cooked corn oil.

The practice of cool skin:

1,500 g flour with 250 ml of cold boiled water and form into a smooth dough. When adding water, use chopsticks to stir in one direction, stirring first into a flocculent, and then kneading the dough, so that it is not easy to get your hands on it.

2. After the dough is kneaded smoothly, cover and let rise for 30 minutes. Prevents air-drying of the epidermis.

3. Take 2500ml of cold water and start washing the dough. In the process of washing the dough, it will be scattered because the gluten has to be washed out continuously, so don't be afraid, grab it and wash it in one piece.

4. Wash the face until it is like this, the gluten is completely washed out, and there is no white pimple dough.

5. Wash the face water, cover the lid, and wait for the starch to settle. This time, preferably hours.

6. Wash the gluten, add an appropriate amount of edible alkali, knead evenly, pot with cold water, turn on medium heat, and steam. When eating, just cut into cubes.

7. After precipitating the surface water, pour out the clarified part above.

8. Then, find a strainer and filter it.

9. Add one to two spoonfuls of edible salt to the starch water, which can make the skin cooler, the taste more chewy, and also translucent.

10. Take a flat bottom plate and smear a layer of tasteless cooking oil, you can use corn oil, preferably cooked corn oil.

11. The water is boiling, remember to be sure to boil the water, and then put it on a plate. When the shape is set all around, you can take the clip. Close the lid. Cook for one to two minutes.

12. Cook until it is in such a bubbly state.

13. Take it out and put it on top of the cold water, brush with a layer of cooked corn oil, and you can easily remove it. When making the next one, brush the oil again, and then do the same as above.