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How to make cold skin

1. The main production method of steamed flour skin is to make paste from flour (washing gluten) or rice flour with water, put it into a round flat-bottomed metal container, shake the cool skin container to make the noodle / rice paste spread flat at the bottom of the container, and then steam it in a boiling water pan or steamer (the whole round skin after steaming is about 0.5 cm thick and nearly 1 meter in diameter).

2. How to make cold skin delicious and simple ingredients: cold skin, salt, light soy sauce, vinegar, cooked peanuts, cucumber, garlic, sesame oil, oil and chili peppers. Wash the cold skin with warm water, roll it up and cut it into wide strips. Wash cucumbers and cut into strips, then dice garlic finely. Rub off the red skin of ripe peanuts and grind them with the back of a knife. Add light soy sauce, vinegar and salt to the chopped garlic. Pour in the right amount of plain boiled water, mix in the oil and sesame oil and mix well to make the sauce.

Add water to the pot and bring it to a boil. Put the iron basin on top and steam for about 5 minutes, then take it out. After cooling, cut into strips to make a cool skin. Gluten can be cut into small pieces and boiled in a pot. Put the cold skin and gluten in a bowl and add shredded cucumber, salt, sesame oil, mashed garlic, minced ginger, soy sauce, chili oil and so on. And stir well. When washing starch, wash it as clean as possible to reduce the precipitation of flour residue.

4. Brush a thin layer of oil on the cold skin plate and pour with starch. Bleach in a boiling water pan, close the lid quickly, and heat for 3-4 minutes. Remove from a plate, cool with ice or cold water, brush with cooked oil or olive oil, then tear off. Roll up the cold skin, cut into strips and put on a plate.

Home version of home-made cold skin, how to make it strong and delicious?

1. Operation procedure: put 500 pieces of flour into the basin, add water and stir with chopsticks to form a flocculent shape. Then knead it into a smooth dough with your hands, and the dough is harder than usual. After kneading the dough, wake up for 15 minutes. Put the awakened dough into a basin with clear water, wash the dough, make the water become white and turbid, and then put the noodle water into another basin.

2. After sifting the flour and salt (without a sieve), add a little bit of water to make a batter. Be careful not to add too much water each time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder. The more times you stir, the stronger the cold skin will be. Stir for about 20 minutes. It should be noted that the batter is not too thin, otherwise the cold skin steamed out is easy to break and not tendon.

3. Leave a little less water as appropriate, so that the cold skin will be strong. Then stir the flour at the bottom, boil the right amount of water in the steamer, prepare a basin for steaming cold skin, scoop up a spoonful of batter and shake gently to make the thickness uniform. Steam for about 3 minutes after the water boils. When there are bubbles on the surface of the cold skin, you can go out of the pot, put it in cold water and cut it into strips, mix with seasoning and side dishes and serve.

What are the specific steps of how to make cold skin in your own family?

1. Take a bowl, add 250g gluten flour, 1g salt and 125g water, stir into flocs, then knead into a smooth dough, wrap it with cling film and wake up for 30 minutes. Pour a lot of water, knead the dough and wash the starch into the water. Filter the washed starch water, then knead the scattered dough in clean water and wash it repeatedly until the elastic gluten is washed, and the starch can no longer be washed.

2. It's just a cold skin made by this lazy method, without gluten.

3, cold skin production materials: main ingredients: (for two people) flour (preferably high gluten flour) 2 cups (1 cup 240 ml 2 cups flour about 250 grams); cold water about 2 cups; salt 1 tablespoon (3 grams). Teach you how to make cold skin and how to make it delicious. After sifting through the flour and salt (without a sieve), add a little bit of water to make a batter.

4. Ingredients: the right amount of flour, shredded cucumber, coriander, salt, light soy sauce, rice vinegar, sesame oil, chili oil, red pepper, spicy peanut, sesame sauce, chicken essence: step 1: take the right amount of flour, add the right amount of water, stir and pour with chopsticks, stir into flocs, and form a slightly hard dough for 30 minutes.

Step: first, slowly add the flour to water, knead it into a smooth dough, cover with a thin cloth and wake up for 40 minutes. Put the dough into the basin, pour in the water around 100ml each time, and rub the dough like washing clothes. When the flour paste turns white, pour the water into another large basin and repeat 6 times until the flour paste is completely clear, leaving only the gluten part. Gluten can be steamed and cut into pieces to eat with cold skin, which is very nutritious.

Step 12: finish all the cold skins in turn, cut the finished cold skins into strips; step 13: shred cucumbers, chopped garlic cloves, and put them together with the cut cold skins. Put in the right amount of chili oil. Put in prickly ash oil. Note: the good noodles must be awake for more than 15 minutes, otherwise it is also easy to disperse. after the noodle water used for steaming dough is precipitated and delaminated, the clear water above must be poured out until it cannot be poured, otherwise the cold skin will not have toughness.

How to cook the cold skin that is quick and easy to make?

Brush a layer of salad oil with a layer of salad oil for each steamed cold skin, and cover it with a wet cloth to prevent the cold skin from adhering to each other and losing water. Remember to cover the noodle skin when steaming, the result is that the cold skin is also easy to dry and hard. Tips: after mastering the above key points of homemade cold skin, it is absolutely easy to make a perfect cold skin that is transparent, smooth and non-dry.

Adding a little flour to Cheng powder can make the cold skin stronger, and the cold skin made with Cheng powder alone is too hard. The batter is made into a flowing state, and the thinner it is, the easier it is to make it successful. the cold skin made of too thick is fragile and weak. Pour the batter evenly into the plate and steam over high heat for 2 minutes. If you have a large stainless steel tray at home, you can also pour batter evenly in the tray and steam directly through water.

[quick and easy to make delicious cold skin] ingredients needed for cold skin: high gluten flour, water, salt, chili oil, sesame paste, shredded cucumber to make cold skin: right amount of flour, right amount of water, a little salt and smooth dough, wake up for 20 minutes, put the dough in a basin of clean water and wash, wash the gluten and set aside in water, precipitate and steam the gluten for at least two hours. The fire will take 15-20 minutes.

Put the seasoned ingredients on the cold skin, sprinkle with chopped peanuts and coriander and serve. Tip: to make cold skin powder, you can choose soba noodles or rice noodle. Different taste and quality of flour will affect the taste of cold skin. Be sure to stir well when stirring, otherwise the cold skin is easy to agglomerate. Control the heat when cooking cold skin, otherwise it will become too thick or too thin to taste good. The ingredients can be matched freely and add the right amount of seasoning according to your own taste.