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What is the detailed method of traditional manual cooling 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. Thoroughly cool the cold skin and cut it into the appearance you like and put it on a plate. Mix with cooked bean sprouts and shredded cucumbers, add oil spicy seeds, balsamic vinegar, salt, garlic juice and sesame oil and serve. Shaanxi authentic sesame sauce cold skin ingredients 250 grams of flour, about 400 grams of water, 1 cucumber, 1 tablespoon of five-spice powder, 2 tablespoons of sesame paste, 3 tablespoons of vinegar, 1 tablespoon of soy sauce, right amount of oil, 5 cloves of garlic, 1 spoon of sesame oil, right amount of salt.

3. Wear cotton gloves and put the steamed model in cold water (when the first piece of ice, put the second into the pot to continue steaming), there are two options. First, flush the model upside down under the cold pipe; second, store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one. 10. Brush a layer of oil on the surface of the steamed cold skin and peel it off slowly.

4. Teach yourself the usual practice of making cold skins at home, how to make cold skins at home, take a bowl and a half of flour and about a bowl of cold water, add a little bit of water, and form a smooth dough with moderate hardness and soft. cover and wake up for about 30 minutes.

What does Liangpi do at home

1. Steam the cold skin: then use a spoon to stir the starch that sits at the bottom of the basin into a batter.

2. Put the cold skin in a large bowl, add cucumber, coriander, gluten, balsamic vinegar, chili seed, salt and garlic, stir well, sprinkle with ripe peanuts and serve.

3. 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).

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, and tear off (if multiple sheets are stacked, each one should be coated with cooked oil or olive oil to avoid adhesion). Roll up the cold skin, cut into strips and put on a plate.

However, it is usually struck with thin aluminum sheet and iron sheet. Apply a layer of oil to the bottom of the Luo Luo before each steaming, so that the cold skin can be removed after coming out of the pot.

6. 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.

How to make cold skin

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).

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.

Cold skin is a kind of pure starch food, which is made from starch in wheat flour, so in order to make cold skin, starch and gluten must be separated first. If you look at flour from the point of view of cool skin, flour is made up of starch and gluten. Cold skin production method: a noodle cold skin and noodles is very simple, opposite and water has no strict requirements, in a word, as long as the noodles can form a ball.

The practice of homemade cold skin step 3 the dough water washed out into the basin step 4 the water is more and more, because it has to be washed many times, until the water becomes clear, the practice of self-made cold skin step 5 paste for half an hour (if possible, please leave for one night, let the flour and water be fully mixed), stir evenly, get a delicate and thick texture like milk, and the batter used for cold skin will be boiled.

Practice one: simply use flour to do. The pure cold skin practice is to wash the flour several times with clean water, wash out the gluten, place the washed noodle soup water to precipitate, pour out the excess water, and use the remaining thick flour paste water to make the cold skin.