Chinese Food
Shaanxi snacks → cold skin
(159750 views)I'm really crazy recently. I can't go out and feel that the whole people are making our Shaanxi snack cold skin. As Xi'an people are interested in it, so I try to teach them for the first time.
Cooking ingredients
Cooking Steps
Step1:The flour is in proportion. The dough should be harder. Wake up 20 minute
Step2:After 20 minutes. Wait another hour. Wash face towels in clean water. This is a troublesome ste
Step3:The cleanser needs to change water repeatedly, and knead the gluten togethe
Step4:It's almost clear water in the West.
Step5:Steam the gluten. It takes 810 minutes to get on the steam.
Step6:Tear up the gluten.
Step7:The water for washing the gluten needs to cool it down all night...
Step8:Early in the morning. Pour out the water above. Only starch is left. Add a small amount of water and edible alkali. Just throw it away (✪
Step9:So stir fry the ingredients together. Add 500g water and filter out the ingredients residu
Step10:The cooked seasoning water. After boiling, add the raw sauce. Just right amount. I add about 2 tablespoons of garlic water, that is, add salt to garlic, and add salt with water. The boiled water of chicken essence is introduced into the mashed garlic. Let the juice coo
Step11:Steam the cold skin. No gongs and gongs, just stainless steel. Brush oil at the bottom and add half a spoon of slurry. After adding, shake it back and forth with hot water to make the slurry uniform and non flowing. Cover the pot for about 1 minute. Put it into cold water immediately. The cold skin will be removed easily after cooling.
Step12:If you repeat this, you can finish the cold skin making. You may not be able to master the thickness for the first time, so the juice may be thick for the first time... Brush oil between the cold skins to avoid adhesion.
Step13:All ingredients come togethe
Step14:It's only a minute to make a cold skin and eat it all da
Cooking tips:1. The specific ingredients are not weighed with special fineness, so they can be changed according to the taste. 2. No specific gongs and gongs are used, so the time of steaming varies according to the size of each instrument. 3. If the soup is too light, you can't use my salt. You can make cold skin and add some salt and monosodium glutamate to make it delicious.
