Chinese Food
Cold skin, sauce and gluten
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Thank you very much for your trust and support. During the period when the epidemic was at home, I finally had time to study and cook at home. At the same time, the suspension of delivery service also gave me the opportunity to make the desired cold skin at home. Before you do it, you have to make a special note. It's not difficult to make cold skin. It just takes a lot of time and energy. So the relatives who want to do it should have this psychological preparation. They will test their patience and patience. It's suggested that the first time you do it, you don't put too many noodles. Try to make one person's quantity first. After you do it, you can put more noodles next time you do it. Make several people's quantity. This time I make more than half of one person's quantity. Because you can't eat it. If you have a large quantity of food, it's almost one person's quantity. This recipe has the steps of cold skin, gluten, sauce, baking gluten and baking dip. I hope it can help you. You can also use it for reference when you eat dip. You can also use this sauce that likes to eat seafood sauce for washing meat. I've been doing it since 4:30 last night. So I suggest you
Cooking ingredients
Cooking Steps
Step1:Pour the flour into the basin. Add a small amount of water. It is recommended to add a small amount of water several times for the first time, so as to avoid excessive water and unshaped dough. Photo this kind of start kneading. Knead until the surface is smooth. Wake up for 30 minute
Step2:When you wake up, start adding water. Don't add too much so that the dough can't be made into gluten. It's like washing clothes, but don't use too much force. The water is white and bright. You can pour the white water into another large basin. Be sure to use a large basin.
Step3:Pour in and let it res
Step4:Before that, the dough basin will continue to be washed with water until the water is not white. It will become clear. The dough will become yellow and elastic. It's OK. This process must be slowly kneaded and not spread. Otherwise, there will be particles in the white water to make the cold skin easy to break. The gluten will not form.
Step5:Pour all the white water into a large basin. Then knead the remaining gluten into a ball and add a small amount of yeast. After ten minutes, steam in the pot. In this step, put a cloth on the steaming drawer. Brush the cooking oil to avoid sticking. Steam for ten to fifteen minutes. Remove and cool. White water is allowed to stand for three to four hours in a large basin. The time depends on the quantity and precipitation. I have done less. It will be ok if I stand for about two hours. It depends on the stratification. Most of the water on the upper layer will be OK.
Step6:Start to prepare the sauce. Boil the water in the pot and put in the pepper, cinnamon, fragrant leaves, large ingredients. Turn the heat to boil for 20 to 30 minutes. You can also boil for another 10 minutes from the smell.
Step7:The color of the material is as shown in the figure. Cut up the garlic. Put in half a teaspoon of salt. Add warm water and salt water.
Step8:I like spicy food more, so I put more. You can put it as you like. Two spoons of chili noodles, one spoonful of chili, two spoonfuls of white sesame, and a little salt. Pour the oil in the pan. Let the oil burn until it smokes slightly. Turn off the fire if there is a small bubble at the bottom of the pan. Pour the hot oil into a bowl. Good chili oil. In this step, make sure to put the ingredients into the bowl. Boil the oil and pour it into the bowl. Do not put the ingredients into the pot. They will paste.
Step9:The sauce is good, the garlic is good, the salt water is good, the chili oil is good, the gluten is cool, cut into pieces. White water is standing for three to four hours.
Step10:Because the girl prefers to eat baked gluten, she divided the gluten into two parts. One is ready to put into the cold skin and the other is baked. Procedure of baking gluten - cut the gluten into pieces. Put tin foil at the bottom of the baking tra
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Cooking tips:Don't idle away my ink. What's important needs to be emphasized. 1. Keep the dough shape when washing, so as to avoid breaking, scattering, not forming and not making gluten. 2. The whole gluten must be painted with oil at the bottom to release the cloth. 3. it is not easy to paste when it is used to pour certain oil into chili oil. 4. Brush oil on the bottom of the plate. Brush oil on the surface of the cold skin. 5. Don't make it after four in the afternoon. It's too long. It's easy to miss dinner. I hope everyone can make delicious ingredients and cold skins. This recipe has the steps of cold skin, gluten, baking dip and chili oil. You can eat dip material later. You can refer to baking gluten. There are skills in making delicious dishes.
