Chinese Food
Refuse failure Western Shaanxi people teach you to steam cold skin and mix juice
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All the steps and materials are accurate to gram. If you don't believe it, you will fail. Recently, there is a fire in our Shaanxi cold skin. I have to start cold skin from snacks to big ones. Many people fail in steaming cold skin. Many people can't get gluten. Some can't make juice. Today, I'll teach you how to make cold skin. Generally, the cold skin made of a jin of noodles is just enough for two adults and one child to eat. My recipe is a jin of noodles. I need to wash the noodles the night before and steam the next day.
Cooking ingredients
Cooking Steps
Step1:Add 280g water directly into 500g flour. Stir chopsticks into floccule
Step2:Knead it into a smooth dough, cover it, wake up for 10 minutes, and then knead it
Step3:In the basin, add the dough and water. Start to knead. At first, the amount of water is about the same as the dough. In the first basin, knead until the dough is dispersed. The water becomes white paste
Step4:Put the dough in another bowl. Pour the batter into another large bowl
Step5:Filter it when pourin
Step6:Knead the dough in the second basin and stick it together. But there are still lots of dough pieces outside. The flour paste can be thick and white. Put the dough in the bowl. Pour the filtered flour paste into the large basin
Step7:Continue to add the third basin of water. Continue to knead. All the dough in the third basin of water are all glued together. There are some small dough left. Remove and filter. Add less water in the fourth basin. The gluten is completely agglomerated. There is also a small amount of water in the fifth basin. Just wash the gluten. You must wash the gluten until there is only water left to steam out the fluffy glute
Step8:Add about half a porcelain spoon of vinegar to the kneaded gluten. Add a little baking powder. This is the key to the expansion of the gluten. Knead for about 3 minutes to absorb.
Step9:Overnight. Steam the next da
Step10:Leave the flour paste for one night. Pour out the water on it. Scoop out the rest with a spoon and pour it out. Try to clean up the water as much as possible. Then add half a bowl of water, about 170200g, and stir evenly. The rice bowl of about 4.5 inches is mostly half a bowl. It's very important to prepare the surface slurry. When it's evaporated, it's less water. When it's evaporated, it will rot if it's not elastic. That's more water. Therefore, the surface slurry that must be washed must be left for one night to let the water completely separate out. In this way, we can pour out the excess water and add water in quantitatively without failure. Don't worry, you can add 150170g water first, mix it, steam it first, and have a look. If it dries, add a little water. 200g is the amount I often add. No more. At first, the flour paste would rather be dry and a little thick than thin. When it is dry, you can add water. When it is thin, there is no way. So the flour paste must be precipitated overnight. You can steam it if you mix it evenly ⚠️ -If you are not sure that you have poured all the water in the upper layer after sedimentation, do not add extra water first. After pouring out the water, directly mix the batter and try to steam a small piece. Look at the state. Then add water. It just doesn't need to be added.
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Cooking tips:There are skills in making delicious dishes.
