Chinese Food
Summer essential - Shaanxi cold skin
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Liangpi, also known as Shaanxi Liangpi, is a special snack in Shaanxi. Cold skin has a long history. It is said that it originated from the first emperor of Qin Dynasty. It has a history of more than 2000 years. From the raw materials. Cold skin is divided into two categories: rice skin and noodle skin. Now, there are Hanzhong and qinzhen rice noodles. Hanzhong rice noodles are generally hot and can be eaten cold. Hanzhong people call them hot and cold noodles. This sounds strange to the people in other provinces. Qinzhen rice noodles are generally cold to eat. There is a difference between the two kinds of seasonings, so the taste is also very different. In terms of the production method, the dough made of flour can be divided into cold skin, dough and rolling dough. Those who don't wash face become cold skin. Those who wash face become face skin. They need to roll the batter to make face skin. The most common way to make these three is to wash the face. So now when it comes to cold skin, we all think of the way to wash the face. And rolling face is the characteristic of Baoji area, so it is often called rolling face of Baoji. What I do today is my hometown cold skin
Cooking ingredients
Cooking Steps
Step1:Materials for steaming cold skin.
Step2:First, mix the sweet potato starch and salt into the flour. Then, slowly pour half of the water into the flour. Generally, use chopsticks to mix one side until half of the water is poured out.
Step3:The time to come down is to use chopsticks to stir the batter in one direction.
Step4:Mixin
Step5:Mixin
Step6:Until the batter becomes smooth. There is no pimple. It will take about ten minutes.
Step7:Pour in the rest of the water and mix it in the same direction as before. So the dough is made. The dough is scooped up with a spoon and poured down slowly. It can be connected into a continuous line.
Step8:Brush oil on the cold skin gongs and gongs, scoop a spoon of flour paste, and pour it into the cold skin gongs and gong
Step9:Boil the water in a large pot. Put the gongs and gongs poured into the flour paste on the boiling water. Close the lid. Medium heat for about 5 minutes.
Step10:Take it out and buckle it on the oiled grate. The steamed cold skin can fall off. Then brush it with a brush. Repeat for each piece.
Step11:It's steamed cold skin.
Step12:Blanch the mung bean sprouts and let them cool.
Step13:Fold the cold skin and cut it. Rub the cucumber. Beat the garlic and pour in the right amount of vinegar. Then add in the cold boiled garlic. Dilute the sour taste of vinegar. Pour the raw sauce into the bowl. Also add the right amount of cold boiled garlic.
Step14:Put the bean sprouts and cucumber shreds on the cold skin. Mix in the sauce to your taste.
Step15:Stir well. You can eat it.
Cooking tips:Tip-1. Be sure to use high gluten powder. Salt is also added to improve the tendons. In my hometown, people used to steam cold skin with flour milled by their own wheat. It has high gluten, so sometimes they don't need to add salt. But now they are all bought flour. It can't be compared with the flour milled by farmers. So we must put salt in it. 2. Adding sweet potato starch is to increase the brightness of cold skin. It is also because of flour. This little method was taught to me by my mother after she tried it many times. Don't add it if you don't like it. 3. When mixing the batter, you must first add half water to mix it until it is smooth without particles. Then you can add the remaining water. If you pour all the water in at once, it will not be easy to mix. Of course, now you can mix the very thick batter. You can also increase the gluten of the batter. 4. Remember - stir the batter in one direction from the beginning to the end. It's easy to gluten. It can increase the degree of cold skin gluten. 5. Use medium high fire for steamed cold skin. Do not use small fire. Small fire will
