Chinese Food
Cold noodle Kwai,
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I love cold skin. Plus such a hot day.. A cold noodle cold noodle. Absolutely no less than the Kwai. Don't talk too much. Whoever eats knows.
Cooking ingredients
Cooking Steps
Step1:Mix flour and wheat starch evenl
Step2:First melt the salt with a little water. Then pour in the flour. Use the electric egg beater to beat it casually. (use chopsticks if you don't have an egg beater
Step3:Then add some water. Add less water each time. Otherwise, the batter is too thin. Finally, the eggbeater is used for high-speed rotation. In one direction. Until the paste is fine and free of particles. About five minutes.
Step4:The batter is ready.
Step5:I use a pizza plate. Brush it with a layer of dough. Then scoop some batter on the pizza plate. Shake it back and forth. Make the batter evenly spread on the pizza plate. Don't spread it too thick. The taste of thin point is better ~ after the steamer water is boiled, put it in the pot and cover it. Two minutes later. Open the lid. There is a big bubble on the surface. It's very transparent. You can take it u
Step6:Take it out and make a circle with a scraper
Step7:I tear it with my hand. Don't worry about it breaking. It's very flexible. It won't break.
Step8:Take it. Put it aside.
Step9:Every time you stack a layer, you should brush it with oil, or it will stick together.
Step10:Two tablespoons of chili oil, two tablespoons of vinegar, right amount of salt, right amount of cold boiled.
Step11:Drizzle the chili juice. It's edible. (I only put cucumbers for side dishes. If you want to put bean sprouts, please blanch them.
Cooking tips:1⃣ It's better to use two plates for steaming. Soon. 2⃣ The batter should not be too thick at one time. Thin is better 3⃣ The batter must be steamed. The crust that is not steamed will become sticky. 4⃣ The seasoning should be prepared by yourself according to your taste.
