Chinese Food
Special snack - Shaanxi cold skin
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Shaanxi Liangpi, a special snack in Shaanxi, has a long history. It is said that it originated from the Qin Shihuang period and has a history of more than 2000 years. In recent years, Shaanxi Liangpi enjoys a great reputation. There are few hotels in Beijing, Shanghai, Shenzhen, Hainan and even all over the country. There are many diners. My family and I also like it very much. In fact, there are many kinds of cold skin. The methods are also different. In 2015, I learned a simple and quick way to make cold skin without washing. I tried it at home for the first time at weekends. The cold skin made is very successful. It tastes really good. Finally, I can eat delicious cold skin at home.
Cooking ingredients
Cooking Steps
Step1:First prepare the seasoning. Blanch the mung bean sprouts and let them cool. Cut the cucumber into shreds. Cut the garlic into pieces. Add vinegar and cold boiled water. Mix well. Add some cold boiled water to the soy sauce and dilute.
Step2:Mix the flour, starch and salt together. Add half of the water. Use your hand to pull in the same direction and stir vigorously until the paste is smooth and delicate.
Step3:Add the remaining water and continue to mix in one direction to make flour paste. Scoop up the flour paste and pour it down slowly. It can be connected into a continuous line.
Step4:Oil the stainless steel plate. Pour in a spoon of flour paste and mix. Boil the pan with water. Put the plate on top of the water and cover the pan. It will be ready in about five minutes.
Step5:Turn the steamed cold skin upside down on the oiled grate, and then wash a layer of oil to cool it. Continue to do the second ～.
Step6:Fold and cut the cool cold skin into thick silk. Put on the cucumber silk, mung bean sprouts and other spices.
Step7:After mixing, you can eat it.
Cooking tips:1. I can use the special tool gongs and gongs to make cold skin. Because I didn't use the stainless steel plate instead. 2. When steaming the cold skin, use medium fire. If the fire is too big, the water will easily diffuse into the container. If the fire is too small, the cold skin will crack easily. 3. The flour must be high gluten. The first time you stir it, you should make the paste full of gluten. The cold skin will taste good. 4. The condiment of cold skin can be made according to personal preference. There is no fixed pattern. There are skills in making delicious dishes.
