Chinese Food
Banhalberd skin
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I used to learn desserts specially. Although I didn't learn to use them, sometimes my own taste is really great. The point is that it's healthy, delicious and cheap. I don't remember the proportion of results not released last time. Almost failed.
Cooking ingredients
Cooking Steps
Step1:Pour butter, cream, salt sugar and coconut powder into some boiling water and mix well. Sift in the low flour and mix well, then pour in the remaining cold water. Beat the eggs and let the mixture cool down. Mix and sift.
Step2:When the pot is slightly heated with a small fire, pour less than a tablespoon of liquid into it and quickly turn away. The liquid starts to coagulate and discolor. If it bubbles a little, leave the fire. Shovel the edge of the pot with a shovel. Turn the pot upside down. Slowly shovel the skin from one side to the other half and slowly pull the skin with the shovel. Pay attention not to break the skin.
Step3:Put the fried skin on the plate with the plastic wrap. Put the wet towel on the pot and wait for the temperature to drop a little before frying the next one. Do not cut the plastic wrap. Directly cover a piece of skin.
Cooking tips:The pan can't be too hot when drenching pan halberd liquid. Otherwise, it has already coagulated before turning it on. You can put the pan on a wet cloth to lower the temperature. I use a 20cm non stick pan. It's just the right size. Each layer of skin has to be separated by a plastic wrap. Banhalberd liquid can't be fried for too long, it will have scorch spots. The color will be lighter and there will be small bubbles. The refrigerator can be kept for about two days. There are skills in making delicious dishes.
