Chinese Food
Home made cold skin
(91252 views)
Everyone likes to eat cold skin. The hygiene bought outside can't be guaranteed. If you do it at home, it's healthy and hygienic. It's good to make and eat. At first, I liked cold skin because I was surrounded by Shaanxi people when I was working. However, Shaanxi people almost ate cold skin every day to a crazy degree. Later, I gradually liked the taste. At that time, I bought it. Later, when I had a baby, I wanted to eat cold skin and felt it was unsanitary to buy it outside. So I started to do it myself. I couldn't deal with it. Since then, cold skin It has become the most delicious home-made dish. It can also be made as a main food. It's delicious to explode.
Cooking ingredients
Cooking Steps
Step1:Flour, water and dough wake up for 20 minute
Step2:Put the dough into the container. Add a bowl of water to wash the face. Rub the dough like washing clothes. You can see that the water turns white quickly
Step3:Pour the whitened water into a larger container. Continue to add a bowl of water to wash the face. Pour the washed water into the container for 6 times
Step4:When I washed it for the 6th time, the dough was very strong. And the water did not turn white any more. Then the dough was washed
Step5:The dough becomes gluten. Put it asid
Step6:The remaining water of washing face shall be filtered out with filter scree
Step7:Put it in a large container. Cover the film and let it settle for 68 hours
Step8:After six to eight hours, the water begins to layer. The upper part is clear and the lower part is milky white flour paste. Slowly pour out the clear water on the upper part (it will not be easy to produce some flour paste in the end. It will be much better if you turn the container gently and then pour it slowly
Step9:Mix the rest of the batter. Pour it into a flat container coated with cooking oil (my pizza plate. It's better to use a fast heating container to save time
Step10:Steam in boiling water for two minutes (it's better to change the two containers. It's fast and convenient). It's OK to see the dough become transparent and blister
Step11:Put the container in the water to cool down. Peel the dough along the edg
Step12:Thin as cicada's wings, soft as tendon
Step13:Stack up the finished dough. Brush oil between each layer to avoid adhesio
Step14:The gluten is also steamed for half an hour in a hot water pan (double-layer on my steamer. The top is used for making the dough, the bottom is used for steaming the gluten, and you can get both at one stroke
Step15:Roll up the cold skin and cut it into wide strips. Put in the gluten. Add the cucumber shreds, garlic, peanut chips and sesame paste. Dilute them with water and put them into the container. Add the fresh soy sauce, vinegar, salt and sesame oil. When they are evenly stirred and eaten, pour them into the container and stir them evenly (if you like spicy food, you can add some chili oil or old Ganma. It's not good recently, so it's not put them) to relieve summer heat.
Step16:Delicious and health
Cooking tips:1. It's important to wash your face until it doesn't turn white and the dough is more flexible. 2. Make sure there is sufficient settling time. Pour clean water. 3. When steaming the noodle pulp, remember to stir it every time to avoid precipitation again. 4. The flat bottom container is more even. 5. Cover the bottom of the container with flour paste every time. There should not be too much flour paste. 6. It is faster and more time-saving to change the two containers, that is, there is no waiting time for the first container to be taken out and put in the middle of the second container. The first one is peeled. The second one is just about to be taken out. There are skills in making delicious dishes.
