Two at a time(yi mian er chi )

Two at a time

Introduction:

"Cold skin: it can keep warm in winter, relieve summer heat in summer, relieve fatigue in spring and remove dampness in autumn. It is a rare natural green pollution-free food suitable for all seasons. The nutritional composition of gluten, especially the protein content, is higher than that of lean pork, chicken, eggs and most bean products. It belongs to high protein, low fat, low sugar and low calorie food. It has the effect of harmonizing, benefiting qi, relieving fever and stopping thirst. "

Production steps:

Step 1: add water to the flour (less, less), and knead while adding water. When it is crumb like, knead it into dough, and then add appropriate amount of water until it is smooth. I used 250ml water for 500g flour. It's for reference only Wake up for half an hour.

Step 2: after the dough wakes up, pour a glass of water (about 250ml) into the basin and start to grasp the dough.

Step 3: wash out the paste, into a clean basin. (this is the raw material of Liangpi)

Step 4: repeat step 2 and step 3.

Step 5: paste.

Step 6: gluten.

Step 7: after the gluten is cooked, it can be cooked in cold water, mixed or fried.

Step 8: sift the dough. Put it in the refrigerator to precipitate, and obvious stratification will appear after a few hours.

Step 9: remove the water and mix the flour paste thoroughly.

Step 10: Boil the water in the steamer, brush a layer of oil on the pizza plate, and scoop in the batter. (if you like thick, put more batter, if you like thin, put less batter, but it's too thin to boil.) Cover the pot.

Step 11: about 2 minutes later, the cold skin can be cooked, brush a layer of oil on the cold skin, take it out and put it into the plate. (when the flour paste is completely transparent, the cold skin will be cooked. I like to eat some Q, so I steam it for one more minute, ha ha.)

Step 12: repeat steps 10 and 11. After the steamed cold skin is cooled, shred, mix or stir fry it.

Step 13: salad.

Step 14: pack.

Materials required:

Flour: 500g

Water: moderate

Salt: 3G

Oil: right amount

Note: how much cold skin to eat, how much steam. The flour paste that cannot be used up can be stored in the refrigerator and used up as soon as possible. I put it on for a week, no problem If you can't finish eating cold skin, keep it at room temperature and finish it in 1-2 days. Don't put it in the refrigerator.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Yi Mian Er Chi