Making of sesame paste cold skin(ma jiang liang pi zhi zuo )

Making of sesame paste cold skin

Introduction:

"Every summer, people like to eat some cool and delicious food, such as" cold skin, cold powder, cold noodles "and so on. Now that summer is approaching, let's talk about "cold skin" today. Let's just talk about my own experience and experience in making "cold skin" and show it again. It's also convenient for people who like to eat "cold skin" to make it at home. "Cold skin" can be roughly divided into three kinds, "rice flour skin", "mung bean flour skin" and "flour skin", and the production method can be divided into steaming skin and scalding skin, that is, steaming or scalding with boiling water. Steamed rind refers to rice rind and flour rind, while mung bean rind needs to be cooked with boiling water. "Rice noodle skin" requires strict production. Good rice should be used for soaking, refining and steaming. Only in this way can the skin be delicious and the process is a little more complicated. "Mung bean powder" is easier to make, as long as there is wet powder lump or dry mung bean starch can be made. The method of hanging skin is: first mix the powder paste, then blanch it in hot water at 85-95 ℃ with a screw, immerse it in hot water immediately after it is set, and then remove the powder skin from the screw, put it in a cold basin to cool it, and then cut it into strips to mix with food. You can refer to my diary "homemade spicy powder skin" last summer For details, you can click the following link to view it; http://home.meishichina.com/space-96059-do-blog-id-90608.html Mung bean starch can also be used to make lump shaped or small fish shaped jelly, which is also very transparent and delicious. By the way, it's easier to make lump shaped jelly, but not all starches can be made. Only mung bean starch, potato starch and sweet potato starch can be used. For example, corn starch and horseshoe powder are not easy to form without alum or other coagulants. However, it's suggested that additives harmful to human health should not be used. All the fresh powder skin that looks beautiful and slightly green is used in the description, such as sweet potato starch or potato starch. Most of them use alum and pigment. Although the amount used is very small, it is recommended that you do not buy them. If you do not add coagulant, you can't lift the skin out of these two kinds of starch. Only pure mung bean starch can achieve single coagulation without any coagulant The requirement of solid agent, and the color should be white. Therefore, sweet potato starch and potato starch can only be used to make powder like jelly at home, but not to make thinner powder skin. In all the "cold skin" production, the easier to start is "flour skin". Generally, it is not easy to fail, unless you do not master the operation, as long as you pay a little attention to the "cold skin"

Production steps:

Step 1: high gluten or medium gluten flour, salt, flour water, sesame paste, pepper oil, soy sauce, vinegar, garlic paste, cucumber shreds, coriander powder.

Step 2: first use water to make dough.

Step 3: then put the dough into a large bowl and pour some water into it.

Step 4: after injecting water, wash the dough with hands repeatedly.

Step 5: when the dough is about to wash out the gluten, in order to prevent the dough from crumbling, use a clean gauze to wrap the dough, and then continue to wash.

Step 6: after washing out the wheat starch in the flour, take out the gluten and put it in a plate. With this gluten, you can make bran, and cover the gluten with plastic film.

Step 7: let the washed wheat starch slurry stand for a period of time. At this time, do not move the basin. Let it precipitate naturally until the water powder is separated.

Step 8: decanter the surface water after the slurry water has settled.

Step 9: put a little salt in the remaining starch paste and mix well.

Step 10: apply a thin layer of cooking oil to a metal mold plate.

Step 11: then scoop in a spoonful of wheat starch mixture and pour it into the iron plate.

Step 12: steam for one minute until the dough is set and bubbles are raised.

Step 13: peel the dough from the mold and put it into a plate. Apply a layer of oil on the surface of the steamed dough.

Step 14: make dough paste in turn.

Step 15: steam all the dough, stack them up, air them slightly, and cut them into strips with a knife.

Step 16: make a bowl of sauce, add garlic, pepper and zanthoxylum oil into sesame paste, and then add soy sauce.

Step 17: finally put in the right amount of vinegar and stir well.

Step 18: pour the sesame paste seasoning on the cold skin.

Step 19: put shredded cucumber and coriander on top.

Step 20: mix well before eating.

Step 21: the production of Northwest Liangpi is completed.

Materials required:

High gluten flour: 300g

Shredded cucumber: right amount

Coriander powder: appropriate amount

Shampoo: 1500ml

Flour water: 180ml

Mashed garlic: right amount

Vinegar: moderate

Soy sauce: right amount

Zanthoxylum and pepper mixed oil: appropriate amount

Sesame paste: right amount

Salt: 1g

Note: the characteristics of sesame paste cold skin; the cold skin is transparent, the taste is muscular, the sesame paste is rich, fragrant and slightly spicy. Warm tips: 1. After the washed wheat starch is precipitated, decant the clear water on it, and leave a small amount of water in the remaining flour paste to make it suitable. If the flour paste is too thin, the skin hanging out is not easy to form. 2. Put a little salt in the batter to increase the toughness of the cold skin, which tastes good. 3. The seasoning can be made according to your own taste, and the thickness depends on your preference. When summer is coming, this kind of "sesame paste with cold skin" which is once again offered by big stir fry spoon is ready. Cool and smooth northwest Liangpi, it's very good to eat in summer, for your reference! In the next diary, we will introduce the method of "baking bran". We will use the gluten washed out from the above process to make a "braised baking bran" with Jiangnan flavor. Let's give a notice in advance. I hope friends will like it at that time.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma Jiang Liang Pi Zhi Zuo