Cold skin -- a must in summer(liang pi xia tian bi bei )

Cold skin -- a must in summer

Introduction:

"Summer is coming. Today we are all 27 degrees. It's too hot. It's snowing last month. This month, it turns hot suddenly. I don't want to change my appetite for a while. I want to eat cold skin all of a sudden, but it's impossible to buy it. I have to make it myself."

Production steps:

Step 1: add water to flour and dough.

Step 2: knead for about 5 minutes, place for 20 minutes, and then knead in clear water.

Step 3: place the starch to precipitate.

Step 4: This is the rest of the gluten, until the water remains turbid.

Step 5: store the starch water for more than 4 hours. Remove the top layer of water, leave the bottom layer of thick starch, and take a small dish, oil brush and a little salad oil.

Step 6: dip a small amount of salad oil with an oil brush and brush evenly on the plate.

Step 7: pour in proper amount of starch water and shake well.

Step 8: boil water in the pan and put it into the steamer.

The next step is to cover the dish for about 9 minutes.

Step 10: take out the dish after 3 minutes, wash it under water, let the lost dough soak in cold water, and put it into another dish.

Step 11: when all the starch water is used up, take out the steamed dough.

Step 12: Boil the bean sprouts and gluten in boiling water. Tear the gluten into small pieces and cook again.

Step 13: shred cucumber.

Step 14: shred the dough.

Step 15: put the cooked bean sprouts and gluten into a bowl.

Step 16: add the cut dough and cucumber.

Step 17: smash the garlic and put it into a bowl with the chili powder.

Step 18: add a little boiling water to boil. I think the purpose of using boiling water is to bring out the taste of pepper and garlic.

Step 19: pour on the dough.

Step 20: add vinegar, salt, chicken essence and sesame oil according to your taste. This is a good mix.

Materials required:

Flour: 150g

Cucumber: one

Bean sprouts: moderate

Salt: right amount

Pepper: right amount

Garlic: 2 cloves

Vinegar: right amount

Chicken essence: appropriate amount

Note: 1. See some posts that starch water needs to precipitate in the night, maybe I don't do much, I wash the noodles at noon, and it has already precipitated in the evening, and it will be eaten as dinner. 2. When steaming dough, take it out very hot. Put on oven gloves or take it out with a clip. 3. When washing the dough, you can slant between the dough and the plate, so that the dough can come down easily.

Production difficulty: ordinary

Process: mixing

Production time: several days

Taste: hot and sour

Chinese PinYin : Liang Pi Xia Tian Bi Bei