Cold skin(liang pi er )

Cold skin

Introduction:

"I also experienced a failure. This is a little experience of my success in making Liangpi. I'll make it myself if I want to. It's not difficult, troublesome, clean and economical. Yesterday, I made a cold skin, but it was sticky, no tendons, everything was broken, and ended in failure. Unconvinced, find the reason, this time can be said to be too successful, and not sticky, not broken, good momentum, the previous shortcomings for your reference: this time I prepared three small stainless steel basin, a Sheng Mian Jiang, two small take turns to exchange hot cold skin, save time, a big spoon with a lid, and a soup pot, use it to put cold water to cool cold skin basin. The spoon is a plastic spoon. My small basin is not big, with a diameter of 26cm, one spoon at a time. First of all, the first time to do the cold skin and the face is soft, did not rub hard, also did not wake up, and the end of the face immediately after the addition of water to grab the face; secondly, the face with water to grab the end, more water, grasp the number of times less, this time put more than half a small bowl of water, grasp the number of times, I grabbed ten times, the water was completely clear, left gluten. There is also a short time to separate the water from the precipitation surface. This time, it was made in the evening with the precipitation surface. After a night of precipitation, the next day, I got up early to make the cold skin. The precipitation time should be enough. Another key point is that when making cold skin, you directly sit the container on the boiling water of the large steamer. The skin is embedded without bubbles, and then it is taken off. There is no cover for the big frying spoon, and there is no 3-5 minutes, that is, only 1 minute. It seems that it is not ripe, which leads to the slicing and sticking, not to mention the strength. When mixing cold skin, it is broken. This time, the cover is added to the big frying spoon, and the dough blisters inside, Cover and steam for about 2 minutes. Another point is to lift the lid of the pot, take out the small basin containing Liangpi from the frying pan, sit the small basin on the cold water for a while, and take out the small basin from the cold water pot for cooling. In the small basin, first brush a little oil on the front of Liangpi directly, and then take off the Liangpi to avoid piling up and sticking together. (the process of making cold skin is to brush oil on the first small basin, pour the top slurry, make the boiling water pot, cover it, prepare the next small basin, brush oil, pour the paddle, and then the first time is almost over. Lift the cover, the dough bulges and bubbles, take out the small basin, sit in the cold water soup pot, cool it, then put the second basin into the boiling water pot, cover it again, and turn back to cool the noodles Take out the skin basin, don't rush to uncover the dough first, brush a thin layer of oil on the dough first, so as not to pile up and stick together. It doesn't matter that you start to uncover the dough after brushing the oil. Don't be afraid. It's very strong and unbreakable. Take it off and put it on the plate. Brush the oil on the uncovered basin and add a spoonful of flour paste. The one in the pot is ready. The same method is used to uncover the pot and bubble , sit in cold water, put the basin into boiling water immediately, and so on, until it's all finished.) The above is my groping experience. I don't know if I've made it clear. If I don't understand, I'll communicate with you again. I see that there are many failures among my colleagues who make Liangpi. I hope you can refer to my summary and wish you success in making Liangpi. Well, let's not say more. The picture above, hahaha. "

Production steps:

Materials required:

Ordinary flour: appropriate amount

Peanut oil: right amount

Cucumber: moderate

Soy sauce: moderate

Salt: right amount

Minced garlic: right amount

White vinegar: right amount

Vinegar: right amount

Cumin granules: moderate amount

Sesame paste: right amount

Chili oil: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Liang Pi Er