The wind from the Northwest -- Liangpi(xi bei gua lai de feng liang pi )

The wind from the Northwest -- Liangpi

Introduction:

"The first time I ate cold skin was about 15 years ago, and I fell in love with it. Later, when I came to Shanghai, I couldn't find any flavor. I basically improved it according to the taste of Shanghai people. Later, I went to the Internet to find out the way and groped for it myself. Finally, when I wanted to eat cold skin, I made it all by myself."

Production steps:

Step 1: get the ingredients ready.

Step 2: knead the flour and water into a smooth dough and wake up for about half an hour.

Step 3: add water and knead the dough until all the starch is washed out.

Step 4: wash out a piece of gluten, add some baking powder, knead well, and steam for several hours.

Step 5: precipitate the washed starch water for a few hours, decant the top layer of water, and stir the rest evenly.

Step 6: brush a layer of oil on another flat plate.

Step 7: spread a layer of paddles, steam in a boiling water pan for about 1 minute (just a big bubble in the middle).

Step 8: take it out and put it in the cold water basin. It will be cool in two minutes. Just uncover it and put it on the plate.

Step 9: add water to boil Zanthoxylum and star anise, add salt to taste, chop garlic, add cold water, mix salt well, cut cucumber, steam gluten and cut into small pieces.

Step 10: cut the skin into strips, add shredded cucumber, gluten, pepper water, minced garlic water, salt, chicken essence, spicy soy sauce and cooked sesame. Sesame oil.

Step 11: mix well

Step 12: mix well.

Materials required:

Flour: 500g

Cucumber: 2

Star anise: 4

Chinese prickly ash: 10

Garlic: 1

Spicy oil: moderate amount

Chicken essence: appropriate amount

Salt: right amount

Cooked sesame: right amount

Sesame oil: appropriate amount

Note: when washing dough, you can change the water several times, so it is easier to wash, and the water will be precipitated in a large container. Two stainless steel flat plates can be prepared for steaming dough, which can be used alternately to improve efficiency. Cool skin to be delicious, do not put soy sauce.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Xi Bei Gua Lai De Feng Liang Pi