Shaanxi snack hot and sour cold skin(shan xi xiao chi suan la liang pi )

Shaanxi snack hot and sour cold skin

Introduction:

"When it's hot, people don't want to move. I want to save everything, such as cooking, even eating. How about youmu, a simple but appetizing food? yes! This is the favorite of Shaanxi people - Liangpi. When it's cool in the morning, it's steamed and air dried. When it's hot at noon, I don't want to go into the kitchen. It's just a simple meal! The production process of Liangpi is mainly divided into washing water, precipitation and steaming. Every step is the key step to make cool skin. Next, we will introduce them one by one. "

Production steps:

Step 1: add proper amount of water to the flour and form a dough. Knead the dough until it is smooth and gluten. Knead for one hour.

Step 2: knead the dough again, add a small amount of water, and knead the dough by hand to make the water thicker.

Step 3: pour the washing water into a large basin and place it uniformly. Add a small amount of water to wash the face again.

Step 4: until the water washed out of the dough is relatively clear, leaving a dough of gluten.

Step 5: fully precipitate the washing water for at least five or six hours, preferably every other night.

Step 6: pour out the clear water on the top of the precipitated flour water. The cleaner the pour, the more muscle channels the steamed dough will be. Then stir up the precipitated starch on the bottom with a spoon.

Step 7: steam or boil the remaining gluten in the pan.

Step 8: steam cool skin gong or stainless steel plate with a brush gently brush a layer of oil.

Step 9: pour in the batter.

Step 10: after boiling the water in the pan, put the cool skin Gong on the boiling water and rotate it back and forth to make the batter evenly adhere to the Gong, cover it and steam for 1 minute. When the dough bubbles, it will be cooked.

Step 11: take out the gong and use chopsticks to draw along the edge of the gong. You can easily remove the steamed cold skin by hand.

Step 12: brush a layer of oil on the surface of steamed cold skin, pile it up in turn, put it in a pile, cut it into the shape you like, and add the seasoning you like to eat!

Step 13: Here's a simple cold skin mixing method. Now most of the cold skin sold outside is mixed with mung bean sprouts. I didn't have it at home that day, so I mixed it with cucumber and carrot. It's just as delicious! Cut the jelly into strips of the same width and put them into a large bowl.

Step 14: take a small bowl, add salt and a little MSG.

Step 15: add a little soy sauce.

Step 16: add appropriate amount of vinegar. More vinegar.

Step 17: rub a clove of garlic with a knife and put it into the sauce.

Step 18: cut carrots and cucumbers into shreds and put them on the cut cold skin. Then add oil and pepper, pour in the seasoning water, pour in some sesame oil, stir well and serve.

Materials required:

Flour: right amount

Water: moderate

Cucumber: moderate

Carrot: right amount

Garlic: right amount

Sesame oil: appropriate amount

Edible oil: right amount

Spicy oil: right amount

Vinegar: moderate

Salt: right amount

MSG: a little

Soy sauce: moderate

Note: 1, gluten washing process must grasp, washed or not washed, steamed cold skin taste is not good. 2. After the precipitation of the surface water, the upper layer of water must be poured clean, otherwise the steamed cold skin can not be formed. 3. In the process of steaming dough, cover the pot tightly, otherwise the cold skin will not be the same.

Production difficulty: Advanced

Process: steaming

Production time: one day

Taste: hot and sour

Chinese PinYin : Shan Xi Xiao Chi Suan La Liang Pi