Cold skin without washing - homemade cold skin(bu yong xi mian de liang pi zi zhi liang pi )

Cold skin without washing - homemade cold skin

Introduction:

"The last time I made cold skin, although it was popular, the washing process was very troublesome. I recommended it to my colleagues, but it was troublesome. To tell you the truth, I always wash my hands and neck sour. A Shanxi friend of mine told me that many Shanxi Liangpi don't need to wash their face, and told me the specific steps. I finally had time to have a try today, and it was a success. I can't tell the difference between the two kinds of cold skin. It's just a little more transparent after washing. If you don't wash your face, you'll feel more comfortable eating it. "

Production steps:

Step 1: 150g flour can be made as big as a 9-inch pizza plate, 6 sheets.

Step 2: add 2 grams of salt.

Step 3: add about 200 grams of water to make a paste. I use an egg beater to add water while stirring. When I scoop it up, it can flow down in a straight line, but not too thin.

Step 4: let it stand for more than 1 hour. (ignoring the paste on the wall of the bowl, I'm too lazy to scrape it with a silicone spatula)

Step 5: Boil the mung bean sprouts in the water and take them out for use.

Step 6: wash carrots and cucumbers and shred them.

Step 7: beat the garlic and chop it.

Step 8: soak the garlic in a little cold boiled water, and the water will not exceed the garlic.

Step 9: Boil the steamer with water and brush a thin layer of oil on the flat plate. If there is no flat plate, spread cage cloth on the grate and brush oil.

Step 10: scoop a spoonful of paste, rotate the plate and spread it evenly. If you want to make a thick point, scoop more paste.

Step 11: put the steamer on fire for 2 minutes, you can see the blisters.

Step 12: take out the plate and sit in a basin of cold water to cool down. My plate is shallow and I'm afraid of water, so I use a towel to hold it. In turn, I flush the water pipe a few times. The process is not easy to take, so I ignore it. Brush a layer of oil on the surface of cold skin to prevent adhesion.

Step 13: uncover the cold skin.

Step 14: put layers together. Here are four.

Step 15: cut the cold skin into strips, with the thickness determined by yourself.

Step 16: put mung bean sprouts, cucumber and shredded radish into the pot.

Step 17: put in the cold skin.

Step 18: let it go, stir vinegar, sesame oil, salt and garlic. Put it in a plate and drizzle with chili oil.

Materials required:

Common flour: 150g

Salt: 2G

Carrot: right amount

Cucumber: moderate

Mung bean sprouts: moderate

Soy sauce: moderate

Vinegar: moderate

Garlic: right amount

Chili oil: right amount

Sesame oil: appropriate amount

Peanut oil: right amount

Note: a few words: 1 flour do not use very special, the more common the better. 2. Salt should be added to the flour and batter to increase the toughness of flour and prevent it from being broken by steaming. 3. Don't make the batter too thick or too thin. Scoop it up and let it flow smoothly instead of quickly. 4 and good batter must be static for a period of time, otherwise steamed out is the dough. Every plate should be oiled. If it is steamed well, it should be oiled. Otherwise, the batter will slide and spread unevenly. Steam well, soak in cold water or flush the bottom of the plate, so it's easy to lift.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bu Yong Xi Mian De Liang Pi Zi Zhi Liang Pi