Homemade Shaanxi sesame paste cold skin(zi zhi shan xi ma jiang liang pi xia tian de na yi mo liang shuang )

Homemade Shaanxi sesame paste cold skin

Introduction:

"There are many kinds of cold skin in Shaanxi, with different methods, different characteristics and different tastes. Sesame paste cold skin, qinzhen cold skin, Hanzhong rice skin, Qishan rolling dough skin, gluten cold skin, Shaanxi huanfufeng baked dough skin, Hanzhong konjac cold skin, black rice cold skin, mung bean cold skin and so on. There are various ways to eat cold skin, which can be cold mixed, hot adjusted and fried, but mainly cold mixed. Liangpi was a summer food in the early days, but now it has become salty in all seasons. The Liangpi in Shaanxi is well-known for its excellent materials, rigorous workmanship and exquisite seasoning. It is famous all over the country for its "white, thin, light, soft, gluten and fragrance". Especially in the hot summer, if you go to the streets of Xi'an, it is not difficult to find that Liangpi attracts everyone with its irresistible attraction, regardless of the size of Liangpi stalls. Many friends may not be very clear about the cold skin in Shaanxi, this time mainly introduces the most popular sesame paste cold skin in Shaanxi. As the name suggests, it is a kind of cold skin with sesame paste as the main seasoning. The method is relatively simple. When mixing the cold skin, first add vinegar, soy sauce, salt water, sesame paste and garlic. The taste is full of sesame flavor, which is really "cool"

Production steps:

Step 1: pour the flour into the basin, add appropriate amount of water to make the dough, and wake up for half an hour.

Step 2: wake up a good amount of dough water, force repeatedly rub, rub out starch, into another basin prepared in advance, put dough basin, continue to add water and repeatedly rub.

This is the last step of kneading gluten 4-5 times. This is the starch rubbed out with water, let the starch water precipitate for about 1 hour, do not stir halfway.

Step 4: prepare the right amount of baking soda.

Step 5: put proper amount of baking soda into the kneaded gluten and relax for 20 minutes.

Step 6: put the relaxed gluten into the steamer and steam for 10 minutes. Take it out to cool.

Step 7: the precipitated starch water, pour out the water above, do not leave only the starch water below.

Step 8: use a stainless steel plate or small steel basin, and brush the bottom of the plate with proper amount of oil to avoid sticking the plate. I use an 8-inch pizza plate

Step 9: scoop the right amount of starch water into the plate, shake the starch paste.

Step 10: bring water to a boil in a frying pan, put it on a plate, cover it and steam over high heat for 1 to 2 minutes. (large space for frying pan, easy to take out)

Step 11: it's best to choose a transparent steamer cover, so that you can see big bubbles on the plate (about 1 minute).

Step 12: take it out with a clip. Cool in a large bowl with cold water. If you do more, change the cold water in the basin from time to time

Step 13: about 20 seconds, then it's easy to take out the cold skin (this is the cold skin out of the pot, crystal bright)

Step 14: if it's ready to eat immediately, you don't need to apply oil. Oil the plate. If you want to put it in the refrigerator, apply proper amount of oil on the dough.

Step 15: at this time, the gluten is steamed and taken out to cool.

Step 16: fold the dough together.

Step 17: cut into your favorite shape. Cut the gluten into small pieces

Step 18: prepare garlic water (cut garlic, pour in cold boiled water, and then add a little salt, so you don't need to put salt in the cold skin) and mix it with a large spoon of sesame paste.

Step 19: add soy sauce, vinegar, zanthoxylum oil, chili oil and sesame oil, mix well

Step 20: Sprinkle on the cold skin, sprinkle with sesame and scallion, then you can enjoy it.

Materials required:

Ordinary flour: appropriate amount

Soda powder: right amount

Soy sauce: moderate

Vinegar: right amount

Sesame paste: right amount

Chili oil: right amount

Zanthoxylum oil: right amount

Scallion: right amount

Garlic: right amount

Sesame oil: right amount

Note: 1. Before pouring the right amount of starch water into the small basin, the small basin must be coated with a layer of oil, so that it will not stick to the basin. 2. Use a flat chassis, if it is not flat bottom, the cold skin will be thin on one side and thick on the other, and the plate is not easy to be too thick. 3

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Zi Zhi Shan Xi Ma Jiang Liang Pi Xia Tian De Na Yi Mo Liang Shuang