Brewing skin without washing(bu yong xi mian de niang pi )

Brewing skin without washing

Introduction:

"It's too hot. I always want to eat fermented skin. Go out and buy it. I don't want to do it at home. Looking at the washing process, I don't like to move any more. I just bought Chengfen a while ago. It's wheat starch. This is what we wash out. This time, it's ok except that there is no gluten. Besides, it's time-saving. I want to eat and do it at any time It's not very convenient. "

Production steps:

Step 1: mix the starch and water evenly, leave for five minutes, then prepare other things

Step 2: mash garlic

Step 3: cut the cucumber

Step 4: put water in the pot to boil, put a spoonful of starch water into the mold, cover and steam for about one minute

The fifth step: the first mock exam is to make it clear and transparent. That is to say, when cooked, take out the cold water, then go to another mold to enter the pot.

Step 6: put sesame oil on the plate and put on the brewing skin. Brush sesame oil between each plate to prevent sticking

Step 7: it's all steamed

Step 8: cut into the width you like, pour on the seasoning, put on the dish you like and eat

Materials required:

Chengfen: 1 bowl

Water: 2 bowls

Appropriate amount: mashed garlic

Sesame paste: 2 teaspoons

Soy sauce: half a teaspoon

Fuel consumption: half a teaspoon

Cold vinegar: 1 teaspoon

Onion oil: half bowl

Sesame oil: appropriate amount

Note: 1. My 1:2 volume ratio is worse, if you like more vigorous, you can adjust the ratio, and put a little less salt. 2. Because soy sauce and oil consumption have salt, and the onion oil I use also has salt, so I didn't add salt. The specific taste should be adjusted according to my favorite taste. 3. These raw materials can produce about three bowls of brewing skin, please according to your own needs To adjust the dosage

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Bu Yong Xi Mian De Niang Pi