A new way to eat cold skin: turn it into sausage powder in one second(liang pi xin chi fa yi miao zhong bian chang fen huang hu mu si liang pi juan fu jian yi zi zhi jiang zhi )

A new way to eat cold skin: turn it into sausage powder in one second

Introduction:

"I want to be a cold noodle?! Vegetable dishes, it's better to be light. Stir fried shredded mustard?! It's strange to hear your own name. In fact, it's just named after one of the new words of cucumber, carrot and black fungus. Originally, I just wanted to fry two ingredients, but later I wanted to add some black fungus, so I searched the Internet to find out whether black fungus, cucumber and carrot would crowd out when they were eaten together. I didn't expect that there was a combination of these three ingredients. Let me join in the fun. I always think about adding some meat to stir fry vegetables. I'm tired of eating meat all day. There are fresh cucumbers and carrots. Why don't you have a little freshness on the table? It's the best time to eat carrots in autumn. In addition, black fungus, which is known by nutritionists as the "meat in vegetarians" and "king of vegetarians", a natural blood tonic food, is added. Finally, there is cucumber, which is also a beneficial fruit with the function of disease resistance and pain. This vegetable is light, fresh and refreshing; it's a good choice in autumn. Even Huang Hu Mu Si, a vegetable dish, should not be used as a vegetable dish. It should also hide in the cold skin for the summer...... Today, let's have a "new way to eat cold skin: turn it into sausage powder in one second" Huang Hu Mu Si cold skin roll. The cold skin is wrapped with vegetables and served with homemade simple sauce. Every bite is refreshing, tender and smooth. The sour, sweet and spicy flavor spreads throughout the mouth...... It's just cool at home. "

Production steps:

Step 1: get the materials ready.

Step 2: mix salt and flour evenly, add water slowly, mix into dough and let it rest for about 30 minutes.

Step 3: add water to wash dough and wash out milk white flour paste.

Step 4: pour out the paste water, repeatedly add water to wash the dough, until the water is clear, leaving a small piece of gluten.

Step 5: let the batter stand until layered (I put it in the fridge overnight).

Step 6: take out the layered surface slurry, pour out most of the water on the surface, and leave a little to remove and open the bottom layer of the flour slurry.

Step 7: bring the water to a boil, oil the plate, and pour a spoonful of flour paste.

Step 8: steam for two minutes, you will see the white pulp gradually become transparent, you can.

Step 9: let cool, then take out to make a cool skin. Put a layer of oil on each cold skin.

Step 10: soak and wash black fungus. Shred cucumber, carrot and black fungus; blanch in boiling water.

Step 11: heat the pan, add the oil, stir fry the black fungus until fragrant; then add the carrot shreds; finally add the cucumber shreds; stir fry and sprinkle the salt water. If the water is slightly dried, it can be taken out of the pot.

Step 12: take a piece of cold skin and put in Huanghu wood.

Step 13: wrap the cold skin directly and roll it up.

Step 14: prepare the ingredients for the simple sauce.

Step 15: mix all seasonings with a little water (except vinegar and starch).

Step 16: bring to a boil, add a little vinegar and mix well.

Step 17: bring to a boil again, add starch water and thicken to make a simple homemade sauce.

Step 18: finished product drawing of Liangpi roll.

Step 19: simple sauce finished product of cold skin roll.

Step 20: dip in the sauce and eat.

Materials required:

Flour: 200g

Water: 100g

Carrot: one

Cucumber: one

Auricularia auricula: Four

Salt: right amount

Edible oil: right amount

Curry powder: right amount

Black pepper: right amount

Sugar: right amount

Starch: right amount

Vinegar: moderate

Small dry pepper: one

Precautions: [CSY tips] 1. Cool the skin when taking it out. 2. After taking out the cold skin, put it with a layer of oil (anti sticking).

Production difficulty: simple

Process: mixing

Production time: several hours

Taste: light

Chinese PinYin : Liang Pi Xin Chi Fa Yi Miao Zhong Bian Chang Fen Huang Hu Mu Si Liang Pi Juan Fu Jian Yi Zi Zhi Jiang Zhi