Homemade cold spinach skin(zi zhi bo cai liang pi )

Homemade cold spinach skin

Introduction:

"I love cold skin, especially the gluten inside. Take out cold skin, sesame paste aroma is not strong enough, gluten is poor. In fact, the production process of Liangpi is not complicated, but it is time-consuming. It's better to do it at home. It's not necessary to say that it's healthy. The key is to have enough food. It's a pleasure to eat

Production steps:

Step 1: wash and blanch spinach, cut into sections, add appropriate amount of water and press into juice

Step 2: put a little salt in the flour, mix well, add the spinach juice, and make a smooth dough, let it stand for 30 minutes

Step 3: add water to the dough and rub it like washing clothes

Step 4: after a while, you can wash a lot of starch, pour the washed starch water into another basin, and continue to add water to wash the face until the gluten is washed out

Step 5: This is the washed out gluten

Step 6: filter the washed starch water through a filter screen, cover it or cover it with plastic film, and refrigerate it overnight (I do it at night, during the day, and refrigerate it for 5-6 hours)

Step 7: This is the starch water which is kept in cold storage overnight. The starch is sunk to the bottom and the upper layer is transparent liquid

Step 8: pour out the upper liquid, leaving only a little water at the bottom. At this time, you will find that the starch deposit is very thick and hard, and you need to mix a little bit to make a rice paste

Step 9: This is the starch paste after mixing

Step 10: choose a flat bottom container (I use a pizza plate, or a large dish for home use) and coat the bottom with a thin layer of oil. Put in the starch paste and cover the bottom. It doesn't need to be too thick

Step 11: bring the water to a boil in a pan, put it on a plate filled with starch paste, and heat it over high heat. After about one minute, when the starch paste becomes transparent and bubbles on the surface, it means it is cooked

Step 12: take out the plate, peel off the cold skin, brush a layer of cooked oil on the surface of the cold skin, so as not to stick when putting down one, and make the remaining starch paste in turn

Step 13: while steaming the cold skin, steam the gluten in another pot for about 20 minutes

Step 14: This is steamed gluten. It expands a lot

Cut into small pieces like carrot, sesame sauce, sesame sauce, salt, garlic, etc

Materials required:

Flour: 2 cups (about 300g)

Spinach: a handful

Coriander: 2

Carrot: 1 / 4 root

Cucumber: 1 / 2 root

Garlic: 2 cloves

Cooked sesame: right amount

Vinegar: 1 tbsp

Soy sauce: 1 tbsp

Sugar: 1 tbsp

Chili oil: right amount

Sesame paste: 2 tbsp

Salt: right amount

Note: 1, I use ordinary gluten powder, high gluten powder is better; 2, gluten can be steamed or boiled, as if steamed more bulky, steamed gluten before you can add a little baking soda knead gluten, is conducive to gluten expansion, but baking soda must be added less, otherwise steamed gluten surface yellow, taste is not good; 3, seasoning with personal preferences, add a little peanut crumbs, taste better

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zi Zhi Bo Cai Liang Pi