How to make cool skin without washing gluten(bu yong xi mian jin zuo liang pi de fang fa )

How to make cool skin without washing gluten

Introduction:

"Liangpi, rougamo and Bingfeng are the memories that accompanied my growth. Since I was a child, I like to eat cold skin. What impresses me most is that one winter morning, my classmates and I couldn't help our desire to eat cold skin. On a cold day, we ran to the street early in the morning and ate a bowl of cold skin. It was cold skin at normal temperature in winter, not hot cold skin! When I came back, I was laughed and scolded by people around me. Later, it was rumored that the cold skin seller would add a big cigarette shell to the seasoning, which made people always want to eat it. So they stopped eating cold skin on the street and made it at home in their spare time. At first, it was steamed with almost the same amount of flour and water directly with thin batter. This method is suitable for using high gluten flour ground by winter wheat, and it is delicious and not easy to break. Then the flour more and more can not do the effect of high gluten powder, I got this from a restaurant owner, since then has been using this method to do cold skin. This is also a small development history of Liangpi in my life^_ ^May day is used for labor. The weather is good and it's the right time to eat cold skin during this long holiday. Therefore, after labor, we present the method of making cold skin without washing gluten one by one to our friends in detail, so as to fulfill the promise of others here. "

Production steps:

Step 1: take proper amount of dry flour, add a little cold water, and stir well with chopsticks.

Step 2: when adding cold water, it's better to follow the principle of a small amount and many times. Stir until the dry flour is completely thickened. If you can't pick it up with chopsticks as shown in the picture, you can add a little more dry flour.

Step 3: place the stirred thick batter for about 40 minutes. If the time is enough, it is better to place it for more than 1 hour. This is called noodles arrangement. Wash cucumber and shred, wash lettuce and shred, blanch mung bean sprouts in boiling water, pour out water and set aside. Add monosodium glutamate to a little cold water, then pour a little vinegar, stir well and set aside.

Step 4: after the noodles are arranged, the noodles are broken. This is the key step. Prepare about 80 degrees of boiling water, or just boil the water can be placed slightly. Slowly add boiling water to the noodles, and stir in a circle with chopsticks in one direction. When the thick batter becomes thinner, stir it with a large spoon.

Step 5: how much water to add and how much water to add can be judged by a simple method. The back of the large spoon used to stir the batter is downward, completely deep into the batter, stir a few times in the batter, and quickly take it out upward. At the moment when the spoon is separated from the batter, the speed will reverse the back of the spoon. If the batter on the back of the spoon is even and the spoon itself cannot be seen clearly, it means that the batter is just thick and thin. If the batter flows away quickly, the back of the spoon can be seen clearly In itself, it means more water. The broken batter needs to be stirred for a while to let the small batter inside stir.

Step 6: clean the special tool for steaming cold skin, which is called "Gong Gong" in Shaanxi dialect. Generally, when you buy it, you will buy two. Steaming can save time. Take the steamer and put some water into it to boil. Spread a thin layer of cooking oil on the bottom of the gong (to prevent adhesion). Pour in a proper amount of batter (according to the size of the gong). Hold the two "ears" of the gong on the boiling water, but don't leave the "ears" of the gong. Prepare to adjust the batter. The batter in the Gong will condense quickly when it is hot. At this time, shake the gong to let the uncooked water The batter flows to a thinner area. After adjustment, cover the pan, heat it over high heat until the pan is steaming, and then steam for about two minutes.

Step 7: at the moment of uncovering the lid of the pot, one or more big bubbles appear in front of you, indicating that the cold skin has been steamed. When it comes to air, the bubbles will disappear quickly.

Step 8: prepare a basin two circles larger than the Gong, place half a basin of cold water, hold the ears of the Gong, and put the steamed cold skin and the Gong in cold water, so as to cool down quickly. If there is less water in the steamer, you can add water to boil one at a time and steam the next one.

Step 9: oil the other Gong, pour in the batter, put it in the steamer, turn the Gong, adjust the batter, and cover the pan. Put in cold water, ice is almost good, hand along the edge of the gong to lift off the cool skin, complete a whole.

Step 10: fold the steamed cold skin from both sides, cut into strips, put in a bowl, add shredded cucumber, shredded lettuce, mung bean sprouts, mix with sesame oil, mustard oil, sesame juice, MSG vinegar, soy sauce, if you like spicy, sprinkle with chili oil, or old Ganma, stir and eat ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!!! If you want to match it with rougamo, you can have a bottle of ice peak in May. Wow, that's wanton

Materials required:

High gluten: appropriate amount (or medium gluten flour can also be used as dumpling powder)

Cucumber: one

Lettuce: one

Mung bean sprouts: moderate

Salt: right amount

Sesame oil: appropriate amount

Chili oil: moderate amount (or Lao Ganma)

Vinegar: right amount

Soy sauce: right amount

MSG: right amount

Mustard oil: right amount

Sesame juice: proper amount (sesame paste)

Note: 1, the best use of flour flour high gluten flour, steamed out of the somersault is not easy to break, I use the supermarket to buy ordinary dumpling flour, do not have high gluten flour effect. 2. When adding cold water and thick batter, if you can't grasp it, pour less water each time. After stirring, add water according to the situation. Even if you add more water several times, don't add more water at one time. This is the principle of small amount and many times. Thick batter can be thicker than the one in my picture, as long as it is not made into dough like steamed bread and noodles. 3. It's very important to use hot water of about 80 degrees for breaking noodles. When breaking noodles, you can also use the one that breaks eggs to stir, which is easier to stir. 4. The steamed cold skin is frozen in cold water. After taking it off, it is better to brush a thin layer of oil on it before pouring the batter again, so that the steamed cold skin will not stick to the bottom of the gong. 5. The side dishes and seasonings can be prepared according to your own preferences. Generally, the popular side dishes are shredded cucumber and mung bean sprouts, and the lettuce is only prepared in the season. I like cucumber strips. They are crispy, so the cucumbers in my picture are clumsy. Please don't laugh at me ^

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Bu Yong Xi Mian Jin Zuo Liang Pi De Fang Fa