Making summer food "cold skin and baked bran"

Making summer food "cold skin and baked bran"

Introduction:

"Cold skin" is usually made of flour or rice flour. It's easier to make flour, and rice flour needs to choose good rice, and then add some other kinds of flour. Today we mainly introduce the cold skin made of flour. Gluten, a by-product of making cold bran from flour, can be used to make bran. "Baking bran" is an essential ingredient for making gluten. Bran is usually used to make braised dishes. Buddhist dishes belong to all vegetarian dishes, onion, ginger and garlic can not be used. The main seasoning is salt, sugar, soy sauce, sesame oil or five spices. Although the material is simple, as long as the collocation is good, the taste will be very good. Now let's introduce the basic method of making cold skin

Production steps:

Step 1: mix the flour with water to form a dough.

Step 2: the hardness of the dough is roughly the same as the northern dumpling dough.

Step 3: knead the dough well and put it into the clean water basin. Squeeze the dough back and forth with both hands.

Step 4: squeeze the dough and put it into a piece of clean gauze, then wrap the four corners of the gauze tightly.

Step 5: then repeatedly squeeze the dough wrapped by gauze in the water with hands, and the force should be even so that it can overflow the slurry powder, until it is squeezed into the gauze and the slurry is sparse, and the dough has been washed when the gluten channel begins.

Step 6: the rest of the gauze is gluten. Take out the gluten and use it for other purposes. Put a little salt and alkali into the flour paste, and don't use too much alkali. The flour paste made from 350 grams of dry flour only needs 0.2-0.3 grams, and the color will turn yellow if there are too many. The alkali noodles mainly play the role of smooth skin and not easy to deteriorate. After mixing, let the paste stand for 4-5 hours.

Step 7: decant the standing flour paste out of the clean water.

Step 8: leave only the thick flour paste at the bottom of the basin for use.

Step 9: Boil the water in the steamer, put a metal plate in the drawer, any metal plate can be selected, I use a pizza plate, put the metal plate in the plate and then apply a layer of cooking oil.

Step 10: mix the flour paste evenly, scoop in the right amount of flour paste and pour it into the metal plate.

Step 11: cover the pot and steam in the atmosphere for 30 seconds to 1 minute.

Step 12: steam until the skin solidifies and foams.

Step 13: remove the leather from the metal plate and put it into the porcelain plate. Apply a thin layer of cooking oil with a brush to prevent the leather from sticking when stacking.

Step 14: the leather is made one by one according to the above method, and then stacked neatly to cool for standby. At this time, the cold skin will be made, and when eating, it can be cut into strips and mixed with food.

Step 15: remove the gluten from the cold skin.

Step 16: open the gauze, pour the gluten into a clean bowl and sprinkle with a little dry yeast (about 2G dry yeast).

Step 17: Sprinkle dry yeast into the gluten and knead well.

Step 18: then spread the gluten in the baking tray and let it ferment.

Step 19: when the gluten is slightly swollen and honeycomb inside, put it into the oven and bake it at a low temperature of about 130-150 degrees.

Step 20: after baking, take out the gluten and cut it into rhombic pieces for reserve. If it is not used for a long time, dry and store the roasted gluten. Home made bran is ready.

Step 21: cut the cold skin into strips, put it into the cooking basin, sprinkle with garlic juice, and then put sesame sauce, fresh soy sauce, rice vinegar and pepper oil into the cold skin.

Step 22: finally sprinkle some oil and pepper, mix well.

Step 23: put shredded cucumber and coriander on the cold skin.

Step 24: make the mixed BBQ bran; boil the water in the pot, add the ingredients, blanch the water, cook for two minutes, remove the water and set aside.

Step 25: then blanch the baked gluten. Cook the gluten until soft. Remove and set aside.

Step 26: heat the wok and add the oil to stir the star anise.

Step 27: then add soy sauce and cook for a while.

Step 28: take out the star anise.

Step 29: add gluten and ingredients, stir well, add proper amount of boiling water and simmer for 3 minutes.

Step 30: stew the gluten for 3 minutes, sprinkle proper amount of sugar and stir well, then use high heat to collect the juice.

Step 31: after the soup is collected, add proper amount of sesame oil and stir well, then you can get out of the pot.

Step 32: the mixed BBQ bran is finished.

Materials required:

Flour: 350g

Refined salt: 2G

Alkali noodles: 0.2g

Water: moderate

Shredded cucumber: right amount

Coriander powder: appropriate amount

Shuifa mushroom: 70g

Shuifa Huanghua: 40g

Water hair fungus: 100g

Shuifa peanuts: 70g

Sesame sauce: right amount

Garlic juice: right amount

Fresh soy sauce: right amount

Rice vinegar: right amount

Zanthoxylum oil: right amount

Spicy oil: right amount

Sugar: right amount

Sesame oil: appropriate amount

Star anise: right amount

Cooking oil: proper amount

Note: warm tips: 1. When making cold skin, wheat starch is at the bottom of the basin after the slurry settles. Water should be decanted until there is the same amount of water as wheat starch. After mixing well again, spoon it into the iron plate and gently shake it into liquid flow. The paste should not be too thin, otherwise the strength is not enough. Don't put too much alkali noodles. The paste made from one Jin flour only needs to put 0.5g of alkali noodles. The paste made from 350g flour only needs to put 0.2-0.3g of alkali noodles. Otherwise, the cold skin will turn yellow. Alkali and salt can make the cold skin taste better, and it is not easy to deteriorate after a few hours. 2. The higher the purity of gluten, the better the cooking resistance and taste. Add 2 g dry yeast to 250 g gluten. When the gluten is fermented, the more honeycomb the better. Baked gluten can be roasted raw or cooked. Cooked baking is to bake the gluten after steaming. Bake the gluten thoroughly and dry it with low temperature. The bran can be stored for a year and is not easy to deteriorate. When you eat it, you can cook with warm water and blanching water. These two kinds of private food "spicy salad" and "assorted barbecue bran" are ready for your reference!

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: spiced