Shaanxi authentic sesame paste cold skin, hand in hand to teach you to make success

Shaanxi authentic sesame paste cold skin, hand in hand to teach you to make success

Introduction:

"There are many kinds of Liangpi in Shaanxi, with different methods, different characteristics and different tastes. Sesame paste cold skin, qinzhen cold skin, Hanzhong rice skin, Qishan rolling dough skin, gluten cold skin, Shaanxi huanfufeng baked dough skin, Hanzhong konjac cold skin, black rice cold skin, mung bean cold skin and so on. There are various ways to eat cold skin, which can be cold mixed, hot adjusted and fried, but mainly cold mixed. Liangpi was a summer food in the early days, but now it has become salty in all seasons. The Liangpi in Shaanxi is well-known for its excellent materials, rigorous workmanship and exquisite seasoning. It is famous all over the country for its "white, thin, light, soft, gluten and fragrance". Especially in the hot summer, if you go to the streets of Xi'an, it is not difficult to find that Liangpi attracts everyone with its irresistible attraction, regardless of the size of Liangpi stalls. Many friends may not be very clear about the cold skin in Shaanxi. This time, we will mainly introduce the most popular sesame paste cold skin in Shaanxi. As the name suggests, it is a kind of cold skin with sesame paste as the main seasoning. The method is relatively simple. When mixing the cold skin, first add vinegar water, soy sauce water, salt water, and finally spread a layer of sesame paste evenly on the surface of the cold skin. It tastes full of sesame flavor, which is really "cool."

Production steps:

Step 1: pour the flour into the bowl and slowly pour in the water.

Step 2: add water and stir slowly with chopsticks.

Step 3: stir into a thick paste without particles (about 280 grams of water for the first time, stir hard, so that the dough will come out of the muscle channel), and let it stand for 1 hour.

Step 4: wake up, the batter is thicker at this time, and then slowly stir in the remaining water.

Step 5: pay attention to the process of adding water and stir it into a paste that can flow slowly.

Step 6: apply a thin layer of oil to the dough.

Step 7: scoop a scoop of batter into the dough.

Step 8: slowly shake the batter evenly and spread evenly in the dough.

Step 9: boil a pot of boiling water in advance, put the batter into the hot water pot and start steaming the cold skin.

Step 10: cover the pot, the whole fire, about 1-2 minutes, the surface bubble, cover the pot in stuffy half a minute to 1 minute.

Step 11: prepare a basin of cold water in advance, and put the steamed dough into the cold water to cool.

Step 12: steam repeatedly, and put the steamed cold skin on the grate.

Step 13: when eating, cut into about 7 mm width, sesame paste cold skin should not be cut too wide.

Step 14: cut garlic, add a small spoonful of salt, pour a little water, and prepare garlic water with cool skin.

Step 15: pour water into a small pot, add vinegar, soy sauce, five spice powder, and bring to a boil.

Step 16: sift the boiled water, filter out the dregs and prepare the seasoning water. At the end of the meal, pour in seasoning water, garlic water and salt, spread a layer of sesame paste evenly on the surface (mix sesame paste and sesame oil in advance), cut cucumber and drizzle with chili oil.

Materials required:

Flour: 250g

Water: About 400g

Cucumber: 1

Five spice powder: 1 teaspoon

Sesame paste: 2 teaspoons

Vinegar: 3 teaspoons

Soy sauce: 1 teaspoon

Oil: right amount

Garlic: 5 petals

Sesame oil: 1 teaspoon

Salt: right amount

Note: 1. When mixing the batter for the first time, be sure to add water slowly while stirring. Stir hard, so that the dough is more muscular. 2. Wake up for 1 hour, add water for the second time, and then stir. This step cannot be omitted. If it's the first time to add the water completely, the dough won't come out. 3. Pay attention to observe the cold skin bubbling, stuffy for half a minute. 4. In the process of steaming, the lid must be covered to prevent the fire. After steaming, put it in a cold basin to cool. 5. Vinegar and soy sauce should not be directly drenched in the cold skin. Authentic cold skin seasoning water is very important and must be boiled. 6. There is no special emphasis on the thickness of the dough. It depends on your personal preference. Generally, it is not suitable to be too thin for the sesame paste jelly. It is about 5mm thick when steamed. There is no gluten in the sesame paste cold skin, which belongs to non washing skin.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy