Homemade cold skin

Homemade cold skin

Introduction:

"It's delicious to eat homemade cold skin in summer with homemade oil and peppers."

Production steps:

Step 1: wash gluten at night, forget to take pictures! Explain a little bit: flour, add a little salt, knead into dough for 30 minutes, pour in water to start washing gluten, rub, knead, squeeze it as you like, and pour it into another clean basin after the water becomes turbid. (use filter screen) wash it with water again So repeatedly wash until the water becomes clear, wash out the water into the refrigerator 4 ~ 5 hours, I (put a night, ha ha!) Gluten with a little yeast powder, also put in the refrigerator, figure 1 is just out of the refrigerator

Step 2: pour out the top layer of yellow water and stir well

Step 3: there is no steamed cold skin dish at home, local materials, ha ha! It's a biscuit box. It's oiled

Step 4: pour the top slurry and shake it evenly

Step 5: not so big pot, stainless steel basin instead

Step 6: fire, 4-5 minutes, become transparent, bubble

Step 7: take it out and put it in a cold water basin, take out the cold skin, oil it, or oil it first and then take it out

Step 8: look at the finished product

Step 9: shredded cold skin, diced gluten, blanched mung bean sprouts in water, chopped peanuts and shredded cucumber, soy sauce, vinegar, spice water, ginger and garlic water (I melt salt, monosodium glutamate and chicken essence into ginger and garlic water) and homemade oil and pepper. The taste is absolutely delicious

Materials required:

Ordinary flour: appropriate amount

Salt: right amount

Yeast: right amount

Note: in terms of time for precipitation of flour paste, I wash gluten at night, put the flour paste in the refrigerator for one night, and steam the cold skin in the morning. This way is vigorous (the flour paste should not be too thin, I precipitate the flour paste for a long time, and the yellow water is basically poured out). The steaming plate should be applied with oil, and the oil should not be too much, and the cold skin should not stick to the plate. Steaming: the water in the pot should be boiled. When putting in the cold skin, I steam it over high heat first and then over medium heat for 4-5 minutes (if it is not fully steamed, it will gelatinize after mixing). Do not remove the cover when steaming.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: medium spicy