[Shaanxi gluten cold skin]

[Shaanxi gluten cold skin]

Introduction:

"There are many kinds of cold skin 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 mainly introduces 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, soy sauce, salt water, sesame paste, garlic and chili oil. It tastes full of sesame flavor, which is really "cool."

Production steps:

Step 1: prepare 200 grams of common flour.

Step 2: add water into the flour and mix it into cotton wadding pile.

Step 3: knead the dough into a dough with moderate hardness and softness. If it's too hard or too soft, it's not convenient for later operation. Keep it still for 20 minutes.

Step 4: wash the dough with water (knead and press the dough).

Step 5: rub and wash repeatedly until the water turns white

Step 6: pour the washed flour water into another basin and continue to wash the dough with water.

Step 7: the purpose of washing dough is to fully wash out the starch, leaving only gluten.

Step 8: prepare the side dishes, cucumber, carrot, chive and garlic

Step 9: cut shallots and garlic into small pieces. Cut carrots and cucumbers into small pieces.

Step 10: it takes a long time for the washed flour water to settle. After an hour, pour out the top layer of water, and the rest is the starch water for making cold skin.

Step 11: boil water in the pan. The pan should be bigger and can put down the plate.

Step 12: steam the washed gluten for 10 minutes, then turn off the heat.

Step 13: brush the disc evenly with oil. (I use an 8-inch pizza plate to make cold skin dishes. I can use other stainless steel plates if I don't have one.)

Step 14: stir the starch paste evenly, scoop out an appropriate amount and pour it into the oil brushing disc. Put the disc into a large pot of boiling water, cover the pot and steam for about 1-2 minutes. When you see the dough blistering, you can (prepare another basin and put in cold water)

Step 15: take off the steamed dough along the periphery of the disc and put it into a cold water basin to cool down (the cold water in the basin should be changed from time to time)

Step 16: if it's ready to eat immediately, you don't need to apply oil. Oil the plate. If you want to put it in the refrigerator, apply proper amount of oil on the dough.

Step 17: finish all the starch water in turn, fold the dough together, cut into the shape you like, and cut the gluten into small pieces.

Step 18: prepare garlic water (cut garlic, pour in cold boiled water, and then add a little salt, so you don't need to put salt in the cold skin) and mix it with a large spoon of sesame paste.

Step 19: add soy sauce, vinegar, zanthoxylum oil, chili oil, sesame oil, pour on the cold skin, sprinkle with chili oil, sprinkle with sesame and scallion, then you can enjoy it

Materials required:

Flour: right amount

Cucumber: moderate

Carrot: right amount

Chives: right amount

Garlic: right amount

Sesame paste: right amount

Zanthoxylum oil: right amount

Chili oil: right amount

Soy sauce: moderate

Rice vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

Note: small experience: 1. Before scooping the right amount of starch water into the small basin, the small basin must be coated with a layer of oil, so that it will not stick to the basin. 2. With a flat chassis, if it is not flat bottom, the cold skin will be thin on one side and thick on the other, and the plate is not easy to be too thick. 3. You can control the thickness, depending on whether you like to eat thick or thin

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: spicy