Easy to make amaranth juice pink cold skin without washing face

Easy to make amaranth juice pink cold skin without washing face

Introduction:

"Some time ago, I posted a blog about home-made cold skin, which was very popular. But at the same time, many friends said that the steps were too complicated and asked if there was a simpler way. So, I tried to use wheat starch (Chengfen) and fuqiangfen to make cold skin without washing. Theoretically speaking, the reason why I wash noodles is to wash the starch out of the dough. That's wheat starch. In this case, I first used wheat starch to turn it into paste and steamed it in a pot. As a result, my self-confidence was greatly affected. The steamed cold skin is hard and white, and the surface is cracked like cracked mud. Later, I adjusted the flour repeatedly The consistency of the paste is the same, so give it up decisively. Later, I saw that Hani 22 successfully used high gluten powder to make cold skin without washing face, so I tried it again with Fuqiang powder. This time, it was much smoother. The steamed cold skin QQ played very well, but there was still a gap between it and the cold skin after washing face. However, considering that it doesn't need to wash and wait for 4-5 hours for the batter to settle, I can completely ignore the lack of taste. "

Production steps:

Step 1: wash the amaranth, put it into a pan, add about 300g water, open fire and boil for about 5 minutes, until the amaranth is soft and the soup is red, then turn off the fire.

Step 2: filter and cool the cooked amaranth juice.

Step 3: find a larger container, put in the sifted flour, pour in the amaranth juice while stirring, do not add the amaranth juice at one time, depending on the consistency of the batter, add slowly, I use about 280g of amaranth juice for 200g flour.

Step 4: for the prepared batter, when the batter drops down, it will fall in a straight line and at a constant speed, and the speed will not be very fast or very slow, which means that the consistency of the batter is just right, and it will stand still for half an hour. (the batter is too thick to steam, and too thin to steam.)

Step 5: prepare two flat bottomed stainless steel plates and brush each plate with a thin layer of olive oil.

Step 6: scoop a spoonful of batter into a stainless steel plate. The amount of batter should cover the whole bottom of the plate.

Step 7: then put the stainless steel plate into the pot with boiling water.

Step 8: cover the pot and steam for 2-3 minutes. When there are big bubbles on the surface of the cold skin, it means it has been steamed.

Step 9: put the steamed cold skin with the plate in the cold water basin, let the cold skin cool down, and it's better to take off the plate later.

Step 10: remove the cold skin from the plate after it is slightly cool. Steamed cold skin is translucent, very tough.

Step 11: apply olive oil on each steamed cold skin to prevent the cold skin from sticking to each other.

Step 12: repeat steps 5-11 until all the cold skins are steamed.

Step 13: wash cucumber and shred, wash coriander and cut into sections.

Step 14: peel garlic and cut into pieces, add a little salt and brew with boiling water. Sesame paste with warm water, pepper oil (practice point here), salt, vinegar ready.

Step 15: cut the steamed cold skin into strips as you like.

Step 16: take a large container, put in the cold skin, shredded cucumber and coriander, add the prepared seasoning according to the taste preference, mix well and eat.

Materials required:

Fuqiangfen: 200g

Amaranth: 200g

Water: 280g

Cucumber: 1

Coriander: moderate

Garlic: right amount

Homemade chili oil: right amount

Sesame paste: right amount

Salt: right amount

Vinegar: right amount

Olive oil: right amount

Note: 1. Flour is the best choice of high gluten powder, gluten is relatively high, made of cold skin is more gluten, choose ordinary gluten will be worse. 2. Why should the dishes be steamed on the water? Because if you use the cage or steaming grid, you can't guarantee that the plate is absolutely horizontal, so it may be thin on one side and thick on the other. But on the water, no matter how the pot is placed, the water is kept level, so that the steamed dough will keep the same thickness. 3. Cover the pan when steaming. If the steam runs away, the dough must be cracked and can't be removed. I failed in this way for the first time. 4. The cold skin can't be stored in the refrigerator. Basically, the cold skin will become brittle and hard after staying overnight in the refrigerator, with no toughness and taste. Try to do it on the same day and eat it on the same day. I used 200g flour to make 7 pieces of cold skin with a diameter of 21cm, which is equivalent to two and a half cold skin bought in the market.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy