Cool pink skin

Cool pink skin

Introduction:

"In the past, every summer, my family used to make cold skin. Of course, it was made of ordinary flour. The cold skin is soft and suitable for old people and children. Since I made bread recently, I found that the products made with high gluten flour are very gluten, so today I also tried to make cold skin with high gluten flour. Because I really love the color of amaranth juice powder, so I use amaranth juice and flour water. On a hot summer day, does this dish of cool skin make you have a good appetite? "

Production steps:

Step 1: wash the amaranth, put it into the pot, add about 300 grams of water, and cook for about 5 minutes. The amaranth begins to soften and exude red juice. At this time, you can turn off the fire. Cool the boiled water, filter out the leaves and set aside.

Step 2: put the sifted high gluten powder into the basin, slowly pour in the cool amaranth juice while stirring with chopsticks. (Note: don't add all the amaranth juice at one time. Be flexible according to the situation.) How much amaranth juice should be added according to the consistency of the batter.

Step 3: the successful batter should be scooped up with a spoon and then fall in a straight line and at a constant speed, neither falling very fast nor falling very slowly. Set aside the batter for half an hour.

Step 4: find two stainless steel plates (it's better to have a cool leather Gong). If not, use a pizza plate instead. Brush the bottom of each plate with olive oil evenly. Scoop a spoonful of batter and rotate the plate to make the batter evenly cover the bottom of the plate. It is suggested that the batter should not be too much, otherwise the cold skin is too thick and tastes bad.

Step 5: then put the plate into the pot of boiling water (steaming).

Step 6: cover and steam for about 2-3 minutes.

Step 7: open the lid of the pot and find a big bubble on the surface of the cold skin, indicating that the cold skin has been steamed.

Step 8: put the steamed cold skin together with the plate into a larger basin, let the cold skin cool down, so as to peel.

Step 9: take off the cold skin from the corner of the plate and tear it off carefully. Steamed cold skin is translucent and full of toughness.

Step 10: apply olive oil on each slice of steamed cold skin to prevent adhesion and overlap.

Step 11: cut cucumber and coriander into shreds and set aside.

Step 12: peel the garlic and chop it into powder. Add a little salt, soy sauce and vinegar, then add the hot pepper noodles. When the oil is 9, sprinkle it directly on the garlic powder.

Step 13: cut the cold skin into the width you like, pour the juice you just mixed, add shredded cucumber and coriander, and you can eat it.

Materials required:

GAOJIN powder: 200g

Amaranth juice: About 200g

Cucumber: 1-2

Garlic: right amount

Olive oil: right amount

Coriander: 2-3

Vinegar: half a teaspoon

Water: 280g

Hot pepper noodles: right amount

Soy sauce: moderate

Salt: right amount

Note: 1. When steaming, make sure to cover the pot, otherwise the steam will run away, and the surface of the cold skin will be very dry and cracked, which is not easy to remove. 2. If you don't like garlic juice, you can mix salt, vinegar, soy sauce, chili oil and sesame oil together, or use sesame paste. It tastes good. 3. It's better to finish the cold skin on the same day. The surface of the cold skin will harden overnight, which will affect the taste.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: hot and sour