What is the authentic way to make buckwheat jelly, a traditional snack?

Buckwheat is widely grown in our country. It is grown in Zhangjiakou and Shanxi areas of our country. It can grow in the fields and has a very high yield. Every household makes it into various delicacies. For example, buckwheat cakes, buckwheat steamed buns, and buckwheat tea can be made from coarse grains. People with high blood pressure, high blood fat, and high blood sugar will benefit from eating more of them. It can produce body fluids, relieve heat, clear away heat, and reduce internal heat. Buckwheat contains It is rich in starch, carbohydrates, dietary fiber and nutrients. In the summer, everyone makes it into jelly. It is cool and refreshing and is loved by people. I have loved eating buckwheat jelly since I was a child. It is economical, affordable and delicious. Buckwheat There are two ways to make buckwheat jelly. The first is boiling, and the second is steaming. I mostly use the steaming method to make buckwheat jelly. It is simple, easy to learn and still strong when eaten. Now I will introduce to you the method of making buckwheat jelly.

First prepare the ingredients: 500 grams of buckwheat flour, one part cucumber shreds, one part shallots, and one part coriander.

Seasoning: two spoons of mature vinegar, one spoon of light soy sauce, one part of minced garlic, one part of chili oil, a little sesame oil, and three grams of edible salt.

Preparation method

1. Pour 500 grams of buckwheat starch into a basin, add 3 grams of edible salt, and 5 bowls of water, stir and dissolve evenly.

2. Next, prepare a few small plates and put the dissolved buckwheat into the small plates.

3. Put water in the pot and bring to a boil over high heat. Steam the small butterfly code on the steamer for 15 to 20 minutes.

4. Steam and take out to cool.

5. Cut the steamed buckwheat jelly into strips, add cucumber shreds, coriander, chili oil, light soy sauce, mature vinegar, garlic sesame oil, and mix evenly.

6. Mix well and serve on a plate.

Tips: If you are not strong, what about Lao Duan? Here’s why!

First: If it is not steamed,

The water must be boiled before placing a plate for steaming. If you operate multiple plates in the middle, do not stop the fire and do not open the lid in the middle to steam them all at once. , observe that the dough is considered steamed if the bubbles are at least 7-8 cm in diameter.

Second: The flour is too thin

The precipitated flour water is not poured cleanly, and the flour paste is too thin.

Third: Time and heat

The steaming time is long and it has been steamed. The heat is too low, the temperature is not enough, and it is not cooked. So how do you make Liangpi so that it is strong and will not break? I will tell you these most critical tips to ensure that you can easily make perfect cold skin.

Top 1: Selection of flour

To make homemade Liangpi, you should use high-gluten flour that does not contain flour improvers. The Liangpi made with this kind of flour has the strongest texture. Low-gluten flour may contain Improver flour is not easy to use.

Top 2: Kneading the dough and washing the gluten are the key

The key to making the cold skin transparent and not hard is to wash the gluten. The gluten in the flour must be completely washed out. If There is protein in the final batter water, so the cold skin will not be transparent, and the skin will be brittle and easy to dry out.

Top 3: Pour away the excess water

The upper layer of precipitated starch water is the excess water. Just pour it out. Pour it slowly from one side as much as possible. , don't shake it, otherwise the starch will be mixed with water again.

Tip 4: Detail processing

After each piece of cold skin is steamed, brush a layer of salad oil and cover the cold skin with a damp cloth. This can prevent the cold skin from sticking to each other and drying out due to water loss. When steaming the dough, remember to cover it. If you don't cover it, the cold dough will become dry and hard.