1. Mix one liter of flour into a dough, then cover it with a damp cloth for 1-2 hours

2. Put the dough that has been left for 1 hour into a basin of water

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3. Knead the dough repeatedly in the basin with your hands for about 10 minutes

4. For about 10 minutes, the starch in the dough will be washed into the water, and the remaining dough will be gluten.

5. When you feel that the water in the basin is very turbid, change to a basin of clear water and continue washing until the water becomes as clear as the picture. Note: Do not throw away the original turbid starch water, put it in a container for later use.

6. Pack the washed gluten and the water used to wash it

7. Put the washed gluten into a steamer and steam it over high heat for 30 minutes (if the gluten ball is not big) 20 minutes is enough, otherwise the gluten will be raw in the middle)

8. After 30 minutes, take the gluten out of the steamer and soak it in cold water (the gluten is ready like this, cut into small pieces for a while) It can be placed in the cold skin. )

9. The water on the gluten has been completely separated after about 3 hours of precipitation. (When the batter is settling, don’t rush to scoop out the upper layer of water while waiting, otherwise the layering time will be slower)

10. Be sure to wait until the batter and the top water are completely separated, and then scoop out the top layer. of water. The drier the water is, the chewier the dough will be. Stir the remaining batter evenly as some may have stuck to the bottom of the bowl.

11. Take any flat-bottomed basin and use it to steam cold skin

12. Pour nearly a spoonful of batter into the plate. The amount only needs to cover the bottom of the plate. Of course, it can’t be too big. It's thin, it's hard to peel off, and it has no texture.

13. Boil the water in the steamer, then lift the plate and put it into the pot so that it floats on the water, then cover the lid and steam over high heat for 2-3 minutes, preferably not in the middle Open the lid

14 Close the lid and steam over high heat for 2-3 minutes. Be sure to wait until a big bubble pops out from the cold skin in the plate, which means the steaming is done. Take out the plate and cool it with drinking water. First, put the plate on the plate. bottom, then the cold skin on the plate, and finally peel it off.

15. The steamed cold skin is translucent. If the cold skin is easily broken, it means that you have not steamed it for enough time. You must wait until it is soaked

16. Place the steamed cold skins in layers, and apply cooking oil in the middle of each layer, otherwise they will stick together