Preparation method:

1. Knead 500 grams of flour and about 3 grams of salt into a dough, cover with a damp cloth and let it rest for about 30 minutes

2. Put the dough obtained above into a large container, add an appropriate amount of water, start washing the gluten, and keep kneading the dough in the water. When the water in the container is thickened, use a filter to filter it into another container

3. Wash it about five or six times until the water is no longer turbid. The remaining yellowish stuff is gluten. Add some baking powder to the gluten and mix well. Put it on the steamer and steam for 20 minutes. , let cool and then slice (PS: You can also fry it without steaming, and then stir-fry it, it tastes good)

4. Then there is the batter, let it sit and layer, usually It needs to settle for at least 3 hours. Occasionally, it is washed the night before and steamed the next day. The longer the batter is allowed to settle, the more chewy the cold skin will be.

5. After the precipitation is completed, pour away the water above and stir the precipitation below evenly with a spoon, then it can be steamed.

6. Heat the pot and add water. When the water boils, brush a little oil into the mold (there are special molds for steaming cold skin, and occasionally use cookie lids, the effect is OK), and scoop out a little oil. Pour in the batter with a ladle. The amount of batter is up to the individual. If you like thicker cold skin, scoop more, otherwise less. Swirl the batter in the mold evenly so that the bottom of the mold is evenly covered with batter. Then put the model into a pot of boiling water and close the lid. After boiling, turn down the heat, put the plate with the batter in, and steam over low heat for 3 minutes.

7. Store a pool of cold water in the pool and put the model in it to float. You can also turn the mold upside down and rinse the bottom with cold water directly, which will have a better effect. After the cold skin is completely cool, brush some oil on the surface, then you can slowly peel it off and cut it into strips according to your preference.

Garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be blanched in water).

Garlic water: Dip one or two cloves of garlic, add a little water, smash it with a blender, then add a little salt and MSG, stir to dissolve.

Preparation of chili oil: first heat 500 grams of oil, and at the same time put 1 cup of chili noodles, 1 to 2 tablespoons of pepper, and a pinch of sugar (not too much) in a large bowl , 1 tablespoon white sesame seeds, do not stir, just leave them in order. After the oil starts to smoke, turn off the heat and let it dry for a while. When it's about 70 to 80% hot, you can add the chili peppers. Pour half of it first, stir it evenly with a spoon, add 2 to 3 tablespoons of Sichuan peppercorns (or Sichuan peppercorns), stir it evenly with a spoon, then take another small spoon and scoop out a little cold water (but not too much) and pour in the pepper. Bowl, stir well