Ingredients (for two people)
2 cups of flour (preferably high-gluten flour) (1 cup 240ml, 2 cups flour about 250g);
About 2 cups of cold water;
1 teaspoon (3 grams) of salt.
Method
1. After sifting the flour and salt (you can do it without a sieve), add water little by little and stir into a batter. Be careful not to add too much water at a time, add it little by little, mix well and then add it again, so that the batter will be smooth and free of powder. The more times you stir, the more chewy the cold skin will be. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin will break easily and become weak. As shown in the picture: This is the batter after mixing. It can be seen that it is very smooth.
2. Put the mixed batter into the refrigerator to refrigerate (just keep it at room temperature in winter) for at least three hours, which is called proofing. In my house, I usually leave it overnight. This is very important and can solve the well-known problem that foreign flour does not form gluten.
3. Take out the woke batter and let it return to room temperature. During this process, wipe the steamed cold skin model and set it aside.
4. Use a saucepan to boil a large pot of water and set aside. Then prepare a lubricated oil bowl: Pour a little cooking oil (any vegetable oil will do) in a small bowl, and then add a little water.
5. After the water boils, brush a little oil into a mold and pour a spoonful of batter into it. The amount of batter is up to the individual. If you like thicker cold skin, scoop out more; otherwise, scoop out less. You can master it with just one or two experiments.
6. Swirl the batter in the mold evenly so that the bottom of the mold is evenly covered with batter.
7. Put the batter-filled model into the boiling water pot and cover the pot. The fire should be kept bright.
8. Repeat steps five and six, and pour batter into the other model. During this process, the batter in the first model will slowly bubble, and you can see it clearly if the pot lid is transparent. The batter is ready when it puffs up.
9. Wear cotton gloves to take out the steamed model and put it in cold water to cool down (while ice the first one, put the second one into the pot to continue steaming). There are two options for doing this.
First, put the model upside down and put it under a cold water pipe;
Second, store a pool of cold water in the pool and put the model in it to float, but it has no effect. The first is better.
10. Use a brush to brush a layer of oil on the surface of the steamed cold skin, and slowly peel off the cold skin.
11. Brush both sides of the steamed cold skin with oil, dip a knife in cold water, then cut the cold skin into the desired width, and stir in your favorite seasonings. Okay, that's it. Tasted.
PS. How to make condiments:
Ingredients: salt, vinegar, soy sauce (optional), sesame paste, minced garlic (optional), peeled cucumber shreds or mung bean sprouts (optional) ), spicy oil, MSG (selected). Put the vinegar into the pot, add one or two strawberries, mix with appropriate amount of water, bring to a boil and let cool. Add more water to the minced garlic and a little salt to dilute it. Blanch the bean sprouts and put them in cold water. Chili requires a lot of oil.
Method: Grab the cold skin in a bowl and shake it open; add vegetables and seasonings according to taste. Note that there are two mixing methods (urban and rural):
1. Rural mixing method: use cucumber shreds for vegetables, choose salt, vinegar, soy sauce, chili pepper, garlic paste, and cold noodle in a bowl. Mix well and divide into bowls.
2. Urban cooking method: use bean sprouts for vegetables, choose salt, vinegar, chili pepper, sesame paste, MSG, and cold skin into bowls, mix and eat by yourself.< /p>