When making cold skin, do you need to wash your face? How to make it specifically? When making cool skin, when washing your face, you put the woke batter into water and knead it, so that the gluten and starch are gradually extracted. When the starch dissolves in the water, the water becomes thicker and thicker. This thick starch water is used The batter for steamed dough. If you want to make cold noodles, washing gluten is a very critical step. There is no quick way, you have to wash it according to the traditional method. The cold noodles made in this way will be thin, stringy and light. Make peace first. Put a little salt in front of the noodles and wait for thirty minutes after the noodles are mixed.

Put the woke noodles into a basin, add an appropriate amount of water, and knead gently. Don't grab it hard to prevent the batter from dispersing and making it difficult to wash. Wash it five or six times in a row, and filter the batter after washing each time, so that the water gluten and batter will not be mixed together, and the cold noodles will be steamed out. Store the washed batter for four hours, or longer. Discard the yellow liquid on the top and stir thoroughly with a rice spoon, so that it can be steamed in the pot. Boil water in a large pot, pour oil over the cold noodles, scoop out an appropriate amount of batter and spread evenly into the pot. Steam over high heat for two to three minutes, until the batter is cooked and there are a lot of bubbles and the noodles are ready to be cooled.

Prepare a basin of cold water. Take the cold gluten out of the pot and put it into a basin of cold water to cool it quickly. Then the cold noodles are steamed, add your favorite vegetables and condiments, and you can enjoy it. To wash your face, you put the woke batter into water and knead it, so that the water gluten and starch are gradually extracted. When the starch dissolves in the water, the water gradually becomes thicker and thicker. This thick starch water It is the batter used for steaming dough.

Put the flour into a basin and then add the appropriate amount of salt. Pour in the appropriate amount of cold water in batches. The ratio of water to whole wheat flour is about 2:1. The water must be added in batches. Every time, the mixture must be stirred evenly in all aspects, and it must be stirred from all angles, so that it is so accurately adjusted... Then prepare a fully sealed bottle with a clean environment, and filter the mixed batter into the sealed bottle. , put the filtered flour base into the refrigerator... The next day, the whole wheat flour in the water will accumulate at the end. There is cold water on top. Everyone throws away the water, but it is not necessary to throw away all of it. Just a little... .Then mix the whole wheat flour at the bottom, boil moderate water in a stainless steel steamer, prepare a washbasin for steaming cold dough, scoop a spoonful of batter and slowly put it into the pot, take it out and pour cold water after 1 minute. Just take it out of the pot.