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taro rubbing mixing crust practice
Practice

1, wash the gluten water to accelerate the fermentation of yeast and stir well to ferment. Summer day and night, winter can be up to 3 days. To the surface of the bubbles, taste slightly sour on the line;

2, will be non-stick pan brush oil hot, will be fermented into the pot of pasta water spooned into the pot, stirring with a wooden stick, to the pasta water paste viscous when the force of a quick rub, until all the dough is stained in the wooden stick, the hand pinch of the non-staining can be;

3, patty cake good dough while it is hot to get to the glass cutting board and quickly rolled out into a thin and thick evenly distributed sheet of pasta;

4, the crust into the steamer, high heat steaming seven minutes until cooked;

5, the steamed crust to cool, the crust between the oil to prevent staining. Take 2 - 3 slices of pasta, cut wide strips, add salt water, chili oil, rice vinegar and mix well;

6, will be mixed with a bowl of pasta;

7, put on the mung bean sprouts, celery leaves;

8, and then put on the oil splash hot pepper; Shaanxi Mixed Noodle Skin

9, mix well can be.