Don't put too much water at once, try to add. Knead vigorously to form a smooth dough, and it's best to knead it for a longer period of time as well. Cover with a damp cloth and let rise for half an hour to an hour.
2. Put the resulting dough in a large container, add the right amount of water, and start washing the gluten, keep kneading the dough in the water, and when the water in the container is mixed and thickened, strain it through a strainer into another container.
Note!!! Do not pour out the rest of the "hand washing water", just now we are just washing out gluten, cold skin is from those who wash gluten in the water to produce da ~ ~ ~ ~
3, repeat repeat repeat, wash out the starch in the flour, washed out of gluten water is no longer cloudy until the rest of the block of yellow stuff on the gluten ah.
Add some baking powder to the gluten and scrub it well, and put it in a cage drawer to steam for about 25 minutes. It is said that if you don't steam it, you can fry it in oil and then eat it, but I don't know how to cook it.
So, our gluten is ready to pull ~ ~
4, the following ~ ~ ~ out of the hand washing water. Let it sit, let it stratify, usually for 3 hours, in short the longer the better. You can also put it in the fridge, MS works better.
Everyone starts letting it sit the night before then eats it the next day.
5, after resting well, pour out the water above, try not to leave water, because the batter left behind the thicker to make the cold skin the more tendon.
6, on the pot of boiling water, boiling, take a flat bottom steamer plate (there is a mold specifically for steaming cold skin, there is no if the cookie cutter box cover can also be), the plate can float on the water.
Scoop a spoonful of batter into the disk, the amount of batter by individual control, like a little thicker cold skin children on a little more scoop.
Shake the plate to spread the batter evenly, put it into the pot, cover it, and steam it for about 5-6 minutes, the cold skin will bulge with big bubbles, and it's ready at this time.
7, take out, put half a pool of water in the sink, so that the plate floats on the water, cool before the cool skin off.
The concept of cool through is that you feel the bottom of the plate with your hand is cool, warm still not work, continue to cool and then reveal, or the skin is easy to break.
Two, seasoning
Garlic water, chili oil, a little sugar, vinegar, salt, monosodium glutamate, sesame oil, cucumber
1.
Pluck one or two cloves of garlic, add a little water, and beat it with a blender, then add a little salt and monosodium glutamate (MSG), and stir to dissolve it.
2, chili oil.
Flat pan into some small red dried chili peppers, peppercorns in the pan sautéed, poured into a container and mashed, the pan and then into the oil, the mashed dried chili peppers and peppercorns of the end of the oil into the oil species.
Then put white sesame seeds, add a little salt, stir fry can be. The chili oil with sesame seeds is really fragrant, and can be eaten for a long time in a container.
Three, the final program
I think I do not need to say it, how to mix everyone should know. So, start eating.
Please adopt.