coriander, cucumber, carrot, bean sprouts, salt

1/4 teaspoon ginger, garlic, anise, cinnamon, water, cumin, fennel seeds, fragrant leaves, aged vinegar, oil and spicy seeds, peanuts (stir-fried)

1. Put 2 grams of flour into a basin. Add 1/4 teaspoon of salt

2. Pour in a proper amount of cold water

3. Stir with chopsticks in one direction, and mix flour and water into wet dough with a lot of dry flour

4. Pour in a proper amount of cold water on dry flour

5. Stir with chopsticks in one direction, and mix flour and water into wet dough without dry flour

6. Dilute the wet dough

8. Pour an appropriate amount of cold water into the wet dough

9. Stir it in one direction with chopsticks to make the wet dough into flour slurry, and stir it up with chopsticks to make it diarrhea (the direction should always be the same during the whole stirring process, so that the gluten of the dough will not be disturbed with the stirring, but the more it is stirred, the more it becomes. The ratio of flour to water is: flour: water ==1:2; Moreover, the water should be added in several times. For each addition, the flour and water should be evenly mixed with chopsticks, and then the water consumption for the next time should be added, so that after the batter is prepared, there will be basically no dough left in the batter.)

1. Prepare a clean, water-free and oil-free fresh-keeping box, and pour the batter from the big basin into the colander for filtration

11. The batter will flow into the fresh-keeping box with the gap of the colander. Small pimples are left in the colander

12. Filtered flour paste

Home-made dough (no washing)

13. Put the flour paste in the freezer and let it stand for one night

14. Take the fresh-keeping box out of the refrigerator smoothly the next morning, and the starch in the water will precipitate to the bottom of the basin, with a thin layer of clear water on it. The fresh-keeping box taken out of the refrigerator is tilted and the clear water on it is poured into the prepared big bowl (when it is emptied, a little less clear water should be left in the fresh-keeping box, that is, when the fresh-keeping box is laid flat, a little clear water can be seen. If all the clear water is emptied, the starch mixed behind is too thick, and the prepared dough is not strong enough, so it is easy to break. And the taste is sticky)

16. What remains in the original fresh-keeping box is the slightly yellow starch that sinks at the bottom of the box

Home-made dough (no face washing)

17. Use a shovel to stir the starch up from the bottom of the box

18. Stir the starch fully with the shovel to make it uniform and become starch paste. Just stir up the starch paste with a shovel to make it diarrhea.

The method of steaming dough in microwave oven and the method of cooling, picking and storing steamed dough without washing face are the same as the method of steaming dough with washing face, that is, referring to the above method of steaming dough without washing face, the steamed dough has a faint yellow color, which may not be obvious due to light, and the steamed dough is also very strong, but I think it is slightly inferior to the dough made by washing face. It's not very obvious ~ The method of steaming the dough in the microwave oven is attached below, which does not use the steam in the pot to steam out the dough ribs, but it saves time and energy. In hot summer, this method can avoid the baking of steam and avoid sweating:

19. Prepare a plate that can be put into the microwave oven, and brush a layer of edible oil on the surface (the purpose of brushing oil is to prevent sticking to the plate)

2. Scoop it in with a spoon. If you like to make the dough thinner, put less starch paste)

21. Put the plate in the microwave oven and heat it for 1 minute and 3 seconds to 2 minutes

Home-made dough (do not wash your face)

22. Take out the plate and see that the flour paste is solidified. If the flour paste is not solidified, put it in the microwave oven and heat it for a while (the microwave time can be appropriately changed according to the actual power of your own microwave oven, In short, it's enough to solidify the batter.)

23. Prepare a large basin, and put enough cold boiled water in it.

24. Soak the steamed dough together with the plate in the cold boiled water for 1-2 minutes.

25. Take out the plate, and the dough can be lifted easily by hand.

26. Prepare a plate with a layer of edible oil on the surface < Brush a layer of cooking oil on the surface of the dough

Home-made dough (do not wash your face)

28. Make all the starch paste into dough in turn according to the above method

29. Brush a layer of cooking oil on the surface every time you put the dough on the plate, so that the dough will not stick to each other. When eating, take the washed gluten, for example, and put it in a bowl. Steamed gluten has honeycomb-shaped holes on it, and the taste is more chewy.)

31. Rub yeast powder and gluten evenly by hand

32. Spread the gluten by hand, and you can see that the gluten surface is smooth.

33. Put enough water into the pot

34. Set up a steaming rack, spread a piece of oil-absorbing paper on it, and spread the washed gluten flat on it. Steam is restricted for about 3 minutes

36. Gluten absorbs water vapor and becomes swollen

37. When the lid is opened, the gluten immediately retracts, and the gluten is steamed

38. Let the steamed gluten cool, take it out and put it in a fresh-keeping box, and refrigerate it in the refrigerator. It can be taken out when eating

39. Spice water: put a small bowl of cold water in the pot and put it in. Cook for another 1 minutes, turn off the fire, and drain off the impurities, and the remaining water is the perfume water

4. Vinegar juice: put a small amount of cooking oil in the wok and heat it to 3% to 4%, pour in about 2 tablespoons of Shanxi mature vinegar, and heat it for 1 ~ 2 minutes until the aged vinegar smells, and the boiled vinegar juice is the aged vinegar juice (after the aged vinegar is boiled, the acidity of the vinegar will disappear with the emission of steam, but what remains in the wok is strong. Instead of sour taste)

41. Garlic mashed water: garlic is mashed with a rolling pin, and appropriate amount of cold boiled water is added to soak for a while.

42. Ginger mashed water: ginger is mashed with a rolling pin, and appropriate amount of cold boiled water is added to soak for a while.

43. Spice oil: put oil in a pot, heat it, and add star anise and anise soaked in water. When the spice is fragrant and the surface changes color, take out the spice drain with a colander to control the oil, and let it cool until it cools. The remaining oil in the pot is spice oil

44. Chili red oil and oil pungent seeds

45. Crushed peanut powder: For details, please click on the private eating method of improving the taste of cod pieces with nuts-crispy cod pieces with nuts

46. Coriander: Wash coriander. A large collection of seasonings cut into coriander powder

47. Steamed dough is cut into strips with equal width with a knife

48. The dough strips are put in a bowl, and I used two kinds of dough, the dough with washing face and the dough without washing face. The color of the dough with washing face is pale and the dough without washing face is faint yellow, which is obvious here.

49. Cucumber and carrot are washed and cut into filaments. You can also add bean sprouts

5. Put them on the dough strips

51. Cut the gluten into blocks with proper size

52. Put the gluten blocks in a bowl

53. Add 2 tablespoons of spice water, 4 tablespoons of garlic paste water, 2 tablespoons of ginger water, 3 tablespoons of aged vinegar juice, 3 tablespoons of oil chili pepper and 2 tablespoons of fragrant oil (the general seasoning ratio is spice water: garlic).