Skin-making is to mix a certain amount of plaster and dressing into wheat flour, mix it with warm water to make a hard dough, knead it several times, and then put it into cold water for continuous scrubbing to wash out starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is steamed in a steamer, which is called "steamed skin". Steamed stuffed skin is peeled off from the plate, cut into long strips, served with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and mashed garlic. It tastes spicy and refreshing, flexible and delicate, and has a long aftertaste.

Exercise:

1, the making of stuffing skin is quite complicated. First, flour (or mung bean powder, etc. ) make dough. Then wrap it in a very fine and clean white cloth and rub it repeatedly in a clear water basin. The starch in the dough keeps oozing from the white cloth, and a thick paste is accumulated at the bottom of the basin. Open the white cloth without starch oozing out, leaving only a small piece of gluten like frozen tofu inside. Steamed gluten is an indispensable companion for making skin-without it, it will feel much worse, just like coffee without milk.

2. Then gently rinse the previously accumulated starch paste with clear water, and slowly pour it into a large flat-bottomed dish according to the amount, feeling even and flat. After that, steam several large flat plates in the cage. At this point, the starch paste has become a shiny big "cake". Gently remove the "cakes" and fold them one by one. Apply cooked vegetable oil to each other to prevent adhesion. After cooling, the production of main ingredients is completed. The word "fermentation" means "steaming", so "fermented skin" means "steaming" is an important step in its processing.