When it comes to cold skin, then the whole country is only Shaanxi authentic, Shaanxi is the birthplace of cold skin, to understand the cold skin, then you must understand the local snack culture, the cold skin is probably the development of more than 3,000 years of history, all for the cold skin, Shaanxi people have the most right to speak, have been to Shaanxi friends should go to taste.
Recently, the temperature has risen and the weather is getting warmer, so it's the season to eat cold skin. Today, we share the very delicious cold skin practice. The secret chili oil can also be used to make a variety of mixed vegetables, super flavorful! Note that the collection of spare oh.
Shanxi Liangpi seasoning water for four parts: seasoning water, chili oil, vinegar, garlic water.
One, seasoning water:
30 grams of nutmeg, 125 grams of grass berries, 45 grams of shennai, 15 grams of Angelica dahurica, 10 grams of cloves, 108 grams of cumin, 85 grams of fennel, 80 grams of cinnamon, 25 grams of white buckles, licorice 105 grams of hawthorn 30 grams, 10 grams of leaves, 100 grams of pungent
1, will be weighed by the recipe of the big material, broken by machine and wrapped in gauze! Up
2, pot add 1000 grams of water to boil, put 80 grams of salt and 10 grams of seasoning powder, cook together, high heat boil 20 minutes, and then turn off the fire
3, turn off the fire for 1 minute into the 40 grams of monosodium glutamate
4, will be material water into a bowl, filtered out of the water of the seasoning powder can be
Two, chili oil:
peppercorns 220 grams, anise 170 grams, 150 grams of ginger, 100 grams of white pepper, 100 grams of licorice, 100 grams of cinnamon, 100 grams of cinnamon, 80 grams of nutmeg, 50 grams of white buckle, Wicker 50 grams of fennel 50 grams of ginger 50 grams of cloves 25 grams of spices ground into a mixture of powder
1, will be the dried chili peppers (seven-star peppers and two thorns of each half), cut off the tip, remove the seed, cut into two
2, add 1 small tablespoon of oil in the pan, low heat, pour the chili pepper section slowly and constantly stir fry, if the frying process in the pan smoke, immediately turn off the fire, stir frying until cool, and then turn on the small fire to continue to stir fry constantly (pay attention to the smoke if you have to immediately turn off the fire to reduce the temperature), stir fry for about 30-40 minutes, stir frying chili peppers will be issued, "wow! chili, 60 grams of chili powder, the above ground spice powder 20 grams, 15 grams of raw white sesame seeds, half a bottle of vinegar (in the chili oil production is completed in the later stages of the vinegar to stimulate the aroma)
Practice:
① kitchen wash basin filled with cold water standby
② pot pour rapeseed oil, turn on the low heat heating 1 minute, pinch the 15 grams of content within the white sesame seeds 15 or so like the way to sprinkle into the oil above! to test the oil temperature, so repeat a few more times, must be patient!
3 slowly when sprinkled into the sesame seeds occasionally have an explosion began to pay attention to, continue to pinch about 20 white sesame seeds into the oil above, when the sesame seeds from 1-2 circles to increase to a lot of sesame seeds circles, and accompanied by the sound of the explosion, this time is 180 degrees!
④This time immediately turn off the heat, pour in the remaining sesame seeds, quickly stir a few times, the oil will be scooped up with a spoon and then poured into the pot, so that the rapid stirring 15-20 times
⑤This time the sesame seeds have changed color, and then poured into the powdered spices, continue to stir quickly and constantly for 1 minute
⑥The chili pepper with a little bit of test oil temperature until the chili pepper surface into the oil no The oil temperature will be changed until there is no obvious change, and then the chili noodles will be evenly sprinkled in the pot, and continue to stir quickly and constantly. If the color of the chili noodles in the oil turns white, the oil temperature is too high! (If the chili noodles into the pot feel a little high oil temperature, immediately move the pot to the dishwasher basin of cold water and continue to stir constantly, so that the oil temperature will soon come down, so that the fried chili oil color is more red)
⑦ to be the oil temperature dropped to less than 80 degrees you can also add an appropriate amount of chicken essence (chicken essence can not be heated to a temperature of more than 80 degrees)
⑧ finally poured into the vinegar, stirring a few times the chili oil! Finish
Oil temperature reached 180 degrees to start to turn off the fire does not need to be heated!
The oil temperature must be controlled, the oil temperature is too high chili pepper black spices fried paste, too strong; oil temperature is too low chili pepper red, the flavor did not come out only spicy flavor is not fragrant
The way to increase the aroma: the use of chili peppers to make chili oil line.
To increase the spiciness: use rice chili peppers.
Method to increase redness:Use comfrey.
Three, vinegar water:
You can use aged vinegar, vinegar and water ratio of 1:1, put vinegar at the same time to add a little sugar to neutralize the acidity of the vinegar
Four, garlic water:
Garlic chopped, diluted with cool water, 4-5 cloves of garlic added to half a bowl of cool water can be added at the same time to add a little salt
Five, begin to make cold skin:
1, every 500 grams of flour with 5 grams of salt mix, and then add 250 grams of water, knead a few wake up 30 minutes
2, wake up, take half a basin of water into the dough to start washing the noodles. Specific washing steps and fast washing method in the Wukong Q&A have a very detailed explanation, if you need friends can click on the avatar to go to the "Q&A" to find
3, the noodles after washing, the rest of the gluten squeezed out of the water inside, put into the steamer to flatten according to the amount of gluten steamed 20-40 minutes to take out and cut pieces
4, will be washed out of the batter to settle 7-8 hours, and then gently pour off the top of the water, the residual water must be gently skimmed off with a spoon all the way, leaving only the batter, stirred with a spoon
5, the batter with water: every 500 grams of flour (pre-wash before drying the flour) plus 200 grams of water. At this time, if you want to increase the taste and texture can be added to the right amount of cooked sesame seeds, you want to change the color of the cold skin to increase the pattern of this time you can juice vegetables can be made out of red, green and other colors of colorful cold skin, a variety of vegetable juice in my Wukong Q&A inside there is a very detailed explanation of the need to go and look at it
6, if it is a family to do the cold skin, there is no need to spin and other large containers. Directly take two stainless steel plate, evenly brushed with a layer of cooked oil on it
7, will be batter stirred a few times, scoop a spoonful into the plate gently shaken evenly and gently into the pot of boiling water, covered with a lid in a low fire steam 2-3 minutes, cold skin blisters when the plate is taken out, put in cold water on top of the (not immersed in the water) to cool down, take off the cold skin. So repeat all the cold skin, in order to save time can be 2 plates alternately
8, in order to prevent sticking, every good piece of cold skin on top of a thin layer of evenly coated with cooked oil, to prevent each other from sticking
9, eat the cold skin cut finger wide strips, put into a pot, plus seasoning water, chili oil, gluten, vinegar water, garlic water, soy sauce, sesame seed paste water, sesame oil, Cilantro, blanched soybean sprouts, cucumber, peanut rice, mix well and you can eat it!
Warm tips:
The gluten must be completely washed above the starch, washed like chewing gum, steamed to taste,
If you are opening a store, be sure to wash the gluten out the afternoon of the first day, and then start to make the skin the next morning.
So the above is some of our summary of the cold skin seasoning practice, I hope to be adopted.