This is a delicious and simple way to make cold skin. It never becomes sticky and is chewy and smooth. Once you learn it, you will earn it

In life, you can only live up to the delicious food and beautiful scenery. Today What I want to share with you is an Internet celebrity snack: homemade cold pip. I believe everyone has eaten it. It has a chewy and smooth texture and is very enjoyable to eat. Moreover, we can eat it all year round. It not only goes well with meals but also reduces fat. Although it has been It's the beginning of autumn but the temperature is still very high during the day. This bowl of homemade cold skin can help us open up our appetite and stimulate our taste buds. After learning how to cook it, we no longer need to buy it outside.

Liangpi actually originated in the Guanzhong area of ??Shaanxi Province. It is a traditional delicacy of the Han people. However, the steps and ingredients for making Liangpi are different in each place, and the taste is also slightly different. You can eat Liangpi in autumn and winter. Helps us keep warm. Eating Liangpi in summer can relieve heat and eliminate dampness. Liangpi is really a good food for all seasons.

Liangpi is produced all over my country, but Shaanxi Liangpi is the most famous. Liangpi is a good way to relieve summer heat and can be eaten by men, women and children. However, the starch content in Liangpi is too high, and people with diabetes need to be careful when eating it. , Liangpi is relatively cold, so people with weak spleen and stomach should eat less, otherwise gastrointestinal discomfort and other phenomena may occur. The method of making Liangpi today is relatively simple, not easy to break, not sticky, and tastes strong. It’s smooth and smooth, and you’ll earn what you learn. Let’s take a closer look at the production steps.

Dish name: Homemade Liangpi

Ingredients required: 10 grams of white jelly, 6 grams of wheat starch, appropriate amount of edible salt, 200 grams of warm water, appropriate amount of vinegar, 1 spoon of white sugar, aged 1 spoon of godmother, appropriate amount of chili oil, appropriate amount of fried peanuts, 1 clove of garlic, 1 chive, and a little pepper.

Cooking steps:

1. The above ingredients need to be prepared. Put the white jelly and edible salt into a bowl and stir evenly with warm water.

2. Put the wheat flour and a small amount of cold water into a bowl and stir evenly. After stirring evenly, we put the wheat starch into the white jelly and continue stirring.

3. Prepare a large baking pan, pour the prepared white jelly slurry into the baking pan and spread evenly.

4. After placing the baking pan in the oven, we need to select the original steam function, which takes about 4 minutes. Steam over high heat for observation, and the translucent version is ready to serve.

5. At this time, we need to prepare a bowl of seasoning for cold skin. Sichuan peppercorns and chili peppers need to be stir-fried in an oil pan. We need to crush the peanuts with a rolling pin and cut the green onions into foam and set aside.

6. Take out the cold skin and let it cool. Then we need to apply sesame oil on the skin of the cold skin, and then roll it up from top to bottom.

7. We need to cut the rolled cold skin into uniform widths, shake it up and put it in a bowl for later use.

8. Pour on the sauce you just prepared. Crushed peanuts and chopped green onion must be included in the homemade cold skin. In this way, a bowl of refreshing and greasy homemade cold skin is completed. Friends who like it, please start making it. Get up.

Cooking tips:

1. The cold skin I will teach you to make today is a simple version that is more convenient and can be learned at a glance.

2. We follow the above steps to make the cold skin. Not only is it easy to make, but the main reason is that the cold skin will not break and tastes smooth and chewy. The sauce in the cold skin is very particular. Today’s sauce The juice is refreshing and suitable for consumption in the early autumn season. If you like a richer taste, you can add some sesame sauce and minced garlic when making the sauce. This will give you a very layered texture and go well with rice.

3. Generally, we will add auxiliary ingredients such as gluten and vegetables to the cold skin. You can add cucumber shreds, carrot shreds, kelp shreds, etc. If there is stock at home, we can add a spoonful of stock to the cold skin, and the taste will be beyond imagination.