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What kind of delicacy is dough? How to make the most authentic dough?

The next step is to steam it. Cover the cage with oilcloth, pour the batter into it, spread it thickly with copper coins, and steam over high heat for about five minutes. Take out the dough, rinse it with a layer of vegetable oil, stack a few sheets on top of each other, let cool and then cut into strips. When eating, add vinegar, salt, sesame paste, spicy oil, mung bean sprouts, cucumber shreds, and gluten and stir.

You can try this method: choose high-gluten flour, depending on the amount of production, add a small amount of salt (not too salty), eggs, a small amount of cornstarch, corn flour, stir with water, and the most important thing is to squeeze hard For this process, it is best to press with a wooden stick (the purpose is strong), and the purpose will be achieved after the above process.

Dough texture: First, when kneading the dough, water should be gradually added in about 4 times. The next step is kneading the dough, which means repeatedly kneading the flour until it is smooth. Then it is time to rest the dough and cover it half with plastic wrap. For more than an hour, first put a small amount of water in the water to wash the dough, then slowly add water, and knead repeatedly until the dough is as soft as bubble gum and the water has the same consistency as soy milk. Second, add a little salt

One: Knead the dough. Use salt water to knead the noodles. Don’t add too much salt and don’t make it too salty.

Two: Knead the dough. When kneading the dough, we pay attention to three lights: hand light, dough light, and basin light. The dough is smooth and strong.

Three: Wake up. Let the dough rest in a basin for about 20 minutes before rising. Then knead for a while.

First of all, dough and kneading are very important. It needs to be kneaded repeatedly. The dough needs to be high-gluten. It is best to mix it with low-temperature water, but not too low. After the dough is evenly mixed, Leave it for 15 to 20 minutes, soften it once, and repeat it three times. You can also add some strong gluten and noodles, which can also improve the gluten.

First of all, you need to understand that gluten dough is made by clarifying the water from washing white flour and then pouring out part of the water. The dough can be made into dough. The ratio of flour to water must be chosen well (for high-gluten noodles), you Trying it out. If that doesn't work, add some alum in it. If that still doesn't work, go to the market and buy some clear noodles and use it to make it. It can also be the same thing

The method of making cold skin is also very simple, potato starch, a bowl of potato starch, After mixing two and a half bowls of water, make a pot of water on the fire, use an iron plate, put the mixed ingredients on the iron plate, mix the potato starch at the bottom of the plate, put it in the pot, and set it , cover the water in the pot with the iron plate, watch the starch become transparent, it is cooked, cut into thicker shreds, seasoning, light soy sauce, seafood soy sauce, sesame oil, add some cooked sesame seeds, rice vinegar, MSG, fried chili noodles , cucumber shreds, bean sprouts, bean sprouts, blanch them in water, a little. Liangpi is a specialty of Shaanxi. Shaanxi people make it best and are loved across the country.