Today I would like to share with my friends a common delicacy and snack in our northwest Gansu region? Washing noodles (gluten cold skin)? Many friends from other places have seen this delicacy, and they may have heard of it or even eaten it. Today I will share with you the detailed production process. It seems very simple, but the actual operation is indeed very particular.

Now let’s give you a detailed introduction to the specific production process of this "washed dough" video tutorial. See the video tutorial at the end of the article. Learn more?

Main ingredients: 500g of medium and high-precision flour, water 200g, salt 5g, alkali 3g,

Liangpi side dishes: cucumber, carrot (bean sprouts)

Liangpi sauce: salt, chicken essence, MSG, light soy sauce, balsamic vinegar, sesame oil, Chili pepper, chili oil, minced garlic, Sichuan peppercorn oil

1. To make cold skin, medium and high-gluten flour is generally used for the best taste. Taking 500g flour as an example, adding 5g of salt can increase the gluten of the flour. Knead the flour with 200g of cold water. , the dough for washing must be harder

2. Stir while pouring cold water into it, beat the flour into a fluffy state, and then knead it into dough

3. The dough and shaping , can be kneaded on the chopping board. Be sure to knead for a while, about 15 minutes of kneading time, so that the dough can be kneaded well and in place, and the dough will not easily fall off during the scrubbing process.

4. After the dough is kneaded, let it rest for about 5 minutes. Prepare a large basin, fill it with water (about 5 pounds), then put the dough into the water and start scrubbing

5. Keep kneading until the dough gradually becomes smaller and the dough gradually turns white

6. Then filter out the dough and pour it into another basin. The gluten will begin to be visible

< p>7, then use another basin of water (about 2 pounds) to wash the gluten again, repeat 3 times, until the facial water becomes slightly clear

8. Pour out all the filtered batter water Pour it into a large basin and start to settle (usually it takes at least 3 hours to settle)

9. Put the washed gluten into the basin and add about 2g of alkali (the purpose of adding alkali is In order to adjust the acidity of gluten, you can make the gluten more flexible)

10. After the dough water has settled, filter out all the top layer of water. During the filtering, pour out the white batter that settled at the bottom. It's ready

11. Stir the precipitated batter, add about 3g of alkali, and stir continuously in one direction for about 5 minutes

12. Start steaming the gluten now. Boil the water in the pot. Put the gluten on a cold plate brushed with oil, float on the water, cover the pot, and steam over high heat for about 6 minutes.

13. After the gluten is steamed, , stir the batter and ladle it into the cold skin dish

14. Put the plate into the pot, cover it and steam for about 2 minutes after setting the shape.

15. Steam the cold skin After cooking, take it out

16 and put it in a basin of cold water to cool

17. Place the cooled cold skin on the chopping board, brush it with oil and gently pull it off

18. The chewy, smooth, tough and translucent cold skin is ready after steaming

19. After steaming, take it out and place it on the chopping board and cut it into strips

20. Prepare your favorite side dishes, here are cucumbers and carrots as examples

21. Prepare the cold skin sauce, salt, chicken essence, MSG, light soy sauce, balsamic vinegar, sesame oil, chili, and chili oil. Garlic paste, Sichuan pepper oil

22, a chewy, smooth and delicious, easy-to-learn dough wash is ready