One, sesame sauce Liangpi: a typical halal eating method. Its practice is relatively simple, the flour into a paste, into the special metal Liangpi Warehouse, shaking the Liangpi Warehouse so that the surface of the essence of the flat in the bottom of the Warehouse, and then put into the pot of boiling water steamed to maturity. When eating, the cold skin cut into half a centimeter wide strip, generally add accessories for the cucumber wire, seasoned with salt, vinegar, sauce, sesame sauce, chili oil and so on can be.
Two, Qinzhen Liangpi: made of rice flour as raw material, because produced in the town of Huxian Qin, also known as Qinzhen rice skin. The production of rice flour adjusted to the paste, flat in the multi-layer bamboo steamer, steam on fire. Eat is, with nearly a meter long, more than 20 centimeters wide, a large guillotine guillotine into a thin wire, add accessories such as bok choy, small bean sprouts, adjusted into the condiments, a good mouth bit all in the chili oil, adjusted to the whole of the cold skin was red, hot and fragrant.
Three, Hanzhong cold skin: produced in the Hanzhong region and named. Because of the processing with a small stone mill with water to grind the rice into rice flour paste, also known as the water mill Liangpi. Production, will be ground rice flour paste flat in the bamboo steamer on the steamer. Add seasonings, mainly garlic sauce, chili oil, mouth bit sour and spicy through the garlic flavor.
Four, Qishan Rolled Noodles: Qishan County made the best. Production, the wheat flour wash out gluten, the starch rolled into a pancake, steamed on the steamer. Made of cold skin both soft and sticky. Seasonings to Qishan local brewing grain vinegar and chili oil-based, supplemented by washing out the gluten wire, in a small iron pot mixing evenly, plate and entertain guests, the main features of its mouth bit is sour, spicy, fragrant.
Five, gluten cold skin: the main production in the Guanzhong area, processing, to wash out the gluten, starch into a paste, into the metal cold skin bucket on the pot steaming. Preparation, add steam cooking gluten block, seasonal vegetables, seasonings are vinegar, sauce, garlic, juice, monosodium glutamate, salt, chili oil, sesame oil, etc., eat a different flavor.
In addition to the above, Shaanxi has Fufeng's branding skin, Hanzhong's konjac cold skin, black rice cold skin, northern Shaanxi's mung bean cold skin and so on. Regardless of which one, visitors may wish to try, will certainly make your mouth full of flavor.
Shanxi Hanzhong rice skin is made as follows:
Methods:
1, add rice flour and water to make a rice paste, then add soft and hard rice;
2, mash the rice with a spoon, and soak it in the rice paste overnight;
3, pour the above mixture into a container, and beat it at a high speed for a few minutes, and then filter it with a strainer;
4, use a soup spoon to put the strainer through a filter;
4, use a spoon to put the strainer through a strainer;
5, use a spoon to put the strainer through a strainer, then put the strainer through a strainer. >4. Strain the remaining rice residue from the strainer into the rice syrup with a spoon;
5. Steam the rice as you would a cold skin.
But pay attention to the following points:
1, Hanzhong rice skin should be steamed a little thicker, cut wider, to be authentic;
2, sticky rice flour is usually referred to as in the coming rice flour, Chinese stores and glutinous rice flour together. Don't use rice flour from American stores, it doesn't taste right and has small grains;
3, the cold skin must be completely cold before you can take it off, otherwise it will be sticky;
4, the purpose of adding rice is to make the cold skin soft, and it is too hard to steam it out with whole rice flour. This amount of water is just a reference, you can add or subtract according to their own preferences, like hard on less water, like soft on more water. But the amount of water added or subtracted should not be too much, remember.
Cold skin practice details - -
Cut the cold skin, wide and thin their own set it
Cut the gluten
Cucumber shredded Garlic Chili oil poured on the cold skin, and then put the vinegar (preferably grain vinegar Shanxi vinegar is also good) and then put a little soy sauce salt Chicken essence. The garlic paste can also be made into garlic juice water.
You can also put celery or soybean sprouts and other vegetables
Then put gluten and stir well, you can eat, than to buy outside a lot better oh. It's very al dente and the flavor is authentic. Do not want to eat spicy can put more red oil, less chili noodles
cool skin look difficult to do, as long as the mastery of the method is still quite good to do, is to steam the tray is best to buy a little bigger I, I am considering ordering it, the day before live good noodles, washed, the next day to take the time to do it is good, I generally even night to do, do a good job, but also ate the clean pull
Q: mixing gluten and mixing the cold skin of the same material, is not the same? I'm not sure if you're going to be able to do that.
And there is no special requirement for the flour to make this? You can use regular flour, right?
A: gluten to the cold skin mix on the good pull, gluten size can cut their own, flour is not required Oh, the noodles and a little harder, wake up a while, but not too long, the noodles are soft not good to wash, wash with a bib Oh, to not get a drop
Q: I steamed gluten seems to be not as much as JJ's bubbles, is not the result of the results of the baking powder
I steamed out of the cold skin is more tough
I The steamed cold skin is tougher, not like outside eating is softer, I in order to carry forward the spirit of saving food, teeth are almost chipped
My cold skin did not put in the refrigerator, almost more than two hours, I see the water and paste have a more visible layer, I will pour out the water and brought to the steam. Is there a problem?
Answer: I put a little bit of baking soda in the gluten, because I can't grasp the amount, I rubbed the soda into the gluten, kneaded and rubbed and then put under running water for a while, and put it in overnight, the next day, steamed, and I want to put the soda in a while, I think I should wake up a little bit. How long did it take to steam? How long did you steam it for? And did you mix the paste well when steaming? Gogo has written a recipe underneath each picture. Or you can put a little bit of lye in the starch, but I didn't even bother. After steaming, you need to put a layer of oil on it, the cold skin will dry out easily
Q: And what kind of oil do you put on it, salad oil or sesame oil?
How long does it take to steam the gluten?
A: Gogo didn't find the gunpowder, used baking soda, the effect is the same, the oil I used salad oil. I usually steamed above the cold skin below the steam gluten, did not pay too much attention to the time, should be about the same time as steaming steamed buns or a little more
Q: one can only steam a bar
A: I tried to steam two, but the steam failed Oh. Xi'an sells cold skin as if there is a tool can be steamed several, generally at home you can buy a larger plate steam is more trouble-free.
Q: with the supermarket to buy back bags of dry starch, okay
A: dry starch seems to be not oh, you can try to soak the rice, into the pulp steamed rice skin
cooling the production of the child (the whole picture)
Teach you to do the Shaanxi characteristics of the cold skin → → → vinegar Powder (detailed process map)
Shanxi Liangpi detailed practice
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1, live noodles, wake up half an hour or an hour, the noodles should be kneaded smooth and then put a basin of water;
2, keep patting the dough, the starch pat wash out, pay attention not to wash the gluten into the water, if you are really lazy, you can mix the starch and gluten wash, and finally with a small sieve or fine mesh cloth to filter out the gluten on it ;
3, wash the starch water, the starch static for more than three hours, it is best to put in the refrigerator, I put the refrigerator in the freezer, and put it in the night, the precipitation of the better, do not need to be repeated precipitation!
4, wash out the gluten, put a little baking powder or baking soda, knead, if you are worried about the amount of too much or too little, you can rinse with water and pat to put, do not put it can be, the reason is the same as the buns did not flour, no hair of the delicious. (Whether the gluten is well washed to put underwater rinse no white starch prevail)
5, precipitation of starch water, the top layer is excess water, pour off on it, try to pour slowly from one side, do not shake, or not starch and water mixed together again;
6, after the pouring of water the rest of the starch slurry, to stir, usually below the coagulation of the, to stir open, with chopsticks or Whisk can be stirred;
7, in addition to prepare a plate, in the bottom of the plate evenly coated with oil again;
8, to find a flat-bottomed containers, (generally flat-bottomed metal plate or microwave flat-bottomed utensils, do not use heat-resistant plate, I have been damaged by the two pulls) to the starch slurry evenly poured into the container, rotating a circle, excess and then poured into the basin, thickness can be adjusted, generally 0.2 to 0.2 to 0.2 to 1.5 mm. adjustment, generally between 0,2 to 0,4 centimeters. (When I took the picture, my hand was a bit slanted, so it doesn't look flat.) Then put it in the pot to steam.
There are two ways to steam a plate in the water, the other is more economical in the pot to support a support (grates?), put the plate on the support. The plate on the brace on the steam can be;
9, thin general steam a little more than three minutes, thick steam five minutes or so steamed cold skin on the pre-prepared cold water basin to soak a little bit, or the bottom of the plate against the faucet, the cold skin is very easy to unveil down, otherwise it is easy to tear;
10, above the steamed cold skin, put a small bowl of tendons in the water below the inside of the steam is cooked! (in the side of the pouring side with chopsticks to stir);
13, the cold skin, gluten cut, wide and thin their own set it;
14, the cucumber shredded Garlic Chili oil poured on the cold skin, and then put the vinegar (preferably grain vinegar Shanxi vinegar is also good) and then put a little soy sauce salt Chicken Essence. Garlic paste can also be made into garlic juice water. You can also put celery or soybean sprouts and other vegetables;
15, put gluten and stir well, you can eat, than to buy outside a lot better oh. Very gluten, the flavor is also authentic. Do not want to eat spicy can put more red oil, less chili noodles.
The authentic way to eat cold skin
(delicious, suitable for the family, absolutely environmentally friendly, pollution-free, and authentic)
-Cold skin practice
1, the right amount of high-gluten flour and water and into a dough.
2, and then put and good dough into the water repeatedly clear, wash out the starch in the flour, wash until out of gluten.
3, put the washed flour water into the refrigerator freezer, I usually put a night, anyway, the longer the better.
4, the next day, take out the precipitated starch water, pour away the water above, the remaining starch lake. Thin silk can be mastered by yourself.
5, boiling water, put a cage drawer, put a small tray, tray smeared with a little cooking oil, and then pour 2-3 mm starch lake, high heat steam 5 minutes. If you want thicker can be mastered by yourself, but the skin is thinner more delicious.
6, put the steamed skin to cool water, gently uncovered by hand, put on a plate. Each layer of cold skin in the middle to smear a moderate amount of cooking oil, one is to prevent sticking, the second is a good color.
Two, the practice of seasoning water:
1, a small pot into a bowl of water, put a few peppercorns, dashi have 2-3 can be, (if you have the conditions, you can also put a few fennel seeds and cumin seeds. No knots do not need to put. Peppercorns and dashi will do.) Boil these ingredients to taste. Pour out and set aside to cool.
Three, the practice of chili oil.
Flat pot into some small red chili pepper, pepper in the pot fried, poured into the container mashed, pot and then into the oil, the mashed dried chili pepper and pepper of the end of the oil poured into the oil, and then into the white sesame, add a small amount of salt, stir-fried can be. This kind of chili oil tastes great, put in a container can be eaten for a long time, absolutely no Sudan red. It's a good idea to eat it with confidence!
Four, adjust the cold skin
, cold skin shredded, cucumber shredded, add vinegar, salt, monosodium glutamate, hemp juice, hemp oil, chili oil, seasoning water. These 7 kinds of materials are missing. Absolutely authentic Shaanxi cold skin. Fussy, tasty friends, chili oil and seasoning water must make their own.
There is another way:
1. add a little salt to the flour, make a dough, cover with a damp cloth and let it rise for about 30 minutes
2. put the dough in a large container, add the right amount of water and start washing the gluten,
knead the dough in the water constantly, and then, when the container of water is mixed and thickened, strain it with a strainer into another container
3. repeat and repeat and repeat. p>3. Repeat and repeat until the water is no longer cloudy, the remaining pieces of yellow stuff on the gluten,
In the gluten with a little Backpulver scratched well, on the steam drawer, full steam 20 minutes, cooled and then sliced
(PS: you can also do not steam, frying, and then frying to eat, the taste is also good)
4. then the resulting batter
6. pot on the fire into the water, until the water boils, to the model (there is a special steamed cold skin mold, even with the cookie box lid, the effect can be)
Brush a little bit of oil, scoop a spoonful of batter poured into the batter, how much by the individual to control, like a little bit of thicker cooler child on a little bit of scooping,
Instead of a little bit less, to the model of batter swings, so the model of the bottom of the evenly covered with batter. The bottom of the model is evenly covered with the batter. Then place the model in a pot of boiling water and
cover the pot with a lid. Keep the heat on high and let it steam for about 5-6 minutes, until the mixture slowly bubbles up
7. Put a pool of cool water in the sink and set the model on the edge of it to float. You can also turn the mold upside down and run cold water directly over the bottom of it,
This way the effect is better, when the cold skin is completely cooled down, brush the surface with some oil, you can slowly peel it off,
Slice into strips according to your own preferences.
And then there is the seasoning:
Garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts blanched can also be)
Garlic water: dial a clove or two of garlic, add a little water, with a blender to beat, and then add a little salt and monosodium glutamate, stirring to make it dissolve
Chili oil production:
first Heat 500g of oil, meanwhile in a large bowl put 1 cup of chili noodles, 1~2 tbsp of pepper,
a pinch of sugar (never more), 1 tbsp of white sesame seeds, don't stir, just put it in smoothly.
When the oil is smoking, turn off the heat and let it cool down a bit. When it is about 70-80% hot, you can pour in the chili peppers.
First pour half, stir with a spoon, put 2~3 tbsp pepper powder (or pepper grain), and then stir with a spoon,
Then take another small spoon to scoop a little cold water (also can not be too much) into the bowl of chili peppers, stir well,
This time you will see the bowl like a pot of boiling water, but because of the water is very little, so it will not splash out.
After stirring, pour in the rest of the oil and let it cool.
And:
Materials
1. flour, cool water, salt 1 tsp 2. vinegar, garlic, salt, monosodium glutamate (MSG) Methods: 1. Add the flour and salt, little by little, to the water and stir it into a batter. Be sure to stir well, no block free, not too thick not too thin.2. Better batter refrigerated for more than 3 hours, preferably overnight.
3. Steam cold skin utensils, stainless steel or aluminum flat low container, really do not know what to use, stainless steel lunch box on the line.
4. oil bowl and brush, there is no brush, not first hot, if the hand instead of line.
5. Control the water in the container, brush on a small amount of oil, pour the batter, the thickness of their own control.
6. Put the pan on high heat and steam for about 10 minutes. （The first thing you need to do is steam the batter for about 10 minutes. Don't forget to put water)
7. See the crust bubble room basic even if steamed.
8. Wearing cotton gloves, take out the steamed model and put it in cool water to cool (when you ice the first one, put the second one into the pot to continue steaming), there are two options. First, put the model upside down under the cool water pipe rinse; second, in the pool in a pool of cool water, put the model floating in it, but the effect is not as good as the first.
9. Use a brush to brush a layer of oil on the surface of the steamed cooler, and slowly peel off the cooler.
10. Brush both sides of the steamed cold skin with oil, dip the knife into the cold water, and then cut the cold skin into the width you like, and mix in the delicious seasonings.
Seasoning:
garlic crushed and chopped with salt and MSG and hot water, cooled and then add vinegar, there is a splash of hot pepper better. Simple it!Liangpi, also known as skin, stuffed skin, is said to have evolved from the Tang Dynasty "cold Amoy noodles" to "white, thin, light, soft, stuffed, fragrant" and famous. Cold skin can be eaten all year round, because of the "cool", so more people eat in the summer. There are many kinds of cold skin, the practice is unique, the taste is not the same. From the production method can be broadly divided into: steamed skin, rolling skin and branding skin. Steam the main production method is made of flour (gluten wash out) or rice flour with water and stir evenly to make a paste, into a round flat-bottomed metal containers, shake the cool skin containers so that the face / rice paste spread in the bottom of the container, and then placed into a pot of boiling water or steamer steaming (after steaming a round sheet of whole skin is about 0.5 centimeters thick, diameter of nearly 1 meter). Subsequently, the cool skin over cool water cooling, with nearly 1 meter long, more than 20 centimeters wide large guillotine cut into a width of 0.5 cm to 2 cm long (according to the different materials used in the production of different colors are slightly different), mix according to the different flavors can be added to the salt, vinegar, sesame sauce, chili oil, gluten, shredded cucumber, bean sprouts, garlic sauce and seasonal vegetables.
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My cold skin practice
First, the noodles and good, covered with gauze, wake up for about an hour. Prepare a large basin, the basin filled with water, pull down a piece of dough, put it into the water to wash, this feeling of fun, as if playing with playdough in the water. Look at the hands of the impurities of the dough with the water wash a little bit sunk to the bottom of the basin, the hands of the rest of the dough with the wash to become more and more tough, but also more and more white, which is the beginnings of gluten. But not the tougher the better, because the toughness is too strong to steam out of the gluten is too rigid. The scale is up to you. Once we have washed all the noodles, it is time to steam the gluten. Successful gluten steamed, should be like a cake, longitudinal section like a honeycomb.
Let the water in the iron basin settle for about two or three hours, and then you can proceed to the next step. The cloudier liquid in the basin sinks to the bottom of the basin, and the top layer is the brighter water, which is poured out and not wanted, and then the remaining liquid is stirred to see how thick it is. This is really a technical job, in fact, the processing of cold skin are the same, but why the flavor will be so different? Much of this depends on the degree of thinness of the cold skin, too thin batter is difficult to mold, even if the molding will be too thin and not strong; and too viscous batter made of cold skin is often too thick, the taste of the capsule thick, no teeth. So this time we have to see whether their own feeling is accurate, if you feel that the batter is too thick, then add some water, if you feel a little too thin? There is a way, that is to let it settle for a little while longer. The mystery of it is up to you to grasp and control. So if you make the cold skin not too thin not too thick just right, that's really a very accomplished thing.
When the batter is ready, there is one last process left, and that is to shake it. The first thing to do is to put an open pot on the fire, fill it with water, cover it and bring it to a boil. Meanwhile, prepare a pot of cold water and set it aside. Then, a large spoon is used to scoop the batter into a special iron pan, which is called a mold (the one with a rim). Brush a thin layer of cooking oil on the iron plate beforehand, in order to easily remove the finished cold skin. When you spread the batter, you must spread evenly, otherwise, make the uneven thickness of the cold skin is not good, the amount of paste inside the spoon should also be well grasped, too little will be too thin, too much will be too thick. You can continue to refine and improve in the process of making. Put the battered iron plate on the boiling water, and gently rotate the iron plate with your hand, in order to get even heat. That's why it's called shaking cold skin. Sometimes the batter will slide back and forth in the pan, you have to be careful to let it as evenly as possible in the iron pan molding, when you see the batter in the pan slowly began to solidify until it becomes translucent, and a little bubble when the bubble, your first piece of cold skin out of the pot. Also be careful not to get steam on your hands during the process. Carefully lift the pan out and place it directly on the surface of the cold water you have already prepared to cool. At that time, you can do the second cold skin in another iron plate, when you feel cooled almost when, carefully from the edge of the iron plate slowly began to uncover the cold skin, when the first cold skin was carefully held in your hands, the cold skin thin, bright, but also some of the oil in the shiny. It seems to be very much like "lifting up your head" like a sense of curiosity and accomplishment. This is just the beginning, you have to continue to do your second, third Oh, I tell you, it will be addictive, after you are familiar with it, you can not stop Oh!
Seasoning can be put according to personal taste, add some soy sauce, sesame paste, vinegar, chili oil, onion, ginger, garlic juice, chicken essence, salt, etc., you can eat. You can also fry cold skin and so on.
Beijing - Sesame Sauce Cold Noodles
Summer, in Beijing, there are not many families do not eat sesame sauce cold noodles, because it is both trouble-free and cool. For a long time, young and old men with "cold noodles in their left hand, chopsticks in their right and a cucumber in their right" became the representative characters of Beijing's hutongs and courtyards.
Beijing people eat cold noodles with sesame sauce, must have mixed sesame sauce, pepper oil, garlic sauce, old vinegar, cucumber, according to personal taste can also be prepared with sesame salt and water radish. In addition, there is one thing that is essential - an electric fan. After the noodles are boiled in water, an electric fan is used to blow the noodles so that they are smooth and not sticky.
As soon as the cold noodles with sesame sauce are mixed with various seasonings, the first thing that comes to mind is the coldness, followed by the aroma of sesame sauce, peppercorns, sesame seeds, as well as garlic and cucumber, which whets the appetite.
Make your own
Materials: cut or rolled dough, sesame sauce, cucumber (or radish, celery), salt, cold water, vinegar, garlic.
Practice: take a bowl, pour sesame sauce, add a little salt and cold water (to the right amount of salt into the cold water, slightly stirred, dissolved by itself), use chopsticks to gently clockwise stirring, to be impregnated with water into the sauce, and then put a little salt and cold water, stirred to the thin sludge can be; noodles boiled in water over the cold water, placed in a bowl, the side of the fan blowing while picking up; will be washed and cut into thin cucumber, such as the use of carrots can be washed and peeled and then cut into julienne, celery blanched in hot water and then cut into pieces; bowl of cold noodles to the table, sprinkled with shredded cucumber or radish, celery, etc., poured with vinegar, garlic, and then poured with a spoon to adjust the sesame sauce, mixed with chopsticks and can be eaten.