Practice:
1, sift high-quality potato powder or mung bean powder with a fine sieve, add water and mix well until it feels slightly sticky.
Note: Alum was added to face lift before, which can enhance the elasticity of face lift. However, it is a crime to add alum to the big skin lift in violation of the Food Safety Law!
2. Then, put the prepared slurry into the washed powder spinner and shake well. The amount of powder slurry should be well controlled, and the thickness of powder slurry should be uniform, so as to cover the basin, but not too thick (about 3 mm).
Note: Before pouring the starch money, it is best to apply some vegetable oil to the bottom of the starch spinner to prevent the cold noodles from sticking to the starch spinner.
3. Boil a large pot of boiling water and blanch the powder spinner in boiling water. But be careful not to let boiling water splash into the inside of the powder spinner.
4. After the slurry is slightly solidified, sink the powder spinner into the bottom of the pot and cook for a while. This can make the face lift thoroughly cooked and facilitate the face lift and demoulding.
5. Put the powder spinner into a cold water tank (or a large cold water basin), and then peel it for a while to release the mold.
6, put the prepared water lift on the chopping board, roll it up, and then change the knife, which can be packed in thin plastic bags.