Ingredients

Main ingredients

150 grams of flour

15 grams of flour

Accessories

Cucumber

1 root

Seasoning

Salt

Adequate amount

Garlic

5 petals

Sesame oil

Appropriate amount

Chili oil

Appropriate amount

Pepper oil

An appropriate amount

White sesame seeds

An appropriate amount

Mature vinegar

An appropriate amount

How to make homemade cold skin

We eat more Liangpi cold noodles in summer, especially the strong and smooth texture of Liangpi, coupled with the crispy cucumber strips and the attractive spicy oil, no one can resist this hot summer. So tempting. If you buy it from outside, you can’t praise it for its hygienic issues. In addition, various bacteria breed in summer, so it’s better to eat less take-out food. When you make it yourself, when you think about the endless process of kneading and washing the noodles, you will not be able to eat it in your mouth in a short while. Even if you have the desire to eat it, you will stop making cold skin.

Making Liangpi, kneading and washing the noodles are just to wash out the gluten with water, and use the precipitated batter to make Liangpi. Isn't the precipitated batter just wheat starch? Wheat starch is the starch powder we usually see. You can directly use the starch powder to make the batter to make cold skin. You can also save the process of kneading and washing noodles, from preparing raw materials to eating. It only takes 15 minutes to put it in your mouth. The cold skin made with Chengfen alone is relatively hard and not very tough. Add a little flour and the cold skin will be the same as the cold skin made by washing noodles. Just use this lazy method to make cold skin, and you can eat it without gluten.

How do you make cold skin without kneading or washing the noodles?

Just peel it off, and a piece of cold skin is ready!

1. Pour 150 grams of Chengfen into the basin

2. Add 15 grams of flour. Adding some flour can make the cold skin tougher and stronger

3. Add water and stir with chopsticks as you add

4. Stir into a very thin batter

5. Use a spoon to scoop the batter into a flowing consistency. The thinner it is, the easier it is to make cold skin

6. Take a clean plate, take a spoonful of batter and pour it into the plate

7. After pouring the batter, shake it with your hands , spread the batter evenly on the bottom of the plate

8. Put water in the pot, bring to a boil over high heat, put the plate containing the batter into the pot, steam over high heat for 2 minutes, and it can be formed

9. After the cold skin is formed, take it out and cool it in cold water for 30 seconds. You can take two plates and use them in turn. Take out one plate and put it in water to cool, then put the next plate in the pot

10. The cooled cold skin can be peeled off easily

11. Brush a layer of sesame oil on the surface of the peeled cold skin, and put it into the plate one by one, brushing between each layer so that it will not stick together

12. Finish all the cold skins in sequence. Cut the finished cold skin into strips

13. Cut the cucumber into shreds, chop the garlic cloves, and put them together with the cut cold skin

14. Add an appropriate amount of chili oil

15. Add pepper oil

16. Sprinkle some cooked white sesame seeds

17. Pour in appropriate amount of mature vinegar

18. Season with a little salt and mix Mix well and enjoy

Time calculation: 2 minutes to prepare the batter; 2 minutes to steam one piece of cold skin, cool for half a minute, use two plates in turn, it only takes 10 minutes to make 5 or 6 sheets of cold skin; 10 minutes to prepare the cold skin 3 minutes. The total time is only 15 minutes. In just 15 minutes, you can eat homemade cold skin.

Cooking Tips

5 Key Points for Successfully Making Liangpi:

1. Adding a little flour to the Chengfen can make the Liangpi more chewy. The cold skin made from powder is too hard.

2. Make the batter into a flowing state. The thinner it is, the easier it is to make it successfully. If it is too thick, the cold skin will be brittle and not strong.

3. Pour the batter evenly into the dish, steam it in the pot over high heat for 2 minutes, and it will take shape.

If you have a large stainless steel tray at home, you can also pour the batter evenly in the tray and steam it directly over water.

4. After steaming the cold skin, put it in water to cool for half a minute, then you can easily peel it off.

5. When placing the peeled cold skin, brush the surface with oil to prevent adhesion.

Nutrition effects

Chengfen is also called Chengmian, Chengfen, Tingfen and wheat starch. It is a gluten-free flour made from wheat. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances. The gluten is converted into gluten, and the remaining flour is pure noodles.