Liangpi is a famous Shaanxi cuisine, now become a national cuisine, most people love to eat, and all year round is suitable for consumption, the practice of cold skin is not difficult, just need time and patience, you can do very refreshing, today I will teach you to make a healthy and natural Shaanxi authentic Liangpi practice, but also teach you the practice of chili oil used exclusively for the cold skin and recipe.

High-gluten flour

One, cold skin making ingredients: high gluten flour 1 catty, water.

Practice:

1. First, 1 pound of flour with water and well, and then covered with a layer of damp cloth, let stand for 1 hour.

2. Prepare a basin of water, and then put the dough, with the hand repeatedly in the water to pinch the noodles, until the remaining insoluble in water, that is, gluten, the basin of water is that is the raw materials needed to make cold skin.

3. Let the water in the basin stand for 3 hours, thoroughly settled down, the remaining layer of white starch used to make cold skin, pour the water above.

4. Stir the remaining starch, and then put on the pan, spread into a cold skin, not too thick or too thin, moderate eating taste the best.

5. Steam the washed out gluten, then cut into small pieces, standby.

Spicy oil

Two, the secret spicy oil recipe: anise 4 grams, cloves 0.5 grams, 2 grams of cumin, 4 grams of fennel, millet chili pepper 20 grams, 1 gram of sesame leaves, cooked pepper 10 grams, 3 grams of galangal, 2 grams of sand, 200 grams of canola oil, white wine 2 ml, 30 grams of sesame seeds.

Practice:

1. Grind all the spices into powder (except chili powder), then mix well with chili powder and white wine in a bowl.

2. Then boil the canola oil to 200 degrees Celsius, pour it into the bowl while stirring, cool it down and let it simmer for 12 hours, it will be more fragrant.

Cold skin

Three, cold skin need seasoning water:

1. Garlic juice water: minced garlic, dripping with a moderate amount of hot water can be.

2. mustard water: 20 grams of mustard with 150 grams of boiling water, simmer for 3 hours in use.

3. Sesame paste: Stir 20 grams of sesame paste with appropriate amount of cooked oil.

4. Vinegar water: just dilute 10g of vinegar with 30g of cold boiled water.

5. brine: moderate amount of salt and cool boiled water can be stirred well.

Cold skin

Lastly, the good cold skin cut into thin strips, add the right amount of gluten, in all the seasoning as much as a little drizzle, mix well can be eaten (you can also add their own love of vegetables), this is the process of making all the cold skin today to teach you all the process and the secret recipe, I hope that we all this summer, you can make a bowl of tender and refreshing cold skin.