When it's hot in summer and I don't have an appetite, I always make a cold skin to eat. Cold skin is cool, smooth, tasty and appetizing, and it always cures my lack of appetite. The traditional noodle cold skin is more troublesome to do, if not weekend time, really not so much time to do the noodle cold skin, so no wash noodle cold skin is more and more sought after. No-wash cold skin is very easy to do, very time-saving, and the flavor is quite good, so many people prefer to do no-wash cold skin.

Everyone knows that the no-wash noodle cold skin only needs to stir and mix the powder and water evenly, and then boil the water under the pot to steam it, so it? Powder? s choice is an important factor in the success of making no-wash noodle cold skin. So should we make no-wash noodle cold skin with flour or starch? I've tried both, one is made with wheat starch which is clarified flour with a little bit of flour, the ratio of wheat starch to flour is about 5:1, and then the other is made with flour with no other powder added.

From the finished product, the no-wash noodle cold skin made with wheat starch is obviously more translucent and looks better. But both kinds of cold skin are very tough and won't break when pulled. In terms of texture, I think the one made with flour will be more robust and smooth, and tastier. And since flour is available in every household, it's also a bit easier to make, so I would recommend using flour to make no-wash cold skin.

Today we will teach you to use flour to make a free noodle cold skin, 1 minute 1 sheet, quite simple and fast, and the taste is very good, strong and smooth, together with a look at the practice. To make a no-wash cold skin, should I use flour or starch? Many people use the wrong one, no wonder it is not strong.

No washing noodles cold skin

Inputs: 200g flour, 350g water, a small spoon salt. Steps:

First step: 200g flour with a small spoon of salt to increase gluten, so that the cold skin out of more powerful, not easy to break, and then add 200g of cold water, pouring the side of the mixing, stirring in one direction into a fine batter, stirring for a while, about 3 minutes or so, so that the batter gluten, so that out of the cold skin will be more powerful, covered with plastic wrap and let it rest for 15 minutes. 15 minutes, and then add 150g of water, while pouring and stirring, stirred into a fine grain-free batter.

Step 2: Boil the right amount of water in the pot, and then prepare a flat plate, brush a thin layer of oil to prevent sticking, scoop up two spoons of batter, scooping before the batter must be stirred to stir, to prevent the bottom of the sinking, and then the amount of batter according to the size of their own plate to determine the amount of batter, do not be too thick, or the taste is not good, shaking the plate, so that the batter is evenly distributed in the plate, and then boil the water under the pot, covered with the cover, steamed for about 1 minute. Steam over high heat for about 1 minute, steam until bulging large bubbles on it, out of the pot, put into cold water over the cool, about 20 seconds, you can uncover it, every good one is smeared with oil to prevent sticking, our cold skin is ready.

With the flour to do the cold skin although the color is not so bright, but especially tough, eat especially strong smooth, taste that is quite good, highly recommended to try.