1, edible alkali 1g and salt 1g are melted with cold boiled water or purified water, and about 100g of water is added. I made four stuffed skins at one time when I made them myself, so I feel a lot of batter as shown in the picture. Now I have simplified this ratio according to my dosage. 2. Then sieve the flour. I didn't sieve it, and the result was a lot of caking. I have to keep crushing the flour caking with a spoon, and then stir it until it is fine. Then let it stand for 30min, and at the same time, you can continue to observe it. If you still feel caking, you can also stir it in the process to ensure that the final batter is more delicate. As for the thick consistency, I feel the same as the batter of pancakes at ordinary times. If it is very thin, I am afraid it will not be chewy in the end.

Step 2

The side dishes can be prepared in the process of batter preparation. 1, Chili oil is made by myself, and it is recommended for kitchen friends to see the authentic Shaanxi oil spicy method for later use. 2, sesame paste with cold boiled water, I use pure water to stir directly, the ratio of water to sesame paste is recommended to be 3: 1 or 4: 1, if it is light, it will not be needed. Part of the essence of Gaodan lies in the thick sesame paste fragrance. I used to be about 2: 1 thicker, of course, depending on my personal taste. 3. Crush the garlic, then put it in a garlic jar and mash it with salt, then add purified water for later use. Suggestions must be mashed garlic water with water, the taste will be more authentic, and the chopped garlic rice is almost tasteless. 4, bean sprouts have been copied and cooled, cucumber shredded, and gluten cut into pieces for use.

Step 3

1, add water to the pot, turn on the fire and steam the steamer. 2. Coat the plate with cooked oil (I feel that peanut oil may be a little more fragrant when it is alive. Try it next time, and I will use blended oil). Apply more oil to ensure good demoulding. Even if it is useless in the end, it can be poured out for reuse. Pour in the batter, the thickness is about 3-4cm. It is best to have a flat die at home, and it is best to be square. I am lazy and use a flat disc. 3. After the steam comes up, sit on the plate and cover the lid, until the stuffed skin turns yellow and bubbles in the middle, you can take it out of the pot and let it cool. I didn't bubble for the first time, but it was deformed when I poked it. I went back to the pot and bubbled in the middle. There was basically no big problem in letting it cool. 4. After cooling, release the mold, apply some oil on both sides, and cut into strips according to personal preference.

Step 4

After cutting, put the stuffed skin and side dishes together, add appropriate amount of salt, garlic water, oil and spicy seeds, pour in the stirred sesame sauce, add some vinegar, and stir well to eat.