1, and noodles. We use high gluten flour here, so the flour to make a good cold skin, the flour gradually add water, the surface is neither too hard, nor too soft for the appropriate. It is best to use a plastic pot.
2, save face. Pour cool water into the and good noodles, diffuse over the dough on it, leave it for 30 minutes.
3, wash the noodles. This time is the need to wash the pasta, the provincial good noodles in the water scrubbing, kneading, just like washing clothes, and continue until a ball of dough washed only gluten.
4. Sediment the starch milk. Pour the washed water into a large basin and let it settle, usually for 7-8 hours, we usually wash the pasta at night and it settles the next morning.
5, skimming. After the precipitation is completed, we should start to skim out the yellow water on top, leaving only the thick pulp of the noodles.
6, dilute thick pulp. Ready to bring the thick pulp to start making skin, divided into two best, because the beginning of the thick pulp to dilute, it is best to back up a little bit, if the dilution of thinning, you can add back.
7, the beginning of the skin, fire is very critical, a good cook is equal to half of the success, because it must be a big fire, a big fire to ensure that the made of cold skin cooked, and will not break.
8, to the aluminum gong in the pulp, a spoonful of one, shake well, so that you can ensure that the thickness.
9, into the pot steamed, a minute a.
10, so the work of the skin is done, and then we began to do gluten, gluten can be steamed at the beginning, 30 minutes can be.
11, the last can be seasoned, the good skin cut into strips, plus gluten, cucumber shredded, secret seasoning, soy sauce, vinegar, chili oil.
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