Practice:

1, add rice flour and water to make rice paste, then add soft and hard rice;

2, mash the rice with a spoon and soak it in the rice paste overnight;

3, pour the above mixture into a container and beat it for a few minutes at high speed, and then filter it with a strainer;

4, press the remaining rice residue in the strainer with a Spoon the remaining rice residue in the strainer and strain it into the rice syrup;

5. Steam it as you would steam a cold skin.

But pay attention to the following points:

1, Hanzhong rice skin children should be steamed slightly thicker, cut wider, to be authentic;

2, sticky rice flour is usually referred to as in the Lai Rice Flour, Chinese stores and glutinous rice flour together. Don't use rice flour from American stores, it doesn't taste right and has small grains;

3, the cold skin must be completely cold before you can take it off, otherwise it will be sticky;

4, the purpose of adding rice is to make the cold skin soft, and it is too hard to steam it with whole rice flour. This amount of water is just a reference, you can add or subtract according to their own preferences, like hard on less water, like soft on more water. But you can't add or subtract too much water, remember.

Cut the gluten

The cucumber shredded garlic puree chili oil poured on the cold skin, and then put the vinegar (preferably with grain vinegar Shanxi vinegar is also good) and then put a little soy sauce salt chicken essence. The garlic paste can also be made into garlic juice water.

You can also put celery or soybean sprouts and other vegetables

Then put gluten and stir well, you can eat, than to buy outside a lot better oh. It's very al dente and the flavor is authentic. Do not want to eat spicy can put more red oil, less chili noodles

cool skin look difficult to do, as long as the mastery of the method is still quite good to do, is to steam the tray is best to buy a little bigger I, I am thinking of ordering to do it, the day before the live good surface, washed, the next day time to do it is good, I usually even night to do, do a good job, but also ate the clean pull

Q: mixing gluten and mixing the material and the cold skin is the same I'm not sure if you're going to be able to do that.

And there is no special requirement for the flour to make this? You can use regular flour, right?

Answer:The gluten is put into the cold skin mixing on the good pull, gluten size can be cut by yourself, there is no requirement for the flour Oh, flour and a little harder, wake up for a while, but do not be too long, the face is soft and not good to wash, wash with a bib Oh, will not get all the drops

Q:I steamed gluten seems to be not as much as JJ's air bubbles, is not put the result of the baking powder

I The steamed cold skin is tougher, not like the soft ones you eat outside, I'm trying to carry out the spirit of saving food, my teeth are crumbling

I didn't put my cold skin in the refrigerator for almost two hours or so, and I saw that there was a more visible layer of water and paste, so I poured out the water and brought it in for steaming. Is there a problem?

Answer:I put a little bit of baking soda in the gluten, because I can't grasp the amount, I rubbed the soda into the gluten, kneaded and rubbed and then put it under running water for a while, and put it in the overnight, the next day, the steam, I want to put the soda to wake up for a while. How long did it take to steam? How long did you steam it for? And did you mix the paste well when steaming? Gogo has written a recipe underneath each picture. Or you can put a little bit of lye in the starch, but I didn't even bother. After steaming, you need to put a layer of oil on it, the cold skin will dry out easily

Q:And what kind of oil do you put on it, salad oil or sesame oil?

How long does it take to steam the gluten?

A:Gogo didn't find gunpowder, used baking soda, the effect is the same, the oil I used salad oil. I usually steam the cold skin above and the gluten below, not paying too much attention to the time, it should be about the same time as steaming steamed bread or a little more

Q:You can only steam one sheet at a time, right?

Answer:I tried to steam two, but the steam failed Oh. Xi'an cold skin seller seems to have the tools to steam several, usually at home you can buy a larger plate steam is more trouble-free.

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Shanxi Liangpi Detailed Methods

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1, live noodles, wake up half an hour or an hour, the noodles should be kneaded smooth and then put a basin of water;

2, keep patting the dough, the starch pat wash out, pay attention to do not wash gluten into the water, if you are really lazy, you can mix the starch and gluten wash, and then finally with a If you are lazy, you can mix the starch and gluten, and finally use a small sieve or fine mesh to filter out the gluten on it;

3, wash the starch water, the starch static for more than three hours, it is best to put in the refrigerator, I put the refrigerator in the freezer, and put the night, the precipitation of the better, do not need to be repeated precipitation;

4, washed out of gluten, put a little bit of baking powder or baking soda, and rubbed, if you are worried about the amount of excess or excessively low, you can rinse with water and patted with the If you are worried about putting too much or too little, you can rinse and pat with water and put, do not put can, the reason and no flour buns, no hair is delicious. (Whether the gluten is well washed to put underwater rinse no white starch prevail)

5, precipitation of starch water, the top layer is excess water, pour off on it, try to pour slowly from one side, do not shake, or not starch and water mixed together again;

6, after the pouring of water the rest of the starch slurry, to stir, usually below the coagulation of the, to stir open, stirring, with chopsticks or a whisk can be;

6, water pour after the rest of the starch slurry, to stir, to stir, with chopstick or Whisk can be stirred;

7, in addition to prepare a plate, in the bottom of the plate evenly coated with oil again;

8, to find a flat-bottomed containers, (generally flat-bottomed metal plate or microwave flat-bottomed utensils, do not use heat-resistant plate, I have been damaged by the two pulls) to the starch slurry evenly poured into the container, rotating a circle, excess and then poured into the basin, thickness can be adjusted, generally 0.2 to 0.2 to 0.2 to 1.5 mm. adjustment, generally between 0,2 to 0,4 centimeters. (When I took the picture, my hand was a bit slanted, so it doesn't look flat.) Then put it in the pot to steam.

There are two ways to steam a plate in the water, the other is more economical in the pot to support a support (grates?), put the plate on the support. The plate on the brace on the steam can be;

9, thin general steam a little more than three minutes, thick steam five minutes or so steamed cold skin on the pre-prepared cold water basin to soak a little bit, or the bottom of the plate against the faucet, the cold skin is very easy to unveil down, otherwise it is easy to tear;

10, above the steamed cold skin, put a small bowl of tendons in the water below the inside of the steam is cooked! (in the side of the pouring side with chopsticks to stir);

13, the cold skin, gluten cut, wide and thin their own set it;

14, the cucumber shredded Garlic Chili oil poured on the cold skin, and then put the vinegar (preferably grain vinegar Shanxi vinegar is also good) and then put a little soy sauce salt Chicken Essence. Garlic puree can also be made into garlic juice water. You can also put celery or soybean sprouts and other vegetables;

15, put gluten and stir well, you can eat, than to buy outside a lot better oh. Very gluten, the flavor is also authentic. Do not want to eat spicy can put more red oil, less chili noodles.