-Cold skin practice
1, the right amount of high-gluten flour and water and into a dough.
2, then put and good dough into the water repeatedly clear, wash out the starch in the flour, wash until out of gluten.
3, put the washed flour water into the refrigerator freezer, I usually put a night, anyway, the longer the better.
4, the next day, take out the precipitated starch water, pour away the water above, the remaining starch lake. Thin silk can be mastered by yourself.
5, boiling water, put a cage drawer, put a small tray, tray smeared with a little cooking oil, and then pour 2-3 mm starch lake, high heat steam 5 minutes. If you want thicker can be mastered by yourself, but the skin is thinner more delicious.
6, put the steamed skin to cool water, gently uncovered by hand, put on a plate. Each layer of cold skin in the middle to be smeared with a moderate amount of cooking oil, one to prevent sticking, the second is a good color.
Second, the practice of seasoning water:
1, a small pot into a bowl of water, put a little pepper, dashi have 2-3 can be, (if possible, you can also put a few fennel seeds and cumin seeds. No knots do not need to put. Peppercorns and dashi will do.) Boil these ingredients to taste. Pour out and set aside to cool.
Three, the practice of chili oil.
Flat pot into some small red chili pepper, pepper in the pot fried, poured into the container mashed, pot and then into the oil, the mashed dried chili pepper and pepper of the end of the oil poured into the oil, and then into the white sesame, add a small amount of salt, stir-fried can be. This kind of chili oil tastes great, put in a container can be eaten for a long time, absolutely no Sudan red. It's a good idea to eat it with confidence!
Four, adjust the cold skin
, cold skin shredded, cucumber shredded, add vinegar, salt, monosodium glutamate, hemp juice, sesame oil, chili oil, seasoning water. These 7 kinds of materials are missing. Absolutely authentic Shaanxi cold skin. Fussy, tasty friends, chili oil and seasoning water must make their own.
There is another way:
1. add a little salt to the flour, make a dough, cover with a damp cloth and let it rise for about 30 minutes
2. put the dough in a large container, add the right amount of water, and start to wash the gluten,
Knead and knead the dough in the water constantly, and then, when the water in the container is mixed and thickened, strain it through a strainer into another container
3. repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat, repeat.
3. Repeat until the water is no longer cloudy, and the remaining pieces of yellow stuff on the gluten,
In the gluten with a bit of Backpulver scratched well, on the steam drawer, full steam 20 minutes, cooled and then sliced
(PS: you can also not steam, fried in oil, and then fried to eat, the taste is also good)
4. then the resulting batter
6. pot on the fire into the water, until the water boils, to the model (there is a special steamed cold skin mold, even with a cookie cutter box lid, the results can be)
Brush a little bit of oil, scoop a spoonful of batter poured into the batter, how much of the batter by the individual to control, like a little bit of the thicker cold skin children on a little bit of a little bit of a little bit of a scoop,
Vice versa, less, the model of batter swings evenly, so that the model of the bottom of the batter evenly covered. Keep the heat on high and steam for about 5 to 6 minutes, until the mixture slowly bubbles up. You can also turn the mold upside down and run cold water directly over the bottom of it,
This way the effect is better, when the cold skin is completely cooled down, brush the surface with some oil, you can slowly peel it off,
Slice into strips according to your own preferences.
And then there is the seasoning:
Garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts blanched water can also be)
Garlic water: dial one or two cloves of garlic, add a little water, with a blender to break, and then add a little salt and monosodium glutamate, stirring to make it dissolve
Chili oil production:
First, 500 grams of oil to heat up, at the same time, 500 grams of oil to heat up the oil, and then add the oil, and then add the oil, and then add the oil, and then add the oil, and then add the oil to the oil. Heat 500 grams of oil, meanwhile in a large bowl put 1 cup of chili noodles, 1~2 tbsp of pepper,
a pinch of sugar (never too much), 1 tbsp of white sesame seeds, don't stir, just put it in smoothly like this.
When the oil is smoking, turn off the heat and let it cool down a bit. When it's about 70-80% hot, you can pour in the chili peppers.
First pour half, stir with a spoon, put 2~3 tbsp of pepper powder (or pepper grains), then stir with a spoon,
Then take another small spoon to scoop a little bit of cold water (also can not be more) into the bowl of chili peppers, stir well,
This time you will see the bowl like a pot of boiling water, but because of the water is very little, so it will not splash out.
After stirring, pour in the rest of the oil and let it cool.
And:
Materials
1. flour, cool water, salt 1 tsp
2. vinegar, garlic, salt, MSG
Practice:
1. Take the flour and the salt, and add a little bit to the water and stir it into the batter. Be sure to stir well, no block free, not too thick not too thin.
2. Better batter refrigerated for more than 3 hours, preferably overnight.
3. Steam cold skin utensils, stainless steel or aluminum flat low container, really do not know what to use, stainless steel lunch box on the line.
4. oil bowl and brush, there is no brush, not first hot, if the hand instead of line.
5. Control the water in the container, brush on a small amount of oil, pour the batter, the thickness of their own control.
6. Put the pan on high heat and steam for about 10 minutes. （The first thing you need to do is steam the batter for about 10 minutes.
7. See the crust bubble room basically even if the steam is good.
8. Wearing cotton gloves, take the steamed model out and put it in cool water to chill (when you chill the first one, put the second one in the pot and continue steaming), there are two options. First, put the model upside down under the cool water pipe rinse; second, in the pool in a pool of cool water, put the model floating in it, but the effect is not as good as the first.
9. Use a brush to brush a layer of oil on the surface of the steamed cooler, and slowly peel off the cooler.
10. Brush both sides of the steamed cold skin with oil, dip the knife into the cold water, and then cut the cold skin into the width you like, and mix in the delicious seasonings.
Seasoning:
Garlic patted and chopped with salt and monosodium glutamate in hot water, cooled with vinegar, oil splash hot pepper better.