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Purple cold skin

Purple cold skin

Introduction

“Homemade cold skin is delicious. Give yourself a compliment first. Ha-ha.One is made, want to do a similar and somewhat innovative, do not see the color of the cool skin, try the color of it.

Materials

Main material

Material Quantity
flour 150 grams
cucumber One root
Mungbean sprout 150 grams
white beech mushroom 100 grams
Black rice Appropriate amount
garlic Several grains
corn starch Appropriate amount

accessories

Material Quantity
Blend oil Appropriate amount
Oyster sauce Appropriate amount
Vinegar Appropriate amount
Soy sauce Appropriate amount
Sesame paste Appropriate amount
salt Few

Characteristics

Property
Flavor Salty and fresh
Technology steam
time consuming Hours
difficulty ordinary

Steps

step 1:

Flour with a little salt, smooth dough, covered with preservative film for 40 minutes, the dough can be used to wash gluten and wheat starch.

step 1

step 2:

Washed gluten and wheat starch paste.

step 2

step 3:

After washing the black rice properly, soak it in clear water.

step 3

step 4:

The wheat starch paste was mixed with water soaked in black rice and corn starch to make a cool paste.

step 4

step 5:

Brush the oil on the pizza dish, pour the cold paste on it, and put it in the boiled pot. Steam for 5 - 8 minutes, then bubbles.

step 5

step 6:

Remove the steamed chilled skin.

step 6

step 7:

Cool down by sprinkling water. Remove the cool skin after cooling.

step 7

step 8:

Make all the cool skin in the same way.

step 8

step 9:

Cucumber peeled and shredded.

step 9

step 10:

Steamed gluten cut into pieces and set aside.

step 10

step 11:

Mung bean sprouts, white mushroom braised water, cold skin cut strips, all yards neatly placed.

step 11

step 12:

Add garlic.

step 12

step 13:

Oyster oil, vinegar, raw soy sauce, salt seasoning, dripping sesame sauce to enhance fragrance.

step 13

step 14:

Mix well.

step 14

step 15:

A close-up of the purple chilled skin.

step 15

Tips

After washing the gluten, when the wheat starch paste stays for a long time, it will be slightly acidic. If it stays for a short time, it will be slightly thinner. It will be added with black rice water, which is even thinner, so it has to be thickened by adding corn starch.When the cold paste is transferred to the chopsticks, when the paste flows downstream in a straight line, the paste has just the right consistency. This kind of paste can be used to make cold paste, rice peel, pancakes and so on.

Info