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The Most Detailed Practice of Traditional Shaanxi Liangpi

The Most Detailed Practice of Traditional Shaanxi Liangpi

Introduction

“I’m sorry for all my fans and babies, but for more than a year, there have been so many things that I haven’t sent out a few recipes.Forgive me!Speaking of the cold peel originated in Shaanxi, it is a delicacy in Guanzhong area.Cool skin is the general name of rolling skin, face skin, rice skin and brewing skin.It is prevalent in northern China.It is a rare natural green pollution-free food.Due to different raw materials, production methods and regions, there are hot rice (flour) skin, rolling skin, branding skin, brewing skin and so on.Tastes are spicy, sweet and sour, spicy, spicy sauce and other flavors.Let’s teach you how to make a traditional handmade cool skin at home.With condiment water is also the practice of perfume water.

Materials

Main material

Material Quantity
plain flour 500 grams
Clean water 1000 grams

accessories

Material Quantity
salt 3 grams
yeast 2 grams
Mungbean sprout Appropriate amount
cucumber Appropriate amount

Characteristics

Property
Flavor Slightly spicy
Technology steam
time consuming An hour
difficulty ordinary

Steps

step 1:

Take a clean basin, 500 grams of flour, 3 grams of salt, add appropriate amount of water to make flocculent.

step 1

step 2:

Medium dough, soft and hard, as shown in the figure

step 2

step 3:

Cover the wet cloth and wake up for about 30 minutes. Rub it for another 2 minutes to get a smooth dough.

step 3

step 4:

Put the smooth dough in a large container. First add 200 grams of water to wash the gluten.

step 4

step 5:

When the clear water in the container is thick, filter the washing water into another clean container with a filter.Don’t throw the dregs in the filter. It’s gluten. Add 200 grams of water and knead the dough.

step 5

step 6:

Wash gluten 5 times with 1000 grams of clear water. When you wash gluten 5 or 6 times or so, until the water in the basin is no longer turbid. (Note that every time you wash, repeat step 5.) The remaining yellow piece is gluten, as shown in the figure.

step 6

step 7:

Use the filter to filter the washing water at the last time and filter out the gluten residue.

step 7

step 8:

After filtering, you get a basin of batter like this.Place one side and lay it in layers for at least four hours. The purpose is to let the starch precipitate in the water.It can also be put overnight and steamed the next day.The longer the batter is deposited, the stronger the cold skin is.

step 8

step 9:

The gluten was rubbed repeatedly with yeast, covered with fresh-keeping film and fermented overnight.

step 9

step 10:

Upper Steam Drawer, as shown, Steam for 20 minutes

step 10

step 11:

Steamed gluten is fluffy and soft, as shown in the figure.

step 11

step 12:

After the flour water stays overnight or stays for at least four hours, the starch has sunk, the upper layer becomes clear water, and the clear water is poured out.Slowly pour, don’t bring the starch syrup underneath.

step 12

step 13:

If it’s not clean, you can skim the water out with a flat spoon, leaving only the surface.The movement must be gentle, do not bring out the starch slurry below.

step 13

step 14:

The poured starch syrup has become very sticky and hard, and it needs to be stirred with a little strength.Till the mixture is even.Pictured

step 14

step 15:

Prepare two stainless steel plates. I use pizza plates here.Place a thin layer of cooking oil on the plate.

step 15

step 16:

Pour a spoonful of the pulp into the pizza dish

step 16

step 17:

Rotate and spread the whole bottom.Pictured

step 17

step 18:

Boil hot water in the pan and let the pan float on the hot water. Cover the pan and steam.

step 18

step 19:

After about 2 minutes of steaming, through the lid of the pot, you can see that the inside of the skin is blistering and bubbling up. Open the lid and take it out.Cool down in a cold basin that’s ready next to you.Put another pizza dish filled with pulp into the pot and continue steaming.Two plates steamed faster in turn.

step 19

step 20:

Wait until it’s cooler and you don’t feel hot. Take off the skin carefully along the edge of the plate.Because it is oiled and cooled by cold water, it will be uncovered very well.

step 20

step 21:

Repeat until all the pulps are finished.Here’s a good face.

step 21

step 22.0:

Cut the gluten into small pieces and set aside.

step 22.0

step 23.0:

In order to prevent the adhesion between the skin and the skin, you can brush a layer of perfume.

step 23.0

step 24.0:

Peel garlic well, press it into mud, and pour in cold and white boiling water to make garlic mud water for reserve.

step 24.0

step 25.0:

Cool skin rolled up.

step 25.0

step 26.0:

Rolled cold skin slices, wide and thin at your discretion.

step 26.0

step 27.0:

Add cucumber shreds, cooked mung bean sprouts, prepared gluten, and pour in your own fried chili oil.

step 27.0

step 28.0:

Pour in garlic water, a little sauce, rice vinegar, half a spoon of sugar, a little salt and chicken essence.Add 2 spoonfuls of homemade perfume (condiment water) This recipe describes the specific use of spices and perfume (condiment water) practices in steps 30, 31 and 32.Turn over.Perfumes are best prepared in advance.

step 28.0

step 29.0:

Open mix, mix well and eat.

step 29.0

step 30.0:

The concrete methods of perfume water (condiment water) in cold skin are as follows: anise 5 g about 4, clove 3, pepper 10 g, salt 15 g, fennel 2 g, cinnamon 1 piece, clear water 600 G.

step 30.0

step 31.0:

Boil 600 grams of water, put in all the spices, add 15 grams of salt, and boil.

step 31.0

step 32.0:

Cook for 10 minutes after boiling, and continue to turn off the heat when cooking.When mixing cold skin, filter out spices and impurities with a leaky screen, leaving only perfume.This is the perfume (seasoning water) poured on the cold skin.

step 32.0

step 33.0:

Some parents can’t eat chili, you can also make sesame sauce taste, then do not need to fry chili oil, put 2 spoons of seasoning water and garlic mud water, and then pour on the good sesame sauce, they can adjust according to their taste.Come on, honey.

step 33.0

Tips

Works from Food World Mei Niu Dietary Workshop

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