“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.
|plain flour||500 grams|
|Clean water||1000 grams|
|Mungbean sprout||Appropriate amount|
|time consuming||An hour|
Take a clean basin, 500 grams of flour, 3 grams of salt, add appropriate amount of water to make flocculent.
Medium dough, soft and hard, as shown in the figure
Cover the wet cloth and wake up for about 30 minutes. Rub it for another 2 minutes to get a smooth dough.
Put the smooth dough in a large container. First add 200 grams of water to wash the gluten.
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.
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.
Use the filter to filter the washing water at the last time and filter out the gluten residue.
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.
The gluten was rubbed repeatedly with yeast, covered with fresh-keeping film and fermented overnight.
Upper Steam Drawer, as shown, Steam for 20 minutes
Steamed gluten is fluffy and soft, as shown in the figure.
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.
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.
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
Prepare two stainless steel plates. I use pizza plates here.Place a thin layer of cooking oil on the plate.
Pour a spoonful of the pulp into the pizza dish
Rotate and spread the whole bottom.Pictured
Boil hot water in the pan and let the pan float on the hot water. Cover the pan and steam.
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.
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.
Repeat until all the pulps are finished.Here’s a good face.
Cut the gluten into small pieces and set aside.
In order to prevent the adhesion between the skin and the skin, you can brush a layer of perfume.
Peel garlic well, press it into mud, and pour in cold and white boiling water to make garlic mud water for reserve.
Cool skin rolled up.
Rolled cold skin slices, wide and thin at your discretion.
Add cucumber shreds, cooked mung bean sprouts, prepared gluten, and pour in your own fried chili oil.
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.
Open mix, mix well and eat.
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.
Boil 600 grams of water, put in all the spices, add 15 grams of salt, and boil.
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.
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.
Works from Food World Mei Niu Dietary Workshop