Variety of pasta homemade cold skin
Overview
Knead the noodles for a few minutes, let them rest for 20 minutes (you can do other things), wash the noodles for about ten minutes, refrigerate and let stand for 4 hours, steam one sheet for three to four minutes, steam the two plates alternately, it is a fast, delicious and chewy noodle-washing version of Liangpi without any additives. You should try it!
Tags
Ingredients
Steps
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Pour 300g flour and 2g salt into a basin and mix well. Use chopsticks to stir the flour into dough while pouring water. Knead it into a smooth dough with your hands. Cover and let rest for 20 minutes.
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Knead it smooth, put it in a basin and pour water (you don't need to cover the surface, just keep it lower than the surface).
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Knead, pinch, etc. as usual when washing clothes, and knead out the batter water (the water turns into a white thick paste).
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Strain the batter water and pour it into another basin. Place the filtered dough pieces into the dough basin and continue to add water and knead.
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Wash it a second time with the same rub.
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Filter the batter water into another basin.
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After washing for the third time, the dough is still very loose and the batter water is very thick. Continue to change the water, wash and filter.
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The fourth time, wash and filter in the same way.
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The fifth time, the water was completely clear and the gluten was washed. The washed gluten can be steamed (it will be cooked in fifteen minutes after the water is boiled, if it is large, it will take more steaming) or boiled (it will be cooked in about ten minutes), and can be eaten with cold skin or cold salad, or stir-fried.
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Collect all the batter water and put it in the refrigerator for more than four hours (it will go bad if you put it outside when it is hot, but it doesn't matter where you put it when it is cold).
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After refrigeration and resting, the starch will completely settle to the bottom. Take it out slowly without shaking.
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Pour away the clear water on top slowly until the turbid batter water also flows out.
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Stir the rest with a spoon.
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Use an oil brush to brush a layer of sesame oil (or other cooked oil to prevent sticking and make it easy to remove), pour in the slurry, and shake gently (you can control the thickness by making a few sheets, feel free).
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Bring the water in the pot to a boil, put the plate into the pot, cover and steam for two or three minutes (at this time, you can also scoop the batter into the other roll, and when the first one is taken out, you can put it in directly. The two rolls take turns to save time).
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As soon as it becomes transparent and starts to bubble, take it out. (I picked the Luoluo earrings with two chopsticks, so be careful not to burn them).
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Take it out and put it in a basin of cold water to cool down until it stops burning your hands. Just peel it off.
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Prepared cold skin.
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Place the steamed cold skins on the steaming rack, stack them one by one and apply sesame oil (or other cooked vegetable oil) to prevent them from sticking together, and steam all the cold skins in sequence.
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Cut the cucumber into shreds and blanch the mung bean sprouts.
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Cut the cold skin into strips and serve on a plate.
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Mash garlic, cloves, coriander, and salt into a paste, add vinegar, light soy sauce, sesame oil, peanut sesame paste, and chili oil to make a sauce. Cut cold skin into strips, cut cooked gluten into pieces, cucumber shreds, mung bean sprouts, schizonepeta, cooked sesame seeds, etc.
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Mash garlic, cloves, coriander, and salt into a paste, add vinegar, light soy sauce, sesame oil, peanut sesame paste, and chili oil to make a sauce. Cut cold skin into strips, cut cooked gluten into pieces, cucumber shreds, mung bean sprouts, and schizonepeta, all in a large basin, pour in the sauce, mix well, and sprinkle with cooked sesame seeds before eating.
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Finished product.
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Finished product.
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Finished product.
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Washing your face is not in vain, you can eat gluten-free!
