Liangpi is a traditional Han cuisine that originated in the Guanzhong region of Shaanxi
It is a general term for rolling dough, dough, rice skin, and stuffed skin. It is popular in northern China and is a rare natural green pollution-free food.
For the people of the Northwest, Liangpi has a special feeling, which is often difficult for people in other regions to understand
At most, it also stays in the concept of delicious local characteristics, and people who pay attention to eating healthy are also picky that it is pure carbohydrates with no nutritional value
In addition, for the next generation who have grown up with Western food culture, they feel that the cool skin is just so ordinary, so the obsession with any kind of food must have an emotional color matching.
In that distant memory, there is a delicacy called Liangpi. It was the most precious taste of my childhood, not only a food, but also the embodiment of my mother's love and care.
How to make cool skin
Ingredients: 350 grams of all-purpose flour, a spoonful of salt, 180 grams of water
Knead the dough into a more time, knead it for a while, knead it until the surface is smooth, wake up for a while, and then knead it, so that the cool skin is more elastic
Then take a large basin, pour water on it, put the dough in it, knead it vigorously, be sure to knead it clean, and it doesn't matter if the gluten is scattered
Finally, use a sieve to pass the flour water underneath, and the rest is gluten, after making the gluten into a ball, then put it under the faucet and rinse it, and wash the gluten until the water is clear
You can see the gluten on my picture, so it's very clean, I made it the night before, I put the flour, water and gluten in the refrigerator and refrigerated it overnight
Take it out the next morning, if you want to eat it on the same day, the flour water must be left for 3-4 hours, and then pour a little yeast into the gluten to let the gluten and yeast fully blend, and it must also be left for 1-2 hours
After it is still, pour out the water on it, you can leave a little bit, look at my picture, I left a small layer, and then take a big spoon to stir the flour at the bottom of the basin evenly, the flour water should not be too thick or too thin, otherwise it will not be successful
Prepare 2 pots, one is to steam the cold skin, the other is to cool down the tray, prepare the brush and oil, and the tray clip oil, the purpose of the corn oil I use is to be odorless, and the tray, the tray, should be brushed with oil
Just a thin layer of oil, not too much, mainly to tear off the cold skin, and then put a spoonful of flour water on the tray, the thin thickness of the cold skin depends on how much flour water you pour
As long as you can spread the plate, you can pour too much to be thick, and then the water is boiled and put flat in the pot, cover the pot, and steam for about a minute
Now let's deal with gluten, the cold skin without gluten is incomplete, put the gluten on the plate, put more water in the pot, because the gluten steaming time takes 25 minutes
If there is less water, it will not be good if the pot is dry, the water is steamed on high heat for 25 minutes, and then the lid is opened after 5 minutes, so as to ensure that the flat gluten will not be retracted, and the pores inside are very evenly cut, and this gluten is very juice-absorbing
Cool skin sauce sauce
Ingredient:
Cool skin (500g), cucumber, gluten, millet spicy (optional), coriander, chopped green onion
Method:
1. Cucumber, millet spicy, coriander, chopped green onion cut and set aside; mince the garlic and water an appropriate amount of water; Gluten and cool skin for later use
2. Put cold skin, gluten, cucumber shreds, millet spicy in a bowl, then add 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, appropriate amount of chicken essence, salt, 6 tablespoons of garlic water, 2 teaspoons of sugar, half a tablespoon of sesame oil, half a tablespoon of Sichuan pepper powder, and 4 tablespoons of chili oil
3. Stir well