Homemade Gansu stuffed skin, gluten is really strong, oil splash spicy seeds are more powerful

Brewing process:

1: Cool water and high-precision flour, knead until the surface is smooth, wake up for 10 minutes, knead again

2, put the kneaded dough in the basin and add cool water to wash the face, the washed noodle water is the core of the cold skin

3: Wash the dough until the water is clear, then the gluten is formed, and the gluten is put aside

4: Leave the washed face water for 3-4 hours and then pour out the upper layer of clean water

5, add a small amount of alkali noodles (sodium carbonate) for noodles in the noodle water, so that the steamed skin is slightly yellow

(Too white has no feeling of home)

6, then take out the steaming cold skin tool (large plate)

7: Steam the gluten for about 20 minutes, take a piece of stuffed skin out of the pot for up to 3 minutes, and put the plate in a basin of cold water

8, the last can be eaten, according to their own taste can be adjusted