No need to knead and wash the face, teach you the most detailed cool skin formula, the strength is soft and tough, super simple. Cool skin is a special snack in the Kanto region of Shaanxi, although the south also has a cool skin, but left the north, in the south is generally difficult to eat authentic cold skin, if you want to eat the most traditional cool skin, or have to do it yourself, your own personally made cold skin that is called real material, today to share with you a Shaanxi special snack lazy people cool skin method, do a good cool skin strength elastic, not broken, authentic taste, let people appetite increase, appetite, the following and I come together to see the production method.
Ingredients to prepare:
Gluten flour, potato starch, water, peppercorns, star anise, cinnamon, fragrant leaves, cumin, ginger flakes, salt, monosodium glutamate, balsamic vinegar, soy sauce, alkali noodles, salt, mung bean sprouts, cucumber shreds
Here's how:
1. First adjust a batter, add three cups of gluten flour to the basin, this is the usual steamed steamed steamed buns at home, ordinary flour for noodles, and then add a cup of potato starch to the basin, and then add water to the basin in batches to stir evenly, the ratio of noodles and water is, a bowl of noodles plus a bowl and a half to two bowls of water can be, do this lazy cold skin, this batter is not too thin, otherwise it is easy to break, but also soft and soft pedaling, until there is no gnocchi inside, the batter is stirred and then put aside for about 20 minutes.
2. Next make a simple seasoning water, add a small amount of water to the pot, then add peppercorns, star anise, cinnamon, fragrant leaves, cumin, ginger slices, boil on high heat, boil on high heat and then turn to medium-low heat to cook for about 10 minutes, add salt to the inside, add a spoonful of MSG to stir well, let's cook this seasoning water, pour into a bowl to cool and set aside.
3. Next make a vinegar water, pour more balsamic vinegar into the pot, so that the vinegar is heated, the taste will be more fragrant, and then add some raw soy sauce to boil, boil after turning off the heat, put it in a bowl and set aside.
4. After the batter is left to stand for 20 minutes, filter the batter through a strainer, filter out the impurities inside, then add a small spoonful of alkali noodles to it, and then add a spoonful of salt to stir well.
5. Next, you have to steam the cold skin on the pot, scoop a spoonful of batter into the cool skin gong gong to swing evenly, the amount of noodle water in the gong gong determines the thickness of the cool skin steamed out, the steamed cold skin must be steamed with a large pot of water, steamed on high heat, so that the steamed cold skin will not break, nor will it crack, the pot and the pot lid must also be washed, to prevent the water in the pot from overflowing, cover the pot lid with a high heat to steam for two minutes, steam to the top of the big bubble is cooked.
6. Quickly take it out and put it in the cold water basin prepared in advance to cool, only after drying is it good to peel off the cool skin, the cool skin is peeled off and spread on the grate brushed with cooked oil, and the layer of oil is also brushed on the cool skin, so that the circulation steaming cool skin.
7. The cold skin is all steamed, and the cold skin is cut into the same width and narrowness.
8. Put the cut cold skin into the bowl, add the blanched mung bean sprouts in the bowl, add cucumber shreds, add a spoonful of garlic water, a spoonful of seasoning water, a spoonful of vinegar water, and finally add oil and spicy seeds to stir evenly to eat, we this lazy cool skin is ready, the taste is smooth and strong, the method is simple, very delicious and delicious, like friends hurry up to try it.