In the summer, one of our favorite farmhouse dishes is the pumpkin leaf roasted powder skin, which can be put in the soup or stir-fried. Our traditional flour skin method here is fried in oil and then cut to make a dish. However, the fried powder skin is not easy to control the heat and thickness, and if you are not careful, white spots will appear, which requires a lot of kitchen experience.
Today, share a super simple powder skin method, as long as steamed for 2 minutes, transparent crystal, q bullet toughness, no need to worry about the heat and white spots, summer direct cold mix, fragrant and delicious!
This powder skin method should be the simplest in the world, right? The starch I have here is sweet potato starch, which is grown and ground by my hometown, which was originally just used to outline it. Now well, you can eat a big bucket in a summer, haha!
Tip: If you do it for the first time, the ratio of powder to water is 1:2.5, or weigh it! Sweet potato starch solution is easy to precipitate, be sure to stir again before each use.
I wrote the method in detail, please be sure to read carefully, the success rate is 100%!
Ingredients: 100 g sweet potato starch, 250 g water, 1 tsp salt (a small spoon that comes with the seasoning jar), 1/2 tsp oil (ordinary white porcelain spoon
Tool: Non-stick disc
method:
1. Weigh the sweet potato starch and put it in a large pot. Our local dialect is called "sweet potato flour", white granular. The basin should be a little deeper, otherwise there is a "dusty" feeling.
2. Add water and stir slowly to combine. Be sure to stir well, you can use a manual whisk or you can use chopsticks.
3. Add 1 teaspoon of salt and 1/2 tablespoon of oil and stir well. Prepare 2 non-stick plates and 2 large pots. One pot is boiled with boiling water and the other is filled with clean cold water (I use water from the clean kettle). One of my non-stick plates is a 9-inch square plate for learning to cook, and the other is a hamburger mold, it doesn't matter what shape, the size doesn't matter, as long as it can be put into the pot. I happened to have these 2 on hand, so I used them.
4. Pour the starch solution into a non-stick dish, thin a layer, and steam in boiling water. Like thicker pour a little more, like thinner a little less, it doesn't matter. Starch solutions precipitate easily and need to be stirred again each time before being poured into a dish. The boiling water is a little full, about the same height as the steamer.
5. Cover the pot and steam for about 2 minutes.
6. Open the lid, you will see the color become transparent, a large bubble, the instructions are good.
7. Place the plate whole in cold water to cool. (It's better to be a little fuller, and you can also dip the inside of the plate with water.) My plate is bigger, just tilt a little, let the cold water in a little, cool down faster. ）
8. At the same time, pour the starch solution on another plate, cover and steam for about 2 minutes.
9. At this time, start from the edge and tear off the powder skin. Because of the addition of salt, the powder skin is very tough, don't worry, it will not tear. Then pour the new starch solution.
10. Two plates can be operated a little faster, one steaming at the same time, the other to tear off the powder skin, repeated operation until all the starch solution is done.
11. You can also do more at a time, brush a little oil between each skin, stack together in the refrigerator, and take it out when you want to eat.
12. Can't wait for me to have a cold mix first. First the powder skin is cut into wide strips.
13. Place in a small bowl and add soy sauce, green onion and a pinch of minced garlic.
14. Heat the oil in the pot, add some minced garlic and stir-fry first.
Then pour hot oil on the powder skin, it is very fragrant!