What do you need to add to make cold skin and what flour to use

What you need to add to make cold skin:

To make cold skin you need seasoning, cumin, pepper, star anise, cloves, cinnamon, salt, etc., put into the water to boil for 10 minutes turn off the fire, let stand for 10 hours, filtering to take the water can be, this is to make the cold skin needed seasoning water. Then the cold skin with hot water to cook well after fishing up into the seasoning water can be, and then according to their own taste into other seasoning flavor, such as chili sauce or vinegar, so it will be more delicious. This good cold skin taste tender, and rich in flavor, very suitable for the elderly and children.

The flour needed to make cold skin:

There are many materials to make cold skin, and you can make delicious cold skin with ordinary flour. Of course, you can also use some special materials to make a better flavor of cold skin. High gluten flour can make better toughness of the cold skin, is also one of the common materials in daily life, some people will use mung bean flour to make it, so that the flavor of the cold skin made a higher level. In the traditional way, rice milk is used to make the cold skin.

Methods to make cold skin:

1, a piece of dough, knead a little harder, you can add a little salt to increase gluten. Then cover with a damp cloth to wake up for half an hour. Preparation of water, began to wash gluten, knead, knead wash, wash, water is very turbid when poured into another larger container, change the water to continue to wash, in the water, you can feel free to knead, keep washing, until the change of water is not in the turbid, and the last remaining this small pile is gluten.

2, the gluten spread on a cage drawer, steam over high heat for 10 minutes is cooked. Then cut the gluten into small pieces and set aside. Wash the noodles when the mixed water should be replaced after at least 3 hours (the longer the better) precipitation, water slurry separation, it is best to put in the refrigerator, the separation effect will be better, with a spoon gently skimmed off the top of the water, leaving the slurry, mix well, ready to steam the cold skin.

3, in the pulp precipitation period, the preparation of seasonings: ginger and garlic water - ginger and garlic minced with pure water, cucumber shredded, chili oil, sesame oil and so on. Flat bottom plate (iron plate or enameled plate), must be flat bottomed, on a thin layer of oil.

4, to use a larger pot than the flat bottom plate boil water, with a spoon to scoop 1-2 spoons of batter, thickness according to personal preference, steamed over one or two on the skill, put the flat plate on the water to steam, with a transparent cover, during the period of time, it is best not to open the lid. Steam over high heat for 2-3 minutes. When you can see the batter through the lid and see that it is solidified, transparent and with big bubbles, it is ready. After steaming one sheet, put the bottom of the plate over cold water to cool down, so that you can easily remove the cold skin. Grease each sheet to prevent sticking.

5, cold skin cut into a finger and a half wide strips, add gluten, shredded cucumber, garlic water, salt, chicken essence, vinegar, chili oil, stir in a large container and then served on a plate.