What is cold skin made of

Liangpi, also known as Shaanxi Liangpi, is one of the Han specialties in Shaanxi Province. Cold skin is divided into two categories: rice noodle skin and noodle skin, and rice noodle skin is actually rice skin. Existing Xifu Baoji rolling noodles, Hanzhong rice skin, Qinzhen rice skin and other genres. Cold skin has a long history, cold skin legend originated in the period of Qin Shi Huang, more than 2,000 years ago, according to legend, there was a year in Shaanxi Tuxian Qin town area drought, rice withered, the people can not provide rice to the court, a man named Li twelve rice milled into flour, steamed noodles, offered to the Qin Shi Huang, the Qin Shi Huang ate a great joy, ordered to be produced every day to eat, the formation of the prestigious traditional snacks of the Han people! --Qinzhen rice noodles. Later, it was lost due to the war.

Practice:

Raw materials needed (two people)

Flour (preferably high-gluten flour 2 cups (1 cup of 240 ml, 2 cups of flour is about 250 grams); about 2 cups of cold water; salt 1 tsp (3 grams) high-gluten flour: the protein of flour is called "gluten", the content of 11.5% or more is called high-gluten flour; while high-grade flour is called high gluten flour. Flour with a protein content of 11.5% or more is called high-gluten flour. Flour with a protein content of 12.5% or more is more suitable for general bread-making. Flour with a protein content of 8.5% or more is known as medium gluten flour or semolina, and is suitable for use in buns, steamed buns, and various types of Chinese dim sum. Flour with a protein content of less than 8.5% is suitable for cake making.

Flour classification

(1)Extra-high gluten flour: (14% water, 13.5% crude protein or more): usually used for making gluten and doughnuts.

(2)High-gluten flour: (14% moisture, 11.5% crude protein): the protein content of high-gluten flour is 13.5% on average, and usually the protein content is 11.5% or more can be called high-gluten flour. High protein content, gluten is also more, so the gluten is also strong, mostly used to make bread, noodles and so on.

(3) flour heart flour: (14% water, crude protein 10.5% or more): usually used to make steamed bread, buns, noodles, Chinese snacks.

(4)Medium gluten flour: (13.8% water, more than 8.5% crude protein): usually used to make Chinese pasta, Chinese snacks, Western-style snacks.

(5) Low gluten flour: (water 13.8%, crude protein 8.5% or less): usually used to make cakes, cookies, small cakes and snacks.

Practice 1

1. Sieve the flour and salt (no sieve can also be not), a little bit of water into the batter. Be careful not to add too much water at a time, add little by little, and then add again after stirring, so that the batter out of the smooth without powder. The more times you stir, the more tendons you can make. Stir for about 20 minutes. It is important to note that the batter should not be too thin, otherwise the steamed cold skin is easy to break and not gluten. This is the batter after stirring, you can see that it is very smooth.

2. Put the stirred batter into the refrigerator freezer refrigerator (winter can be put at room temperature) for at least three hours or more, known as waking up. This is very important to solve the known problem of gluten-free flour abroad.

3. Take out the batter and let it come back to room temperature, this process will be the model of the steamed cold skin children wipe good spare.

4. Bring a large pot of boiling water to a boil in a saucepan. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and add a little water.

5. When the water boils, brush a model with a little oil and pour a spoonful of batter into it. The amount of batter by personal control, like a little thicker cold skin children on a little more scoop, and vice versa, less, experiment with one or two can be mastered.

6. Swirl the batter in the model so that the bottom of the model is evenly covered with batter.

7. Put the battered model into a pot of boiling water and cover with a lid. Keep the heat on high at all times.

8. Repeat steps 5 and 6 and pour the batter into the other model. During this process, the batter in the first model will slowly bubble up, which can be seen clearly if the lid is transparent. If the lid is transparent, you can see it clearly.

9. Wearing cotton gloves, take the steamed models out and place them in cool water to chill (while chilling the first one, place the second one in the pot and continue steaming). First, put the model upside down under the cool water pipe rinse; second, in a pool of cool water, put the model in the pool floating, but the effect is not as good as the first.

10. Use a brush to brush a layer of oil on the surface of the steamed cooler, and slowly peel off the cooler.

11. Steam the Liangpi children on both sides of the brush with oil, knife dipped in cold water, and then cut the Liangpi children into the width of the preferred, mixed with delicious seasonings.

Practice 2:

Main ingredients: 250 grams of flour, 50 grams of clarified flour, 5 grams of salt, 450 grams of water, vegetables (can be added or subtracted according to personal taste), 1 cucumber, carrots 1/2, cilantro, parsley,

Supplementary ingredients: oil splash chili oil or garlic chili oil, sesame seed paste, deep-fried peanuts, sesame oil, salt, sugar, vinegar

Practice: 1. Mix the powder with salt, pour in 300 ml of water, and stir vigorously in one direction with a rolling pin until the powder in the batter is almost completely blended with the water, and then strain through a sieve to remove any powder that can't be stirred well.

2. Let the batter rest for half an hour (if possible, please let it rest overnight, so that the flour and water are fully mixed), add 150 ml of water to dilute a little, mix well, and come up with a fine, thick, milk-like texture of the batter, the batter used to make the cold skin on the open good.

3. Heat a pan, brush it with oil and pour in a spoonful of batter, the amount of batter is just enough to spread the pan thinly, after pouring in the batter, please shake the pan quickly so that the batter is evenly spread on it.

4. Cover and wait 20 to 30 seconds or until the batter forms a translucent crust and puffs up in the pan. Prepare a large, flat plate and pour the crust quickly onto the plate.

5. Brush a thin layer of oil over the top of the poured crust, and repeat the process, layering the crust on top of it. Finally, cut the cooled crust into strips.

6. According to personal taste, cut some vegetables, such as cucumber, carrot and parsley shredded, eaten with gluten with the skin oil splash hot pepper, garlic water, a little sugar, salt, vinegar, diluted sesame sauce and other seasonings, sprinkled with crushed peanuts, mix well.

Shaanxi cold skin production method:

1, add a little salt to the flour, and into a dough, covered with a damp cloth to wake up about 30 minutes

2, the above obtained dough in a large container, add the right amount of water, began to wash the gluten, in the water, constantly kneaded dough, when the water in the container is mixed with the thick water, will be strained with a strainer to the other container

3, Repeat repeat repeat, until the water is no longer cloudy, the rest of the block of yellow stuff on the gluten ah, in the gluten with a little baking powder to grasp, on the steam drawer, full steam 20 minutes, cooled and then sliced (PS: you can also do not steam, fried in oil, and then fried to eat, the taste is also good)

4, and then it is the result of the batter ah, and let it rest stratified, usually at least 3 hours of precipitation, even the first day! The night of the wash, the next day before steaming, the longer the batter precipitation, the more gluten made of cold skin children

5, precipitation is completed, the top of the water poured out, with a spoon to the bottom of the precipitation stirred well, you can steam.

6, the pot on the fire into the water, until the water boils, to the model (there is a special steamed cold skin mold, even with the cookie box lid, the effect can be) in the brush a little oil, scoop a spoonful of batter poured into the amount of batter by personal control, like a little bit of thicker cooler child on a little bit more scooped, and vice versa is a little bit less, to the model of the batter in the swirling, so the bottom of the model is evenly covered with batter. Then put the model into a pot of boiling water and cover the pot with a lid. Keep the heat on high and steam for about 5-6 minutes, then the cooler will slowly bubble up.[6]

7. Store a pool of cool water in the sink and place the model on the edge to float. You can also invert the mold, with cold water directly to the bottom, so that the effect to be better, and so the cold skin children completely cooled, the surface of the brush some oil, you can slowly peeled off, according to their own preferences cut into strips on the good. [7]

Seasoning

Garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts blanched can also be)

Garlic water: dial a clove or two of garlic, add a little water, with a blender broken, and then add a little salt and monosodium glutamate, stirring to make it dissolve

Chili oil production: the first 500 grams of oil heat, and then the first 500 grams of oil. Meanwhile, in a large bowl, put 1 cup chili noodles, 1~2 tbsp pepper, a pinch of sugar (never more), 1 tbsp white sesame seeds, don't stir, just put it in smoothly. When the oil is smoking, turn off the heat and let it cool down a bit. When it's about 70-80% hot, you can pour in the chili. First pour half, stir with a spoon, put 2~3 tbsp pepper powder (or pepper grains), and then stir with a spoon, and then another small spoon to scoop a little bit of cool water (also can not be too much) poured into the chili bowl, stir well, at this time you will see the bowl like a pot of water, but because of the water is very little, so it will not splash out. Cold skin is Shaanxi people's favorite snack.