What is cold skin made of?

Liangpi is made of flour, balsamic vinegar, salt, chili oil, water, lye and other ingredients.

1, flour

Liangpi is made of flour. Flour is the core ingredient of cold skin, the main components are starch and protein. The protein in flour is gluten protein, which is mainly composed of wheat alcohol soluble protein and wheat gluten. According to the level of protein content in flour, it can be categorized into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour.

2, balsamic vinegar

Liangpi is made of balsamic vinegar, which is one of the main flavorings of Liangpi. When making cold skin, usually add some sauces of ingredients and condiments, such as soy sauce, peanut butter, sprouts, chili oil, etc. These seasonings can blend with each other and make the flavor of cold skin richer.

3, salt

Liangpi is made of flour and water, in the production of cold skin, the role of salt is to increase the toughness and elasticity of the dough, so that the cold skin is more soft and delicious.

4, chili oil

Liangpi is made with chili oil as the main ingredient. Chili oil is one of the important sauces for cold skin. Chili oil is made by grinding chili seeds after frying and then adding appropriate amount of soy sauce, balsamic vinegar and peanut butter and other seasonings to make it. The addition of chili oil makes the cold skin more delicious.

5, water

Water is one of the main ingredients for making cold skin. To make cold skin, you need to prepare high gluten flour, alkaline water and water. Slowly add the flour to the lye water, adding water while stirring, until the dough can be kneaded into a uniform ball. Then, roll the dough into a long strip and roll and knead it repeatedly on the board until the dough becomes long and thin with many cracks on the surface.

6, lye water

Lye water is one of the main ingredients of cold skin. When making cold skin, you need to prepare high gluten flour, lye water and water. Slowly add the flour to the lye water, adding water while stirring, until the dough can be kneaded into a uniform ball.