Cool skin, soft and very chewy. Make a pot during the Chinese New Year or summer, and the family will eat it together, which is simply too fragrant. But if you don't do it well, it won't taste as good as the noodles you usually make. But how to steam the cold skin? If the steamed cold skin is not strong, why? I'll tell you about it.
In general, the dough is kneaded and washed into a batter the night before, and steamed the next morning. It's easy to say, but there are some tricks to it. Next, I will briefly talk about how to steam cold skin.
First: First of all, you must choose the flour. The noodles that make Liangpier must be very chewy. The flour pushed by the farmers themselves is not very strong. You can sell a bag of flour sold outside, and the cool skin made from such flour is generally very strong.
Second: When making cold skin and noodles, it must be warm and cold water. When mixing the noodles, you don't add anything to it except water. After the dough is lived, knead it a few more times, and then put it down to save a while. Rub it for a while. This noodle is also very strong, and the cool skin washed out is naturally tendony.
Third: the water used to wash the cool skin must be lukewarm and cool. (It doesn't feel icy.) And try to use a little more water in the process of washing. This will not break the dough. Wash until the water is no longer white. Then put the washing water on the next morning.
Fourth: The next morning, pour out the excess water and start steaming the cool skin. When steaming the cold skin, be sure to add a small amount of alkali to the batter, (first pour a small amount of alkali into the bowl, add a small amount of boiled water to dissolve, and then add it to the batter.) It is better to have the water on the surface slightly yellow. Don't too much. Otherwise, it will make Liangpier have no tendons. Then stir the dough water well and start steaming!
Fifth: Steamed cool skin. The fire for steaming the cool skin must be large. Under normal circumstances, we can steam for five minutes on high heat. Steaming for too long or too little may cause the cold skin to be sluggish.
Sixth: Out of the pot. After the cold skin is out of the pan, be sure to apply a layer of oil on it. When the skin is cool, you can take it off and eat it.
The above is the whole process of steaming cold skin, although it is easy to say, but you must pay attention to some details when doing it. Through the above problems, we can see that the reasons for the lack of strength of Liangpier are:
First: Some people put too much salt in the water of Liangpier. This results in a crispy crispy skin rather than kneading or tendoning.
Second: In the process of steaming, the cold skin is steamed too thickly.
Third, there are still some people who do not grasp the amount of alkali and put too much.
Fourth: The steaming time is too little or too little, and the fire is not big enough, resulting in the cold skin is not ripe.
The above is how to steam the cold skin and the problems that need to be paid attention to when steaming the cold skin. When you have time, you can steam some and add some spices and cucumber shreds. I'm sure my family will love it. You might as well learn to do it!