Cold Skin

Cold Skin

1. Add a small amount of water to the flour and stir it into a flocculent

2. Then knead it into Sanguang dough and let it sit for 20 minutes

3. Put an appropriate amount of water in the bowl where the dough is placed (more than half of the dough)

4. Start to wash the noodles, knead the dough with your hands to wash out the starch inside

5. After changing the water and washing the dough 2-3 times, the milky white water will no longer be washed out, even if it is finished. The water from the previous few times is poured together

6. Put the washed water in the refrigerator to settle for more than 4 hours

7. During this period, take a small pot, put an appropriate amount of water to boil, add a little salt, put the washed gluten in and cook for 10-15 minutes.

8. Take out the cooked gluten and cut into small cubes for later use

9. Take out the settled surface water, you will see two layers of upper and lower layers. Slowly pour out the translucent layer of water on top, or use a spoon to skim off the upper layer of water like I did.

10. Stir the remaining starch water with a spoon

11. Use two discs, spoon into a spoonful of batter, shake well, put a lot of water in the pot to boil, alternately put the two discs on the pot and steam for 3-5 minutes, see the cold skin bubbling, it means the steaming is done

12. Put the steamed cold skin with the plate into a plate of cold water and take it out for a while, peel off the cold skin

13. Find a plate with Liangpi, brush with sesame oil, and then put Congliangpi, and then apply oil between each Liangpi

14. Two cold skins together, cut into wide strips

15. Put some shredded cucumber, peanuts, and diced gluten

16. Pour some peanut butter, shrimp paste, hot sauce

17. Finally, pour in the right amount of vinegar, mix well and serve

Tips:

Personally think that the cold skin steamed is a little thicker and delicious, and the sauce and ingredients can be matched at will