Color Simplified Version of Liangpi
1.
Wash and chop purple cabbage
2.
Use a food processor to add a small amount of water to beat into puree, filter out the original juice
3.
Take 80 grams of raw juice and add 1 teaspoon of white vinegar to make red juice
4.
Take 80 grams of the original juice and add an appropriate amount of baking soda to make a blue juice
5.
Take 80 grams of the original juice, so there are three colors
6.
50 grams of high-gluten flour, add 10 grams of sweet potato starch, 0.5 grams of salt
7.
Slowly pour the red juice into the powder, stirring evenly
8.
Use a sieve to filter the batter
9.
The filtered batter should be smooth and delicate. Use a spoon to scoop it up and pour it down to form a line.
10.
In the same way, add 10 grams of sweet potato starch, 0.5 grams of salt to 50 grams of high-gluten flour, and add the original color juice and blue juice in sequence to obtain three colors of batter
11.
Brush the shallow dish with a thin layer of oil
12.
Pour an appropriate amount of batter into the pan, shake it evenly, and spread the bottom of the pan
13.
Add the boiling water to the steaming rack
14.
Put the plate in the steaming rack and cover it to steam
15.
Steam until the dough becomes transparent and there are small bubbles in the middle
16.
Take out the plate and let it cool, and gently lift the cold skin (a little bit of oil should be applied to both sides to prevent sticking)
17.
Repeat steps 11~16 until the batter is steamed
18.
Cut the cold skin into strips
19.
Chopped garlic
20.
Shred cucumber
21.
Coriander cut into sections
22.
Add garlic in a bowl and add light soy sauce
23.
Rice vinegar, chicken powder, salt, mushroom oil
24.
Chili oil, cooked sesame seeds, mix well into topping
25.
Pour the accessories and sauce on the cold skin and mix well.
Tips:
1. When steaming the cold skin, you can prepare two plates and alternately steam it so that the steaming will be finished quickly. Brush the oil every time you pour the batter into the plate
2. The cold skin should be eaten and mixed as much as possible, and eat it while it is fresh. Make less, you can't finish it, put it in the refrigerator and steam it before eating, so the taste is not hard.
