Cucumber Cold Skin
1.
Wash 2 fresh cucumbers, then use a paring knife to pour the peeled cucumber skin into a food processor and add an appropriate amount of water to make the cucumber peel juice, and then filter it with a sieve to make it more delicate.
2.
Pour the prepared flour, cornstarch and salt into a basin and mix well. Add cucumber juice and stir until the batter has no particles. Just scoop up the batter to flow into a straight line, and then let it stand for half an hour.
3.
I used a 9-inch pizza pan instead of a 9-inch pizza pan without special tools for Liangpi. The size of the coldpi is just right.
4.
Pour in 1 tablespoon of batter and shake the plate so that the batter evenly covers the bottom of the pan.
5.
Then put it in a pot of boiling water and cook the shape first.
6.
Then cover and cook for 1 to 2 minutes, and you can see a lot of big bubbles in the batter.
7.
Open the lid and take out the plate, put the plate in a basin of cold water and stir for 20 seconds to quickly cool the Liangpi.
8.
Then apply a layer of oil on the surface of the Liangpi to prevent sticking, and then gently uncover the Liangpi along the edge with your hands. The oil is easy to remove.
9.
Wash-free cold skin made with cucumber peel and noodles: fresh and emerald green, crystal-silver translucent, elastic and soft.
10.
Follow the above method to make the remaining batter and place them neatly on the plate one by one.
11.
Take 2 sheets of Liangpi and roll them into a roll, put them on the chopping board and cut them into thin strips, as many as you like.
12.
Then cut the carrot and a cucumber with the skin into thin strips; cut them as finely as possible to look comfortable and delicious.
13.
Then prepare the cold sauce: add salt sugar, light soy sauce, balsamic vinegar, green onion, garlic, cold boil, chili oil, and then add white sesame seeds, peanuts, coriander, and finally drop a few drops of sesame oil and mix well.
14.
Spread part of the carrot shreds on the bottom of the plate, and then place the cut cold skin; put some cucumber shreds and carrot shreds on the surface, and finally pour a few spoonfuls of cold sauce and mix well.
15.
The lazy version of the hot and spicy, smooth, chewy and soft cucumber skin is ready.
16.
Cucumber juice green cool skin, simple and quick, smooth and chewy, high-value, good-looking, delicious and nutritious.
Tips:
1. The amount of cucumber skin and water can be increased or decreased according to the amount of flour; if there are more cucumber skins, the cold skin will be darker.
2. After smashing the cucumber juice, filter it again with a sieve. The filtered cucumber peel has no residue and tastes better.
3. Flour is the common flour used at home and cornstarch for thickening; the ratio of flour to water is at least about 1.2~1.5, depending on the actual situation.
4. The empty pan is brushed with oil before pouring the batter. In addition, the surface of the cooled Liangpi must be coated with oil, otherwise the Liangpi will stick together and it is not convenient to take.
