Cucumber Salad
1.
Wash 2 fresh cucumbers, then use a paring knife to cut the peeled cucumber skins into a food processor and add an appropriate amount of water to make 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 there is no particles in the batter. Just scoop up the batter to flow into a straight line, and then let it stand for half an hour
3.
Brush the oil in the plate. If there is no special tools for Liangpi, I replaced it with a 9-inch pizza plate. The size of the coldpi is just right.
4.
Pour 1 tablespoon of batter, shake the plate to make the batter evenly cover the bottom of the pan
5.
Put it in a pot of boiling water and cook and set the shape
6.
Then cover and cook for 1~2 minutes, you can see a lot of big bubbles in the batter
7.
Open the lid and take out the plate, put the plate in the cold water basin and stir for 20 seconds to quickly cool the cold skin
8.
Then apply a layer of oil on the surface of the Liangpi to prevent adhesion, 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 into thin strips with a knife.
12.
Then cut the carrot and a cucumber with the skin into thin strips; cut 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, and chopped coriander. Add a few drops of sesame oil and mix well.
14.
Spread part of the carrot shreds on the bottom of the plate, and then put them in the cut cold skin; put some cucumber shreds and carrot shreds on the surface, and finally drizzle with a few spoonfuls of cold sauce and mix well; the cucumber juice green cold skin is spicy and flavorful, smooth and smooth. The muscles are soft, look good and 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 and greener
2. After the smashed cucumber juice, filter it again with a sieve. The filtered cucumber peel has no residue and tastes better.
3. Flour is 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 should be brushed with oil before pouring the batter. In addition, the surface of the cooled liangpi should be brushed with oil, otherwise the liangpi will stick together, making it inconvenient to take.
