Disposable Liangpi
1.
Ingredients are weighed and ready
2.
Squeeze the purple cabbage with water, squeeze the juice, ps: Of course, it’s easier to use white water directly, but I just think it’s more nutritious to add some vegetables.
3.
200 pieces of high-gluten flour, 30 grams of starch, 1 tablespoon of salt, mix well, add about 350 grams of purple cabbage, and stir.
4.
Stir into a delicate and smooth batter, 饧30-60 minutes
5.
If you are impatient, you can filter it with a sieve instead of the noodles.
6.
Prepare two stainless steel discs and brush a layer of oil
7.
Spoon a spoonful of batter into the plate
8.
Put it in the boiling water pot
9.
Cover and steam for 3-5 minutes
10.
When it is steamed, soak it out and put it in cold water to bite it. Carefully remove the cold skin
11.
Made cold skin
12.
Even a plate was made upside down and it was made quickly. A total of 10 pieces of Liangpi were made.
13.
Fold and cut into thin strips
14.
Homemade cold skin seasoning sauce (1 spoon of garlic paste, 1 spoon of cooking wine, 3 spoons of vinegar, 2 spoons of light soy sauce, 1 spoon of salt, 1 spoon of pepper oil, 1 spoon of sesame oil, 1 spoon of chili oil)
15.
Mix it with the sauce and start eating
16.
Self-made cold skin without washing, you can watch and eat comfortably
Tips:
The batter needs to be mixed thoroughly and thoroughly, so that it is a smooth and delicate batter. Add some salt to eat more vigorously.
