Emerald Cool Leather
1.
Add salt and a drop of oil to the blanched spinach, squeeze the juice with a juicer and filter for later use.
2.
Flour poured in a basin.
3.
Pour in the spinach juice and stir in one direction with chopsticks to form a thick and smooth batter without particles, slowly add water and stir to dilute.
4.
Adjust into a raised spoon and pour out to form a thin, fluid batter, let stand for 20 minutes, and stir again.
5.
Use an oil brush to brush a layer of sesame oil (or other cooked oil to prevent sticking), pour in the slurry, and shake it gently (you can control the thickness if you make a few sheets, feel free).
6.
Bring the water in the pot to a boil, put the plate in the water pot, cover and steam for two or three minutes (time depends on the thickness), once it is transparent, it will be cooked (you can also scoop the other roll in at this time) The batter can be put in directly after the first one is taken out, and the two rolls take turns to save time).
7.
Take it out and put the Liangpi Luoluo in a basin of cold water, too cold (I used two chopsticks to pick the Luoluo earrings, pay attention to prevent scalding).
8.
Peel off the skin by hand.
9.
Put the steamed cold skin on a plate, stack the sesame oil (or other cooked vegetable oil) one by one to prevent it from sticking together, and steam all the cold skin in turn.
10.
Steamed jade Liangpi.
11.
Rinse the Huoxiang and garlic cloves.
12.
Put salt in the garlic mortar.
13.
Mashed into mud. Add vinegar, light soy sauce, sesame oil, peanut sesame paste, and chili oil to make a sauce.
14.
Cut cold skin into strips and serve on a plate.
15.
Put on the cucumber shreds, nepeta, and the sauce and mix well.
16.
Sprinkle with cooked sesame seeds and eat it.
17.
Finished product.
18.
Finished product
Tips:
1. The flour must be of high precision, and salt is more chewy. 2. The water surface ratio is well mastered. 3. Pure spinach juice (or pure water or other vegetable juice) can also be used. 3. Stainless steel basins, pans, pizza pans and all flat-bottomed containers can also be used without cold piroro. 4. Brush oil on Liangpi to prevent adhesion and cracking. 5. The juice can be flexibly adjusted according to your own taste. 6. If there are carrots (or other colorful vegetables), they can be put on a color palette to look better.
