Guose Tianxiang [red Pitaya Version of Liangpi Creative Platter]

Guose Tianxiang [red Pitaya Version of Liangpi Creative Platter]

1. Prepare the ingredients, red pitaya (one), press the pulp into juice and filter for later use. (The recipe is for three people)

2. Pour salt and sweet potato starch into the high-gluten flour, and stir to combine.

3. Pour in the dragon juice, and then add 200 grams of water.

4. Stir it thoroughly, and it can flow down smoothly and continuously. The pink color is very beautiful!

5. There will be small bubbles on the muddy surface. Use the bottom of the spoon to make a few circular strokes on the surface and there will be no bubbles.

6. Spread a thin layer of oil on the pizza pan. (You can replace the two plates)

7. Pour in a small spoonful of the paste.

8. Put a cloth on the countertop, press the edge of the pizza tray with both hands, and shake it from left to right. This will spread the bottom of the tray very evenly without small bubbles.

9. Put it in a steamer and steam for a minute or two until it becomes transparent.

10. After steaming, take it out and put it in a basin of cold water, so that the cold skin will be easily peeled off by heat expansion and cold contraction.

11. Use your fingers or bamboo sticks to mark the perimeter.

12. Apply even pressure with both hands and gently peel off the Liangpi. Apply a thin layer of oil to the surface of the finished Liangpi to avoid adhesion.

13. Very Q bomb, the color is very beautiful~~~

14. Looking at the light, it's pretty good! The steps are here, you can make some sauces, cut the cold skin into strips, and eat it with cold salad. Let's dent a shape below.

15. Use a petal mold to carve out the flower pieces. (A round or similar mold can also be used)

16. Cut the cold skin into long strips, and place half of the flower slices on top of the strips, overlapping slightly.

17. Fold up the lower part.

18. Roll up from one end.

19. The flower heart of the peony is ready. (It can also be used as a flower bone flower that is ready to be placed. The center part of the flower is cut with a thicker piece of cold skin, which is more tangible.)

20. Do the same method again.

21. Put the flower center up and roll it up from one end.

22. Flowers after two layers.

23. Make another roll. This is the appearance of the flowers after the third layer, and the peony is ready.

24. Sauce: 20 grams of white vinegar, 8 grams of mashed garlic, 5 grams of light soy sauce, a little salt, 20 grams of cold boiled water, a few drops of sesame oil, and stir well. (If you like spicy food, add chili oil)

25. Place the flowers on a plate, garnish with coriander leaves, and drizzle with the sauce.

26. The finished picture, the red peony is absolutely amazing to you~~~

27. The peony demon in front of the court is incompetent,

28. Chishang Fuyu is pure and young.

29. Only the true color of peony,

30. The capital is moving in bloom.

31. Flowers blooming and rich~~~

32. The country is beautiful~~~

Tips:

The flour is made of high-gluten flour that is usually steamed at home. Different brands of flour have different water absorption properties. Please add juice and water as appropriate according to the batter. The salt increases the tendons of the Liangpi, and the sweet potato starch will make the Liangpi have a crystal clear beauty. Because the amount of red pitaya juice is not enough, the pomace that is pressed out is pomace! Add 200 grams of water, stir and filter, the red water will make the color of the finished product more vivid! Every time you make a Liangpi surface, apply a thin layer of oil to avoid adhesion. The center part of the flower is made of thicker Liangpi to make it more visible, and the outermost part is made of thinner, the petals will naturally droop and bloom beautifully. When you start making the first cold skin, you will not be able to grasp the amount of a spoonful of glutinous rice. After steaming it, adjust the amount of the second one according to the thickness of the first one.