Halal Stuffed Leather
by A little camel
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Shake the spinach juice with fruit language, and a piece of noodles, knead a little harder, you can add a little salt to increase the gluten. Then cover with a damp cloth and wake up for half an hour.
2. Prepare clean water, start washing the gluten, knead, knead, and wash. When the water is very turbid, pour it into another larger container. Change the water and continue washing. In the water, you can knead and wash continuously until you change. The water is no longer turbid, and the last little tuft left is gluten.
3. Spread the gluten on a basket and steam for 15 minutes to cook~~~
4. The mixed water that was replaced during the face wash should be settled for at least 3 hours (the longer the time, the better), and the water slurry is separated. It is best to store in the refrigerator for better separation effect. Use a spoon to gently skim off the water above. ~, leave the paste, stir well, ready to steam the cold skin.
5. During the slurry precipitation period, prepare the seasoning: ginger and garlic water-add pure water and mix thoroughly with minced ginger and garlic, shred cucumber, chili oil, sesame oil, etc.
6. The flat bottom plate (iron plate or enamel plate) must be flat bottomed with a thin layer of oil~
7. Use a pot larger than a flat bottom to boil water. Use a soup spoon to scoop 1-2 scoops of batter. The thickness is according to personal preference. After one or two steaming, you will be proficient. Put the flat plate on the water and steam it with a transparent lid. Cover, it is best not to open the cover during the period. Steam on high heat for 2-3 minutes, and see through the lid that the batter is condensed, transparent and bubbling.
8. After steaming a piece, put the bottom of the plate on cold water to cool, so that the cold skin can be peeled off. Grease each prepared Liangpi to prevent adhesion~~
9. Cut the cold skin into one-finger-and-a-half wide strips, add gluten, cucumber shreds, garlic water, aged vinegar, and pepper."
2. Prepare clean water, start washing the gluten, knead, knead, and wash. When the water is very turbid, pour it into another larger container. Change the water and continue washing. In the water, you can knead and wash continuously until you change. The water is no longer turbid, and the last little tuft left is gluten.
3. Spread the gluten on a basket and steam for 15 minutes to cook~~~
4. The mixed water that was replaced during the face wash should be settled for at least 3 hours (the longer the time, the better), and the water slurry is separated. It is best to store in the refrigerator for better separation effect. Use a spoon to gently skim off the water above. ~, leave the paste, stir well, ready to steam the cold skin.
5. During the slurry precipitation period, prepare the seasoning: ginger and garlic water-add pure water and mix thoroughly with minced ginger and garlic, shred cucumber, chili oil, sesame oil, etc.
6. The flat bottom plate (iron plate or enamel plate) must be flat bottomed with a thin layer of oil~
7. Use a pot larger than a flat bottom to boil water. Use a soup spoon to scoop 1-2 scoops of batter. The thickness is according to personal preference. After one or two steaming, you will be proficient. Put the flat plate on the water and steam it with a transparent lid. Cover, it is best not to open the cover during the period. Steam on high heat for 2-3 minutes, and see through the lid that the batter is condensed, transparent and bubbling.
8. After steaming a piece, put the bottom of the plate on cold water to cool, so that the cold skin can be peeled off. Grease each prepared Liangpi to prevent adhesion~~
9. Cut the cold skin into one-finger-and-a-half wide strips, add gluten, cucumber shreds, garlic water, aged vinegar, and pepper."
