High-value Color Cold Skin without Washing Face

Name: High-value Color Cold Skin without Washing Face
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 5g Spinach powder; 240g water; Some salt; Some sesame oil; Some carrot; Some parsley; Some Soy sauce; 15g Sweet potato starch; 5g Purple Sweet Potato Powder; Some Cucumber; Some Cooked Sesame; Some Peanut oil; Some Green bean sprouts; Some Garlic cloves; Some Balsamic vinegar

by Pretty horse po

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I believe that everyone who has made Liangpi will say that it is too cruel, and it is not easy to wash the noodles and want to eat safe and hygienic healthy Liangpi. In fact, a friend from Shanxi told me that in many cases, Liangpi can not be washed, and told me the specific method. This is so exciting. If you don’t wash the face, it will take less than four or five hours to wash the face. It takes no minutes to eat Liangpi. What happened. My first experiment was very successful, so I would make Liangpi almost three seasons a year. However, after a long time, the original color Liangpi is also crooked, and I always feel that the appearance is average, so I made fan Liangpi, green Liangpi, and one day when I was very happy, I made three-color Liangpi. "

High-value Color Cold Skin without Washing Face

1. Prepare various powders and mix them in proportion. White skin: flour 45g sweet potato starch 5g water 80g green skin: flour 40g sweet potato starch 5g spinach powder 5g water 80g purple skin: flour 40g sweet potato starch 5g purple potato flour 5g water 80g

High-value Color Cold Skin without Washing Face recipe

2. Add water and stir well and let stand for 10 minutes. Batter judgment: When scooping up the batter and dropping it down, it is in a straight line, not falling quickly.

3. Stir a little and pour into the mold. Brush the mold with a thin layer of oil.

4. Put it in the steaming oven and steam for five minutes after the air is released.

5. Take it out and sit in the water to cool down.

6. Peel off the surface with a layer of oil.

7. All steamed well.

8. Cut into strips.

9. Scald the mung bean sprouts and remove them for later use.

10. Shred cucumber, carrot and parsley.

11. Mash garlic, put light soy sauce, balsamic vinegar, appropriate amount of purified water, sesame oil, salt and mix thoroughly.

12. Put all the ingredients into the basin.

13. Pour the garlic paste and mix well.

14. Sprinkle some cooked sesame seeds on the plate.

Tips:
Flour is best made from high-gluten flour, rich flour, etc., and ordinary flour can also be used.
Those who do not have Liangpi gongs can make full use of some molds, pizza trays, cake trays, etc. Personally, they are better than gongs.
The advantage of the steamer is that it can be steamed more at a time, but the steamer is the traditional method.
The cold skin can be thick or thin, depending on how much batter is put at one time, the thicker one is personal preference.
The seasoning is based on personal preference. I don't eat spicy, natural chili oil is not available.