Homemade Cold Skin

Name: Homemade Cold Skin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Flour; 10ml Premium Light Soy Sauce; 1 Cucumber; 10g Minced garlic; 30g Tahini; 150g Shimizu; 10g Vinegar; 300g Green bean sprouts; 5g salt

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I always see that the Liangpi made by Mouse Bao’s mother is welcomed by everyone, and I am greedy for it. Many years ago, I failed to make the Liangpi. The prepared Liangpi was so bad that it broke when touched, and I have never done it again. . This time I asked her a lot of questions and did it again. With the great help of my husband, I finally made a strong cold skin. The self-made and self-mix tastes particularly delicious. This is the first time I made it. So tired, my old waist almost broke, and finally my husband worked overtime to help me with the last step of the sprint, cooking Liangpi. I would like to thank the mouse Bao mother who instructed me and the meal ticket for my family. I am impatient, maybe anything that requires patience, so I am used to relying on him. If you encounter any trouble, just wait for him, hehe. Generally speaking, the cold skin is not thinner, so it tastes a little harder, but it is really strong, and it will be better next time. The mother of Liangpi Shubao said that the water on the surface of the washed noodles must be clean, and then I also encountered a problem this time, that is, the diameter of the pot for cooking the cold skin must be large, otherwise it will not be easy to take out the mold in the end.

Ingredients

Homemade Cold Skin

1. 300 grams of flour with 3 grams of salt and 150 grams of water

2. Cook the dough for 5 minutes and then cover the dough with a damp cloth to wake up for an hour

3. Put clean water on the dough and rub it with your hands. You can see that the cleansing water is thick

4. Just filter it out with a sieve

5. The remaining dough continues to be rubbed with water

6. After washing it for the fourth time, the water does not turn white anymore.

7. Soak the remaining gluten mass in cold water for 2 hours

8. Put the gluten on the cloth and steam for 20 minutes, turn off the heat and simmer for a while before taking it out

9. Put the washed surface water in the refrigerator overnight, take it out the next day and pour out the clear water on it, gently and surely, and it’s best to pour it clean, if there is something that is not easy to pour, use a small spoon to scoop it out.

10. Take a container and grease it with oil (practice proved that it is not very useful, it is not easy to remove it after it is done, and then I changed the non-stick baking pan to make it and forgot to take it)

11. Spoon a spoonful of the water into the mold and slowly turn it so that the batter fills the surface. It’s better to be even

12. Put it in the boiling water basin and cover it. It’s best to cover the transparent cover and see that there are big bubbles. Open the cover and rinse with cold water and gently peel it off from one side. (My basin is too small and it’s not easy to take it out. I just changed to my 37 cm diameter wok and it worked very well)

13. The peeled cold skin is placed on the oiled chopping board, and then the cold skin is also greased to avoid staining the next one.

14. See if what I took under the light is OK

15. Cut gluten into pieces, shred cucumber, pat and mince garlic

16. Boil the mung bean sprouts with boiling water and then use cold water to control the moisture

17. Add salt to the sesame sauce and let it boil down slowly.

18. Garlic Riga Extra Light Soy Sauce

19. Add some vinegar

20. Put the cold skin, gluten bean sprouts, cucumber shreds on the plate, pour the sesame paste and vinegar garlic sauce on the plate, stir well and start eating.

Tips:
I made it this time and tasted a little harder than the one I bought. The first time I made it, the thickness was not uniform, so it was not as translucent as the one I bought, so I will try my best next time.