1. Pour water into the bread bucket and add two grams of salt
2. Pour high powder
3. Make a smooth dough, cover with plastic wrap and let stand for half an hour
4. Prepare two basins, one is filled with water, the other is reserved, and the dough is placed in the basin with water
5. Knead the dough like washing clothes, and finally the water turns white and the dough becomes gluten
6. Put the gluten aside for later use, filter the water through a strainer, and filter the water into another basin
7. Put the gluten in a plate and steam for 20 minutes in a pot with boiling water
8. The steamed gluten is all holes, let it cool for later use
9. Put the basin with water aside and let it stand for more than 4 hours. When the time is up, you can see obvious stratification.
10. Pour out the clear water carefully, leaving behind water containing starch
11. Stir the bottom with a spoon
12. Brush the pizza pan with a layer of oil to prevent sticking
13. Scoop a tablespoon of starch water
14. Pour it into a pizza pan, pick it up and shake it slightly to cover the bottom of the starchy water
15. Take another disc and apply a layer of oil on the bottom
16. Put the pizza pan in a pot of boiling water and cover the lid
17. Steam until there are a lot of bubbles, then take out the pizza pan
18. The edge can be removed by hand, and it can be buckled upside down in the plate.
19. The finished piece of cold skin is deliberately picked up by hand to check the thickness, and the process of steaming the cold skin is repeated until the starch water is used up.
20. All the Liangpi made in sequence
21. Prepare pepper, star anise and bay leaves
22. Boil water in a pot, add pepper, star anise and bay leaves and cook for 3 minutes
23. Add soy sauce and the remaining 2 grams of salt and cook for another minute
24. Strain the pepper, star anise and bay leaves, filter the water into a bowl and let cool for later use
25. Mung bean sprouts, peeled and rooted, washed clean
26. Put it in a pot of boiling water and blanch for 2 minutes until the bean sprouts are transparent.
27. Remove and drain the water and let cool for later use
28. Wash the cucumber and cut into filaments
29. Cut the gluten into small pieces
30. Two pieces of cold skin are cut into wide strips, and two pieces can be rolled and cut
31. Put the cut cold skin into a bowl, add 3 tablespoons of pepper water
32. Put an appropriate amount of cucumber shreds, mung bean sprouts, gluten, sesame paste and fresh pepper sauce on the surface, mix well and start eating.
Tips:Flour should choose high-gluten flour with more gluten. The water absorption of flour is different, and the amount of water can be added in small amounts until it becomes a smooth dough. After the dough is made, cover it with plastic wrap and wake up for a while. In one step, these starch waters have made a total of 8 cold skins, and the choice of dishes can be added according to your preferences.
