Homemade Cold Skin
1.
For homemade cold skin, if you don’t need to wash your noodles, you need to use sweet potato starch. This cannot be replaced with corn starch, otherwise the effect will not be achieved. Pour the sweet potato starch and salt into the flour and stir evenly, while stirring with chopsticks.
2.
The production process requires patience, first pour half of the water, this is the state at this time.
3.
Continue to pour the remaining 250 grams of water. The chopsticks continue to stir the batter in one direction until the batter becomes smooth and there are no gnocchi. This process takes about 10 minutes.
4.
Find a disc, brush with a thin layer of cooking oil, scoop a spoonful of batter, pour it into the dish, shake it a bit, and spread the batter evenly across the plate.
5.
Boil water in a large pot, place the batter into the boiling water, cover, and steam for 3 minutes on medium heat.
6.
You can also use a steamer, boil the water and steam for 3 minutes.
7.
What degree of steaming is appropriate? The batter solidifies and evenly bulges dense small bubbles, so that's good. After taking out the disc, let it dry until warm, and remove the skin.
8.
The thin noodles will cool down quickly and put them on a plate with a layer of cooking oil, so that the cold skins are ready.
9.
I made 7 of this ratio.
10.
After making it, take an appropriate amount, fold it and cut into strips, put the rest in the refrigerator and store it for 2-3 days without any problem.
11.
Wash an appropriate amount of bean sprouts and blanch in boiling water, wash and shred cucumber.
12.
Making your own Liangpi is actually so easy, right? Use light soy sauce, sugar, salt, and vinegar to make a bowl of sauce, and a spoonful of spicy oil is indispensable. It tastes particularly enjoyable.
