Name: Homemade Cold Skin without Washing Face
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 500g water; 7g salt; 20g Sweet potato starch; 300g Green bean sprouts; 1 Cucumber; 6 cloves garlic; Some Lao Gan Ma You Chili; Some Soy sauce; Some Vinegar

Homemade Cold Skin without Washing Face

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Midsummer is approaching, and more and more people love to eat cold skin. Although the cold skin sold outside tastes good, the various hygiene problems are really worrying. Why not make it yourself at home? Liangpi is actually not difficult to make, the ingredients can also be matched according to your own preferences, it is worth a try!

Liangpi, also known as Shaanxi Liangpi, is a special snack in Shaanxi. Liangpi has a long history. The legend originated from the period of Emperor Qin Shihuang and has a history of more than two thousand years. In terms of raw materials, Liangpi is divided into two categories: rice skins and noodles. There are Hanzhong ricepis and Qinzhen ricepis. Hanzhong ricepis are generally eaten hot or cold. Some people in Hanzhong call them Reliangpi, which sounds strange to people from other provinces.

Qinzhen rice skin is generally eaten cold. The condiments of the two kinds of rice skins are different, so the taste is also very different. In terms of production methods, the noodles made from noodles are divided into: Liangpi, noodles, and rolled noodles. The one that does not wash the face is called Liangpi, the one that washes the face becomes the dough, and the one that needs to be rolled is the rolled dough. Among the three, the most common method is to make the noodles for facial cleansing. So when it comes to Liangpi, everyone thinks of this method of facial cleansing. Rolled noodles are a characteristic of Baoji area, so they are often called Baoji rolled noodles.

The method of making cold skins today is cold skins that do not need to be washed. The method is simple and easy to succeed. This method is the most common in Shaanxi. Every household will make it. Steamed cold skins are poured with their own oil. Spicy, a big bowl of beautifully eaten, that's really enjoyable! This recipe can be made for two people.

Homemade Cold Skin without Washing Face

1. Materials needed for steaming cold skin.

Homemade Cold Skin without Washing Face recipe

2. First, pour the sweet potato starch and salt into the flour and stir well, then slowly pour half of the water into the flour, and usually use chopsticks to stir while pouring until half of the water is poured.

3. The next time is to continuously stir the batter in one direction with chopsticks. Stir until the batter becomes smooth and there are no gnocchi. This time takes about ten minutes.

4. Pour in the remaining water and stir evenly in the same direction as before. In this way, the batter is made. The made batter is scooped up with a spoon and poured down slowly, and can be connected in a continuous line.

5. Brush the disk with oil, scoop a spoonful of batter, and pour it into the baking pan.

6. Spread the batter evenly over the baking pan.

7. Boil water in a large pot, place the disc with the flour paste on the boiling water, cover with a lid, and hold on medium-high heat for about 5 minutes. (Depending on the thickness of the dough)

8. Take out the inverted button and place it on the oiled grate, the steamed cold skin can fall off, and then apply the salad oil with a brush, repeating this for each piece.

9. This is steamed cold skin.

10. The cold liangpi is folded, cut into strips, and put into a bowl.

11. Boil the mung bean sprouts and let cool.

12. Grate cucumber; cut garlic into garlic cubes, add peanuts and mung bean sprouts.

13. Pour in appropriate amount of vinegar, light soy sauce, Laoganma oil and chili, pour light soy sauce into a bowl and mix well.

Tips:
1. Be sure to use high-gluten flour, and add salt to make it more gluten. In the past, people used their own wheat flour for steaming cold skins, which is high in gluten, so sometimes they don’t even need to add salt, but now they are all purchased flour, which is incomparable with the self-milled flour, so it must be put in. salt.
2. Sweet potato starch must be added, which not only increases the luminosity of the cold skin, but also makes the taste more chewy.
3. When mixing the batter, be sure to add half of the water and stir to the smoothness without particles before adding the remaining water. If you pour all the water in at once, it will be difficult to stir.
4. Remember: the batter must be stirred in one direction from beginning to end, so that it is easy to build up and can increase the degree of cold skin.

5. For steaming Liangpi, use medium to high heat, not low fire, as low fire will crack Liangpi.

6. I use golden image high-gluten flour, the ratio of flour to water is 1:1.5, and it should be adjusted according to the smoothness of the batter.