1. 500 grams of high-gluten flour plus a spoonful of salt
2. Add cold water and mix into flocculent
3. Synthesize harder dough for 20 minutes
4. Knead into a smooth dough, prepare a basin of cold water
5. Put the dough into cold water and start washing the noodles to wash out the gluten. The key to making the cold skin is delicious.
6. Rub the dough like clothes
7. I keep scrubbing, and the water gradually turns into a thick paste. The gluten is almost ready to wash.
8. This is the washed gluten
9. Filter the slurry water to filter out the gluten residue
10. Change another basin of water until the gluten washing water is clear, and the gluten is completely washed.
11. The washed dough is left to settle for more than 1-2 hours, and the water and starch are separated
12. Pour out the water on top, and stir the remaining starch paste
13. Prepare the cold skin gongs and brush them with a layer of cooking oil
14. Spoon a spoonful of starch paste into the Liangpi gong
15. Put it in a pot of boiling water and steam for 1-2 minutes
16. It can be steamed with bubbles
17. Sit in cold water and apply a layer of oil on the finished dough
18. Made cold skin
19. The gluten is steamed in a pot
20. Steam for about 20 minutes
21. Put one star anise, two bay leaves, one section of cinnamon, some fennel, one or two slices of ginger and some water to boil in a small pot
22. Cook for about 20 minutes, pour in two or three spoons of light soy sauce and one spoon of salt, then boil, the seasoning juice for this cold skin is ready
23. In addition, prepare vinegar, sesame paste, chili oil, garlic juice
24. Cut the dough into strips
25. Cut the gluten into small pieces
26. Pour the seasoning sauce, put on the cucumber shreds, and get some sesame oil. Enjoy!
27. It tastes good if you make it yourself
28. I like to eat gluten
Tips:Tips: The dough should be hardened and kneaded to make the dough strong. The seasoning depends on your own taste.
