Homemade Dough

Name: Homemade Dough
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Plain flour; 150ml Shimizu; 0.5 tsp salt; Some Soy sauce; Some Vinegar; Some Sugar; Some Chopped garlic; Some Crushed stone; Some Tahini

by Fuqian Rose

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I really like snacks like Liangpi, but the street is not so reassuring, especially in the hot summer, and I don’t want to buy it from the air-conditioned room. Now, I don’t have to worry about it, because I have learned to make simple dough, without tedious washing of gluten, and without long waiting for precipitation. If you want to eat it, stand up and make half a bowl of batter. After throwing it away, busy with other chores, you can also prepare some seasoning juice. Time is almost up, add water to the pot and boil, steam two dishes in ten minutes, shred, pour the juice, stir and eat! "

Ingredients

100g Plain Flour
150ml Shimizu
0.5 tsp Salt
Some Soy Sauce
Some Vinegar
Some Sugar
Some Chopped Garlic
Some Crushed Stone
Some Tahini

Homemade Dough

1. Put 100 grams of flour and 0.5 teaspoon of salt in a bowl.

2. Add 150 ml of water to the flour while stirring, make a uniform batter, and let it stand for more than half an hour.

3. Brush two flat-bottomed stainless steel plates with oil.

4. Stir the batter after standing still a few times and pour it into the dish to spread it evenly.

5. Put an appropriate amount of water in the wok to boil, float a batter dish on the water, cover and steam until cooked (about 5-8 minutes).

6. Remove the plate and put it in a basin of clear water to cool. Can steam the second one.

7. After cooling, peel off the dough.

8. Shred and serve.

9. Pour over the seasoning juice made from moderate light soy sauce, vinegar, salt, sugar, chopped garlic, chopped stone coriander, chili oil, and sesame paste, mix well and enjoy.

Tips:
1. The thickness of the dough depends on the thickness and thickness of the batter. Do a few more times to control it freely. This time the dough is tougher and harder.

2. The dough will be steamed for half a minute after it becomes large, and it will do if it is cooked.

3. Do not add too much water to the wok, it can float the plate a little more.

4. Mung bean sprouts and cucumber shreds can also be added to the side dishes.