Homemade Healthy Cold Skin
1.
Add about 60% of the flour and water to make a smooth dough, and let it rise for 20 minutes, which makes it easier to wash out the gluten
2.
Knead the dough repeatedly in water, the water will quickly become white and thick
3.
Filter out the starch water, then add clean water to continue washing, repeat several times until the water is relatively clear and no longer thicken or white, this is the filtered starch water
4.
Use a tall and thin container to hold the starch water, put it in the refrigerator for more than 4 hours, the starch and water will separate
5.
Add appropriate amount of yeast to ferment the washed gluten for a while, put it in a steamer and steam for 15 minutes, put it in clean water and set aside
6.
After standing the starch water, pour out the clear water on the upper part, and stir it evenly into a starch paste. Use a spoon to scoop an appropriate amount of starch paste into a thinly oiled cold skin plate, put it in a pot of boiling water, cover and steam for 2 minutes, and see the cold skin If the bubbling is large, it will be cooked. Just put the cold skin plate into the boiling water pot and wait for a second, wait for the edge to solidify and then steam with a high heat cover, otherwise the thickness of the cold skin will be uneven.
7.
The steamed cold skin is transparent and tough. It does not matter if the starch paste is thicker and thinner, but it must be steamed, otherwise the cold skin will break easily.
8.
Brush the steamed cold skin with a little oil and place it on a plate.
modulation:
1. Cut the leek into sections and soak the mung bean sprouts in cold water, then cut the cucumber into shreds
2. Add salt and mash the garlic into a garlic mortar, add sesame oil, light soy sauce, and vinegar to make a sauce, and add some cool white sesame sauce to let it out.
3. Cut the cold skin into wide strips and cut the gluten into small pieces
4. Spread shredded cucumber, leeks, and mung bean sprouts on the bottom of the plate, then add cold skin, gluten, sesame paste and seasoning sauce, add some red oil if you like it spicy
5. Mix well and eat. Husband said it’s exactly the same as what I ate at my hometown
Tips:
1. Adjust the seasoning appropriately according to your own taste.
2. The cold skin must be steamed, the steamed cold skin is very tough and soft in taste.
