1. Let's make the noodles first. This is not very easy to talk about. After kneading the dough smoothly, wash the dough with water. The washed dough is the raw material for the subsequent cold skin. Of course, the remaining gluten is also the auxiliary material; the washed dough in the picture (It has been filtered/sedimented and clean water is removed). The one on the right is the washed gluten. It is OK to wash the gluten to this level. Put the washed noodles and gluten in the refrigerator for one night, and pour out the upper layer of the noodles the next morning. The remaining amount of water is used to make Liangpi.
2. For steaming cold skin, it’s best to have a flat-bottomed stainless steel plate. I use a stainless steel basin with a flat bottom to make it; wash the stainless steel basin and apply some oil to the bottom of the basin. It is a mixture of peanut oil and water), pour an appropriate amount of batter (1 tablespoon in the picture above), put it in a boiling pot and steam it (just rotate the bowl to make the batter evenly heated and formed), Then steam for about 5 minutes, and take it out after reaching the state shown in the figure.
3. Put it in cold water and ice it, grease the top of the cold skin and remove it;
4. Take a clean plate, touch the oil underneath and put on the cold skin, then repeat steps 2-4 to steam all the batter; then put the cold skin in the refrigerator and cool it to make the taste better. You can use it without ice according to your taste.
5. Shred cucumber/carrot/green onion/cilantro and put in the refrigerator to cool for later
6. Mince the appropriate amount of green onion, ginger, garlic, put it in a small bowl, rinse in cold water and soak for more than 30 minutes; take another clean (dried) ground red pepper / pepper / sesame / a little salt into a heat-resistant bowl, heat the peanut oil to 70% Heat, slowly pour into a small bowl containing red peppers, etc., stirring constantly (increase the amount of pepper/Chinese pepper according to personal taste); finally, pour the green onion and ginger water into a clean bowl and add the sugar/soy sauce / Vinegar, and pour cold chili oil into 2-3 spoons, mix well and set aside (see the state of the small bowl in the middle of the gluten and cucumber plate for details. You can also add sesame oil/a small amount of mustard oil, etc. according to your taste);
7. The washed gluten is steamed in a pot of boiling water for 15 minutes and then taken out to cool for use (steamed until it is porous and elastic, and can be placed in the refrigerator to cool after cooling)
8. Cut the cold skin into wide strips, cut the steamed gluten into cubes, add cucumber/carrot/cilantro according to personal taste, pour in the prepared seasoning juice, and mix well. I'm lazy and there are few photos. Forgive me.
