Liangpi
1.
Mix flour and sweet potato starch, add salt and 200 grams of water.
2.
Stir it with chopsticks to make a very thick batter. When adding water, add little by little, don't add it all at once. Stir until the batter is very fine and no flour particles can be seen.
Then add the remaining 100 grams of water and stir well. The mixed cold skin batter can be pulled out, and it won't be disconnected.
3.
Use a spoon to scoop a scoop of the batter and pour it on the plate. Turn the plate slightly to make the batter even out the bottom of the plate.
Turn on a high fire, bring the water in the steamer to a boil, put the Liangpi batter in it, be sure to steam it on a high fire, steaming the Liangpi on a low fire will disconnect.
Cover the lid and steam on high heat for about 1 minute. The specific time depends on the plate you use, and the surface of the dough turns yellow and solidifies slightly.
4.
Once one is steamed, place it on the chopping board. Spread a layer of oil on the surface, and layer the other cold skins together in this way. Cut the Liangpi and peel off layer by layer.
5.
Because the surface is brushed with oil, the cold skin will not stick when stacked together. You can grab as much as you want. The excess can be stored in the refrigerator, and it will not be damaged after eating for two days.
6.
Because the surface is brushed with oil, the cold skin will not stick when stacked together. You can grab as much as you want. The excess can be stored in the refrigerator, and it will not be damaged after eating for two days.
7.
Shred the cucumber and mix all the ingredients in the auxiliary ingredients into a sauce for later use.
8.
Fry an egg, shovel it and put it into the cold skin together with the cucumber shreds. Pour the prepared sauce on the cold skin and mix well.
Tips:
It’s hot, refreshing and appetizing cold skin is the most popular. You can make it yourself at home. This recipe is really simple. Mix two kinds of flour, steam and steam, and you don’t need to knead the noodles or wash the noodles. It’s much more convenient than the traditional method. , When pour the batter into a flat-bottomed container, pay attention to the thickness is moderate, too thick will not taste good, the tearing time is a little slower to prevent tearing.
This recipe has been debugged many times, and the taste is the best. It is a bit softer than the noodles made with sweet potato flour alone. The Q is soft and glutinous, and it is especially delicious. If you like more Q, you can increase the amount of sweet potato flour. If you like it softer, add more flour, but if you make it for the first time, follow the recipe strictly, so you won’t be disappointed.
Friends who like to eat cold skin, try it at home, a simple and reliable recipe.
