Pink Cool Leather
1.
Wash the amaranth, put it in a pot, add about 300 grams of water, and cook for about 5 minutes. The amaranth begins to soften and ooze red juice. You can turn off the heat at this time. Let the boiled water cool, filter out the leaves, and set aside.
2.
Put the sifted high-gluten flour in the bowl, slowly pour in the cool amaranth juice while stirring with chopsticks. (Note: Do not add all the amaranth juice at one time, but be flexible according to the situation.) The appropriate amount of amaranth juice should be determined according to the consistency of the batter.
3.
A successful batter should fall straight and at a constant speed after being scooped up with a spoon. It will neither fall quickly nor slowly. After making the batter, let it stand for half an hour.
4.
Find two stainless steel plates (liangpi gongs are best), if not, you can use a pizza plate instead. Brush the bottom of each dish with an even layer of olive oil. Scoop a spoon of batter and turn the plate so that the batter evenly covers the bottom of the plate. It is recommended not to have too much batter, otherwise the cold skin will be too thick and taste bad.
5.
Then put the plate in a pot with boiling water (steamed in water).
6.
Cover the pot and steam for about 2-3 minutes.
7.
I opened the lid and found that the surface of the Liangpi had a lot of bubbles, indicating that the Liangpi had been steamed.
8.
Put the steamed cold skin together with the plate into a larger basin, and let the cold skin cool down so that it will peel off.
9.
After the cool skin is slightly cool, slowly lift it from the corner of the plate and carefully tear it off. The steamed cold skin is translucent and full of toughness.
10.
Each piece of the steamed cold skin is coated with olive oil to prevent adhesion and put it on top of each other.
11.
Cut cucumber and coriander into thin strips.
12.
Peel the garlic and chop into minced pieces, add a little salt, light soy sauce, and vinegar, and add the chili noodles. When the oil is boiled to 9 mature, pour directly on the minced garlic.
13.
Cut the cold skin into the width you like, pour the juice you just made, add the shredded cucumber and coriander, and you can start eating.
Tips:
1. Be sure to cover the pot when steaming, otherwise the steam will run off, the surface of the cold skin will be very dry and cracked, and it will not be easy to peel off.
2. If you don't like to eat it with garlic juice, you can also mix it with salt, vinegar, light soy sauce, chili oil, sesame oil, or use sesame paste to taste good.
3. The finished Liangpi is best eaten on the same day, the surface of the Liangpi will harden overnight, which will affect the taste.
