Red Pitaya Cool Skin
1.
Prepare the ingredients, red pitaya (one), press the pulp into juice and filter for later use. (The recipe is for three people)
2.
Pour salt and sweet potato starch into the high-gluten flour, and stir to combine.
3.
Pour in the dragon juice, and then add 200 grams of water.
4.
Stir it thoroughly, and it can flow down smoothly and continuously. The pink color is very beautiful!
5.
There will be small bubbles on the muddy surface. Use the bottom of the spoon to make a few circular strokes on the surface and there will be no bubbles.
6.
Spread a thin layer of oil on the pizza pan. (You can replace the two plates)
7.
Pour in a small spoonful of the paste.
8.
Put a cloth on the countertop, press the edge of the pizza tray with both hands, and shake it from left to right. This will spread the bottom of the tray very evenly without small bubbles.
9.
Put it in a steamer and steam for a minute or two until it becomes transparent.
10.
After steaming, take it out and put it in a basin of cold water, so that the cold skin will be easily peeled off by heat expansion and cold contraction.
11.
Use your fingers or bamboo sticks to mark the perimeter.
12.
Apply even pressure with both hands and gently peel off the Liangpi. Apply a thin layer of oil to the surface of the finished Liangpi to avoid adhesion.
13.
Very Q bomb, the color is very beautiful!
14.
Looking at the light, it's pretty good!
15.
The most common way to eat it is to cut the cold skin into strips. You can also cut it in half, then fold it in half, and cut it into strips at one half.
16.
Roll up from one end.
17.
It became a beautiful little flower. (Using egg skins from egg stalls can also be used to make frangipani flowers in the same way. The plate decorations are very beautiful.)
18.
Cut cucumber into thin strips.
19.
Sauce: 20 grams of white vinegar, 8 grams of mashed garlic, 5 grams of light soy sauce, a little salt, 20 grams of cold boiled water, a few drops of sesame oil, and stir well. (If you like spicy food, add chili oil)
20.
Cut the cold skin into strips and put it on a plate, garnish with coriander, put in small flowers, cucumber shreds, drizzle with sauce and serve.
21.
The finished picture, the red color is amazing~~~
22.
Pour in the sauce, sour and delicious~~~
23.
The beautiful little flowers are convenient to eat one bite at a time~~~
24.
Q elastic tendons~~~
25.
Crystal clear~~~
26.
Lubricating and refreshing~~~
27.
Finished picture~~~
Tips:
The flour is made of high-gluten flour that is usually steamed at home. Different brands of flour have different water absorption properties. Please add juice and water as appropriate according to the batter. The salt increases the tendons of the Liangpi, and the sweet potato starch will make the Liangpi have a crystal clear beauty. Because the amount of red pitaya juice is not enough, the pomace that is pressed out is pomace! Add 200 grams of water, stir and filter, the red water will make the color of the finished product more vivid! Every time you make a Liangpi surface, apply a thin layer of oil to avoid adhesion. When you start making the first cold skin, you will not be able to grasp the amount of a spoonful of glutinous rice. After steaming it, adjust the amount of the second one according to the thickness of the first one.
