Sauerkraut Chicken Shredded Liangpi
1.
Prepare 200 grams of flour
2.
Add a tablespoon of salt,
3.
Add water and stir
4.
Mix into a smooth dough, cover with plastic wrap, and wake up for about 30 minutes
5.
After the dough wakes up, add water and start washing the dough, then pinch it, the water will become whiter and whiter.
6.
Wash until it is as thick as milk, pour the water into the second basin
7.
Wash for about 4 to 5 times, and the surface water is no longer muddy.
8.
After washing, it is gluten. Add a teaspoon of baking soda (you can also use yeast powder) and put it in the refrigerator
9.
It can be eaten after being steamed in the basket, and it can be fried and eaten with the cold skin.
10.
Cover the washed face water with plastic wrap and let it stand overnight
11.
After one night, the starch and water are separated, and the water on it is skimmed off. The rest is to make the noodle paste for the cold skin.
12.
Oil the tray for use
13.
Stir the batter evenly. After leaving it overnight, some will stick to the bottom of the basin. Scrape it and stir evenly.
14.
Put the tray in boiling water and it will float by itself
15.
Add the batter into the tray, turn on high heat, and close the lid
16.
In about 3 minutes, you can see the dough bulging up and you can take it out
17.
Take out the tray and rinse it with water, then you can take it off.
18.
Brush the peeled dough with oil, then put the second one, brush with some oil, the dough will not stick together
19.
This is the finished cold skin. I used 200 grams of flour and made twelve sheets, which is just enough for two people.
20.
Stir-fry the prepared shredded chicken and sauerkraut for a while
21.
Fold the cold skin up and down, do not roll it up, and cut it so that it won’t stick together.
22.
Put the cut cold skin into a bowl
23.
Put the bean sprouts, fungus over water, and stir-fried sauerkraut chicken shreds and set aside
24.
Mash the garlic, add the boiled pepper water, vinegar, light soy sauce, sugar and sesame oil, mix well and set aside
25.
Put the prepared auxiliary materials and cold sauce into the bowl and mix well
26.
Sauerkraut chicken shredded cold skin is ready
Tips:
I made the cold skin of my personal taste. I didn’t put shredded cucumber like the traditional way. I prefer to eat meat. So I put shredded chicken and sauerkraut. You can mix and match according to your preferences. The key is the cold skin. The cold skin is ready. It's delicious when mixed
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