[shaanxi Gluten Cold Skin]

Name: [shaanxi Gluten Cold Skin]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Cucumber; Some carrot; Some Chives; Some garlic; Some Tahini; Some Pepper oil; Some Chili oil; Some Soy sauce; Some Rice vinegar; Some Sugar; Some sesame oil

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There are many types of Shaanxi Liangpi, with different methods, each has its own characteristics and tastes when mixed. Sesame sauce Liangpi, Qinzhen Liangpi, Hanzhong ricepi, Qishan rolled noodles, gluten coldpi, as well as Shaanxi Huanfufeng baked noodles, Hanzhong konjac coldpi, black rice coldpi, mung bean coldpi and so on. There are many ways to eat cold skin, which can be served cold, hot, or fried, but it is mainly served cold. Liangpi was originally a summer food, but now it has become suitable for all seasons. Shaanxi’s Liangpi has excellent materials, rigorous craftsmanship, and exquisite seasoning. It is well-known throughout the country for "white, thin, light, soft, gluten, and fragrant". Especially in the hot summer, if you go to the streets of Xi’an, it is not difficult to find. Regardless of men and women, young and old, Liangpi attracts everyone with its irresistible temptation. No matter how big or small Liangpi stalls are, there are always crowds of people.

Many friends may not be very clear about the Liangpi in Shaanxi. This time I will introduce the most popular sesame Liangpi in Shaanxi. As the name suggests, it is cold skin with sesame paste as the main seasoning. The method is relatively simple. When mixing cold skin, first add vinegar, water, light soy sauce, brine, sesame paste, garlic, and chili oil. It is very "cool". "

[shaanxi Gluten Cold Skin]

1. Prepare 200 grams of plain flour.

2. Add a proper amount of water to the flour and mix with synthetic cotton wool piles.

3. Knead the dough into a dough with moderate hardness. Too soft and too hard is not convenient for subsequent operations. Let it rest for 20 minutes.

4. Add water to the static dough to start washing (kneading the dough).

5. Repeatedly rubbing and washing until the water turns white

6. Pour the washed flour and water into another basin, and continue to add water to wash the dough.

7. The purpose of washing the dough is to fully wash out the starch, leaving only gluten in the end.

8. Prepare side dishes, cucumbers, carrots, chives, garlic

9. Chop the chives and garlic into finely pieces, and cut carrots and cucumber into thin strips and set aside.

10. After the washed flour water takes a long time to settle for an hour, pour out the clear water on the top layer, and the rest is the starch water for making cold skin.

11. Boil water in the pot. The pot should be larger so that the plate can be put down.

12. Put the washed gluten on the pot and steam it for 10 minutes and then turn off the heat.

13. Brush the discs with oil. (I used the 8-inch pizza plate for the cold skin plate, and other stainless steel plates can be used for those without)

14. Stir the starch paste evenly, scoop out an appropriate amount and pour it into a well-oiled disc. Put the disc in a large pot of boiling water, cover the pot and steam for about 1-2 minutes, and see that the dough has foamed (prepare a pot and put it in cold water)

15. Just peel off the steamed pasta along the periphery of the disc and put it in a basin of cold water to cool down (the cold water in the basin should be replaced frequently)

16. If you make it and eat it right away, you don't need to grease it. The plate is greased with grease. If you want to put it in the refrigerator, apply a proper amount of grease on the dough.

17. Finish all the starch water in turn, stack the dough, cut into the shape you like, and cut the gluten into small pieces.

18. Prepare garlic water (minced garlic, pour in cold water, and add a little salt, so that you don’t need to add salt to eat cold skin). Spoon a tablespoon of sesame paste and mix evenly.

19. Add light soy sauce, vinegar, pepper oil, chili oil, and sesame oil. Pour it on the cold skin. Sprinkle with chili oil and mix with sesame and green onion. You can enjoy

Tips:
Be careful:

1. Before scooping the right amount of starch water into the small basin, the small basin must be coated with a layer of oil so that it will not stick to the basin

2. Use a flat bottom plate, if it is not a flat bottom, the cold skin will be thin on one side and thick on the other side, and the plate is not easy to be too thick

3. Control the thickness by yourself, depending on whether you like to eat thick or thin