Vegetable Cold Skin

Name: Vegetable Cold Skin
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; (Juice) 95g lettuce; (Juice) 95g tomato; 95g water; 10g Sweet potato starch; 5g salt; 150g Green bean sprouts; 1/2 section Cucumber; Some sesame oil; Some Soy sauce; A small amount Vinegar; A small amount Cooked Sesame; Some garlic; Some Lao Gan Ma You Spicy

by Little C Food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I have loved noodles since I was a child. I ate Liangpi for the first time after I was in college.
It contains kelp shreds, mung bean sprouts, and zhaergen. I like to eat until the end is tasted by the sauce. Later, when I came to the city where I was working, I ate a different kind of Liangpi. I found that the Liangpi in each city in Sichuan has a different taste. Although this is a special noodle dish in Shaanxi, it is also very popular in Sichuan. They are sold on the streets and alleys. Sometimes I’m too lazy to cook and buy a portion of cold skin and a portion of potatoes. Dinner is just that simple. The family members always said that they should buy less liangpi, which is unhygienic and spicy. This time, I saw the method of making cold skin shared by food experts, and made vegetable cold skin by myself. Vegetable pasta is delicious, nutritious and hygienic. Indispensable food on the table in summer.

Vegetable Cold Skin

1. Prepare materials

2. Wash the tomatoes and peel them, cut into pieces and put them in the cooking machine to make juice. This Joyoung cooking machine in my house is an old model. It's been several years.

3. Wash the lettuce, cut it off and put it in the food processor. Add a small amount of water to make a juice.

4. Pour the sweet potato starch and salt into the flour and stir well. Then divide into three even parts. Add water to one part, tomato juice to one part, and lettuce juice to one part. Note: Do not add water, tomato juice, and lettuce juice all at once, add them while stirring.

5. Use a whisk to stir the batter continuously in one direction. Stir the batter until it has no particles and is smooth.

6. Stir the batter to form a paste. It takes about ten minutes until the whisk can be seen to flow down in lines.

7. Brush a layer of oil on the pizza pan, scoop a spoonful of batter and pour it into the pizza pan.

8. The batter spreads evenly on the pizza pan. My pizza plate is 6 inches smaller. Bring to a boil on high heat, cover with a lid, about 5 minutes, and decide the steaming time according to the thickness of the dough.

9. After steaming, take it out and brush with a layer of oil. After each steamed slice, brush with a layer of oil on top of each other.

10. Let the cold skins cool in a circle and cut them into even-sized strips. Put it in a bowl.

11. Wash the bean sprouts, blanch them and let them cool for later use. Wash the cucumbers and shred them. Press the garlic into a puree. Sprinkle some cooked sesame seeds. Add bean sprouts, light soy sauce, sesame oil, Laoganma, and mix well.