When you mention Xi'an food, you will definitely have a cool skin in your mind. In fact, Xi'an Liangpi is the most famous street in Xi'an. It is the Qinzhen rice noodle, the 岐山擀面皮, the Hanzhong hot rice husk or the Hui people's street sesame sauce, but the natives of Xi'an are born. The most eaten by my family is this kind of gluten-free cool skin. We call it two skins and you can open it without using a pizza plate. It is hot. Please read the following tips. The water content of each brand of flour is not the same. So the final batter is thicker. It depends on the feeling. Some people like soft skin. The water is a little bit harder. It is a little bit less. This point is also up and down. 20 grams of water or so can be used to steam 8 or 9 pieces of cool skin with an inner diameter of 22!! ️ When you are in step 2, remember not to over-mix. When the flour is stirred, it will squash. You just need to stir it until it has no dry powder and stop it for 20 minutes, let it melt naturally. If you are not confident about yourself, you can batter. screen! This kind of steamed skin of Xi’an is not as thin as possible, so if you want to go out and turn left as a thin, transparent paper, look for the steamed skin with added noodles or gluten. The steamed cold skin of the taste is a little thicker and more delicious. Shaanxi oil splashing hot link ????https://www.xiachufang.com/recipe/102153606/
500 g face + 500 g water slowly add water and slowly stir
Stir in this state, don't stir it. If you stir too much, it will stir up and stir up for 15 minutes. The batter in the batter will naturally melt and then add another 380g of water slowly and a little while stirring. Add the mixture until the water is finished and the batter is fine and flawless.
The batter that is stirred is in this state. It can be hung up in a line. If you don't mix it smoothly, then you can use the previous steps and batter.
The pan is boiled with water, the pan is bigger than the pan, and the pan with a larger caliber can be used. This is a pan that my mom used for decades, and moved several times in the middle. With this pot has been used better than any non-stick pan
Pour the appropriate amount of batter and lift the amount of batter to determine the thickness of the cool skin.
Put it in a pan of boiling water for about a minute. Look at the bottom and solidify it slightly. Turn it on again. Turn the batter on the top to a more even thickness.
It takes about 5 minutes to watch the state and watch the time when it is steamed until it is foamed.
Put the whole cockroach into the basin with cold water.
Cool out and take it out on the chopping board or bamboo pole. I don't usually need to brush the oil or stick it. You can also brush a layer of cooked oil for two times. After all, it will be completely steamed.
Cut the diced piece with my own taste, I prefer to cut into a diamond-shaped chunk to eat and cut, remember to cut the knife and cut it again.
Cool leather juice: Put the appropriate amount of garlic, dry chili powder, salt, sesame in the heat-resistant container, stir the oil and mix well, pour the balsamic vinegar, soy sauce, sesame oil and appropriate amount of water and mix well. If you like to eat sesame sauce, you can adjust the amount of sesame sauce to the side. According to your preference, mung bean sprouts and cucumber silk are standard.