How to make cold skin ingredients
Recently, Liangpi has once again become a hot topic as a summer delicacy. Especially on social media, many netizens share recipes and techniques for making homemade Liangpi. This article will combine the hot content on the Internet in the past 10 days to provide you with a detailed guide to making cold skin, including raw materials, steps and answers to frequently asked questions.
1. Core raw materials for making cool skin
The key to making cold skin lies in the selection and proportion of raw materials. The following are the main materials needed to make Liangpi:
| raw materials | Dosage | function |
|---|---|---|
| High gluten flour | 500g | Provides toughness and makes the cold skin chewy. |
| water | 250ml | Tempered dough |
| salt | 5 grams | Improve dough elasticity |
| Starch (optional) | 50g | Increase transparency and enhance taste |
| edible oil | Appropriate amount | Prevent adhesion |
2. Detailed steps for making cold skin
1.Kneading noodles: Mix high-gluten flour, salt and water, knead into a smooth dough, and let it rise for 30 minutes.
2.Wash your face: Put the dough into clean water and knead repeatedly until the water becomes turbid and the gluten is separated.
3.precipitation: Let the washed starch water stand for 4 hours, pour off the upper layer of water, and keep the bottom layer of starch slurry.
4.Steam: Pour the starch slurry into a flat plate, steam for 2-3 minutes, take it out, cool and peel.
5.Cut into strips: Cut the cold skin into strips, mix with seasonings and serve.
3. Frequently Asked Questions
| question | Solution |
|---|---|
| Liangpi is fragile | Increase the proportion of high-gluten flour or reduce the amount of water |
| Liangpi adhesion | Brush a layer of cooking oil on the bottom of the dish before steaming |
| Liangpi is too thick | Adjust the consistency of starch slurry and reduce the dosage |
| The taste is not chewy | Extend the washing and settling time |
4. Recommended seasonings
The key to the flavor of Liangpi lies in the seasoning. The following are several combinations that have been hotly discussed by netizens recently:
| Seasoning | Dosage | Remarks |
|---|---|---|
| chili oil | 2 scoops | Adjust to personal taste |
| vinegar | 1 spoon | Balsamic vinegar is recommended |
| Garlic water | 1 spoon | Mix minced garlic with water |
| tahini | 1 spoon | Can be substituted with peanut butter |
| Cucumber shreds | Appropriate amount | Increase refreshing taste |
5. Tips
1. When making cold skin, it is recommended to use a stainless steel flat plate, which conducts heat evenly and is not easy to deform.
2. If you want to save time, you can directly buy ready-made cold skin powder, but the taste may be slightly inferior to homemade.
3. Liangpi should not be stored in the refrigerator for more than 2 days, otherwise the taste will become hard.
Through the above steps and techniques, you can easily make delicious cold skin at home and enjoy the refreshing summer!
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