Health benefits
Vinegar: nourishing blood, low in protein
Ingredients
Plain flour ( 400g ) | Salt ( a small spoonful ) |
Water ( appropriate amount ) | Salt ( appropriate amount ) |
Chicken essence ( appropriate amount ) | |
Garlic paste ( Appropriate amount ) | Black bean sauce ( Appropriate amount ) |
Spicy oil seeds ( appropriate amount ) |
Cookbook tutorial
1.Make the dough harder
2.Pour in water after waking up
3. Start washing and wash out the white powder slurry , pour out the slurry
and set aside, then add water to the basin and wash it several more times.
4.Until no white slurry is washed out, the remaining dough is
Gluten.
5.Pour all the washed slurry into a basin and let it settle
7 Hours.Slowly pour out the water on top, and mix the remaining batter evenly.
6. Steam the gluten over high heat for about half an hour.
7. Steamed.
8. Cut into pieces and set aside.
9.After the slurry has settled, slowly pour out the water on top
Pour out the remaining Mix the batter evenly.
10. Take 6 spoons of the paste and pour it into the cold skin gongzi.
11.Put it into a boiling pot and steam for 2 or 3 minutes, until the surface becomes large
Bubbles off the heat.
12. Take it out, pick up the gong and wash it under the faucet, and uncover it from the
side.
13.Put it into the basin, and then brush a layer of oil on it to prevent sticking.
14. Continue to pour in the flour paste and steam until the cold skin is completely steamed.
15. Shred the cucumber, prepare the gluten, salt, vinegar, chicken essence,
mashed garlic , black bean sauce and chili oil, mix well.
16. Roll up a few pieces of cold skin and cut them into pieces.
17.Pour the cold skin, cucumber and juice into the basin and stir,
alright.
18.Finished product
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