Color-colored skin
By VicentaLakin
It's hard to believe that everyone who's had cold skins says it's too sad to wash their faces and eat healthy skins that are safe and healthy. In fact, Shanxi's friends told me a lot of times not to wash their faces, and told me how to do it. It's so exciting not to wash them, it's less than four or five hours to wash them, and it doesn't take minutes to eat them. My first experiment was a success, so I used to make cold skin for almost three seasons a year. But it's been a while since it's too long, and it's been a long time, and it's been a long time, and it's been a long time, and it's been a long time。
Recipe Recommendations
- high-gluten flour 125 grams
- spinach powder 5 grams
- water 240 grams
- salt appropriate amount
- sesame oil appropriate amount
- carrots appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- sweet potato starch 15 grams
- purple sweet potato powder 5 grams
- cucumber appropriate amount
- cooked sesame appropriate amount
- peanut oil appropriate amount
- mung bean sprouts appropriate amount
- garlic cloves appropriate amount
- balsamic vinegar appropriate amount
Steps for Color-colored skin
1
Prepare the powder for proportional mixing. White leather: flour 45 grams of sweet potatoes 5 grams of water 80 grams of green skin: flour 40 grams of sweet potatoes 5 grams of spinach 5 grams of purple skin: flour 40 grams of sweet potatoes 5 grams of sweet potatoes 5 grams of water 80 grams
2
Add water mixing evenly for 10 minutes. Face-to-face judgement: a straight line is not a quick drop。
3
Smash it down a little. Smash it up. Smash it。
4
Put it in the steam oven and steam it for five minutes。
5
Take it out and cool it down。
6
The surface is oiled。
7
All steam well。
8
Cut。
9
The green bean sprouts are hot and ready for use。
10
Cucumbers, carrots, chords。
11
Garlic pellets, vinegar, proper amounts of pure water, perfumes, salinization。
12
All the material in the basin。
13
Put the garlic in the mud。
14
Put it in the plate and spread it out。Color-colored skin Make Tips
Ideally, use high-gluten flour or high-quality all-purpose flour for a chewy texture, but regular flour works too. If you don't have Liangpi steamers, you can fully utilize molds like pizza pans or cake pans; I personally find them easier to use than the steamers. The advantage of a steam oven is being able to steam a lot at once; without one, a traditional steamer naturally works fine. The Liangpi skins can be thick or thin depending on how much batter you pour, and I personally prefer them a bit thicker. Seasonings are entirely up to personal preference; I don't eat spicy food, so naturally, there is no chili oil.