Steam skin
By VicentaLakin
In the summer, the most appetizer is the sour, spicy blend, which continues to cool today and finally returns。
Recipe Recommendations
- flour 60g
- cucumber a
- ginger a small piece
- sweet potato starch 60g
- garlic three-petaled
- salt appropriate amount
- balsamic vinegar appropriate amount
- sesame oil appropriate amount
- mature vinegar appropriate amount
- soy sauce appropriate amount
- chili oil appropriate amount
- hot and sour
- steamed
- ten minutes
- simple
Steps for Steam skin
1
Flour: A 1:1 ratio mix of condensed flour and red potato starch, mixed with a small amount of water with chopsticks and thick slurry, mixed to the point where there are no dry powder particles before water is added to the thin, dense paste。
2
cucumber-cheese backup。
3
Garlic and ginger cutture, put in 15 minutes and added cold and white to the garlic backup。
4
When boiled with water in the pot, it shuts down the fire, puts it into the evaporation layer, so that it spreads evenly into the slurry, which is the best layer. Four minutes of evaporation of the fire covered in a pot, and a lot of bubbles on the skin as shown。
5
Turn off the fire, show off the skin. Note: The fire must be shut down or the steam is easily burned. The two angles of the evaporation were proposed to be softly laid on the vegetable plate with a sesame oil to prevent binding。
6
Steam the skin in turn, and place the corset。
7
Tastes: Salt, raw, vinegar and vinegar 1: 1: Combination tastes better, garlic, chili. Then we'll mix it up, and then we'll get some chili