"Noodle skin and cold skin" are the food that everyone likes to eat in summer. Of course, "noodle skin" and "cold skin" are not the same, and there are great differences between them. I want to know how they are made in different ways. Let's have a look with Xiaobian.
The difference between rolling and cold skin
1. The two methods are basically the same. It's just that there's gluten in the skin, not in the cold skin.
2. There is a significant difference in the taste between the two. The cold skin is stronger and more flexible than the noodle skin, so it is generally smaller than the noodle skin.
3. The cold skin is made of rice paste. Special varieties of rice are made by soaking, grinding and steaming. It's a little like Guangdong's Hepan in terms of technology, but the taste is totally different.
4. The dough is made of flour and flour, which are washed in water, washed out of gluten, and then steamed in a cage with the washed powder.
Which is good to roll out
Cold skin is steamed and rolled out. It's more powerful than cold skin
In the big cities in the north, young people like to eat "noodle skin", the first skin and sinew, and the second chili oil. This is the key. Chili oil is mixed with dozens of Chinese herbal medicines. It is made of Shaanxi local rapeseed oil, with mellow taste and aftertaste.
Can you stir fry the rolled dough
Ingredients: proper amount of fine flour skin, gluten, potatoes, bean sprouts, cumin, oil, soy sauce, garlic, salt, sesame paste and chili sauce
Practice:
1. Cut potatoes and wash them with water, and remove the roots of bean sprouts.
2. Gluten and dough are ready-made.
3. In the oil pan, stir fry the garlic, potatoes and bean sprouts, add soy sauce and water. Because the skin and gluten absorb water.
4. Finish. Mix the sesame paste with salt and water. Mix the chili oil with salt, thirteen spices and chili noodles and fry them. Stir in the fried dough with your own taste.