To prepare the mustard water in the cold skin, first we should cool the boiled water to 50 or 60 degrees, then put the mustard powder into the pot and fully stir it with the water, and finally add a little monosodium glutamate to the mustard water to improve the taste.
Liangpi is a traditional food originated in Shaanxi. It is mainly popular in northern China. It is said that it has a history of more than 2000 years. The taste and practice of cold skin are also very rich. One kind of mustard cold skin is very popular.
When we make mustard cold skin, the most important thing is to make mustard water. To make mustard water, first we need to prepare a pot of water, boil it first, and then cool it to 50 or 60 degrees.
Next, we can put the mustard powder into the pot and stir them with chopsticks to make the mustard powder fully melt in the water. Finally, we add a little monosodium glutamate to the mustard water to improve the taste.