Homemade quick-hand colorful cold skin

Overview

The theme of summer is Liangpi! My son’s desire to eat is the biggest motivation! Homemade Chengfen version of three-color Kuaishou Liangpi (the ratio is 100g Chengfen: 200g water). Sauce: minced garlic, light soy sauce, vinegar, salt, red oil, schizonepeta. Only after eating did I remember that I forgot to prepare sesame sauce.

Tags

• cold dishes
• side dishes
• home cooking
• lunch
• dinner
• barley leaf powder
• chengfen
• cucumber
• light soy sauce
• minced garlic
• nepeta
• pumpkin powder
• red oil
• vinegar
• sesame oil
• water

Ingredients

Steps

1. 1 Pour 100g of starch powder and 6g of barley leaf powder into a basin and mix well by hand.

   

2. 2 Pour 100g of Chengfen into a basin. Pour 100g of orange powder and 6g of pumpkin powder into another basin and mix well by hand.

   

3. 3 Divide 600g of water into 3 portions, slowly pour into 3 basins respectively, mix well by hand while pouring water, sieve through a mesh, and let stand for 5 minutes.

   

4. 4 Scrub it clean, use an oil brush to brush a layer of sesame oil (or other cooked oil to prevent sticking and remove it easily), pour in the slurry, and shake it gently (you can control the thickness by making a few sheets, feel free).

   

5. 5 Bring the water in the pot to a boil, put the plate into the pot, cover and steam for two or three minutes (at this time, you can also scoop the batter into the other roll, and when the first one is taken out, you can put it in directly. The two rolls take turns to save time). As soon as it becomes transparent and starts to bubble, take it out. (I picked the Luoluo earrings with two chopsticks, so be careful not to burn them).

   

6. 6 Take it out and put it in a basin of cold water to cool down until it stops burning your hands. Just peel it off. Place the steamed cold skins on the plate, stack them one by one and apply sesame oil (or other cooked vegetable oil) to prevent them from sticking together. This time, use an oil brush to brush them. If you don’t have an oil brush, just dip your fingers in oil.

   

7. 7 Steam the yellow Liangpi in the same way.

   

8. 8 Brush them one by one with oil and place them on a plate (brush them with oil and let them stick together). Steam all the cold skins in turn.

   

9. 9 Place the cold skin on the chopping board and cut into strips, and cut the cucumber into shreds.

   

10. 10 Put the three-color cold skin in a bowl

    

11. 11 Add the sauce (minced garlic, light soy sauce, vinegar, sesame oil), schizonepeta, and red oil.

    

12. 12 Finished product.

    

13. 13 Finished product. Mix well and serve. . .

    

14. 14 Put the three-color cold skin and cucumber shreds on the plate.

    

15. 15 Add the sauce (minced garlic, light soy sauce, vinegar, sesame oil), schizonepeta, and red oil.

    

16. 16 Finished product. Mix well and serve. . .