Pink Liangpi

Overview

In the past, every summer, my family would often make cold skin. Of course, it was made with ordinary flour. The cold skin was soft and soft, and it was suitable for the elderly and children to eat. Since I have been making bread recently, I have found that things made with high-gluten flour are very chewy, so today I also tried to make cold skin with high-gluten flour. Because I really love the pink color of amaranth juice, I used amaranth juice and flour water. On a hot summer day, doesn’t such a chewy and beautiful plate of cold skin make you very appetizing?

Tags

• cold dishes
• amaranth juice
• chili noodles
• coriander
• cucumber
• garlic
• high gluten flour
• light soy sauce
• olive oil
• vinegar
• salt
• water

Ingredients

Steps

1. 1 Wash the amaranth, put it into the pot, add about 300 grams of water, and cook for about 5 minutes. The amaranth begins to soften and oozes red juice. At this time, you can turn off the heat. Let the boiled water cool down, filter out the vegetable leaves, and set aside.

   

2. 2 Put the sifted high-gluten flour into the basin, and slowly pour in the cooled amaranth juice while stirring with chopsticks. (Note: Do not add all the amaranth juice at one time. You need to be flexible according to the situation.) The appropriate amount of amaranth juice to add depends on the consistency of the batter.

   

3. 3 Successful batter should fall in a straight line and at a uniform speed after being scooped up with a spoon. It will neither fall very fast nor fall very slowly. After the batter is mixed, let it sit for half an hour.

   

4. 4 Find two stainless steel plates (liangpi gongs are best), if not, you can use a pizza stone instead. Brush the bottom of each plate evenly with olive oil. Scoop a ladle of batter and turn the plate so that the batter evenly covers the entire bottom of the plate. It is recommended not to use too much batter, otherwise the cold skin will be too thick and taste bad.

   

5. 5 Then put the plate into a pot of boiling water (steam it over water).

   

6. 6 Cover the pot and steam for about 2-3 minutes.

   

7. 7 Open the lid of the pot and find big bubbles on the surface of the cold skin, indicating that the cold skin has been steamed.

   

8. 8 Put the steamed cold skin together with the plate into a larger basin and let the cold skin cool down so that it can peel easily.

   

9. 9 After the cold skin has cooled slightly, slowly lift it from a corner of the plate and tear it off carefully. The steamed cold skin is translucent and full of toughness.

   

10. 10 Coat each piece of steamed cold skin with olive oil to prevent sticking, and place them on top of each other.

    

11. 11 Cut cucumber and coriander into thin strips and set aside.

    

12. 12 Peel and chop the garlic into mince, add a little salt, light soy sauce, vinegar, and then add the chili powder. When the oil is cooked until 9, pour it directly on the minced garlic.

    

13. 13 Cut the cold skin into the width you like, pour the juice you just prepared, add cucumber shreds and coriander, and you're ready to eat.