This type of noodles is simpler and more delicious than cold skin, soft and chewy with a glossy texture, can be rolled with vegetables and meat, and highly addictive.
The weather is getting hotter, appetite is not up, of course need some cold dishes to open appetite.
Speaking of cold skin, cold skin is the most popular. In the hot summer, a bowl of cold skin, drizzled with some sesame paste, spicy and sour, appetizing, entrance soft and chewy, fragrant with lips and teeth, bite by bite, the beautiful taste makes people stop.
Today I'm sharing not cold skin, but a simpler and easier steamed cold skin. No need to wash noodles, no effort to spread cold skin, have removed some complex crafts and steps, and the eating method is also diverse, can replace steamed buns and buns as main food, or as a large pancake roll with meat, or cut into long strips to eat, the taste is not worse than cold skin.
Rolling cold skin (more simple and delicious than cold skin)
Required ingredients: Ordinary flour 300 grams, edible salt 3 grams, warm water 150 grams, edible oil appropriate amount
First step: Add flour, salt, warm water and form a smooth dough with a slightly harder texture, cover with plastic wrap and proof for 10 minutes.
❤ The moisture content of the dough is low, it's very difficult to knead it smoothly at the beginning, at this time don't rush to form a dough and proof for 10 minutes, then knead, it will be very easy to knead smooth, this step must not be lazy, must have smooth dough.
Second step: After the dough proofs, don't knead it anymore, spread the dough into four to five portions, take out one portion, cover the rest with plastic wrap to prevent drying, then press the dough into a thin rectangular large sheet, the thinner the better, during which you must constantly sprinkle dry powder to prevent sticking.
❤ After the dough proofs, don't knead it anymore, the reason is to avoid the dough from rising, otherwise when kneading, the dough will shrink when kneading back, if already kneaded, cover with plastic wrap and proof for 5 to 10 minutes.
Third step: After kneading into a thin large sheet, apply a thin layer of edible oil on the surface, and insert a chopstick into the edge of the pancake, use the chopstick to roll up the pancake, and then pull out the chopstick. Follow this step to make the remaining dough portions.
Fourth step: Preheat a pot of boiling water, after the water boils, put the long dough sheet into it, boil over high heat for 10 minutes, then take it out. When hot, spread the rolled pancake open, this pancake can be eaten directly as steamed buns, or with meat roll vegetables, or like me, one by one stack and cut into long strips to eat with cold dressing, the taste is super awesome!
