Do it yourself, it’s a bit of a hassle, but it’s not difficult
Dry flour and add a small amount of water and a little salt and into a dough, soft and hard does not matter, then cover the wet cloth to wake up for ten minutes
Put some cold water in a slightly larger basin and put the dough in
Holding the dough by hand, like washing clothes
The water is getting whiter, the starch is washed into the water, and the rest of the dough is gluten. At this time, the dough in the hand will become more and more scattered. It doesn't matter. Finally, you can salvage it.
When you feel the dough is not washed, it will not be “small”. Then you can fish it by hand and fish the gluten into a bowl. The water in the basin is filtered through a fine sieve into another container. The “slag” obtained is also placed in the gluten. Together. The resulting liquid is placed in the refrigerator overnight or at least for four hours in order to allow the starch to settle in the water.
Add a little water, and smash the gluten that is still scattered like a noodle, then continue to wash and wash the starch as much as possible. Finally, you can get the faucet under the rim.
After the flour has been left overnight or left to stand for at least four hours, the starch has sunk and the upper layer has become clear water. At this time, use a spoon to pour out the water, leaving only the lower part. At this time, the starch below may have become very sticky and hard, and it must be stirred vigorously until it becomes a uniform batter.
Prepare a stainless steel flat plate, apply a little oil to prevent sticking, and the oil should not be too much. How to master it? Drop five or six drops of oil, wear a disposable glove or just apply it evenly. It’s also easy to brush with a brush.
Boil the water in the pan. When the water is about to open, pour a spoonful of batter into the pan and turn to the plate to spread the batter in the pan to a thickness of two or three millimeters. As for how much to add, it’s a feeling to be two or three. Don’t pour it in the air. Use a spoon to measure it. Is it a spoonful or a half spoon? Try it according to your own container size.
Put the plate on the water in the pot. Note that it is placed on the water. Instead of steaming it, steam the plate directly on the surface of the water, and then cover it immediately. If there is a transparent cover, you can observe it at any time. . (The steps of the two steps can't be transmitted, I can't find the button to upload!! Please imagine it yourself!!!)
After about 2 minutes, the cake was seen through the lid and the bubbling began. At this time, it can be opened and removed.
You can put a basin of cold water next to it, take out the plate and put it in cold water to cool the bottom of the plate for one minute. When you feel it is not hot, carefully remove it. Because it is oiled and cooled with cold water, it will be well exposed. If there is a small amount of flour on the plate, be sure to wipe it clean and re-apply the oil. Repeat step 11-12. Until all the batter is used up. I did six or seven. Each piece must be scented with oil to prevent sticking
The treatment of the gluten: put it in the water when not in use. Wait until the start of the cool skin, add a little yeast powder in the gluten, wait until the cool skin is completely steamed, put the steam in the pot, put the gluten into a bowl and steam for 15 minutes.
Cut gluten and cool skin separately
Pick a little bean sprouts and cut some cucumber
Seasoning with salt, chili oil, vinegar, garlic water, sesame sauce, etc., seasoning is very casual, depending on your taste.
1. Why does the plate have to be steamed on the water? Because if you use cages or steaming, you can't guarantee that the plates are placed absolutely horizontally, so it is possible to have a thin side and a thick side. But on the water, the water is kept horizontal regardless of how the pot is placed, so that the steamed dough will remain the same thickness. 2. The plate for steamed noodles should be chosen to be flat. I actually have a small circle of protrusions on this plate, which is not very good. There is a plate on the Internet that sells cool skin, called "Ruo Luo" 3. When steaming, be sure to cover the lid. If the steam runs away, the dough must be dry and cracked. I won't get it down for the first time. 4. This can't be done a lot to put down the refrigerator to eat, put a refrigerator, if it is noon to eat at night, as long as overnight, it will become hard and brittle, with no toughness and taste.