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材料:澄粉150克、面粉15克、黄瓜1根、大蒜5瓣、辣椒、香油、花椒油、熟白芝麻、陈醋、食盐各适量。做法:1.将150克澄粉倒入盆内,加入15克面粉。2.加清水,边加边用筷子搅拌,搅拌成面糊。3.取一个碟子,倒入一勺面糊,用手晃一下,使面糊均匀地铺在盘底。4.锅内放水,大火烧开,将盛了面糊的碟子放锅内,大火蒸2分钟,即可成型。5.凉皮成型后,取出来放冷水中冷却30秒再揭下来。6.揭下来的凉皮表面刷一层香油,依次放入碟子内,每层之间都要刷,以防粘连。
Ingredients: 150 grams of flour, 15 grams of flour, 1 piece of cucumber, 5 pieces of garlic, pepper, sesame oil, pepper oil, cooked white sesame, vinegar, salt, the right amount. Practice: 1. 150 grams of Cheng powder into the basin, add 15 grams of flour. 2. Add water, while adding while chopsticks stir, stir into the batter. 3. Take a plate, pour a spoonful of batter, shake by hand, so that the batter spread evenly in the bottom. 4 pot drain, the fire boil, put the batter dish put pot, the fire 2 minutes, you can shape. 5. Liangpi molding, take out to put cold water cooling 30 seconds and then peeled off. 6. Peel off the surface of the skin a layer of balm sesame oil, followed by the plate, brushing between each layer to prevent adhesion.