Main Ingredients:
Flour: 1000g.
Additional Ingredients:
Water: 1000g; Oil: 50g.
Flavor: Original; Technique: Steaming; Time: One day; Difficulty: Moderate.
Cold Skin Noodles Step by Step: Detailed Cooking Process
Knead the dough: Not too soft or too hard, let it rest for half an hour.
Rinse the dough: It’s best to use a colander to separate the gluten, reducing the number of rinses needed.
Settle the dough: It’s best to settle for at least 5 hours. Skim off the clear water on top, leaving only the starch paste at the bottom.
Prepare two round trays (or use flat pans as substitutes), a brush (or use a carrot cut in half and dipped in oil to brush the bottom of the pan), and some cooking oil. Brush the bottom of the trays with oil, scoop a spoonful of batter, and spread it evenly on the bottom of the tray.
Once the water boils, place the trays in the pot. It’s easier if you place a rack underneath.
When you see bubbles forming on the noodles, they are ready.
Remove the trays and let them sit in a basin of cold water for 2-3 minutes before peeling off the cold skin.
Peel off the cold skin beautifully, revealing a complete piece.
Looks pretty good, doesn’t it?
