Category:catering food

Question:
what I am doing Liangpi easily broken, is the problem or face wash is not enough time to wake up or steamed Liangpi fire problem? Who can help me doubts,先谢a!

Answer:
I was taught to do Liangpi seeing on television is a good soup in the wash add some salt and a base surface and difficult to break, as well as toughness. You do not try to imitate.

Answer:
you are not heating the water it? Cold water should be used to deal with.

Answer:
wash with cold water about, can not easily broken.

Answer:
the first to use cold water wash, while taking longer, and knead to make a Liangpi only very resilient, while gluten is also good to eat!

Answer:
do not add anything as long as the surface and into the dough covered with a clean plastic film will be about ten minutes and then put a bigger pot of dough on the inside down on the cold water wash several times more than wash out in another basin where the water fell so full of sediment removal above the many repeated washing with water several times and then steamed down by precipitation will be more efforts now should not be broken

Answer:
a good washing The broth, boiled a little salt and alkali Riga face, easy to break!!

Answer:
with the above (new snow 172) method. Just do not thin.
really do not know how you think.

Answer:
materials (two copies)

flour (preferably high-gluten flour 2 cups (1 cup 240ml, 2 cups flour, approximately 250 grams); cold water about 2 cups; salt 1 tsp ( 3 grams)

practices:

1, after sifting the flour and salt (no sieve can also be, however), a little bit of adding water Jiaocheng batter. Note that each added water will not too much, bit by bit add, Stir after the addition, so stir until smooth batter out of powder-free. upsets the more the number of children was made by Liang Pi more tendons. about 20 minutes stirring. be noted that the batter can not be too thin, or else Liang Pi steamed out of a few tendons and is not easily broken. Figure: This is a good stir after the batter, you can see is very smooth.
2, to stir a good batter into the refrigerator for a cold storage room (the winter can be put at room temperature ) at least three hours or more, known as the wake surface. My family are generally left overnight. This is very important to address that everyone knows the foreign flour, not a muscle problem.
3, to wake it back a good batter out at room temperature, this the process model of the steam Liangpi children rub a good backup.
4, with a pan burning a pot of boiling water reserve. and then be ready lubricating oil bowl: In a small bowl pour a little cooking oil (any vegetable oil can be), then Add a little water can be. Figure:
5, when the water open, heading for a model where brush a little oil, a spoonful of batter into the scoop. batter how much control by individuals, like the thick older children an extra scoop Liangpi a little bit, otherwise a little less, experiments 12 can be mastered.
6, the model inside the batter swing uniform, so that a uniform model of the bottom covered with batter.
7, to install a good model of batter into the boiling water pot , the cover lid. the fire should be maintained fire.
8, repeat steps five, six, to the other models into the batter. this process, the first model in the batter will slowly bubble, if the lid is transparent to be able to see very clearly. batter is steamed muster good.
9, wearing cotton gloves, a good model of the steam out on the cold water in the cold (ice the first time to put the second into the pot to continue to steamed), practices have two options. First, the model down on the cold water tube held hostage under the red; second, in the pool, build a pool of cold water, the model on the inside, floating, but the effect is not the first good.
10, with the brush in the steam brush the surface of a layer of a few good Liangpi oil, slowly Liangpi children can take off.
11, the steamed good children on both sides of the Liangpi oiling brush, dip the knife cold water , then Liangpi the width of a few like you can cut, mix and delicious seasoning.

map does not stick, you for yourself.
Reference: http://health.china.com/zh_cn/shipu/ tssp/11030105/20050830/12614440.html

Answer:
down on the cold water wash several times more water out of the water wash down in another basin where so full of sediment removal of water above the wash repeated several times more than down with the precipitation will be more re-steamed

Answer:
http://health.china.com/zh_cn/shipu/tssp/11030105/20050830/12614440.html

Chinese:凉皮怎样做才不容易断，有韧性？

类别: 餐饮食品

问题:
我做的凉皮什么就容易断，是洗面的问题还是醒的时间不够或是蒸凉皮的火力的问题呢？谁能帮我xx，先谢了！

回答:
我在电视上看过教做凉皮，是在洗好的面汤里加一点盐和一点碱面，不易断，还有韧性。你不仿试试。

回答:
你是不是加温水了？应该用冷水来处理。

回答:
用凉水洗一下，就不易断了。

回答:
首先要用凉水洗面，同时要和揉的时间要长，作出的凉皮才会很有韧性，同时面筋也很好吃！

回答:
什么都不用加 只要把面和成面团 用干净的塑料膜盖好放一会 十分钟左右 然后把面团放在大一点的盆子里 倒上凉水 用水多洗几次 洗出来的水倒在另一个盆子里让满满的沉淀 xx上面的清水 反复多洗几次 用沉淀下来的再蒸 就会比较劲了 不宜断

回答:
在洗好的面汤里加一点盐和一点碱面,不易断!!

回答:
用上面（新雪172）的方法。只是不要太薄。
真不知道你是怎麼想的。

回答:
材料(两人份)

面粉({zh0}是高筋面粉2杯(1杯240ml，2杯面粉大约250克);凉水 约2杯;盐 1小匙(3克)

做法：

1、把面粉和盐过筛后(没有筛子也可以不过)，一点点的加入水搅成面糊。注意每次加入的水不要太多，一点一点的加，搅匀之后再加，这样搅出的面糊才光滑无粉粒。搅得次数越多，做出的凉皮儿才越筋。大约搅20分钟即可。需要注意的是面糊不可太稀，否则蒸出的凉皮儿容易断而且不筋。如图：这是搅好之后的面糊，可以看出很光滑.
2、把搅好的面糊放入冰箱冷藏室内冷藏(冬天则放室温即可)至少三小时以上，称为醒面。我家一般都放隔夜。 这一点非常重要，能够解决大家所知道的国外面粉不成筋的问题。
3、把醒好的面糊取出使其恢复室温，这个过程把蒸凉皮儿的模型擦好备用。
4、用一个平底锅烧一大锅开水备用。然后准备润滑的油碗：在一个小碗里倒少许食用油(任何植物油均可)，然后加入少许水即可。如图:
5、待水开后，往一个模型里刷少许油，舀一勺面糊倒入。面糊的多少由个人掌握，喜欢厚一点儿的凉皮儿就多舀一点儿，反之则少一些，实验一两张就可以掌握了。
6、把模型里的面糊荡匀，让模型底部均匀的盖上面糊。
7、把装好面糊的模型放入开水锅中，盖上锅盖。火要一直保持大火。
8、重复步骤五、六，把另一个模型也倒入面糊。这个过程中{dy}个模型中的面糊会慢慢的起泡，如果锅盖是透明的能看得很清楚。面糊鼓起就是蒸好了。
9、戴棉手套把蒸好的模型取出放在凉水中冰凉(冰{dy}张的时候把第二张放入锅中继续蒸) ，做法有两种选择。{dy}，把模型倒扣着放在凉水管下冲；第二，在水池中蓄一池凉水，把模型放在里边漂着，但效果没有{dy}种好。
10、用刷子在蒸好的凉皮儿表面刷一层油，慢慢把凉皮儿剥下即可。
11、 把蒸好的的凉皮儿两面都刷上油，刀子蘸一下凉水，再把凉皮儿切成喜欢的宽度即可, 拌入可口的调料。

图粘不上,你自己看吧.
参考资料：http://health.china.com/zh_cn/shipu/tssp/11030105/20050830/12614440.html

回答:
倒上凉水 用水多洗几次 洗出来的水倒在另一个盆子里让满满的沉淀 xx上面的清水 反复多洗几次 用沉淀下来的再蒸 就会比较

回答:
http://health.china.com/zh_cn/shipu/tssp/11030105/20050830/12614440.html