WHEAT STARCH IN CHINESE RECIPES

Steps:

• Put 150 grams of wheat starch, 2 grams of salt, 15 grams of flour, and 310 grams of water in the basin
• Stir it into a fluid paste, sift it
• Take a plate and brush a little cooking oil to prevent sticking, use cooked oil or sesame oil.
  Stir the batter with a spoon to prevent the precipitation from stratifying, then pour a large spoonful of batter that can cover the plate thinly, not too much, it will not taste thick if it is thick.
• Put the plate in a pot of boiling water and steam for about 2 minutes
• It will be transparent until large bubbles are formed
• Take out the plate and soak it in cold water
• Take out the plate, brush the surface with oil, and just peel it off. The two plates are alternately steamed to save time.
• You can also brush a little oil on the electric baking pan, pour the batter, and spread a thin layer
• It can be baked on one side until it is transparent and blisters, which is more convenient, but the taste is a little bit opposite.
• Branded cold skin
• Cut into strips
• Heat the oil pan, add the cold skin and stir fry a few times
• Put a little cooking wine, some light soy sauce, and stir fry a few times with sugar and vinegar.
• The warm cold skin is more suitable for snowy days!