生活中，我們越來越喜歡自己動手做東西了，涼皮其實(shí)做起來也比較簡單，今天我們一塊學(xué)習(xí)一下：

一、把材料里的粉類混合加上鹽，倒入300毫升水，用搟面杖朝一個方向使勁攪拌，等攪到面糊里的粉粒幾乎全跟水融合，用篩過濾，去掉沒法攪拌均勻的粉粒The powder material in the mixed with salt, pour 300 ml of water, with a rolling pin in a direction and stirring, etc. to stir the batter powder almost completely mix with water, sieve, remove not stir powder

二、面糊靜置半小時（如果可以，請靜置一晚上，讓面粉與水充分混合），加水150毫升稀釋一下，攪拌均勻，得出細(xì)膩濃稠如同牛奶般質(zhì)地的面糊，做涼皮用的面糊就開好了The batter standing for half an hour (if you can, please rest a night, let the flour and water to mix), 150 ml of water dilution, mixing evenly, the delicate thick like milk like texture of the batter, batter on cold noodle do well.

三、熱平底鍋，刷油，倒入一勺面糊，面糊的量是剛好薄薄平鋪平底鍋，面糊倒入后請迅速抖動平底鍋，讓面糊均勻平鋪其上Hot pan, brush oil, pour a spoonful of batter, batter is just a thin flat pan, please quickly shake the saucepan into the batter, let the batter evenly on it.

四、加蓋等20到30秒左右，直到面糊成形變成半透明狀的面皮并在鍋里鼓起，準(zhǔn)備一只大而平的碟子，把面皮迅速倒在碟子上，注意動作要快，不要把面皮倒成一團(tuán)With 20 to 30 seconds, until the batter forming translucent dough and swelled in the pot, and prepare a large flat plate, put the dough down quickly in the dish, pay attention to the action to be fast, don't put the dough down into a ball.

五、在倒下來的面皮上薄刷一層生油，然后繼續(xù)重復(fù)做面皮，層疊倒在其上。后把冷卻的面皮切成條In the fall the dough thin brush a layer of oil, and then continue to repeat the dough, pour in the stack. The cooling of the dough into strips.

六、按個人口味切點(diǎn)配菜，如黃瓜絲、胡蘿卜絲及香菜碎，吃的時候跟面皮面筋加油潑辣子、香蒜水、少許糖、鹽、陳醋、稀釋的芝麻醬等調(diào)料，撒上搗碎的花生米，攪拌均勻即可According to personal taste dishes such as cut-off point, cucumber, carrot and coriander, eating gluten dough with pungent, garlic oil, water, salt, a little sugar vinegar, diluted sesame sauce, sprinkle with crushed peanuts, stir evenly.

本文由山東陜媽媽餐飲有限公司（陜西涼皮加盟，陜西面食加盟，陜西肉夾饃加盟，陜西特色小吃加盟）整理提供