@@sumavs6257 0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again 1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment) 2:30 rest the water for 5-6 hours for sediment 2:38 pour out the water on the top 2:56 500g powder syrup, 2g salt, 300g water 3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam. 4:22 steam the glutin from 1:56 for 30 minutes. Put whatever seasoning you like and enjoy. Learn Chinese then.
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again 1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment) 2:30 rest the water for 5-6 hours for sediment 2:38 pour out the water on the top 2:56 500g powder syrup, 2g salt, 300g water 3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam. 4:22 steam the glutin from 1:56 for 30 minutes. Put whatever seasoning you like and enjoy.
Love your recipes, but I have a hard time trying to get the ingredients right, would you please translate them into English? I'll be so thankful if you do. 😘
@Jamil Roncal Look further down the comment section. Under Kobra Jafari comment, Jane Cititzen translated the direction. I'm adding in the part where Jane Citizen said eyeballed the fresh water part. Add in 300ml fresh water after dumping the excess water where you're left with the "dough water". Copy this word and find this video "涼皮 liangpi" by 小高小姐 magic ingredients, she made the extract same recipe but thicker noodle and the sauces for the noodle, english sub. I will try to make the noodle from this video and the sauces from the other videos.
From Jane Citizen 500g of flour, add 5g of salt, then gradually add 260ml cold water, knead for 5 mins, let dough rest for 30, knead again, until dough is smooth, rest dough again for 1 hr (I think ? Forgot.. but give or take), then wash the dough in cold water, do not discard the water, transfer to a larger bowl, wash a few times until water becomes clear, discard the water in the last couple of washes tho. Then you’re left with that sticky looks piece of gluten. Put it in a plate let it rest, when you’re ready to cook the “liangpi”(noodle sheets” ) steam the gluten as is for 30 mins. Let the “dough water” sit for 5-6 hours, tip out excessive water on top, only keep what’s sunk to the bottom, then add fresh cold water to the consistency shown in the video ( she didn’t say exactly how much water so I guess you’ll have to eye ball it), add 2 grams of salt, and she used and 8 inch pizza dish to steam, steam for 1 1/2 min to 2 mins, it’s ready when you see large bubbles. (Hopefully of most of it right! I’m going to try this recipe myself tmr, bored out of my mind in quarantine at home-which explains why I’m even translating a random recipe on RUclips haha. Good luck ! )
Wouu 😍! Sorprendente 👌. Cómo se llama? Me gustaria que fueran subtitulados en español los videos para saber los ingredientes.Te veo desde Salta en Argentina, saludos 😊
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again 1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment) 2:30 rest the water for 5-6 hours for sediment 2:38 pour out the water on the top 2:56 500g powder syrup, 2g salt, 300g water 3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam. 4:22 steam the glutin from 1:56 for 30 minutes. Put whatever seasoning you like and enjoy.
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again 1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment) 2:30 rest the water for 5-6 hours for sediment 2:38 pour out the water on the top 2:56 500g powder syrup, 2g salt, 300g water 3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam. 4:22 steam the glutin from 1:56 for 30 minutes. Put whatever seasoning you like and enjoy.
我太欣賞彩虹了！
最喜歡這種「無中生有」像戲法一般，把美味料理「變」出來似的「法術」。
完全是真功夫啊！！
真的打從內心佩服彩虹，麵粉到了妳手中，全部都只能乖乖聽話。
從妳的視頻，學習到太多了！
妳本身就是個寶藏啊！
我跟定妳了！！！
Monique Chiu 彩虹的厨艺绝对超过很多大咖，希望彩虹粉丝暴涨
谢谢分享。我开始失败了好几张，尝试了不同比例的面浆还是失败。不过其中有一张成功了，所以我想不是面浆比例问题。最终发现问题出在锅盖，在蒸的过程中不能打开锅盖。锅盖上聚集很多水珠看不清里面的状况，于是我总拿起锅盖观察导致凉皮表面开裂。找到原因后终于做成功了，味道非常好。
要一次蒸成 不能总开盖呀
做得真不错，放点盐增加弹性是有道理的
做凉皮也可以用緑豆粉做(有買的口感會更好一些)，記得我愛人年輕創業時那樣做的，至于平底鍋可以用鋁板或白薄鐵扳找專人打制，最好多做幾個，視頻中平底鍋衹有一個是不行的太誤事了，會弄得手忙脚亂的冷却的盆也多備幾個兩個人以上協助會更好 6:22 一些，視頻的操作看是簡單，其實省略了很多，不然讓你知道顧頭顧不了腚是什么意思😂。注意!操作時不要被燙着!
姐姐真是无所不能，看了你的视频在国外就没有想吃吃不到的了👍👍👍
看著跟著做啊
@@黃艷-w5s 有时候会学着做
이수운 2:57 什麼叫做“粉漿”啊？説把粉漿稱500克……
@@劉強-k4x 就是之前洗面水倒到上面的黄水后剩下的，就是粉浆
我觉得这是做的最好的一种，尤其最后说的500g面浆300g水，一下就明白了，我一直做不好，就是不知道最后的比例，太感谢了，今天再继续做一次
Interested,can you send in the recipe completely please..in detail.... would love to try it out ...I am from India,thanks
@@sumavs6257 0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again
1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment)
2:30 rest the water for 5-6 hours for sediment
2:38 pour out the water on the top
2:56 500g powder syrup, 2g salt, 300g water
3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam.
4:22 steam the glutin from 1:56 for 30 minutes.
Put whatever seasoning you like and enjoy.
Learn Chinese then.
我是东北人，我就喜欢东北菜，谢谢彩虹!你是天空中最漂亮的色彩!
Lm H 凉皮是西安的吧
Shi Ying 233333
You cook very nice but I don’t understand what do you use, please subtitles by English
手工涼皮 原來這麼費工 真的很謝謝妳❤️
可是真的太好吃了，偶爾做一次解饞！
您好！我是外行人求想學，想請教您
1.蓋上蓋子 給麵團醒半小時有什麼作用？
2.影片中的3:00 -3:00 我不太懂？除了加鹽還要加什麼呢？
謝謝您分享。
醒过的面团洗时不易散
面糊中加点盐劲道、过去我们还喜欢加点碱、现在不加碱了
感謝您的視頻，讓我第一次做涼皮就成功👍🏻特別好吃😋
不客气哦^_^
0:23 一共使用了一斤面粉；2:57 请问这时盆里的粉浆一共有多少克？你说，每500克粉浆加300克水，盆里的粉浆需要加多少水？
我有同样的疑问🤔️
按照你的方法我也做成功了。非常謝謝你
謝謝彩虹美女,讓在台灣的我終於知道涼皮的製作方法｡因為台灣很少人在賣凉皮。 謝謝！
看了这么多凉皮视频，真的还是是你的最专业，让我终于明白了以前做失败的原因
我最愛看彩虹你做的所有東西 講得很詳細 而且很容易懂謝謝
感谢亲的支持 ~🌹
謝謝分享涼皮製作方法!好彈喔!妳聲音挺好聽的呢!
感谢亲的支持哦 ~、
看起来很好吃，就是太花时间了，如果直接用淀粉能不能做的出来呀？有没有大神告知用什么淀粉、以什么比例也可以做出好吃的凉皮呀，在此先谢谢啦！
怕人的喵 必须土豆粉 用水稀释直接做 如果有明矾的话 放非常非常少的一点点 注意明矾孕妇不宜
jiang tong 好的，谢谢你啦
怕人的喵 估摸在国外吧 也是经常馋东西吃 我在德国 想知道其他吃的 可以加微信muenzen
怕人的喵 德国很多人不上班了 在家闭关 这里现在德国夏令时 半夜00:32
jiang tong 🤝日本现在情况也有点糟，07:36
现在正在去上班的路上
按照你的方法我做出了最成功的一次凉皮。软弹透口感好。
原来这个凉皮 做法这么麻烦呢 彩虹真的是太棒了🌟👏
彩虹给多少赞都不够简直是大救星🤩🤩🤩
十多年前在西安吃过到现在了，看得我流口水直流。🤤🤤🤤
Can you make English subtitles of Ur recipe? Please so I can understand what you are doing..I lov to watch your channels.
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again
1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment)
2:30 rest the water for 5-6 hours for sediment
2:38 pour out the water on the top
2:56 500g powder syrup, 2g salt, 300g water
3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam.
4:22 steam the glutin from 1:56 for 30 minutes.
Put whatever seasoning you like and enjoy.
說話清晰語意明快，很棒的影音教學。
简单又实用，真好，喜欢妳
彩虹美女，谢谢你的方法，我的很成功，每张凉皮都很筋斗，但是当我把凉皮办好后，没多久就断了，怎么回事？
谢谢彩虹妹妹，我很爱吃凉皮！有空要照你的做法尝试一下。
娶了妳~~真好，很有口福的一家人，幸福美滿。
步骤清晰明了，让凉皮又走进了我一步，谢谢彩虹，另外，一斤面粉能做多少凉皮呀？
我就是喜欢 彩虹 干净利索 人美心善手巧 很幸福 你老公真的是 好福气呀！
好棒喔！大大成功！又勁道又好吃！謝謝彩虹🌈❤
谢谢分享！按你的方法今天首次尝试了下，也成功了:) 重点还是面浆的浓度啊。。。。
🙏彩虹每次都是极简单的方法👍做饭不愁了😏……
这个叫简单？😏
谢谢彩虹姑娘，看了你的视频一做就会，看了别的视频一看就会，一做就废。
彩虹您好。非常感谢您的视频，我看了小十个视频去学习。完全按照配方进行都失败了。您的配方是目前味道最好的。但是凉皮出锅很粘。我尝试过增加蒸的时间到4分钟还是很粘。面浆我沉淀了一夜。希望您可以看到我的评论，帮帮我。我太想吃这口了。人在国外吃不到只能自己做。也希望看到的朋友帮忙把我顶上去。🙏
Fitness Mrzhang 粘的话 粉浆水多了，裂的话水少了
这个方子不好 没成功
我也是按照这个👆🏻方子来做的很成功，唯一不同就是我的面粉水沉淀好了之后倒掉清水，没有再加水
倒掉清水后不要加水就行，我一直不理解题主说的为什么倒掉水再加水，那一开始不倒不沉淀不久刚刚好吗？这个逻辑没想通。我次次成功，都是直接倒水不加的
蒸完之后圆盘子要放到凉水上立马冷却
請問1斤麵粉是12兩。還是16兩。謝謝妳，非常喜歡您的視頻，加油。
曾建龍 一斤麵粉是16兩。有一首歌名叫半斤八兩。嘻嘻😜加油💪
@@jungtsao5537 台灣跟大陸的重量不一樣。所以才發問的。哈哈哈。。。
一斤面粉应该是500g，一两是50g。一斤面粉是10两。就是500gram 面粉加260 gram水
@@simp-q6892 謝謝您
曾建龍 一斤面粉是10两。一两为50克
謝謝你無私分享~一直想知道這做法
今天我第一次尝试还算是成功吧，这个粉浆加水稍微多一点点的才有q弹，开始做第一张没有起泡是裂开了，第二张加一点水好多了，谢谢🌈你的详细制作过程。我会一直关注你的。加油💪
原来这么麻烦 谢谢美女 。还想吃凉皮 吃不到在北京吃的味道 这下我自己买了做吧😅😅😅
没用完的粉浆放冰箱保存吗
对
能不能用买的地瓜淀粉或绿豆淀粉，洗面沉淀好麻烦
这样做出的是凉粉、不是凉皮、也可以直接用面粉搅成面糊蒸凉皮,口感有所不同
名付其实的美厨娘。
沒找到秘製辣椒油的影片，請問有連結嗎？
谢谢你的分享，祝福你和你的家人平安幸福！感恩！
Love your recipes, but I have a hard time trying to get the ingredients right, would you please translate them into English? I'll be so thankful if you do.
😘
You can forget about it! She doesn’t speak English! If you really like Chinese recipes,try learning some Chinese!
@Jamil Roncal Look further down the comment section. Under Kobra Jafari comment, Jane Cititzen translated the direction.
I'm adding in the part where Jane Citizen said eyeballed the fresh water part. Add in 300ml fresh water after dumping the excess water where you're left with the "dough water".
Copy this word and find this video "涼皮 liangpi" by 小高小姐 magic ingredients, she made the extract same recipe but thicker noodle and the sauces for the noodle, english sub.
I will try to make the noodle from this video and the sauces from the other videos.
From Jane Citizen
500g of flour, add 5g of salt, then gradually add 260ml cold water, knead for 5 mins, let dough rest for 30, knead again, until dough is smooth, rest dough again for 1 hr (I think ? Forgot.. but give or take), then wash the dough in cold water, do not discard the water, transfer to a larger bowl, wash a few times until water becomes clear, discard the water in the last couple of washes tho. Then you’re left with that sticky looks piece of gluten. Put it in a plate let it rest, when you’re ready to cook the “liangpi”(noodle sheets” ) steam the gluten as is for 30 mins. Let the “dough water” sit for 5-6 hours, tip out excessive water on top, only keep what’s sunk to the bottom, then add fresh cold water to the consistency shown in the video ( she didn’t say exactly how much water so I guess you’ll have to eye ball it), add 2 grams of salt, and she used and 8 inch pizza dish to steam, steam for 1 1/2 min to 2 mins, it’s ready when you see large bubbles.
(Hopefully of most of it right! I’m going to try this recipe myself tmr, bored out of my mind in quarantine at home-which explains why I’m even translating a random recipe on RUclips haha. Good luck ! )
emily chui Thank you so much for translation. Do you know which flour she used? Is it rice flour or purpose flour? Thanks for answering
@@sunanpornseephak2558 wheat flour for all-purpose.
就是买的凉皮，知道做起来不易，所以特意来看看，感受一下节省了多少时间～😂
我不是东北人，也很喜欢你的视频
面糊裡面，有加其他東西嗎？我做了做成
謝謝你分享，說明得很清楚份量
喜欢你的视频，讲得透彻，浅显易懂。谢谢你彩虹妹妹。
小姐姐，
凉皮做完怎么储存呢？
سلام میشه بگید چه غذاهایی میشه باهاش درست ،به فارسی هم بگید ممنونم 🙏😊
لو سمحتي إذا فهمتي المكونات تترجمي لنا وشكرا اختي الكريمة
Tem que traduzir por favor
彩虹的技術一流，教學著實細心，視頻製作用心，超讚👍👍👍👍!期待秘製辣油～
Salalah
, 50
辣椒油有上传啦
@@conniecook6276 谢谢哦！辣油上传的第一时间就看了。感恩！
我最爱吃的凉皮，做的太好了。 饭店的都没有这么好。
你的面皮非常棒，调料部分感觉小高姐的会更好一些
这两天做几次，母亲节给我妈个惊喜。😁😁
彩虹小厨，你好！我今照着和你一样的做了一次，可是没成功，我在洗面的时候最后没有面筋，不知道那里出了问题？
和面时少放水。容易洗出面筋
腸胃能消化嗎？
Wouu 😍! Sorprendente 👌. Cómo se llama? Me gustaria que fueran subtitulados en español los videos para saber los ingredientes.Te veo desde Salta en Argentina, saludos 😊
谢谢妳的教材祝你和全体工作人员平安，开心快乐
請教涼皮如果做多了該如何保存，可以放置冰箱再隔天食用嗎
可以呀
你好！请问为什么我蒸出来的凉皮会裂开呢？我都是蒸一分半钟，多谢指教！🙏🙏
面糊太稠
Did you use rice flour?thanks
No, it's wheat flour.
Thanks
@@roissyazza3808 Thanks, Rosy
謝謝🙏老師仔細解說分享❤❤❤
谢谢您。我就是完全按照你说的步骤做的凉皮。谢谢
有沒有米粉版的涼皮
为什么我洗面粉面筋都融于水.最后过滤好多遍才有一块很小面筋😢是我前面面团揉不够吗？我用的是高筋面粉
彩虹姐,凉皮是否能夠拿来跟菜或海鲜肉類一起炒
姐姐，300克粉浆能不能换成毫升呀。我们这些没有称的人才能整啊！
那500克就是一斤，那是不是倒了那上面的水，剩下面槳再加300克的水即係，剩下不是500面槳嗎？還用取出500克面槳？這個我有點迷惘。
Was that flour from potatoes or rice? Or wheat? There is a seitan left, right? Thank you
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again
1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment)
2:30 rest the water for 5-6 hours for sediment
2:38 pour out the water on the top
2:56 500g powder syrup, 2g salt, 300g water
3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam.
4:22 steam the glutin from 1:56 for 30 minutes.
Put whatever seasoning you like and enjoy.
專業涼皮,講解詳細,謝謝分享!
麵筋可以作 滷味
為什麼我用的隔天而已就臭酸了欸 還在沉澱的時候就臭酸了，是涼水還要煮滾後，放涼才可以使用嗎？ 我想說用過濾水就可以了的說
要是温度过高的话就放到冰箱冷藏室里去沉淀。
感觉你无所不能，身在美国，吃不到国内的小吃. 所以有空就会看你的视频，有机会就会学着做. 你的视频干脆利落详细却一点都不啰嗦！会一直支持你
zhiying liu 我刚来美国心有戚戚，好在食材基本买得到没有特别馋过
Connie Cook627 嗯，基本食材美国都能找到是真的. 我认识的中国来的好多姐妹都练就一身本领，十八般技艺随手拈来，超级厉害👍🏻
zhiying liu 现在网上资源这么多，只要稍微有点厨艺的都能秒变高手
เก่งสอน วิธีทำเป๊อะเป๊ยะให้ด้วย
在布里斯班的床上瘫着(明天早八）想吃家对面的凉皮了呜呜呜饿了
😄
凉皮怎么保存啊。做的时候多做些～
我活了50多岁一直以为凉皮是用淀粉做的呢😂你的做法好辛苦啊！不过看上去应该是我这辈子吃过的最好吃的凉皮! 做个凉皮要用几个小时我可没耐心哦! 真的有几十年都没吃到凉皮啦😥
那个不是淀粉，是澄粉，就是洗面的面浆里的粉。你可以搜一下相关视频，有人是为了图省事，拿澄粉直接加水做的凉皮，只是做出来的质量不如自己揉面洗面做出来的好。
成功了，成功了，第一次做就成功了，谢谢你了！
XWould you please explain in English , I love to eat , I ordered this rice roll pls pls pls
0:23 500g wheat flour, 5g salt, 260g water, mix and rest for 10 minutes, then knead again
1:03 wash the dough until the water is clean (do not put too much water to avoid wasting of water and long waiting for sediment)
2:30 rest the water for 5-6 hours for sediment
2:38 pour out the water on the top
2:56 500g powder syrup, 2g salt, 300g water
3:17 put a little oil on the disk, a ladle of powder syrup mix from 2:56, steam for 1.5-2 minutes, take out and put in cold water. You need to put oil on disk stir the syrup mix, and put the steamed syrup mix in cold water everytime when you steam.
4:22 steam the glutin from 1:56 for 30 minutes.
Put whatever seasoning you like and enjoy.
跟粿條 一樣嗎
求秘制辣酱做法！
直接买小麦淀粉可能也行，就不用洗面了。懒人想法😀
明天馬上做，謝謝分享！
太棒了，最后面粉水里加点盐是画龙点睛之笔。我以前做的都没有这回这么弹牙。谢谢up主！
已經看了你十多次視頻，獲益匪淺，要感謝你，建議你調一調光線，每次最亮的光線在你右邊頭頂，這樣不好看，要把頭頂的光減弱，右45度角正前面光為主光，平視的，其他光源為輔光，這樣你的臉就不會像現在這樣陰一大片，有立體和層次，還有就是那個頭髮不要每次擰个緊疙瘩，要挽的蓬鬆，自然，稍微后，不要在正頂上，也可以時不時在偏右，或者左，總之，現在的光線和髮飾是精幹利索有余，自然，加分不足
講解分析清楚thanks.。
你好，把粉浆称出500克，还有多余的要倒掉是吗？
为啥我做的凉皮有点黏糊糊的，而且厚薄不均匀😂😂 不够透明和有劲道韧性，这个咋提高呀 😢😢
喜欢做饭，也开了自己的频道，每天更新美食，希望认识更多的朋友，相互学习
請問1斤是幾克？ 1斤有10兩和16兩的 分不清
为什么还要放清水，放盐，我看到另一个视频就是倒了水直接就做成了
你好，请问翻译器可以加字幕吗
謝謝無私分享！祝福!
請問做多涼皮可以放冷凍嗎？或有剩的粉可以保存多久謝
涼皮不要蒸熟，隔夜不好吃了~可以多做粉漿，冰冰箱裡，要吃的時候直接拿出來蒸就方便多了~我試過放一個星期都沒問題哦
讲解好详细！赞👍😋😋😋
请问，可以用澄面粉做凉皮吗
为什么把粉浆上面的黄水倒干净后再加入凉水呢？那把黄水多留点，作出的效果有什么不同呢？
都说是黄水了，当然是颜色不一样了！
为了保证比例
請問剩下的粉漿放冰箱保存嗎