Pink skin, also known as "xianfen," is a traditional Chinese food made from various starches. However, the quality of the final product depends heavily on the raw materials used. Mung bean starch is considered the best for making pink skin due to its superior texture and elasticity. In contrast, pea and adzuki bean starches tend to be more sticky, while broad bean starch results in a hard and unpalatable texture. Potato starch, although commonly used, produces a yellowish color and a soft, inelastic product.
The process of making pink skin involves several key steps:
1. **Preparing the Starch Paste**: Start by mixing starch with cold water until it forms a smooth paste. Then add more water to create a thin starch milk. The ratio typically involves 3 to 4 kilograms of starch per kilogram of water. For bean-based starches, use the higher end of this range, while potato starch should be at the lower end. Dissolve a small amount of alum in boiling water, filter out any impurities, and mix it into the starch milk. Alum helps improve elasticity and acts as a preservative—add about 3 grams of alum per kilogram of dry starch.
2. **Spinning the Skin**: Pour the prepared starch milk into a rotating disc (also called a "rotor") that is submerged in boiling water. As the rotor spins, the starch milk cooks and solidifies into a thin layer. This spinning process is crucial, as the amount of starch milk, the speed of rotation, and the timing all directly affect the quality of the final product.
3. **Cooling and Peeling**: After the skin has set, remove the rotor from the hot water and place it in cold water for a short time. Carefully peel the pink skin off the rotor and lay it flat on a damp cloth to allow excess moisture to drain.
4. **Drying**: Once the skin is slightly dried, spread it evenly on a bamboo mat and let it air dry completely. Once fully dry, the skin becomes firm and elastic, ready to be cut, bundled, and packaged for sale.
This traditional method ensures a delicate, chewy texture that is highly valued in many regional cuisines. Whether used in soups, stir-fries, or desserts, pink skin adds a unique and satisfying element to dishes.
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