The fastest way to make Liangpi

Liangpi is a specialty snack in Xi'an. The reason why Xi'an Liangpi is famous is that not only the production method of Xi'an Liangpi is proper, but also the condiments of Xi'an Liangpi are somewhat different from those in other regions. But in fact, the method of making Liangpi is very simple. For those who like to eat Liangpi, they should also learn how to make Liangpi at home. What is the fastest way to make Liangpi?

Preparation method

step

1 500 grams of flour and about 3 grams of salt, knead into dough, cover with wet cloth and sugar for about 30 minutes.

Cold Noodles 2: Put the dough obtained above in a large container, add appropriate amount of water, start washing the gluten, and keep kneading the dough in the water. When the clean water in the container becomes thick, filter it into another container with a strainer.

3 Wash it about five or six times until the water is no longer turbid. The remaining yellow stuff is the gluten. Add some baking powder to the gluten and mix well. Put it in the steamer and steam it for 20 minutes. Let it cool and then slice it (PS: you can also fry it in oil instead of steaming it, and then stir-fry it, which tastes good too).

4 Then take the resulting batter, and let it sit and stratify. Generally, it needs to settle for at least 3 hours. Sometimes it is washed the night before and steamed the next day. The longer the batter settles, the chewier the cold skin will be.

5 After the sedimentation is completed, pour out the clear water on top, stir the sediment below with a spoon, and then you can steam it.

6 Put water in a pot and wait for the water to boil. Brush a little oil into the mold (there are special molds for steaming cold skin, and I sometimes use the lid of a cookie box, which works well). Pour a spoonful of batter into it. The amount of batter is up to the individual. If you like thicker cold skin, scoop more, otherwise scoop less. Evenly shake the batter in the mold so that the bottom of the mold is evenly covered with batter. Then put the model into the pot of boiling water and cover the pot with a lid. After boiling, turn to low heat, put the plate containing the batter in, and steam on low heat for 3 minutes.

7 Fill a pool of cool water and place the model in it to float. You can also turn the mold upside down and rinse the bottom of the mold with cold water, which will have a better effect.

When the cold skin is completely cool, brush some oil on the surface and then slowly peel it off and cut it into strips according to your preference.

seasoning

Garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (blanched mung bean sprouts are also fine).

Garlic water: Pick one or two cloves of garlic, add a little water, crush them with a blender, then add a little salt and MSG, stir to dissolve.

To make chili oil: first heat 500 grams of oil. At the same time, put 1 cup of chili powder, 1-2 tablespoons of pepper powder, a pinch of sugar (not too much), and 1 tablespoon of white sesame seeds in a large bowl. Do not stir, just put them in this order. After the oil starts to smoke, turn off the heat and let it cool down for a while. When it is about 70% to 80% hot, you can pour in the chili peppers. First pour half of it, stir it with a spoon, add 2 to 3 tablespoons of pepper powder (or peppercorns), stir it with a spoon again, then take another small spoon to scoop a little bit of cold water (also not too much) and pour it into the pepper bowl, stir it. At this time you will see that the bowl is like boiling water, but because there is little water, it will not splash out.