How to make Shaanxi Liangpi

In fact, many times, cooking not only makes you happy, but also cultivates your sentiments and allows you to relax. So sometimes we need to learn how to cook. Here I will introduce you to a recipe for Shaanxi Liangpi.

1. Knead the flour with salt water, add water and stir with chopsticks until the flour becomes flakes, stop and start kneading the flour into a smooth dough, let it stand for about 30 minutes;

2. Add clean water to the basin, about halfway covering the dough, and start kneading the dough in the water, commonly known as washing the dough. Soon the water will turn milky white;

3. Pour the washing water into another clean basin, then add an equal amount of clean water to continue washing, pouring out the turbid water one after another. As you wash, you will find that the dough becomes smaller and more lumpy, and the washing water becomes clearer. When the dough in your hand has become honeycomb-shaped, it is ok;

4. This honeycomb-shaped dough is commonly known as water gluten, haha! After the gluten is steamed, it can be fried, stewed, served cold, or made into roasted gluten. It’s up to your preference. It’s also good to eat it with cold noodles.

6. After 6-7 hours, the flour in the water in the basin has fully settled. Carefully pour out the water on the surface, leaving the settled flour slurry, and stir the slurry evenly;

7. Add water to the pot and bring it to a boil. Take two medium-sized stainless steel plates, brush a thin layer of oil on the bottom of the plate, scoop a spoonful of batter paste to the stainless steel plate, and cover the bottom of the plate thinly. Don't make it too thick. Put it in the pot and steam it over high heat for 2-3 minutes. When you see the batter paste solidify and swell up, it's done. Take it out and rinse or soak the bottom of the plate with cold water to make it easier to peel off the steamed cold skin. Do the same with the other plate. It's faster to switch the two plates. Apply a thin layer of oil between the two cold skins so that they won't stick together when stacked together. Let the finished cold skin cool and put it in the refrigerator for a while.

8. Prepare the salad dressing according to everyone’s taste. Since my mother can’t eat spicy food, I chose non-spicy red bell pepper. Wash and cut the cucumber and bell pepper into shreds, add them to the cold skin, chop the coriander, mix soy sauce, balsamic vinegar and sugar into a cold dressing, pour it on the cold skin, sprinkle with coriander, and you're done.

After reading the editor’s detailed introduction to Shaanxi Liangpi, are you drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.