Learn to make Liangpi

Liangpi is a very popular food in summer. The smooth cold skin, paired with spicy sauce, is a delicious food that always stimulates people's taste buds and increases their appetite in summer. In addition, you can also eat cold noodles in winter, and eating cold noodles in winter can keep you warm. If you have enough time and conditions, you can make your own cold noodles at home. Below I will introduce to you in detail the production method of Liangpi!

1. Nutritional value

Eating cold noodles can keep you warm in winter, cool down in summer, relieve fatigue in spring and remove dampness in autumn. Cold noodles are a rare, natural, green and pollution-free food suitable for all seasons. "Compendium of Materia Medica" says: Rice can nourish the spleen, and wheat can nourish the heart. Depending on the raw materials and production methods, it is called differently in different places.

2. Liangpi production steps:

1. Mix 500g of flour and about 3g of salt into dough, cover with a wet cloth and let it rest for about 30 minutes.

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 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 slice it (PS: You can also fry it in oil instead of steaming it, and then stir-fry it, which tastes good)

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 it directly with cold water. This will have a better effect. When the cold skin is completely cool, brush some oil on the surface, then you can slowly peel it off and cut it into strips according to your preference.

3. Seasoning Preparation Method

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. Liangpi is the favorite snack of Shaanxi people!