Authentic recipe of Liangpi Dandan noodles

Liangpi and Dandan noodles can be said to be two very popular snacks. Their cheap price and good taste make them stand out among many snacks. Although Dandan noodles belong to Sichuan, Liangpi is obviously a snack from Shaanxi. Although there are obvious differences in diet between the north and the south and the gap in ingredients, they both embody the working people's love and wisdom for food. Today, we will teach you how to make Dandan noodles and Liangpi.

Dandan noodles making method:

Ingredients

Ingredients: 300g noodles, 200g pork filling, 100g bean sprouts

Accessories: oil, sesame paste, sesame, minced garlic, pepper powder, chopped green onion, chopped peanuts, chicken essence, chili powder, coriander, vinegar, soy sauce, sugar, salt

step

1. Pour oil into the pan and sauté chopped green onion.

Dan Dan Noodles

Dandan noodles (5 pieces)

2. Add the minced meat and stir-fry evenly.

3. Add cooking wine, soy sauce and sugar and stir-fry evenly.

4. Add bean sprouts and continue to stir-fry evenly to make the sauce.

5. Place chili powder and sesame seeds in a small bowl.

6. Pour water into the pot and heat it until it is 60% hot.

7. Pour the hot oil into the chili bowl and stir evenly to make the chili oil.

8. Mix soy sauce, sugar and vinegar in the ratio of 10:5:1.

9. Pour soy sauce into the pot and bring to a boil. Pour out and let cool.

10. Take a bowl and add appropriate amount of sesame paste, special soy sauce, salt, chicken essence, pepper powder, chopped onion, chopped garlic, and chili oil to make the sauce.

11 . Pour water into the pot, bring to a boil and add the noodles to cook.

12. Add a spoonful of noodle soup to the bowl. Dissolve the seasoning.

13. Put the noodles into the soup bowl.

14. Pour the minced meat sauce on top, add chopped peanuts, garnish with coriander, and a bowl of delicious Dandan noodles is ready.

Liangpi production method

step

1. Add a small amount of salt to the flour, knead 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. Repeat, repeat, repeat again 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 is a special mold for steaming cold skin, I sometimes use the lid of a cookie box, and the effect is pretty good), scoop a spoonful of batter and pour it in. The amount of batter is up to the individual. If you like thicker cold skin, scoop a little more, otherwise scoop a little 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. Keep the fire on high all the time and steam for about 5-6 minutes. The cold noodles in the pot will slowly start to swell up into big bubbles.

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 with cold water.

It’s better to wait until the cold skin is completely cool, brush some oil on the surface, 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 can also be used).

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!