Method and ingredients of rolled cold skin

Liangpi is generally a specialty that people in the northern region love to eat. Liangpi usually tastes very smooth, but it is not so easy to achieve this effect. The Liangpi made by many people is not so delicious. In fact, it has to go through repeated processing so that the Liangpi tastes better. For example, rolled Liangpi is one of its famous features.

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. [2]

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. [3]

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!