Shandong Liangpi recipe and ingredients

Liangpi is a kind of food that people often eat in summer. Liangpi is available in many regions, but the preparation methods of Liangpi are different in each region. The preparation method and ingredients of Shandong cold noodles are completely different from those of Shaanxi. Speaking of cold noodles, Shaanxi cold noodles are more authentic, because cold noodles not only require good sesame sauce, but chili is the most important thing. Here I will introduce to you how to make Shanxi Liangpi.

1. How to make Shaanxi chili oil: prepare 100g bean paste, 30g chili oil formula powder, 500g rapeseed oil, 60g chili powder, and 22g sesame seeds. Fry the bean paste in oil until dry, then add onion, ginger, garlic, and some chili oil and star anise, and continue frying for about 15 minutes. After 15 minutes, remove the onion, ginger, garlic and bean paste residue, and pour the remaining oil directly into the bowl containing chili powder and sesame seeds. At this time, stir the sesame seeds and chili powder in the bowl while pouring the oil.

2. How to make cold noodle seasoning water: prepare 1 jin of water, add a little pepper, 10g of aniseed powder, and a few fennel seeds and cumin seeds according to personal taste. Boil these ingredients until they are seasoned, then pour out and let cool for later use. There are 14 kinds of spices used to make the seasoning for Shaanxi cold noodles, including nutmeg, galangal, sannai, amomum, angelica, cloves, cumin, aniseed, cinnamon, white button, licorice, hawthorn, bay leaf, and magnolia.

3. How to make sesame paste for Shaanxi cold noodles: You can buy ready-made sesame paste or make it yourself. Fry the sesame seeds over medium or low heat until they turn brown. After the sesame seeds have cooled slightly, crush them. Soon the sesame seeds will become a little sticky and stick to the wall, affecting further crushing. At this time, you need to stop and move the sesame seeds to the middle and continue grinding. This way, the oil in it will quickly increase and it will become a paste in no time.

4. To prepare gluten, after washing the noodles, steam the remaining noodles directly in the pot for about 20 minutes. At this time, cool the steamed gluten in cold water, then take it out and cut it. Some places cut it into blocks, and some places cut it into strips, according to local habits.

Garlic water is made by smashing the garlic into small pieces and adding it to cold boiled water. For vinegar water, the ratio of vinegar to cold boiled water is 1:1. Boil the mung bean sprouts in water for about 1 minute until they are 70% cooked.

Mix the cold noodles with chili oil, seasoning water, sesame paste, vinegar water, garlic water, cold sauce, cucumber shreds, mung bean sprouts, and gluten. If you want to add color, you can add some coriander leaves.