How to make the gluten of Liangpi fluffy

Every region has its own unique food. With the development of the economy, the specialties of many regions have appeared in cities across the country, allowing more people to taste the delicious food. Liangpi is a snack. Many young people like to eat the gluten in Liangpi. The gluten in Liangpi has a very chewy texture. If you want to make it yourself at home, how do you make the gluten of cold skin fluffy? Let’s learn about the production method together.

1. How to make gluten in cold noodles

Friends who have eaten cold noodles will definitely have an impression of the gluten in it. So, how to make the gluten in cold noodles? In fact, the method of making the gluten in cold noodles is not much different from that of making gluten.

To make cold noodles with gluten, wash the gluten first. First, knead the dough and let it rest for a while, about half an hour. Then wash the dough in water. Pat the dough gently when washing the gluten, and do not rub it. When no starch flows out of the dough, it is considered washed.

The washed gluten can be steamed in a steamer or boiled in a pot. Before steaming or boiling, you can add a little baking soda to the gluten to make the gluten softer and more delicious. After steaming and boiling, it becomes cold skin gluten.

After washing the cold skin gluten, what is left is the coagulated starch slurry. Now add water to it and stir it into a batter of appropriate thickness, then you can start steaming the cold skin. After the water boils, pour the batter into a leather sieve, shake the sieve in circles to spread the batter evenly in the sieve, and then put it into a pot of boiling water. Some people also put a sieve in the pot and steam the sieve on the sieve. After about five minutes, it can be served. When eating, cut the dough into strips of varying widths or thicknesses according to your preference, and tear (or cut) the cooked gluten into strips. Put the dough and gluten in a bowl, add in side dishes and seasonings, and a bowl of cold skin is ready.

There are not many requirements for the side dishes of gluten cold noodles. Any seasonal vegetables can be used, such as shredded cucumber, shredded green vegetables, shredded celery, mung bean sprouts, etc. In addition to salt, vinegar, soy sauce, MSG, mashed garlic and chili oil, the most distinctive seasoning is the specially made seasoning water. This seasoning water varies according to personal preferences and is mainly made from seasonings such as cardamom, fennel, and cloves. The amount of seasoning you put in making cold noodles depends entirely on your personal taste. The seasoned cold noodle skin is translucent white, the gluten turns yellow due to absorbing soy sauce, the cucumber shreds are green, and the chili oil is red. It is delicious and beautiful. Paired with mung bean porridge and a few freshly prepared cold dishes, it is a very good summer-cooling food.