What ingredients are used to make Liangpi delicious?

Summer is here, and I believe that many of my friends, like me, love cold noodles. If you want to eat delicious Liangpi, you have to choose a good store and choose the one that tastes good. Especially when the weather is hot, people are more picky about food, and a plate of cold and delicious cold noodles is the choice of many people. The key to making delicious cold noodles is how to make chili oil. Generally, no one will teach you, even if you pay them, others will keep it to themselves.

Hanzhong's noodles have a long history. The main flavor of Hanzhong Liangpi lies in the chili seasoning, especially the effort put into the production of chili oil. Chili oil is the most important seasoning for cold noodles (wheat noodle skin). Whether it tastes good or not depends mainly on the seasoning in the chili. Hanzhong's wheat noodle skin has a long history. The main flavor of Hanzhong Liangpi lies in the chili seasoning, especially the effort put into the production of chili oil. Chili oil is the most important seasoning for cold noodles (rice noodles)

How to make Liangpi and the materials for making Liangpi:

Take an appropriate amount of flour and add water to make a smooth dough. Let it rest for 30 minutes. Put clean water in a basin and knead the dough with your hands. Wash out the white starch, pour it out and set it aside, then add clean water to the basin and wash it several times until no white starch can be washed out. The remaining dough is gluten.

How to make Liangpi - How to make Liangpi?

How to make Liangpi

Here are some ways to make Liangpi:

Method 1:

Ingredients : flour, cucumber, coriander, sesame paste, soy sauce, vinegar, sugar, garlic juice, chili oil

Steps:

1. Take appropriate amount of flour and add water to make a smooth dough. Let it rest for 30 minutes. Put clean water in a basin and knead the dough with your hands.

2. Wash out the white starch, pour it out and set it aside, then add clean water to the basin and wash it several times until no white starch can be washed out. The remaining dough is gluten.

3. Pour all the washed batter into a basin, let it settle for six hours, slowly pour out the clean water on top, and mix the remaining batter evenly.

4. Pour the batter into a flat plate and steam it in a boiling pot for five or six minutes; (You can apply a layer of oil on the plate to prevent sticking, but I didn't apply it and it was easy to peel off because the plate was very smooth.)

5. Let the cold skin cool and cut into strips, steam the gluten and cut into cubes, cut the cucumber into shreds, and chop the coriander. Mix sesame paste, light soy sauce, vinegar, sugar, minced garlic juice and chili oil to make seasoning.

6. Put all the ingredients together and mix well.

Method 2:

Raw materials: flour, gong, soy sauce, vinegar, cucumber shreds, secret chili oil and seasonings.

Steps:

1. Knead the dough. Pour the required flour into a basin according to the planned amount, knead the dough with cold water, and then put it into a container of cold water that can cover the dough, and soak it for 20 minutes to half an hour.

2. Filter. Pour it into a jar and let it settle. Note: In summer, the water should be changed every six hours. Be careful not to mix up the noodle juice below.

3. Brush with oil. Use a brush dipped in the fried oil to evenly brush the aluminum alloy gong. Note that it must be an aluminum alloy gong, others cannot be used.

4. Noodle sauce. Shake the settled noodle juice evenly in the gong according to the size of the gong.

5. Twist the skin. Stir the noodle sauce in the gong until evenly mixed.

6. Steam the skin. Put the swirled noodles into boiling water and steam for about one minute.

7. Remove the skin: Take out the gong and brush it with oil.

8. To peel off the skin, hold the edge of the skin with both hands and peel it off gently.

9. Arrange the skins neatly and cover the edges with plastic cloth. The crystal clear Changji Liangpi is ready. Then cut the steamed gluten and the dough into strips. Be very neat when cutting and chop it.

10. Finally, add soy sauce, vinegar, cucumber shreds, secret chili oil and seasoning sauce, and Changji Liangpi is ready.