How to steam Liangpi with steamer cloth

Liangpi is a very popular food in summer, especially at noon when you have no appetite. Buying a delicious and appetizing Liangpi will make you feel very happy. However, the food sold outside is not as hygienic and healthy as the ones you make yourself, so many people now like to make their own cold noodles at home. It is not only delicious, but also very appetizing and healthy. Now let me explain to you how to steam cold noodles with a steamer cloth.

1. The main difference between steamed cold noodles and the traditional method is that steam is used, while the traditional method is to blanch them in boiling water. Because the temperature of boiling water at room temperature is higher than that of water, the quality of cold noodles made with steam is better than that made with boiling water. The specific method is: first mix the batter (adjust the thickness according to the sedimentation time and season), then take an appropriate amount of batter, pour it into the steamer, and use a roller to go around (similar to manual homogenization, otherwise the thickness of the cold noodles will be inconsistent), and then steam it in the pot. Steamed cold noodles usually have five layers. If one person does it, the speed is relatively slow, and it is not even as fast as the traditional way of floating one by one on water. To increase the speed, it is best for two people to cooperate, one person is responsible for pouring the batter and putting it in the pot, and the other person is responsible for peeling and stacking the skins. This will achieve the best effect.

A steamer and a cloth are available.

2. Place the steamer cloth on the steamer and pour the rice paste directly on the cloth , just like steaming buns, but the time is much shorter!

But it requires good skills to steam well

3. It is best to use a bamboo cage , that is, the bottom of the cage is made of two or three centimeters of bamboo boards, and there is a two centimeter gap between the bamboo boards. When cooking, cover them with plastic paper to prevent leakage. Another advantage of this cage is that it is easier to evenly mix the batter. After pouring the batter on, you can stir it left and right with your hands or use a roller (similar to the one used to make pancakes) to make one or two or three circles to ensure that the thickness of the cold skin is even, without any thick edges. Of course, an aluminum cage with round holes can also be used, but the cold skin produced by the cage will not be as evenly mixed as that of a bamboo cage. The main reason why a bamboo cage is good at evenly mixing the batter is that it can hold relatively more batter in the gap between two adjacent bamboo boards, and the batter is relatively fixed and not easy to flow. There are no special requirements for the cage. An ordinary steamed bun cage will do, as long as it is sealed well enough.