Shaanxi Liangpi

Overview

I have practiced Shaanxi Liangpi several times, and I am quite ingenious. As a Cantonese, I personally feel that the taste of Liangpi is similar to that of rice noodles, so it has naturally become one of my favorites. This time, the remaining gluten of Liangpi was suggested by Liu Si, a gourmet, and fried to make barbecue flavor. I am not used to steamed gluten, so the fried gluten is particularly delicious

Tags

• snacks
• shaanxi cuisine
• chili powder
• chives
• cumin powder
• garlic
• high gluten flour
• light soy sauce
• peanuts
• red oil
• sesame
• pepper
• salt
• water

Ingredients

Steps

1. 1 Knead 200 grams of flour and 100 grams of water into a smooth dough, cover with a damp cloth and let rise for 30 minutes

   

2. 2 Add water to the dough and wash the dough until the water turns white

   

3. 3 Pour the whitened water into another container, add water again to wash the dough, repeat this action until the water turns clear and a small piece of gluten remains

   

4. 4 Put all the batter together and sift

   

5. 5 Cover with plastic wrap and let it settle in the refrigerator overnight (4~6 hours)

   

6. 6 Take out the slurry and pour out most of the water, leaving a little water

   

7. 7 Add appropriate amount of salt and stir the slurry evenly

   

8. 8 Heat hot water in a pot, prepare another basin of cold water, and prepare two to three plates. Grease the bottom of the plate and pour in an appropriate amount of flour paste. The thickness can be adjusted according to your preference. After boiling the pot, steam it for about 2 minutes. Use another plate of flour paste to steam in the pot. Repeat until the steaming is completed. (You will see bubbles as shown in the picture when the cooked Liangpi is uncovered.)

   

9. 9 The steamed cold skin is immediately placed in cold water to cool down, making it easier to tear off the cold skin

   

10. 10 After cooling, tear off the cold skin and apply a little oil on both sides to prevent sticking

    

11. 11 Steamed cold skin, cut into strips

    

12. 12 Remove an appropriate amount of minced garlic, add salt and marinate for a while, then add minced green onions, cooked peanuts, sesame seeds, and chili powder. Heat oil in a pan and pour it into the mixture. Add a spoonful of light soy sauce and a spoonful of red oil, mix well, and then pour it on the cold skin and eat

    

13. 13 Grasp the gluten evenly with a little alkaline salt, press it flat, fry it in a pan until both sides are golden brown, add appropriate amount of cumin powder, pepper, and light soy sauce

    

14. 14 Gluten

    

15. 15 Liangpi