Liangpi

Overview

Liangpi is a Shaanxi snack, sold in bags outside, but I have never eaten it. I have only eaten the ones I made myself, and they tasted the way I like them! Foodies only care about whether it tastes good or not, not whether it is authentic or not!

Tags

• northwest cuisine
• high gluten flour
• water

Ingredients

Steps

1. 1 Add water to flour and mix with chopsticks until it becomes flocculated

   

2. 2 Knead into dough, cover with plastic wrap, and let rest for 30 minutes

   

3. 3 Start washing the dough, put 2 bowls of water in a large basin, knead the dough vigorously

   

4. 4 Wash until the flour water turns milky white, pour it into another basin, continue to add water, continue to wash the face again, pour all the washed water into a large basin

   

5. 5 Repeat this several times until the water becomes almost clear and the dough becomes gluten-like, that’s it

   

6. 6 Pour all the washed water into a big basin

   

7. 7 Leave it for 1 night and let it settle quietly... (refrigerate in summer)

   

8. 8 Carefully pour away the water on top, leaving the white batter at the bottom

   

9. 9 Find a shallow stainless steel plate and brush it with a thin layer of salad oil (prepare 2 plates for rotation)

   

10. 10 Take a spoonful of batter, turn the plate, cover the bottom of the plate, put it into the boiling water, steam it until it is cooked, take it out when there are bubbles on the surface

    

11. 11 Take out the steamed cold skin and let it cool in cold water (you can continue to make another one at this time)

    

12. 12 Take out, peel off the cold skin, make all the cold skins in sequence, brush a thin layer of salad oil between each cold skin to prevent sticking, then stack them up

    

13. 13 Cut into strips

    

14. 14 Serve with your favorite cold dishes and top with your favorite sauce