Homemade Liangpi
Overview
The cold skin made by yourself is hygienic and safe. The homemade chili oil and peppercorn oil are mixed with garlic juice. It tastes better than the ones bought outside. Although the steps are more complicated, how can you be lazy if you want to eat delicious food? In summer, a bowl of refreshing and spicy Liangpi is a must-have.
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Ingredients
Steps
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Add an appropriate amount of flour, add a small spoonful of salt, mix well, and slowly pour in an appropriate amount of water.
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Use chopsticks to mix the flour into a fluffy consistency and then mix it with the dough.
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Let the dough rest for ten minutes.
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Knead the rested dough a few more times and it will become smoother and stronger.
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Then wash the dough, put the dough in the pot, add a little water, and keep kneading the dough in the water until the white batter comes out.
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You will find that the dough spreads a little after washing it for a few times. It doesn’t matter, just keep washing.
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Prepare another water-free and oil-free basin, put the strainer on the sieve, pour the washed batter into the basin, and filter out the washed dough pieces.
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There are indeed some dough pieces in the strainer.
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Then pour an appropriate amount of water and wash again. After 7-8 washes, the dough will become smaller and the gluten will be washed out. The water in the batter will become clearer as it is washed.
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The dough that has been washed for 7 or 8 times has turned into gluten.
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The washed batter was put into two basins, and the one basin has begun to settle. Let the batter settle for 6-8 hours.
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Soak the washed gluten in water.
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After the batter has settled overnight, the upper layer is clear water. Tilt the basin and slowly pour out the upper layer of clear water.
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Pour almost all the water. If you see the white batter settling in the lower layer, pour out as much water as possible.
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Then use a spoon to stir the batter, because the batter on the bottom of the basin will stick more tightly after settling.
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Prepare the steamed dough, prepare an oil brush and a little peanut oil.
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Brush a pizza pan or griddle with oil.
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Scoop an appropriate amount of batter into the greased pizza pan, and turn it evenly a few times to spread the batter evenly in the pan.
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Boil hot water in the pot, put the pizza plate in, cover the pot and steam over high heat for about 1 minute. When you open the lid and see big bubbles in the plate, it means the dough is steamed.
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Use chopsticks to draw a circle around the edge of the pizza pan to easily tear off the steamed dough, which is thin and transparent. Repeat this until all the batter is steamed. It is recommended to alternate steaming two or three flat plates at the same time to make it faster.
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After the dough is steamed, start preparing the sauce. Boil some boiling water in a pot, then add an appropriate amount of grass fruits, star anise and peppercorns. After boiling over high heat, add an appropriate amount of salt to turn into peppercorn water. After 1 or 2 minutes, turn off the heat. The flavor will come out after simmering for a while.
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Chop the garlic into mince and add a little salt.
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Pour the boiled peppercorns and aniseed water into the salted minced garlic and mix thoroughly.
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Then pour in sesame oil, mature vinegar, and pepper oil, mix well and season.
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Cut the steamed dough into strips.
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Shred cucumbers and carrots, cut coriander into sections, and blanch bean sprouts.
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Put the gluten washed last night into a plate, apply a little oil on the plate and steam it in advance (about 10 minutes).
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Finally, mix the cut dough with the shredded vegetables and seasonings, and finally pour in chili oil according to personal taste.
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Mixed cold skin.
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Refreshing, appetizing, spicy and refreshing.
