Liangpi
Overview
Everyone has heard of Shaanxi. The most famous ones in Shaanxi are Xi'an Liangpi and Hanzhong Liangpi. They are the most authentic and delicious. I like to eat them the most, and I think the ones outside are not clean, so I made them myself. They are delicious (⊙o⊙)
Tags
Ingredients
Steps
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Add a little salt to the flour and mix it into a dough, let it rest for a while and cover it.
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It takes about ten minutes, then pour in water, wash the face, knead it, and that's it.
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Like this, knead it however you want, and pour the kneaded batter into another basin. Repeat pouring water and kneading until the batter no longer becomes watery and becomes clear water.
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This is the batter water after kneading, and put it in the refrigerator for at least eight hours. Let the batter become watery and settle, until the water is clear and the starch is separated.
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At this time, after kneading the batter, leave the rest of the dough, that is, the gluten, with some yeast. Set it aside and let the gluten ferment.
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This is a batter that has been taken out of the refrigerator and has been settling for eight hours. Pour off the water on top, and stir the remaining batter with the sedimentation powder below. Don't dare to pour out the sediment below. This is very important. The strength of Liangpi depends entirely on this precipitation.
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This is Liangpi Luoluo for making Liangpi. I bought it from Taobao store. You need to apply oil on this, apply a layer lightly, and the cool skin will fall off as soon as you touch it. Be sure to apply oil (⊙o⊙).
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Just like this, the water in the pot is boiling. Pour a spoon, a big spoon, and the batter into the cold pie, which is the one that has just settled. Put it in the pot and steam it.
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Did you see that? Like this, wait until you see the batter becomes like this and there are big bubbles on the surface.
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Also put a layer of oil on the inside of this plate so that it won't stick. As you can see, this is the finished cold skin (⊙o⊙).
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Look, this is it. Make the cold skin, fold it on both sides, and cut it into strips (⊙o⊙).
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This is the gluten we saw earlier. After the cold skin is made, add water and boil it. Steam it in a steamer for about ten minutes. Cut it into sections, and then continue to cut it into small cubes of one centimeter. Then it will be fine.
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Grate the cucumber into shreds, put the gluten and cold skin together, put the minced onion, ginger, pepper and the minced garlic soaked in water into a bowl, add vinegar and add fresh noodles. In the last step, heat oil in the pot, add peppercorns, and after the oil boils, gently pour the oil into the cold skin. Isn’t there minced onion, ginger, and pepper on the surface? Once the oil is cooked, stir it up with chopsticks.
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Did you see that? That's it.
