Foodabc Chinese cuisine Northwest cuisine

Hand washing tendon Liangpi

2024-06-02 15:00:29 4607

During this special period, after being banned, all the young masters must find some fun to live up to this special period! In recent days, my noodles in Shaanxi have become popular. Although it may take a bit of time, they are definitely delicious! Sour and spicy, smooth and refreshing, home cooked for everyone's reference!

Details of ingredients

Technique

difficultySimple
workmanshipsteam
tasteSour and Spicy
timeThree hours

Steps to make Hand washing tendon Liangpi

1. Add salt water to the flour and make a harder dough. Wake up for thirty minutes.
2. Rub the dough back and forth with water, just like washing clothes.
3. The washed batter can settle for more than five hours, and can settle overnight in winter.
4. If the water used to wash out the gluten is clear, the gluten will be fine.
5. Steam the gluten in a hot water pot and steamer for about 25 minutes.
6. Pour out a portion of the water that has precipitated the batter, and the batter will become thick.
7. Apply oil on a stainless steel plate, pour in the batter, steam in a boiling water pot for three to four minutes, and remove the bubbles.
8. Let it cool off by separating it from water.
9. Grease and take out the Liangpi.
10. Change the knife into a strip shape, both thick and thin.
11. After the gluten is cooked, take it out and let it cool before cutting.
12. Cut the dough one by one and set aside.
13. Shred cucumber, minced garlic and peanuts for later use.
14. The soul of Liangpi can not be dispensed with less spicy oil, vinegar and soy sauce.
15. Take a proper amount of Liangpi, add gluten, cucumber shreds, garlic paste, salt, vinegar, soy sauce, oil and pepper.
16. Stir well and sprinkle in chopped peanuts to enjoy.
17. Shaanxi cuisine, home cooked dishes, let's make it!