Home Liangpi - can be made without Liangpi pot

2024-07-04 15:00:04 485

I grew up eating Liangpi when I was young. When I was in primary school and middle school, I often had lunch and dinner, which was a delicious Liangpi entrance. Every Liangpi shop in my hometown had different tastes. The main difference was in the taste and seasoning of Liangpi, especially the difference in chili oil. Liangpi was also made of rice and flour. Southerners like to make rice noodles, river noodles, etc., while northerners make rice and flour Liangpi, three sauce rice noodles in the south, fried river noodles, Hanzhong Liangpi skin in the north, Qinzhen Liangpi skin, Qishan rolling noodles, sesame sauce Liangpi and other famous in China. I have been away from my hometown for a long time. Occasionally, when I go home to visit relatives in winter, I ask my aunt to buy some unmixed Liangpi and take it to the plane. In the next few days, it is time to enjoy delicious food, mix some spices, and then put on the self fried chili sauce brought from my hometown, and have two delicious meals. After eating, I still thought I had no choice. I thought I could not make Liangpi pot. Suddenly one day, I missed Liangpi and made Liangpi with two iron plates of the same size. Since then, I can't stop it. In the hot and unbearable summer, a bowl of cool Liangpi has made my family appetites. It seems that food should be tried. Because Liangpi takes time to make, beautiful and handsome men need to have a healthy food making trip when they have enough time to enjoy the scene of doing it yourself and making the whole family happy.

Details of ingredients

Technique

difficultySimple
workmanshipsteam
tasteOriginal flavor
timeTen minutes

Steps to make Home Liangpi - can be made without Liangpi pot

1. Dumplings are made by mixing flour, water, and a spoonful of salt into a dough. Wake up for half an hour, and the effect of salt is to make the dough resilient
2. Pour in enough water to cover the dough
3. Rub the dough with water (Method: Use one or both hands to make a fist shaped kneading and pressing of the dough, or to grasp and pinch the dough)
4. Pour the water after kneading into another basin, then pour in clean water and knead repeatedly until the water in the basin becomes clear water
At this point, the water has become clear and the kneaded dough has turned into gluten
6. Put the gluten on a plate and steam it in a steamer for 5-10 minutes
7. Facial water left after repeated washing
8. Use a strainer to pass the water over the dough and remove any lumps or loose gluten inside
9. Put the sieved dough into the refrigerator's fresh-keeping layer and wait for the dough to settle. If left at noon, you can start making dough at night. If left at night, you can wait until noon the next day.
10. Keep the refrigerator still for 5-6 hours or take it out one night. The noodle water has been layered up and down. Pour the clear water into another basin. The noodle water on the right is used to make Liangpi. Do not throw the cold clear water on the left (the back is used to cool the prepared Liangpi to facilitate the removal of Liangpi)
11. Prepare tools for making Liangpi: oil brush and oil, two iron plates, one finished Liangpi plate, clip for iron plate, a pot of hot water, a frying pan, and a pot of cold water (the basin of water on the left of the previous step can be placed next to the frying pan for convenience); Ingredients preparation: shredded cucumber, shredded carrot, coriander, tomato (can also be made into water), chili (fried sesame chili and chopped chili)
12. Pour hot water into the frying pan, and put the cold water basin on the left for use, so that after the Liangpi is ready, clamp the right plate into the cold water basin on the left to cool
13. Use an oil brush to coat the iron plate with oil, then pour in flour and water with a spoon (the flour and water should be stirred well before pouring)
14. Steam in a pot until the dough bubbles (cover the lid with high heat for a few minutes before it bubbles)
15. Dig a circle from the edge of the plate with a spoon and then remove the Liangpi by hand and place it in the finished plate
16. Put all the prepared Liangpi pieces on the chopping board and quickly cut them into strips with a knife to serve them (the cutting is slow and easy to stick with the knife and the shape is easy to deform), and cut the gluten together
17. Finished product 1
18. Add different ingredients to finished product 2, and finally pour in seasoning juice and homemade fried and chopped chili peppers. The delicious taste cannot be stopped, so I can't help but eat it first, haha