Liangpi
2024-07-05 14:59:53 3775
![Liangpi](https://i3.meishichina.com/attachment/recipe/2020/02/05/2020020515808971448311958079.jpg?x-oss-process=style/c640ms)
These two days, Liangpi is on fire. I also made a face wash version of Liangpi. The Liangpi is smooth and smooth, with garlic and sesame sauce fragrance. It's not too delicious with spicy peanut chips**
Details of ingredients
Technique
Steps to make Liangpi
- 1. Apply an appropriate amount of flour.
- 2. Mix an appropriate amount of water with chopsticks while pouring, until it becomes fluffy.
- 3. Mix it into a slightly harder dough. Leave it there for 30 minutes.
- 4. Smooth the kneaded dough.
- 5. Pour in an appropriate amount of water and rub the dough like rubbing clothes.
- 6. Rub and knead until the dough turns white and thick.
- 7. The water leaked into a large basin.
- 8. The first time the leaked noodles are as white as milk.
- 9. Add water to the dough bowl and continue kneading.
- 10. The kneaded dough continues to leak. I repeated this six times.
- 11. Last time, it almost turned into clean water. The gluten is washed.
- 12. Add a little baking powder to the washed gluten and let it ferment for two hours.
- 13. Boil an appropriate amount of water and steam the gluten in a steamer for 15 minutes.
- 14. Steamed gluten.
- 15. The batter that has settled overnight. Pour off the top layer of water, leaving only the white batter.
- 16. Add a small spoonful of wheat starch.
- 17. Stir well.
- 18. Good Liangpi gongs and gongs are not around, and stainless steel plates are used. Brush a layer of corn oil.
- 19. Spoon in an appropriate amount of batter and turn evenly. Boil water in a steamer for 3 minutes.
- 20. Sit in a cold water basin for a moment.
- 21. Gently open it.
- 22. Prepared Liangpi. Apply some cooked oil between each piece, without sticking.
- 23. Cut a finger wide strip.
- 24. Put it into a large basin.
- 25. Cut the gluten into small cubes.
- 26. Mash garlic into a paste, add an appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and chicken essence for seasoning. Pour in an appropriate amount of cold water and bring to a boil. The soup with Liangpi is more refreshing.
- 27. Shredded cucumber, shredded red pepper, and sliced cilantro.
- 28. Cut the spicy peanuts (purchased finished products) into small pieces for later use.
- 29. Shredded cucumber, shredded red pepper, coriander section, sesame paste, chili oil, spicy peanut chips, and mixed garlic paste into the Liangpi.
- 30. Mix well.
- 31. Finished products.
- 32. Finished products.
- 33. Finished products.