Spicy Shaanxi Liangpi

2025-02-01 03:00:49 3567

Liangpi is a kind of northwest noodle snack with excellent taste. The adjusted Liangpi is white and bright, the gluten turns yellow because of soy sauce absorption, the cucumber silk turns green, and the chili oil turns red. It is delicious and beautiful. Eating Liangpi in winter can keep you warm, in summer can relieve the heat, in spring you can relieve fatigue, and in autumn you can get rid of dampness. It is really suitable for all seasons. Because Liangpi is a popular snack, the snack is called Liangpi in different places, but it is a starch product that is made from starch after being soaked and precipitated. The production principle is the same. Make Liangpi by yourself. Although it is a bit troublesome, it is really not difficult< br>

Details of ingredients

High gluten flour300g

Technique

difficultyintermediate
workmanshipsteam
tasteSpicy and Spicy
timeThree quarters of an hour

Steps to make Spicy Shaanxi Liangpi

1. Prepare 300 grams of high gluten flour (the amount needed to make 6 10 inch pizza plates)
2. Add an appropriate amount of water to the flour and mix to form cotton wool
3. Knead the dough into a dough that is moderately soft and hard. If it is too soft or too hard, it will be inconvenient for subsequent operations. Let it rest for 20 minutes.
4. Add water to the still dough and start washing face (knead and press the dough)
5. Repeatedly rub and wash until the water turns white
6. Pour the washed flour water into another bowl and continue to add water to the facial cleanser. The washed flour water needs a long time to settle for one hour
The purpose of a facial cleanser is to thoroughly wash away the starch, leaving only gluten in the end
8. Cut carrots and cucumbers into thin shreds and set aside for later use
9. Cut scallions and garlic into small pieces
10. Pour the clear water on the surface clean, leaving behind the white powdery water at the bottom and the powdery water at the bottom
11. Boil hot water in the pot. The pot should be larger enough to hold a plate
12. Brush the disc evenly with oil. (I use 10 pizza dishes to make Liangpi dishes, and other stainless steel dishes can be used for those I don't have
13. Stir the starch paste evenly, dig 2 spoons of the slurry and spread it horizontally on a plate. Place the plate in a large pot of boiling water, cover the pot, and steam for about 1-2 minutes. If you see the dough surface bubbling up, you can (prepare another pot and add cold water)
14. After steaming the dough, peel off the dough around the circumference of the disc and place it in a cold water basin to cool down (the cold water in the basin needs to be changed frequently. If it is ready to be eaten immediately, there is no need to apply oil. The dish has been coated with oil, but if it needs to be stored in the refrigerator, apply an appropriate amount of oil on the dough. Then, finish all the starch water in sequence
15. Steam the washed gluten in a pot for 10 minutes and it will be cooked. Turn off the heat
16. Fold the dough together and cut it into your favorite shape, then cut the gluten into small pieces
17. Prepare garlic water
18. Spread the Liangpi on the bottom of the plate, place various ingredients, pour the juice made of pepper oil, garlic and sesame paste, pepper oil, soy sauce, white sugar, aged vinegar, sesame oil, and mix well