Self made healthy Liangpi

2025-02-23 14:59:39 334

The third time I succeeded in Liangpi, the first time I made Liangpi, it was too short to precipitate. The second time I precipitated it, it was too long, and it went bad directly. Until this time, I made Liangpi, which is full of strength...

Details of ingredients

plain flour 400g
saltA small spoonful

Technique

difficultybeginner
workmanshipskill
tasteMedium spicy
timeThree hours

Steps to make Self made healthy Liangpi

1. Make the dough harder.
2. After waking up, pour in water.
3. Start washing, wash out the white powder slurry, pour out the slurry for later use, and then add water to the basin to wash several times.
4. Until the white paste cannot be washed out, the remaining dough is gluten.
5. Pour all the washed powder into a bowl and let it settle for six to seven hours.
Steam the gluten over high heat for about half an hour.
Steam the gluten over high heat for about half an hour.
8. Cut into pieces for later use.
9. After sedimentation, slowly pour out the clean water on top and stir the remaining dough evenly.
10. Pour 6 tablespoons of starch into the Liangpi gong.
11. Steam in a boiling pot for 2-3 minutes until large bubbles appear on the surface and turn off the heat.
12. Take it out, pick up the gong and rinse it under the faucet, then peel it off from one side.
13. Put it in a basin and apply a layer of oil on top to prevent sticking.
14. Continue to pour in the powder and steam until the Liangpi is completely steamed.
15. Cut the cucumber into shreds, prepare the gluten, mix salt, vinegar, chicken essence, minced garlic, soy sauce, and chili oil evenly.
16. Roll up several pieces of Liangpi and cut them into pieces.
17. Pour the Liangpi, cucumber and juice into the basin and stir them.
18. Finished products.