A Dough Turns into A Bowl of Liangpi, You Can Also Make It at Home!
1.
Prepare the ingredients
2.
Add 250g of cold water to 500g one plus one natural flour and mix it to form dough, then start to knead the dough, knead the dough a little harder and firmer, repeatedly beat it, and finally knead it into a smooth and clean dough that is not sticky, so that the inside of the dough is full Combine, the final washed gluten is enough to complete the gluten and knead the dough, let it 饧 for half an hour, this is to allow the dough to ferment slightly to produce better gluten
3.
Put some cold water in a larger basin and put the dough in
4.
To start washing the noodles is to knead the noodles in water, and wash the dough like kneading clothes with your hands.
5.
The water is getting whiter and whiter, the batter is washed into the water, and the gluten is left in the hand. At this time, the dough in the hand will become more and more loose, it’s okay, just filter it.
6.
When kneading the dough is very muddy, change a basin of water, wash it about four or five times. There is only a lump of dough in your hand that feels a bit astringent, soft and elastic. No matter how you wash it, you will also wash it with water. It’s not white. At this time, you have successfully washed the noodles and got the subsidiary product of Liangpi-gluten
7.
When kneading the dough is very muddy, change a basin of water, wash it about four or five times. There is only a lump of dough in your hand that feels a bit astringent, soft and elastic. No matter how you wash it, you will also wash it with water. It’s not white. At this time, you have successfully washed the noodles and got the subsidiary product of Liangpi-gluten
8.
Steaming gluten 1. Add a little baking powder to the gluten that has been washed before, wait for about half an hour, set the steamer, turn on high heat, and steam for 15 minutes in a plate until the gluten has steamed out of the stomata. Take it out and let it cool and cut into pieces. Xiaoding, it is made by hand without adding pure wheat gluten (if it is not steamed immediately, the washed gluten can be stored in clean water)
9.
Ready to deep-fry spicy chili
10.
、 Put the rapeseed oil (other vegetable oils can be used) after the pot is heated, and heat it to 40% heat, put the fennel, sesame pepper, old tangerine peel, and white sesame in the oil and fry slightly
11.
Seeing that the oil is starting to heat up (it doesn't smoke, but the fried things start to bubble) immediately pour the oil into the bowl of dried chili noodles (the bowl must be heat-resistant, glass bowls are not acceptable), Stir the chili noodles, the oil temperature will slowly force the dried chili noodles out of the red oil in the bowl
12.
After pouring the garlic cloves into garlic paste, add sesame oil, salt, and purified water according to your personal taste to get the pouring juice
13.
After 5 hours of static waiting, the white batter just now showed a pale yellow semi-clear water state on the surface. This is the batter has settled. Pour out the clear water on it, leaving a thick cold skin pulp.
14.
Then use a spoon to stir evenly the noodles that have sunk on the bottom of the basin, pass the noodles through a sieve, sieve out the noodles in the noodles, and then steam them in the pot.
15.
Prepare two flat-bottomed stainless steel plates for replacement. Brush each plate with a thin layer of sesame oil
16.
Pour a spoonful of surface water in a flat pan, so that the cold skin paste thinly covers the iron pan, put it in a pot with boiling water, cover the pot and cook in water for about three minutes
17.
When you see that the Liangpi is bubbling, it means that you can remove the lid and take it out. Don't open the lid during the cooking. The Liangpi will break when the lid is opened.
18.
Put the steamed noodles together with the plate in a bowl of cold water, let the noodles cool a little. At this time, you can brush the oil on another plate, pour the noodles into the water, and put it in the pot. The steamed noodles can be removed from the plate after cooling.
19.
The steamed noodles are translucent and very tough
20.
Apply sesame oil on each layer of steamed noodles to prevent adhesion between the noodles, and put the finished noodles together
21.
The cold skin is now made, and the rest is to mix the cold skin. After folding the cold skin, cut it into 1cm wide strips, pour the spicy chili pepper, pour the sauce, balsamic vinegar, and sesame paste on the yard according to your personal taste. Good gluten, cucumber shreds, and copied mung bean sprouts, you can start eating
Tips:
1. When washing the face, it is recommended to use the least amount of water to wash out all the batter, so that the process of clarifying the pulp will be very fast, which means: when you wash the face, the water will be whitened by the washed flour in a short while, but you don’t want to look at it. When the water turns white, change the water in a hurry and wash again. Be sure to wash as much as possible. When the current basin of water has a thick texture, change a basin of water to continue rubbing the noodles. In this case, you only need to wash a catty of flour. Four times, the batter can be washed clean, leaving only the gluten;
2. Generally, only the bottom 1/4 of the static dough is the cold skin paste used for steaming cold skin, and the top is useless water. Carefully remove all the clear water on the cold skin paste, and the purer the cold skin paste will be. The last cold skin is more muscular;
3. It is possible that the Liangpi you made will crack. Generally, there are three reasons: 1. The batter has not settled in place; 2. There is too much oil brushed on the iron plate, and the oil has melted into the Liangpi slurry; 3. The heat is not enough, and the water If it is not boiling, put the cold skin iron plate in the pot (be sure to boil water on high heat);
4. It is best if you use the kind of transparent lid, you can see the bulging of the Liangpi, that's it;
5. Deep-fried spicy chili oil, the temperature of the oil must not be high, if the oil is too hot, the chili will be fried immediately, and the spicy chili oil will become bitter;
6. Deep-fried spicy chili oil can not only mix with cold skin, but also mix everything: cold dishes, cold noodles, rice noodles, vegetable dipping dishes, etc., so you can make more at a time and store in an airtight jar.
