Name: Brown Liangpi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Wheat starch paste; Some corn starch; A small bundle Amaranth; A Cucumber; A few garlic; Some Blending oil; Some Vinegar; Some Soy sauce; a little salt; a little pepper; A few pieces Ye Huo Xiang Ye

Brown Liangpi

by Le: eating

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I didn’t use up the wheat starch. I bought a bunch of amaranth on the market. The boiled water of the amaranth was red. I was thinking of making red cold skin. The amaranth juice was taken but there was no red juice. I saw it during the mixing process. Pink and pink green are also seen, and the final result is a coffee color with pink and pink green superimposed. "

Brown Liangpi

1. Precipitated wheat starch paste.

2. Wash the amaranth.

3. Take the amaranth and put it in a food processor.

4. The gauze filter to remove the residue and extract the juice.

5. Amaranth juice.

6. Add the precipitated wheat starch paste and mix well.

7. Add cornstarch to adjust the thickness of the paste. When the starch is added, the starch mass appears pink. When the starch mass sinks to the bottom, it will turn into a powder-green color, and it will become a coffee-colored cold skin paste after being completely stirred.

8. Pour the cold skin paste into a greased pizza pan, slowly turning it into a thin layer.

9. Put it in a steamer that has already been boiled.

10. Steam on high heat for 2 minutes, take out the bubbling on the surface, pour cold water on the bottom of the pizza pan, and remove the cold skin after cooling.

11. Cut the prepared Liangpi into wide strips.

12. Peel and shred cucumber.

13. Garlic crushed, wild hummus fragrant leaves are put on, salt, light soy sauce, vinegar, pepper, seasoning, finish.

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