Brown Liangpi

Brown Liangpi

by Le: eating

4.7 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

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. "

Ingredients

Brown Liangpi

1. Precipitated wheat starch paste.

Brown Liangpi recipe

2. Wash the amaranth.

Brown Liangpi recipe

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

Brown Liangpi recipe

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

Brown Liangpi recipe

5. Amaranth juice.

Brown Liangpi recipe

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

Brown Liangpi recipe

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.

Brown Liangpi recipe

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

Brown Liangpi recipe

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

Brown Liangpi recipe

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.

Brown Liangpi recipe

11. Cut the prepared Liangpi into wide strips.

Brown Liangpi recipe

12. Peel and shred cucumber.

Brown Liangpi recipe

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

Brown Liangpi recipe

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