Chengmian Liangpi

Name: Chengmian Liangpi
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 80g noodles; 160g water; Some sesame oil; 2 pieces shallot; Some salt; 1 tablespoon Laoganma tempeh; a little Soy sauce; Some Chili oil; Some Vinegar

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Liangpi should be a Shaanxi snack bar. I wanted to do it myself very early very early. It's just that this thing seems a bit troublesome. You have to knead the flour into a dough, then wash and wash, and finally spread the washed slurry on a flat plate and steam it one by one. Later, I learned that there was a clear face plate, and there was no need to wash the face, but it seemed to be quite troublesome to steam one by one.
After doing it, I learned that the cost is all about how much I want to do. The syrup is put on the pot, quickly and transparent, spreading from the center to the edge, and out of the pot in minutes, three to five sheets, it really doesn't take much time.

Ingredients

80g Noodles
160g Water
Some Sesame Oil
2 pieces Shallot
Some Salt
1 tablespoon Laoganma Tempeh
a little Soy Sauce
Some Chili Oil
Some Vinegar

Chengmian Liangpi

1. Ingredients: 80g noodles, 160g water, sesame oil, salt, 2 green onions, ginger and garlic, 1 tablespoon Laoganma tempeh, a little soy sauce, vinegar and chili oil

2. Pour water into the noodles to make a uniform batter. Brush the oil on the pan, put the steaming rack into the pot, pour in water to boil, set aside

3. Spoon an appropriate amount of batter into the pie pan, steam it in a boiling water pot until it is transparent, and remove it along the edge

4. Put it in a flat pan, brush the surface with oil, and make all the batter in sequence

5. Mash the ginger and garlic, add cold water, salt, and mix thoroughly. Scallions, chopped green onions, set aside

6. Cut cold skin into strips, put in a bowl, pour ginger and garlic liquid, add soy sauce

7. Pour vinegar, sesame oil, and old godmother. Drizzle with chili oil

8. Add green onion, mix well

Tips:
When steaming the cold skin, keep the surface of the pot horizontal to avoid the uneven thickness of the cold skin due to the tilting of the flat plate containing the paste.
The cold seasoning can be adjusted at will according to your preferences.