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

Chengmian Liangpi

by Food·Color

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

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. "

Chengmian Liangpi

1. Liangpi materials

2. Pour water into the noodles

3. Make it evenly thin

4. Brush a little oil on a flat plate and set aside

5. Pour water in the pot, put it in the steaming grid, and bring it to a boil

6. Pour the right amount of batter into the pie pan and shake it down

7. Put it in the pot,

8. The paste becomes transparent, comes out of the pan, and lifts up along the edge

9. Put it in a flat plate, brush a little oil on the surface

10. Make them one by one, stack them on the plate, and let cool

11. Cut into strips

12. Load into the disk

13. Ginger garlic mashed

14. Pour in cold boiled water, add appropriate amount of salt, and mix thoroughly

15. Scallions, chopped green onions, set aside

16. Pour in cold boiled water, add appropriate amount of salt, and mix thoroughly

17. Add a little soy sauce

18. Pour in the right amount of vinegar

19. Drizzle with sesame oil

20. Add Laoganma tempeh

21. Topped with chili oil

22. Sprinkle with shallots

23. Just 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.