Name: Cold Noodles with Green Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 500g pure water; 6g salt; 30g Sweet potato starch; 1g baking soda; 1 Cucumber; 1 parsley; Some Green bean sprouts; Some Soy sauce; Some Tahini; Some Balsamic vinegar; Some Chili oil

Cold Noodles with Green Sauce

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Liangnianpi is a local specialty snack in Shaanxi. There are many types of Liangpi in Shaanxi, with different methods and different flavors when seasoning. Sesame sauce Liangpi, Qinzhen Liangpi, Hanzhong ricepi. The gluten cold skin and so on, the cold skin is made from flour and rice, and there is a way to wash the gluten when making flour, and there is also this way that does not need to wash the gluten. The method of washing gluten is more complicated and takes a long time. Those who have time can try that method. If you are office workers or lazy people, you may wish to try this method of not washing gluten. It saves time and the operation is simple. Generally 1 -2 hours to eat a bowl of smooth and appetizing cold noodles, very suitable for office workers and lazy people, and the taste of cold noodles is quite good and very strong. You can make your own sanitary environment at home and rest assured. The ingredients are clean and eat more hygienic. After all, the sanitary environment as a roadside snack is a bit embarrassing! This time I made two kinds of cold noodles at home, one is added with barley juice powder to make green cold noodles, which looks more comfortable and adds a touch of coolness to the summer table.

Cold Noodles with Green Sauce

1. Put the flour, sweet potato starch, salt, and baking soda in a bowl and mix,

2. Add water and stir.

3. Stir in one direction until the batter is smooth and non-grainy, about 10 minutes. Then let stand for 10 minutes

4. Prepare side dishes.

5. Boil mung bean sprouts in boiling water for later use.

6. Mash the garlic into pureed garlic and mix evenly with pure water, mix evenly with sesame paste and water, chop coriander, and shred cucumber for use. Mix light soy sauce, vinegar, sugar, chicken essence and water for later use.

7. Pour the dough paste into the greased flat pan and shake the pan to spread the paste evenly on the bottom.

8. Boil water on high heat and put it into the steaming dish.

9. Steam on high heat for 3-5 minutes, then remove the steaming pan and place it on top of cold water to cool.

10. Later, it was used as green sauce noodles. Add about 8 grams of barley green powder to the batter and stir evenly.

11. The procedure is the same as above, spread the batter into the oiled steaming pan and steam it in a pot of boiling water for 3-5 minutes.

12. Take it out and let it cool in cold water.

13. Then remove the oil and stack it.

14. When eating, cut into strips, add the prepared soy sauce, sesame sauce, garlic water, oily chili, mung bean sprouts, and cucumber shreds.

Tips:
For the dough that does not wash gluten, you must use high-gluten flour, add some sweet potato starch, and then add salt, soda powder for whipping, salt and soda powder can help the batter to increase the taste, so that the noodles can be strong and delicious. When steaming, use a high heat, and oil the bottom of the steaming pan to prevent the dough from sticking. The steamed noodles should also be oiled and stacked, so that the noodles are not sticky. The oil is best cooked with hot cooked oil. The noodles taste good without the taste of raw oil. The seasoning is as you like, there is no requirement.