Color Liangpi

Name: Color Liangpi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 20g Fruity powder; 5g garlic; 100g Cucumber; 20g Red oil; 10g Vinegar; 2g salt; 10g Soy sauce

by Yilan Tinghai

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The hot weather always makes people want to eat something cold. The cold noodles in street shops can be seen everywhere, they look particularly attractive, and needless to say how hot it is! However, the sanitation of the cold skin on the street is worrying. Do-it-yourself not only makes the best use of everything, but also clean and hygienic, it can't be perfect! The Liangpi is refreshing and delicious, so don't miss such a good snack! Do it yourself more at ease~

Ingredients

Color Liangpi

1. Prepare the ingredients.

2. Mix the flour, fruit powder and salt evenly.

3. Slowly pour water into the powder, stirring evenly.

4. Filter the batter with a sieve.

5. The filtered flour paste is smooth and delicate. Use a spoon to scoop it up and pour it down to form a line.

6. Brush the plate with light oil.

7. Pour an appropriate amount of flour paste into the pan, shake it evenly, spread the bottom of the pan, put it in boiling water, float on the water, close the lid, and steam.

8. Steam until the dough becomes transparent and there are small bubbles in the middle, take out the plate and let cool, gently lift the cold skin.

9. Cut the cold skin into strips and repeat the operation until the batter is steamed.

10. Shred cucumber and mince garlic.

11. Mix the red oil chili pepper, vinegar, and light soy sauce into a sauce.

12. Pour the shredded cucumber, minced garlic and sauce on the cold skin and mix well.

Tips:
1. Be sure to filter the dough so that it tastes good.
2. The steamed cold skin should be left to cool before uncovering, otherwise it will stick.