Disposable Version of Liangpi

Name: Disposable Version of Liangpi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 4g salt; 590g Cold water; Some Spicy oil; Some chopped green onion

by Monkey loves food_

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I remember when I used to go to work, every time I came back from get off work, I liked to buy a cold belt from a street stall and go home. Because I love to eat this stuff, I buy it more frequently, but when my mother finds it out, she doesn’t Let me buy it. She said that the food on the street stall is not clean and should be eaten less. It is best not to eat! No way, I love to eat cold skin so much, so I can't just compromise. As a result, with my own efforts, I finally learned how to make Liangpi by myself. Don't tell me, it tastes really good! Not at all lost to the Liangpi on the stall outside. Moreover, the materials and methods are very simple, and the cost of making Liangpi is less than three yuan! Because our flour is very cheap if we buy it in kilograms.

Liangpi is a very popular traditional snack in Shaanxi, Henan and Gansu. Some areas are called "Nongpi" because of their different dialect pronunciations, and Shaanxi Liangpi is the most famous. There are various flavors such as spicy, sweet and sour, and spicy. Liangpi has a long history. It is said that it originated in the period of Emperor Qin Shihuang and has a history of more than two thousand years.
You can keep warm by eating Liangpi in winter, cool off in summer, relieve fatigue if you eat it in spring, and get rid of dampness by eating it in autumn. Liangpi is really a rare natural green pollution-free food suitable for all seasons. "Compendium of Materia Medica" says: rice can nourish the spleen, wheat can nourish the heart. According to the selection of raw materials and the different production methods, the name is also different in different places.

Ingredients

Disposable Version of Liangpi

1. Pour the salt and flour into the basin first

2. Pour in more than half of the water and stir while pouring in. There are egg soots at home. It is recommended to use a beater to stir. This makes it easier to mix. Remember not to pour all the water at once

3. Stir in one direction until there are no gnocchi

4. We are pouring all the remaining water into it and continue to stir evenly

5. Then filter the batter to make the batter more delicate

6. The prepared batter, scoop it up with a spoon and pour it down slowly, it can be connected into a line (at this time, a small pot of hot water is boiled in the pot)

7. Find a round plate, preferably larger, and brush a layer of cooking oil on the plate to prevent staining

8. Spoon a large spoonful of batter onto the plate, shake the plate so that the batter covers the entire bottom of the plate

9. Put the plate into the pot and let it float on the boiling water. Mid-high fire for about 3 minutes

10. Wait until the cold skin is boiled until there are big bubbles on the surface of the skin.

11. The finished Liangpi is placed on top of cold water to cool down, and then it can be demolded. The remaining batter is also operated in sequence and steamed into cold skin

12. Cut the prepared cold skin and put it in a bowl

13. Then drizzle with spicy oil and sprinkle with chopped green onion. Of course, you can also put in cucumber shreds or bean sprouts. You can put accessories according to your own taste