Homemade Shaanxi Liangpi
1.
Add ordinary flour or high-gluten flour with water slowly, stir it into a snowflake shape with chopsticks, knead the dough with your hands, knead it into a smooth dough, continue to knead for 10 to 15 minutes to get a firm dough, 饧 for 20 minutes.
Add water to wash the gluten, knead the noodles in the water, the water will become milky white as the starch is washed out, just know that the water can no longer wash out the white color (I added water about 6 or 7 times)
2.
The washed starch water is allowed to stand for 6-8 hours to allow the starch to settle, and the gluten is twisted into twists and knots.
3.
After the starch water settles, pour the clear liquid on it, leaving the milky white thick starch liquid, mix well, filter
4.
Spoon a few spoonfuls of starch liquid on a non-occupied iron pan (I used a cake pan, if it is a normal pan, coat the oil to prevent sticking) and put the gluten together in the steamer
5.
After steaming in the steamer, steam for 1-2 minutes, the milky white starch liquid gradually becomes transparent, so that a piece of dough will be steamed.
6.
After the cold skin is taken off, it is rolled up and cut into 1cm long strips. The gluten is cut into small pieces. Stir in shredded cucumber bean sprouts, drizzle with garlic water, red oil, sesame sauce, vinegar, soy sauce and salt.
7.
I didn’t put the gluten in and made a roasted gluten, but pay attention to the roasting time. It is easy to bake hard.
