Hometown’s Liangpi—you Can Make It without A Liangpi Pot

Name: Hometown’s Liangpi—you Can Make It without A Liangpi Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Cucumber shreds; Some carrot strips; Some Homemade gluten; Some tomato; Some parsley; Some salt; Some Sugar; Some Chicken Essence; Some MSG; Some Chili oil; Some sesame oil; Some Garlic water; Some Mustard water; Some Tomato water; Some Chop peppers; Some Fried chili; Some Pepper water; Some Sesame peanut crushed water; Some Soy sauce; Some Vinegar

by Yuena

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I grew up eating Liangpi. When I was in elementary school and middle school, I often have lunch and dinner as a delicious entrance to Liangpi. The taste of Liangpi shops in my hometown is different. The main difference lies in the taste and seasoning of Liangpi, especially the chili oil. Different, Liangpi is divided into rice and noodles. Southerners like to use rice milk to make rice noodles and rice noodles, while northerners make rice noodles and rice noodles. Southern three-jang rice noodles and fried rice noodles. , The northern Hanzhong Liangpi, Qinzhen Liangpi, Qishan Rolled Noodles, Sesame Sauce Liangpi, etc. are famous in China. I have been away from home for a long time. Sometimes when I go home to visit relatives in winter, I would ask my aunt to buy some unstirred cold belts on the plane. The next few days is the time to enjoy the food, mix in some seasonings, and then put the self-contained food from my home Deep-fried chili sauce, two delicious meals. After eating, I still thought, no way. I thought I couldn’t make it without the Liangpi pot. Suddenly, one day, I missed the Liangpi extremely, so I used two equal-sized iron pans to make the coldpi. Since then, it’s out of control, and it’s too hot. In the summer, a pot of cool liangpi swells the appetite of the family, and it seems that delicacies should be dare to try. Since Liangpi is time-consuming to make, the beautiful and handsome guys need to take a healthy food-making journey when there is plenty of time to enjoy the do-it-yourself, happy family scene. "

Hometown’s Liangpi—you Can Make It without A Liangpi Pot

1. Dumplings are made into dough with flour, water, and a spoon of salt. After waking up for half an hour, the role of salt is to make the dough tough.

Hometown’s Liangpi—you Can Make It without A Liangpi Pot recipe

2. Pour in the amount of water that has covered the dough

3. Wash the dough with water (method: make a fist with one hand or both hands to press the dough, or grasp the dough)

4. Pour the water after kneading into another basin, then pour in clean water and knead, repeat several times until the water in the basin becomes clear water

5. At this time the water has cleared and the dough after kneading has become gluten

6. Put the gluten on the plate and steam it in the steamer for 5-10 minutes

7. Facial water left after repeated washing

8. Use a slip net to pass the water over to remove the gnocchi and loose gluten inside

9. Put the sifted surface water into the fresh-keeping layer of the refrigerator and wait for the surface water to settle: put it at noon and wait until the noodles are made at night, and leave it at night to wait for the next day at noon.

10. Let the refrigerator sit for 5-6 hours or take it out overnight. The surface water has been layered up and down. Pour the clear water into another basin. The surface water on the right is used to make cold skins. Do not lose the cold water on the left (the latter is used to give The prepared Liangpi is cooled to facilitate the removal of the Liangpi)

11. Prepare the utensils for making cold skin: oil brush and oil, two iron plates, one finished cold skin plate, clamps for holding iron plates, one pot of hot water, one wok, one pot of cold water (the pot of water on the left in the previous step is the same) Yes, it can be placed next to the wok for convenient use); Ingredients: cucumber shreds, carrot shreds, coriander, tomatoes (can also be made into water), chili (fried sesame chili and chopped pepper)

12. Pour hot water into the wok, and put a cold water basin on the left for use, so that after the cold skin is ready, use a clamp to clamp the right plate to the cold water basin on the left and let cool

13. Spread the oil in the iron pan with an oil brush, and then pour the flour water with a spoon (the flour water needs to be stirred well before pouring)

14. Put on the pot and steam until the dough blisters (you need to cover the pot with high heat for a few minutes before frothing)

15. Use a spoon to dig a circle from the edge of the plate and then remove the cold skin by hand and place it on the finished plate.

16. Put all the finished cold skin slices on the chopping board and quickly cut them into strips with a knife (slow cutting is easy to stick to the knife and the shape is easy to deform), and cut the gluten into the same

17. Finished product 1

18. The finished product 2 is made with different ingredients, and finally pour the seasoning juice and homemade fried pepper and chopped pepper. The deliciousness can't stop it, I can't help but eat it first, haha

Tips:
1. The flour needs to be salted and made into dough to make the cold skin tendons;

2. Eat less chili in the southern heat, homemade chili will be better;

3. Oil should be spread evenly in the iron pan.