Liangpi

Name: Liangpi
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 550g Shimizu; 3g salt; 10g Sweet potato flour; Some Green bean sprouts; 1/4 root Cucumber; 1 Scallion; 4 cloves garlic; Some Oily pepper; Some Chicken noodles

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

In Xi'an, Liangpi is one of the most common and popular snacks in the streets and alleys. It is called "Sanqin Set Menu" with Bingfeng and Roujiamo. It is the most suitable to eat together with these three types.

In Shaanxi, Liangpi is divided into rice skins and noodles according to taste. Among them, Hanzhong and Qinzhen rice skins and Baoji rolled noodles are the most. The color is bright red, and the mouth is smooth and spicy.

Today, I will introduce a way to make cold skin at home without washing gluten.

Liangpi

1. Prepare materials. Use a garlic press to press the onion and garlic into a puree, and soak in clean water for a while to make the onion and garlic water. Shred the cucumber and remove the roots of mung bean sprouts.

2. Put high-gluten flour, sweet potato (starch) flour, and salt in a bowl.

3. Pour some water and mix the flour in one direction first.

4. Pour in the remaining water and stir until there are no particles. The batter becomes smooth and can be connected into a line when lifted. (If you feel a little strenuous when you lift it up, add a little bit of water in an appropriate amount until the lift is easily streamlined)

5. Brush a layer of oil on the flat-bottomed mold, scoop the batter into the flat-bottomed mold with a spoon, and spread the batter evenly with the back of the spoon. .

6. Boil water in the wok, put the flat-bottomed mold into the water, cover the pot, and steam for about 5 minutes on medium heat until the surface of the dough becomes transparent.

7. Take it out, slowly uncover it, and spread it flat in a greased pan. Make the remaining batter one by one.

8. Cut the prepared Liangpi into strips. (If it is sticky, it will be easier to cut with oil on the knife)

9. After blanching the mung bean sprouts and cucumber shreds, put them on the cold skin. Strain the onion and garlic water to remove the residue and pour it into the cold skin. Add salt, chicken powder, and spicy oil. Mix well.