Liangpi

Name: Liangpi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 1g Alkaline Noodles; 1g salt; 150ml water; 80g Cucumber shreds; 30g carrot strips; 100g Bean sprouts; Some Chili oil; Some Pepper oil; Some Garlic juice; Some Tahini; Some Fresh soy sauce; Some Old vinegar; Some Chicken noodles

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

A lighter and cooler diet on a hot summer day will make you appetite. When you see those colorful and cool delicacies, you will feel a lot cooler in your heart, ha ha!
Of course, there are many light and cool delicacies in summer. There are countless snacks from the north and the west. You have to make a big stir-fry spoon a lot at a time, so let’s pick up some simple and easy to make introductions!
A considerable number of friends in the north like to eat "liangpi". Liangpi is delicious, but it is very troublesome to make. You need to combine the noodles first, and then wash the gluten. It is not easy to wash it well. After washing the gluten, you have to wait for the powder water to settle. It is time-consuming and labor-intensive. Up! Toss about this bite for a long time, not necessarily eat well. Buy it outside and eat it, and it's not cost-effective to eat it again if you are afraid of unhygienic. Like to eat but dare not eat easily! This is the concern of most of my friends, and some high-end and sanitary places have not yet sold! "

Liangpi

1. Put 1 gram of soda noodles and 1 gram of salt in high-gluten flour and mix well.

2. Pour in water and stir.

3. The batter should not be too thin or too thick. For 100 grams of high flour, 150 ml of water is more suitable. After mixing, let the batter stand for 10 minutes.

4. Use a metal pan, stainless steel or aluminum, and coat it with a thin layer of cooking oil.

5. Boil a pot of boiling water. After the water is boiled, heat the bottom of the metal plate.

6. Then take it out.

7. Stir the batter evenly, scoop a spoonful and pour it into the dish, shake it back and forth to spread the batter evenly on the dish, and then put it in the boiling water pot, let the dish float on the boiling water.

8. After the dough changes color, cover the pot and steam for another two to three minutes.

9. When you find that the middle and the periphery of the dough rise, take out the plate.

10. Quickly put it in the cold water basin, let it float on the cold water, do not enter the water, and cool for three minutes.

11. Use your hands to peel off the dough and spread it on the chopping board. According to this method, the amount of dough can be used to make cold dough, two large ones and three small ones.

12. Then use a knife to cut into strips and put them in the mixing bowl. The width of the strips can be cut to your liking.

13. Pour the seasoning in the mixing bowl and mix well.

14. Finally, add the cossette and mix well, and the plate can be eaten.

Tips:
1. Hang the skin directly without washing the gluten, you must use high-gluten flour. Although the color has not been washed with gluten noodles, the hung out of the dough is white, but the taste is not much different. This saves a process and a lot of time. You must use Gaofen Yo!

2. Add a little soda noodles and salt to the batter to taste chewy. Be sure to use cold water to ice thoroughly and then peel off the skin. The cooler it will be, the more chewy.

3. When seasoning and mixing cold skin, you can make it according to your own taste. You like to eat more spicy, but don't like less. You can also put other seasonings. Come on how delicious you are, haha!