Liangpi without Washing Face

Name: Liangpi without Washing Face
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 60g Mung bean starch; Some Chili oil; Some Maggi Fresh Soy Sauce; Some Sugar; Some Balsamic vinegar; Some sesame oil; Some pepper powder; Some Cooking oil; Some salt

by Heart Song Journey

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Rice noodles, rice noodles, rice noodles, rice noodles and other rice products made of rice are my favorite things for southerners. Sometimes when there is no stock of rice products at home, Liangpi is an emergency necessity, because the home flour will never be out of stock. Liangpi without washing the face is more convenient and quicker. As long as a certain amount of mung bean starch is added, the steamed coldpi has a soft, waxy and refreshing taste. This is the conclusion of my many experiments. If you like cold skin, you can try cold skin without washing your face. "

Liangpi without Washing Face

1. 300 grams of high-gluten flour and 60 grams of mung bean starch are ready

2. Add 470 grams of cold water, stir into a particle-free paste, add a small amount of salt

3. Take a batch of sauce plates, spoon into the appropriate amount of batter, shake the plate to make the batter evenly attached to the plate

4. Put it in a steamer with boiling water, steam for 3 minutes on high heat, and take out when the dough is swollen

5. Soak in cold boiled water for a while, use chopsticks to circle around the plate, peel off the dough

6. Put it in the dish and brush with a layer of cooking oil to prevent sticking

7. Maggi fresh soy sauce, salt, sesame oil, chili oil, pepper powder, sugar, balsamic vinegar, cold water to make a juice

8. Cut the cold skin into pieces, add the sauce, and mix well.

Tips:
1. Make sure to use high-gluten flour first to make the steamed cold skin tough
2. Add mung bean starch to increase the toughness of Liangpi
3. The ratio of flour and mung bean starch is 5:1
4. The ratio of flour + mung beans to water is 1:1.3
5. Add salt to the batter to improve the gluten of the cold skin, and the cold skin with salt tastes better