Making of Liangpi

Name: Making of Liangpi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; Some salt; Some Tahini; Some Vinegar; Some Sugar; Some Chili oil; Some shallot; Some garlic

by Little Grassroots Family Food

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Liangpi is one of Shaanxi's characteristic snacks, also known as Shaanxi Liangpi. Liangpi is divided into two categories: rice noodles and noodles. Rice noodles are actually rice noodles. There are genres such as Xifu Baoji Rolling Noodles, Hanzhong Rice Rolls, and Qinzhen Rice Rolls. Liangpi has a long history. The legend of Liangpi originated in the period of Emperor Qin Shihuang and has a history of more than two thousand years. "

Ingredients

Making of Liangpi

1. 150 grams of flour, 2 grams of salt, slowly add water, knead into a smooth dough, cover with a thin cloth and let for 40 minutes

2. Put the dough in the basin, pour about 100ml of water each time, knead the dough like washing clothes, and pour the water into another large basin when the batter turns white

3. Use a mesh screen to filter out all impurities

4. Leave it for one night, the water forms two layers, pour out the clear water on the top, and stir the thick dough underneath evenly

5. The remaining gluten

6. Steam on the steamer for 25 minutes

7. Then cut into pieces

8. Brush a layer of oil on a flat plate, pour a spoonful of batter, and steam on high heat for about 2 minutes. The pasta is transparent and can be taken out immediately