Shaanxi Liangpi

Name: Shaanxi Liangpi
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 1180g water; 7g salt; 20g Sweet potato starch; 300g Mung bean sprouts; 1 Cucumber; 6 cloves garlic; Some Oily pepper; Some Soy sauce; Some Vinegar; Some Cool boiled water

by lin leisurely

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Liangpi, also known as Shaanxi Liangpi, is a special snack in Shaanxi. Liangpi has a long history. The legend originated from the period of Emperor Qin Shihuang and has a history of more than two thousand years.
In terms of raw materials, Liangpi is divided into two categories: rice skins and noodles. There are Hanzhong ricepis and Qinzhen ricepis. Hanzhong ricepis are generally eaten hot or cold. Some people in Hanzhong call them Reliangpi, which sounds strange to people from other provinces. Qinzhen rice skin is generally eaten cold. The condiments of the two kinds of rice skins are different, so the taste is also very different.
In terms of production methods, the noodles made from noodles are divided into: Liangpi, noodles, and rolled noodles. The one that does not wash the face becomes the cold skin, the one that washes the face becomes the noodles, and the one that needs to be rolled out is the noodles. Among the three, the most common method is to make the noodles for facial cleansing. So when it comes to Liangpi, everyone thinks of this method of facial cleansing. Rolled noodles are a characteristic of Baoji area, so they are often called Baoji rolled noodles.
What I made today is the method of making Liangpi from my hometown. It is coldpi without washing face. The method is simple and easy to succeed. This method is the most common in my hometown. Every household will make it, and it is the 16th day of the first lunar month every year. , Is the Liangpi Festival in my hometown. On this day, every household will steam and eat the Liangpi!
Pour the oily spiced pepper made by yourself, and eat a big bowl of it. That's really enjoyable!

Shaanxi Liangpi

1. Materials needed for steaming cold skin

2. First pour the sweet potato starch and salt into the flour and stir well, then slowly pour a little and a half of the water into the flour, while pour it, usually use chopsticks to stir until the little and a half of the water is finished.

3. The time to come down is to keep stirring the batter in one direction with chopsticks

4. Stir, after stirring well in this step, after stirring, you can let it stand for 20 minutes in order to become more gluten

5. Then continue to stir

6. It takes about ten minutes until the batter becomes smooth and there are no lumps. Pour in the remaining water and stir evenly in the same direction

7. The batter is made. The made batter is scooped up with a spoon and poured down slowly, and it can be connected in a continuous line.

8. This is a tool for steaming Liangpi, Liangpi Gong Gong

9. Brush the Liangpi gongs with oil, scoop a spoon of batter, and pour into the Liangpi Liangpi gongs

10. Boil water in a large pot, place the gongs and gongs poured into the batter on the boiling water, cover the lid, medium-high heat, and make big bubbles. It takes about 5 minutes or so

11. Take out the inverted button and place it on the oil-brushed grate, the steamed cold skin can fall off, and then use a brush to apply the oil. Repeat this for each piece

12. This is steamed cold skin

13. Boil the mung bean sprouts and let cool

14. Fold the cool skin and cut into strips. Grate cucumber, smash the garlic and pour in appropriate amount of vinegar, then add the cold white boil to dilute the sourness of the vinegar, pour the light soy sauce into a bowl, and add an appropriate amount of cold white boil to dilute, put the bean sprouts and cucumber shreds on the cold skin to taste. Add the sauce. Stir evenly and you are ready to eat!

Tips:
prompt:
1. Be sure to use high-gluten flour, and add salt to make it more gluten.
In the past, people used their own wheat flour for steaming cold skins, which is high in gluten, so sometimes they don’t even need to add salt. But now they are all purchased flour, which is incomparable with the self-milled flour. Be sure to put salt.
2. The sweet potato starch is added to increase the luminosity of the Liangpi, and it is also because of the flour. This little method was taught to me after my mother tried it many times. If you don't like it, you can skip it.
3. When mixing the batter, you must first add half of the water and stir until it is smooth without particles. Then you can add the remaining water. If you pour all the water in at once, it will be difficult to stir. Of course, it will be very thick. Stirring the batter can also increase the gluten of the batter.
4. Remember: the batter must be stirred in one direction from beginning to end, so that it is easy to build up and can increase the degree of cold skin.
5. For steaming Liangpi, use medium to high heat, not low fire, as low fire will crack Liangpi.