Shaanxi Liangpi

Name: Shaanxi Liangpi
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 1180g water; 7g salt; 300g Mung bean sprouts; 1 Cucumber; 6 cloves garlic; Some Oily pepper; Some Soy sauce; Some Vinegar; Some Cool boiled water

by Wang Lei 8009

4.9 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

Few women in Shaanxi don't like to eat Liangpi, so Shaanxi women are also very virtuous in making Liangpi. Today it’s steamed lazy cold skin, which is just steamed directly with noodles without washing the gluten.

Shaanxi Liangpi

1. Mix the flour into a paste, and use a spoon to scoop it up to foam

2. Bring the water to a boil, Luo Luo greased up, scoop two spoons of surface water, shake well and put it in the water

3. Steam for about 2 minutes, the bubbles are almost ready

4. Put it in the cold water basin prepared in advance, and then steam it with another roll

5. Fold and cut the strips in half after taking out

6. You pour the pepper. I didn't take any photos of the production. Spicy noodles, special cold noodles, sesame seeds, and rapeseed oil were cooked.

7. Pour minced garlic into boiling water, mix vinegar, salt, and monosodium glutamate, pour into boiling water, shred cucumber, and boil mung bean sprouts in water.