Shaanxi Liangpi
1.
Wash cucumbers and cut into thin strips for later use. Wash mung bean sprouts and boil them with boiling water. Remove thoroughly and cool for later use.
2.
Add salt and flour to make a dough, 饧 for ten minutes
3.
Wash the good dough in clean water until the water turns milky white, remove the dough, pour the water into another basin and wait for it to settle. This needs to be changed five to six times until the dough is put in the water and the water does not change color. . (Note: When washing the gluten, do not have too much water, as long as the dough has been passed, otherwise it will easily overflow) At this time, the remaining dough is gluten. Let the water after washing the gluten allow it to settle for ten hours.
4.
Pour the settled batter and the clear water on the top, and mix the batter on the bottom; use a flat-bottomed white steel pan to smear the oil, take a spoonful of the batter and pour it evenly, put it in the boiling water pot and cover and steam for one minute, (wait for the pot When the liliangpi bubbling up, it’s good) to get out, and repeat until the steaming is finished.
5.
The washed gluten is also steamed on a tray (boiling for five or six minutes)
6.
After the cold skin is steamed, cut the cold skin into strips, cut the gluten into small pieces, add cucumber shreds, hot mung bean sprouts, garlic water, mahjong, chili oil, salt, monosodium glutamate, vinegar, and a little sugar, mix well! (This taste can be mastered according to personal preference)
Tips:
When steaming the cold skin, the batter should not be too much, otherwise it will be too thick, which will affect the taste, and then apply some sesame oil on the first sheet of the steamed cold skin, by analogy at a time to prevent sticking together! (The first time I shared, it was not very comprehensive, forgive me for the details, I hope it will be helpful to the fans)
