Shaanxi Liangpi
1.
Knead 200 grams of flour with 100 grams of water to form a smooth dough, cover it with a damp cloth and let it rise for 30 minutes
2.
Add clean water to the dough and wash the dough until the water turns white
3.
Pour the blanched water into another container, add water again to wash the dough, repeat this action until the washed water becomes clear, leaving a small piece of gluten
4.
Put all the paste together and sift
5.
Cover with plastic wrap and leave in the refrigerator to settle overnight (4~6 hours)
6.
Take out the powder slurry and pour out most of the water, leaving a little water
7.
Add the right amount of salt to mix the slurry evenly
8.
Boil hot water in the pot, prepare another pot of cold water, prepare two or three plates, spread oil on the bottom of the plate, pour in an appropriate amount of powder paste, the thickness is as thin as you like, after boiling the pot, steam in the pot for about 2 minutes, then change to another plate Steam the batter on the pot, repeat the action until the steaming is finished (the air bubbles as shown in the picture will be seen when the lid of the cooked Liangpi is just removed)
9.
The steamed Liangpi sits in cold water to cool down immediately, which is convenient for peeling off the Liangpi
10.
Tear off the cold skin after cooling, and apply a little oil on both sides to prevent sticking
11.
Steamed cold skin, cut into strips
12.
Remove the right amount of minced garlic, add salt to marinate for a while, add chopped green onion, cooked peanuts, sesame, chili powder, hot oil in the pan and pour into the mixture, add a spoonful of light soy sauce, a spoonful of red oil, mix well, then pour Ate it on the cold skin
13.
Grab the gluten with a little alkali salt, press flat, and fry until golden on both sides, add appropriate amount of cumin powder, pepper, and light soy sauce.
14.
Gluten
15.
Liangpi
Tips:
1: After the powder slurry settles overnight, the upper layer of clear water does not need to be pour out. Some food friends always said that it was unsuccessful because she pour out the clear water. The starch water was too thick and could not be formed. The water would flow until there was starch. Stop when coming out
2 Many people find it very troublesome to make this. In fact, it is not troublesome to make the noodles the night before, wash the dough, and steam the next morning, and washing the dough is also very fun. Everyone can try it, after all, make it yourself Is the safest
