Shaanxi Liangpi
by Ginger
Favorite
Difficulty
Easy
Time
5m
Serving
1
Shaanxi Liangpi
1. Pour high-gluten flour and salt into the bowl.
2. Slowly add water and knead into a dough (flour: water, 2:1).
3. Proof for 15 minutes.
4. Knead and wash the dough in clean water.
5. Slowly wash out the gluten.
6. Put the gluten in the pot and steam for 15 minutes.
7. Let cool and cut into pieces for later use.
8. Let the cleansing water stand for more than 4 hours.
9. Pour the upper layer of water.
10. Remove the layer slurry and stir well and filter.
11. Cool Pilolo with oil.
12. Spoon in a spoonful of batter and spread evenly.
13. Place in boiling water.
14. Cover and cook until the batter is set and transparent (about 2 minutes).
15. Take out Luo Luo and let it cool in cold water.
16. Peel off the skin gently.
17. After folding, cut into strips and put in a bowl.
18. Add gluten, bean sprouts, and cucumber shreds.
19. Add salt, monosodium glutamate, vinegar, garlic, and spicy pepper.
