Shaanxi Liangpi Method, with Colorful Liangpi Method
1.
In the basic ingredient parameters, I really have no way to write a specific data for everyone. Let me explain first. We usually make cold noodles first. This kneading is generally about 500 grams of flour and 240 grams of flour. The left and right water (this amount and the dough should be slightly softer). After kneading twice, knead the dough and put it in the water so that the water completely submerge the dough. This lasts about 30 minutes. After that, we knead the dough in water with both hands. After three or four times of kneading, the dough will become the gluten and water we need. The gluten can be steamed after proofing for 3 hours, and the water needs to settle 5 -8 hours, short summer time and long winter time. Pour out the yellow color on the sedimented batter, and the rest is the batter that needs to be steamed and cooled. The consistency is just right as shown in the figure.
2.
Rub the prepared rolls evenly with an oil step. Spoon two spoons of batter.
3.
Just spread the whole roll evenly before putting it in the pot.
4.
After being in contact with water for two or three times, the whole batter is basically in contact with Rollo. At this time, we can cover the pot and steam it for two minutes before uncovering the pot.
5.
Before opening the pot, you must be able to see large bubbles, which means that the cold skin is thoroughly cooked and steamed.
6.
The whole piece of Liangpi after the coolness is easy to follow from Luo Luo. The transparency and feel are very good.
7.
Is it very appetizing if the transparency is close to 99% on the chopping board?
8.
The size of the cut strips should be nothing more than people. But Liangpi is not easy to be too thin and wide and random.
9.
Add various seasoning ingredients
10.
You can add any side dishes, usually bean sprouts, gluten, cucumber, broccoli, bell pepper, etc. can be used as side dishes. It is very random, and some people can also add a little chicken or meat. After all, China is big and has many flavors.
11.
For vegetables, we can choose spinach, purple cabbage, ketchup, etc., which are all natural and healthy pigments that we can color the Liangpi.
12.
This should be the cool skin with the most colors I can discover. If you have other new ideas, you can share.
13.
Is this kind of presentation very creative? Okay, I hope everyone likes it!
Tips:
1. Liangpi is not easy to stay overnight, and the taste of overnight Liangpi will be greatly reduced.
2. The fire for steaming Liangpi must be large, not low.
