Simple Liangpi

Name: Simple Liangpi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mung bean starch; 600g Cold water; Some Cherry radish; Some Mustard; Some Cucumber; Some salt; Some MSG; Some Soy sauce; Some Vinegar; Some Sesame pepper; Some sesame oil

by Ah Da^.^

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There are more and more friends who like to cook at home, and I am one of them. I saw the good-looking things that everyone made on the Internet and wanted to try it. This Liangpi is a specialty of Shaanxi. I also saw many friends upload their own methods. I also wanted to try it. But I felt too It took time, so I didn’t do it for a long time. My friend FAN has the same interest as me. She found that there are mung bean starches on the Internet, and they can make cold skins directly. We will buy them and try them right away. This mung bean starch is divided into dry starch and fresh starch. Fresh starch is the kind that is slightly moist and not dried. It is said that this kind of oil is easier to succeed. We bought this kind of fresh starch! "

Simple Liangpi

1. Weigh 100g of mung bean starch, and weigh 600g of cold water in another large bowl

2. Scoop a tablespoon from 600g of water into a bowl with starch, stir the starch with chopsticks to melt

3. Then pour the melted starch water back into the remaining 500g of water and stir evenly

4. Pour all the starch water into the pot and turn on a small fire

5. Then use chopsticks to draw circles and stir until it becomes a thick paste, then turn off the heat

6. Pour it into a clean container and pack it. After cooling, you can cover it with plastic wrap and put it in the refrigerator.

7. Take out the shaped cold skin jelly

8. Use a scraper or knife to cut into thin strips

9. Spread cucumber, mustard and cherry radish on top of cold leather strip

10. Add seasoning, salt, monosodium glutamate, sesame pepper, light soy sauce, vinegar, sesame oil, and chopped green onion. Just mix it well and it's ready to eat!

Tips:
1. I bought fresh mung bean starch, which is semi-dried. The ratio of powder to water used is 1:6.

2. The noodles used are given by the starch store

3. Seasoning box side dishes can be added according to your own preferences.