Spicy Shaanxi Liangpi

Name: Spicy Shaanxi Liangpi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; Some Soy sauce; Some Tahini; Some garlic; Some Chives; Some sesame oil; Some salt; Some Sugar; Some Cucumber; Some Pepper oil; Some Balsamic vinegar; Some Chili oil

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Liangpi is a kind of northwest pasta snack that is eaten cold and has a great taste. The conditioned Liangpi has white and translucent skin, yellowing of gluten due to soy sauce absorption, green cucumber, and red chili oil. It is delicious and beautiful. Eating Liangpi in winter can keep you warm, eating it in summer can cool off the heat, eating it in spring can relieve fatigue, and eating it in autumn can help you get rid of dampness. It is a starch product obtained by soaking and aging the starch. The production principle is the same. You can make the cold skin by yourself. Although it is a bit troublesome, it is not difficult!
The long history of Liangpi originated from the Qin Shihuang period. It has a history of more than two thousand years. According to legend, there was a year of drought in Qinzhen, Hu County, Shaanxi, and the rice wilted. The rice is milled into flour and steamed to produce the dough, which is presented to Qin Shihuang. After Qin Shihuang eats it, he is overwhelmed and ordered to make and eat every day, forming a prestigious traditional small"

Spicy Shaanxi Liangpi

1. Prepare 300 grams of high-gluten flour (to make 6 10-inch pizza pans)

2. Add some water to the flour and mix with synthetic cotton wool

3. Knead the dough into a dough with moderate hardness. Too soft and too hard is not convenient for subsequent operations. Let it rest for 20 minutes.

4. Add water to the static dough to start washing (kneading the dough

5. Repeatedly rubbing and washing until the water turns white

6. Pour the washed flour water into another basin, continue to add water to wash the dough, the washed flour water takes a long time to settle after one hour

7. The purpose of washing the dough is to fully wash out the starch, leaving only gluten in the end

8. Cut carrots and cucumbers into thin strips for later

9. Chives and garlic mince

10. Pour out the clear water on the surface, leaving the white powdery water at the bottom and the floury

11. Boil water in the pot, the pot should be bigger, so that the plate can be put down

12. Brush the discs with oil. (I used 10 pizza plates for the cold skin plates, and other stainless steel plates for those without

13. Stir the starch paste evenly, dig 2 spoons of flour paste horizontally on the pan, put the disc into a large pot of boiling water, cover the pot and steam for about 1-2 minutes, and see the dough bubbling (prepare another pot) , Put in cold water

14. Just peel off the steamed pasta along the periphery of the disk and put it in a basin of cold water to cool down (the cold water in the basin should be changed frequently. If you make it right away, you don’t need to grease it. The plate is greased with oil, if you want to keep it When you put it in the refrigerator, smear a proper amount of oil on the dough. Finish all the starch water in turn

15. Put the washed gluten on the pot and steam it for 10 minutes and then it will be cooked. Turn off the heat

16. Stack the dough together, cut into the shape you like, and cut the gluten into small pieces

17. Prepare garlic water (minced garlic, pour in cold water, and add a little salt, so that you don’t need to add salt to eat cold skin), and mix evenly with a tablespoon of sesame paste

18. . Spread the cold skin on the bottom of the plate, place various ingredients, drizzle with pepper oil, garlic and sesame sauce, chili oil, light soy sauce, sugar, vinegar, sesame oil, and mix well.

Tips:
Spread the cold skin on the bottom of the plate, put various ingredients, drizzle with pepper oil, garlic and sesame sauce, chili oil, light soy sauce, sugar, vinegar, sesame oil, and mix well.