Steamed Noodles and Gluten Will Become Gluten without Washing

Name: Steamed Noodles and Gluten Will Become Gluten without Washing
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g All-purpose flour; a little Cucumber; a little Green bean sprouts; A teaspoon Chicken Essence; A teaspoon salt; 15g corn starch; 2g baking soda; A tablespoon Chili powder; 1 spoon Chili oil; 1 spoon pepper powder; 1 spoon Star anise powder; a little Vinegar; 1 end Garlic cloves; a little Vegetable oil; a little sesame oil

by Jiejie's Food Diary

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

We in Huaibei, Anhui prefer to eat noodles, some of them are called Liangpi. You can buy this delicacy on the streets and alleys. The noodles have a strong and spicy taste. The cucumbers, bean sprouts, and gluten inside are very refreshing, which is the most suitable for this season. I believe that many people have just eaten it, but don't know how to make it. It is very troublesome to make noodles and needs to be washed, and gluten is also difficult to wash out.
However, the method I will share with you today is very simple. You can make gluten and make noodles without washing your face. And it’s very strong. This gluten can be used not only as a side dish for noodles, but also as a gluten soup. This method is super simple. My aunt told me. My aunt has sold pasta before and she is more experienced. My aunt also said that the noodles bought outside will contain the noodle king. The noodle king is an additive that can make the noodles more vigorous, and the seasoning will also put some addictive things in it, so you can eat too much. If you are in poor health, it is more at ease if you want to eat noodles or cook them yourself at home. Let me share with you how you don’t need to wash the noodles, just let the noodles settle and naturally become gluten.

Steamed Noodles and Gluten Will Become Gluten without Washing

1. Pour flour into a bowl and add a little water with chopsticks and form into a snowflake shape. Add water and make a softer dough.
Add water and spread the water over the dough and soak overnight. Grab the dough overnight to form gluten with your hands, remove the gluten, and just add clean water and rinse it to form gluten. It's so simple that you don't need to keep washing! After the gluten comes out, steam it in a pot, cut it into pieces, and eat it as a side dish in the noodles.

Steamed Noodles and Gluten Will Become Gluten without Washing recipe

2. After making the gluten, the batter water is used to make the dough. Let the batter water stand for 2-3 hours to allow the starch to settle. Pour out the clear water on the top of the settled surface water and filter it with a sieve.

3. Add salt, baking soda, and cornstarch to the batter and stir evenly without particles.

4. Brush the surface of the pizza pan with a little oil, add a spoonful of flour and shake it evenly.

5. Put it in boiling water, cover the pot and steam for 3 minutes, observe the batter and steam for 2 minutes.

6. Take out the steamed noodles and soak them in cold water, then take out the noodles.

7. Cut the steamed noodle into long strips, shred the cucumber, cut the steamed gluten into cubes, blanch the mung bean sprouts in cold water, and smash the peanuts.
Heat the wok, pour oil, add chili powder and sauté until fragrant, add star anise powder and pepper powder, stir fry evenly, and add a little sesame.

8. Chop garlic cloves and soak in warm water to make garlic water.

9. Put noodles, gluten, cucumber shreds, mung bean sprouts, peanuts in a bowl, add garlic water, salt, chicken essence, pepper, chili oil, vinegar, and sesame oil and stir well.

10. The delicious noodles are ready. The hot and sour noodles are really enjoyable. The texture of the noodles is very strong and the cucumber and mung bean sprouts are very fragrant. The gluten is very tasty and delicious. The noodles must be spicier and more delicious. Cucumber and mung bean sprouts are put in it and you are not afraid of getting angry.

Tips:
The dough should be softer, and the water should spread over the dough a little bit more. Soak it overnight, at least half a day. Grasp a few undersides with your hands and it will come out. The water must settle well when making the dough and pour out the water on the top. Adding small soda and corn starch can make the steamed noodles very strong. When steaming, it must be steamed thoroughly or it will not form. The noodles are strongest when they are cold. The plate of steamed noodles must be brushed with oil to prevent stickiness.
Put the gluten in a bowl or plate and steam it in a steamer for 15-20 minutes. If you like to eat more holes, you can add yeast to ferment and steam.