Xi'an Liangpi [no Washing Noodles] Home Edition

Name: Xi'an Liangpi [no Washing Noodles] Home Edition
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 300g pure water; 2 pieces Cucumber; Some Bean sprouts; 50g Vinegar; Some salt; Some garlic; Some White sugar; 15g Soy sauce; Some Very delicious; Some Chili oil; A few pepper; 1 piece star anise; 2 tablespoons Bay leaf; Some Dried chili; 50g Gluten flour; 2g Baking powder

by SheryWong💐

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Xi'an Liangpi [no Washing Noodles] Home Edition

1. Live the Liangpi water first. Add salt to the flour and stir well, add a little bit of water to the flour. This way, gnocchi is not easy to get in the flour. Until all the flour and water are thoroughly mixed, cover the lid and let it rise for 1 to 2 hours, stirring several times in between.

Xi'an Liangpi [no Washing Noodles] Home Edition recipe

2. Pour the gluten powder into water and stir well, then let it stand for 20 minutes.

3. That's about 20 minutes. Don't worry about water, this process is to make gluten full of water.

4. The gluten of Liangpi needs a honeycomb shape, so don't knead the gluten too hard, just grab it with your hands. Then add baking powder, grab it with your hands, and let it wake up for about 10 minutes.

5. In the gluten free position, grind the garlic into garlic paste, add a little salt and pour in purified water, stir well and keep in the refrigerator for later use.

6. Slowly cook vinegar, light soy sauce, water, pepper, star anise, cinnamon, and chili over a low heat to get the aroma and turn off the heat and set aside.

7. Blanch the bean sprouts and shred the cucumber for later use.

8. At this point, the preparations are basically ready and you can start making Liangpi. Separately prepare a pot and a basin that can hold the cold piroluo. In addition, use a small milk pot with half a pot of water to boil, add the gluten and cook for 20 minutes.