Shaanxi Liangpi(shan xi liang pi )

Shaanxi Liangpi

Introduction:

"I've practiced Shaanxi Liangpi several times, and I'm quite skillful. As a Cantonese, eating Liangpi has the same taste as rice noodles, which naturally becomes one of my favorites. This time, the remaining gluten of Liangpi adopts the suggestion of a gourmet" liusi ". It's fried to make it into barbecue flavor. I'm not used to steamed gluten, and I don't like fried gluten It's very delicious

Production steps:

Step 1: 200 grams of flour and 100 grams of water knead into a smooth dough, covered with wet cloth wake up 30 minutes

Step 2: add water to the dough and wash until the water turns white

Step 3: pour the whitened water into another container, add water again, grasp and wash the dough, and repeat this action until the washed water becomes clear, leaving a small piece of gluten

Step 4: put all the powder together and sift

Step 5: seal the plastic film and put it in the refrigerator for one night (4-6 hours)

Step 6: take out the slurry, pour out most of the water and leave a little water

Step 7: add appropriate amount of salt to mix the slurry evenly

Step 8: boil hot water in the pan, prepare another basin of cold water, prepare two or three plates, smear oil on the bottom of the plate, pour in the right amount of slurry, thin thickness according to your preference, steam in the pan for about 2 minutes after boiling, change another plate of slurry to steam in the pan, and repeat until the steaming is finished (when the cooked cold skin is just uncovered, you will see the bubbles as shown in the figure)

Step 9: the steamed cold skin immediately sits in the cold water to cool down, convenient to tear off the cold skin

Step 10: after cooling, tear off the cold skin and apply a little oil on both sides to prevent sticking

Step 11: steamed cold skin, cut into strips

Step 12: remove appropriate amount of garlic, marinate with salt for a while, add chopped green onion, cooked peanuts, sesame, chili powder, hot oil, pour into the mixture, add a spoonful of soy sauce, a spoonful of red oil, mix well, then sprinkle on the cold skin to eat

Step 13: grasp the gluten with a little alkali salt, flatten it, fry it in the pan until golden on both sides, add appropriate amount of cumin powder, pepper powder and soy sauce

Step 14: gluten

Step 15: cold skin

Materials required:

High gluten flour: 200g

Water: 100g

Peanuts: moderate

Sesame: right amount

Garlic: right amount

Chives: right amount

Chili powder: appropriate amount

Salt: right amount

Red oil: right amount

Soy sauce: moderate

Pepper: right amount (for gluten)

Cumin powder: proper amount (for gluten)

Note: 1: after the slurry settles overnight, the top layer of water does not need to be poured clean. Before, some food friends always said that it was not successful, because she poured clean water, starch water was too thick to form, and the water stopped when starch flowed out. 2 many people think it is very troublesome to do this. In fact, it is not troublesome to make good noodles the night before, wash the dough, and steam the next morning Yes, and the dough is also very interesting, we can try, after all, their own is the safest

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Shan Xi Liang Pi