Home Liangpi - you can make it without Liangpi pot

Home Liangpi - you can make it without Liangpi pot

Introduction:

"I grew up eating Liangpi when I was young. When I was in primary school and middle school, I often had Chinese food. Dinner was a delicious entrance to Liangpi. Every Liangpi shop in my hometown had a different taste. The main difference was in the taste and seasoning of Liangpi, especially the chili oil. Liangpi was made of rice and noodles. People in the south like to use rice slurry to make vermicelli, rice noodles and so on, while people in the north make rice and noodles It's famous in China for its cold skin, three sauce sausage noodles in the south, fried rice noodles in the north, Hanzhong cold skin in the north, qinzhen cold skin, Qishan rolling noodle, sesame sauce cold skin, etc. I have been away from my hometown for a long time. Occasionally, when I go home to visit my relatives in winter, I ask my aunt to buy some cold skin without stirring and take it on the plane. The next few days is the time to enjoy the delicious food. I mix some seasonings with the self fried chili sauce I brought from my hometown and have two delicious meals. After eating, I still think I can't do it. I thought I couldn't do it without a cold skin pot. Suddenly one day, I missed the cold skin so much that I used two equal sized iron plates to make it. Since then, it's out of control. In the hot summer, a basin of cool cold skin makes my family have a good appetite. It seems that delicious food should be tried. Because it takes time to make cold skin, beautiful and handsome men need to have a healthy food making trip when they have plenty of time to enjoy the scene of doing it by themselves and the happiness of the whole family. "

Production steps:

Step 1: make dumplings with flour, water and a spoonful of salt. Wake up for half an hour. The role of salt is to make the dough tough

Step 2: pour in the water that has not passed the dough

Step 3: wash the dough with water (method: knead the dough with one hand or two hands, or grasp the dough)

Step 4: pour the water behind the kneading into another basin, and then pour in clean water to knead, and repeat several times until the water in the basin becomes clear water

Step 5: the water is clear and the dough becomes gluten

Step 6: put the gluten on the plate and steam in the steamer for 5-10 minutes

Step 7: wash the water repeatedly

Step 8: pass the surface water through the leaky net to remove the pimples and gluten

Step 9: put the sifted flour water into the refrigerator and wait for the flour water to precipitate. At noon, you can start to make flour skin at night, and at night, you can wait for the next day at noon.

Step 10: cool the refrigerator for 5-6 hours or take it out in one night. The flour water has been layered up and down. Pour the clear water into another basin. The flour water on the right side is used to make cold skin. Don't throw the cold water on the left side (the back is used to cool the prepared cold skin, so it's convenient to remove the cold skin)

Step 11: prepare the utensils for making Liangpi: oil brush and oil, two iron plates, one finished plate of Liangpi, clip for iron plate, one pot of hot water, one frying pan, one basin of cold water (the water on the left in the previous step can be put beside the frying pan for convenience); ingredients preparation: shredded cucumber, shredded carrot, coriander, tomato (can also be made into water), pepper (fried sesame pepper) And chopped peppers)

Step 12: pour hot water into the frying pan, put cold water basin on the left side for use, so that after the cold skin is ready, clip the right plate into the cold water basin on the left side for cooling

Step 13: oil the iron plate with an oil brush, and then pour in the flour water with a spoon (the flour water should be stirred well before pouring)

Step 14: steam the dough until it foams (cover it with a large fire for a few minutes)

Step 15: dig a circle from the edge of the plate with a spoon, remove the cold skin by hand and place it on the finished plate

Step 16: put all the prepared cold skins on the chopping board one by one, quickly cut them into strips with a knife and put them on the plate (the cutting is slow, easy to stick to the knife and the shape is easy to deform), and cut the gluten in the same way

Step 17: finished product 1

Step 18: add different ingredients to the finished product 2, and finally pour in the sauce juice and homemade fried pepper and chopped pepper. It's delicious. I can't help eating it first, ha ha

Materials required:

Flour: right amount

Shredded cucumber: right amount

Shredded carrot: right amount

Homemade gluten: appropriate amount

Tomatoes: right amount

Coriander: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

MSG: right amount

Chili oil: right amount

Sesame oil: appropriate amount

Garlic water: right amount

Mustard water: right amount

Tomato water: right amount

Chopped chili: right amount

Fried chili: right amount

Pepper water: right amount

Sesame and peanut water: right amount

Soy sauce: right amount

Vinegar: right amount

Note: 1. The flour needs to add salt water and dough to make the cold skin tendons; 2. If you eat less pepper in the southern summer heat, the homemade pepper will be better; 3. The iron plate should be smeared with oil.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original