Liangpi - no need to wash your face

Overview

Summer is approaching, and the hotter and hotter weather has made my taste buds begin to bloom. I really want to eat something spicy and sour. The snacks available outside are becoming less and less reassuring now, and the best food still has to be made at home. This is the first time to make cold skin at home, eliminating the troublesome step of washing gluten, and making cold skin becomes easier and easier. It worked the first time! I like to eat thicker and opaque cold skin like this, with some mustard and chili oil, it really has the same taste as I used to eat when I was a kid! So beautiful!

Tags

• staple food
• home cooking
• all-purpose flour
• balsamic vinegar
• chili oil
• cinnamon water
• cucumber shreds
• garlic juice
• gluten
• msg
• ripe mung bean sprouts
• wheat starch
• white sugar
• mustard juice
• salt
• soy sauce

Ingredients

Steps

1. 1 Add a small amount of salt and wheat starch to the flour, and add an appropriate amount of water to make a thin paste.

   

2. 2 Adjust to a moderate consistency and the batter will drip down like a straight line from the chopsticks. Then let the batter rest for 1-2 hours.

   

3. 3 Boil water in a steamer, pour the batter onto a shallow flat plate that has been greased with oil, turn the plate to evenly distribute the batter, then place it on a grate (you can also float the plate directly on the water), cover and steam over high heat for 2 minutes, until the surface of the dough bubbles slightly, and brush with a layer of oil. Pick up the plate and immediately place it in another open basin filled with cold water to cool down.

   

4. 4 After cooling for 1 minute, completely peel off one piece of dough and spread it out on an oiled counter.

   

5. 5 Steam all the batter in turn. The 8-inch non-stick pizza pan I use can make 4-5 cold crusts. (I steamed 1 thick-skinned one with more batter, and the other 3 with less batter and thin-skinned ones). There is oil on each piece of dough, so it won't stick.

   

6. 6 Take a look at the steamed dough.

   

7. 7 Fold the steamed cold skin in half and cut into thick or thin strips according to personal preference.

   

8. 8 A portion of Liangpi is ready! Pair it with shredded cucumber or blanched mung bean sprouts, and it will look great!

   

9. 9 Make your own chili oil. Pour an appropriate amount of pure dried red pepper into a small bowl, add a little thirteen spices and salt, and add some white sesame seeds and set aside. Add oil to the wok (preferably rapeseed oil), fry some peppercorns first, pick out the fried peppercorns, and pour the hot oil into a small bowl when it is 70% to 80% hot. Be sure to pay attention to the high temperature to prevent splashing. This is chili red oil, it’s ready!

   

10. 10 Blend the prepared balsamic vinegar, garlic juice, salt, sugar, soy sauce, and MSG in a seasoning bowl. Depending on your personal taste, you may add mustard juice, boiled cinnamon water, red oil chili pepper, and mix with the cold noodle. This is a delicious delicacy in the hot summer!