Shaanxi Liangpi

Overview

It’s the season of eating cold noodles again. In the hot weather, it’s so refreshing to have a bowl of spicy and delicious cold noodles!

Add water to the flour and make a dough, follow the same method as dumpling noodles. The dough can rest for 30 minutes or an hour.
Put the woke dough into clean water and wash it repeatedly, just like washing clothes, to wash out the gluten.
I use gauze to filter the gluten out of the batter
Gluten can be steamed in a pot over high heat for 50 minutes. Spare
Let the filtered batter settle for 4-5 hours. Pour away the precipitated water, leaving the settled batter
Prepare a pizza pan and grease it with oil. Two are best, used interchangeably. Prepare a horse spoon to boil water and set aside
Pour a large spoonful of the batter into the pie plate, then put it into a horse spoon of boiling water and steam it for 2 minutes until the batter has bubbles
Steamed dough
Take it out and place it in a cold water basin prepared in advance. Cool it under water and take it off the plate. A piece of cold skin is ready. You can brush oil on both sides to prevent adhesion.
Unmolded cold skin,
This is how you prepare the cool skin one by one
Prepared Liangpi
Top with cucumber shreds, dried radish, peanuts, sesame paste, garlic, coriander, light soy sauce, oyster sauce, chili oil, and peppercorn oil
I made three large plates of cold skin with 500 grams of flour, which is several times larger than the cold skin sold outside. It tastes good and the QQ is very chewy...