No-rinse Liangpi

Overview

Liangpi is the most common noodle dish in our northwest region. Large and small Liangpi shops are scattered all over the streets, but the Liangpi in each place has different characteristics. The same thing is that the seasonings and spicy oil are very particular. A friend of mine who has opened a Hanzhong Liangpi shop said that the seasoning water requires more than a dozen ingredients to cook it to get the best flavor, and the chili oil is like this. After the oil is poured and simmered overnight, it can be used the next day. There are hot rice noodles and cold rice noodles in Hanzhong. Of course, Lao Huang’s hot rice noodles are the best. I like to eat the cold rice noodles from Qinzhen’s Lao Li’s in Guzhen. Then there’s the rolled dough from Qishan, which is good for anyone who dares to set up a stall. Then there’s the Shengjia cold rice noodles from Xi’an Huimin Street. It’s full of sesame sauce and even the soup is served every time. I always finish eating the dipping cakes. The cold skin I want to make is one type that comes with no-wash noodles, and the other one with the washable noodles. I hope all newbies will read the tips carefully before making it. I hope friends who have time can come with me and give it a try!

Tags

• snacks
• home cooking
• summer recipes
• lunch
• dinner
• students
• balsamic vinegar
• bean sprouts
• chili oil
• cold water
• cucumber shreds
• high gluten flour
• light soy sauce
• wheat starch
• fine sugar
• minced garlic
• salt
• water

Ingredients

Steps

1. 1 First boil a small pot of seasoning water; put a little peppercorns, star anise, cinnamon, cumin, bay leaves, and dried ginger slices into a small milk pot, add an appropriate amount of water and cook over low heat for 10 minutes, turn off the heat and let cool and set aside;

   

2. 2 Preparation of no-wash cold skin; Pour the wheat starch, high-gluten flour and salt in the no-wash batter into a basin, add cold water in batches, use an egg beater to stir in one direction and evenly form a paste (lift the hand to pump the batter and it will flow downwards in a straight line), and let it sit for 30 minutes;

   

3. 3 After resting, brush the 8-inch cold skin with a thin layer of vegetable oil;

   

4. 4 Pour in the mixed batter;

   

5. 5 Take out the plate and shake it to make the batter evenly spread on the plate (for this step, you can either put it in boiling water in a steamer, hold the gong ring with both hands, and shake it gently to make the batter evenly spread, but be careful not to burn your hands);

   

6. 6 Bring the steamer to a boil over high heat, put the Liangpi Luo Gong into the boiling water and let it float, cover the pot and steam for three minutes. When the surface becomes transparent and there are bulging bubbles, it means it is cooked;

   

7. 7 Take out the steamed dough and put it into a basin of cold water to cool down. Continue like this to steam the next one;

   

8. 8 Take out the cooled dough, apply a thin layer of cooked oil on the surface, put another steamed piece on top, and complete each piece in turn;;

   

9. 9 Take a piece of cold skin, fold it in half and cut it into strips;

   

10. 10 To make noodles-washing cold dough; mix all the dough ingredients together and knead it into a smooth dough, cover it with plastic wrap and let it rest for more than an hour;

    

11. 11 Take a large basin and pour half of it with water, put the dough into the water, knead it with two hands and wash it;

    

12. 12 When the water turns into a batter like milk, pour it into another basin;

    

13. 13 Continue to pour water and wash until the dough is washed into gluten;

    

14. 14 Flatten the gluten and put it on a plate and set aside;

    

15. 15 Strain the facial cleansing water through a mesh sieve;

    

16. 16 Let the filtered water stand for three hours;

    

17. 17 After the water in the steamer boils, put the washed gluten into the pot, steam over medium-high heat for ten minutes and turn off the heat;

    

18. 18 After resting, pour away the water on the batter;

    

19. 19 The remaining thick batter can be used to steam cold noodles. For the process of steaming cold noodles, refer to steps 4 to 7 above;

    

20. 20 Steamed

    

21. 21 Mix soy sauce, balsamic vinegar, minced garlic, salt, pepper oil, monosodium glutamate and sesame oil together and stir evenly to make a sauce;

    

22. 22 Cut the cucumber into thin strips;

    

23. 23 Remove the seasoning from the seasoning water and throw it away;

    

24. 24 Put the cold skin into a plate, put cucumber shreds on top, pour the cooled seasoning water and sauce and it's ready to eat.

    

25. 25 Finished product pictures

    

26. 26 Finished product pictures

    

27. 27 Finished product pictures

    

28. 28 The difference between the no-wash version and the washable version is purple!

    

29. 29 The stainless steel Liangpi gong looks like this!