Homemade dough
Overview
I really like snacks like Liangpi, but I always feel uneasy about the ones on the street, especially in the hot summer, and I don’t want to go out to buy them from an air-conditioned room. Now, I don’t have to worry about it anymore, because I have learned to make simple dough without having to go through the tedious process of washing gluten or waiting for a long time to settle. When you want to eat, stand up and mix half a bowl of batter, throw it away for a while, and do other chores, or prepare some sauce. The time is almost up, add water to the pot and bring to a boil. Steam two plates in about ten minutes, cut into shreds, add sauce, stir and eat!
Tags
Ingredients
Steps
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Put 100 grams of flour and 0.5 tsp of salt in a bowl.
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While stirring, add 150 ml of water to the flour to form a uniform batter and let it sit for more than half an hour.
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Grease two flat-bottomed stainless steel plates.
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After the batter has rested, stir it a few times and pour it into a plate to spread evenly.
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Put an appropriate amount of water in the wok to boil, float a batter plate on the water, cover and steam until cooked (about 5-8 minutes).
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Remove the plate and place it in a basin of clean water to cool. You can steam the second one.
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After cooling, remove the dough.
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Cut into shreds and serve on a plate.
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Pour the sauce made of appropriate amount of light soy sauce, aged vinegar, salt, sugar, chopped garlic, chopped coriander, chili oil, and sesame paste, mix well and enjoy.
