Liangpi without washing your face

Overview

Rice noodles, rice noodles, rice rolls and other rice products made from rice are my favorite things to eat as a southerner. Sometimes when there is no stock of rice products at home, Liangpi is an emergency necessity, because there will never be a shortage of flour at home. Liangpi without washing is more convenient and faster. As long as a certain amount of mung bean starch is added, the steamed Liangpi will taste soft, glutinous and refreshing. This is the conclusion of my many experiments. If you like Liangpi, you can try Liangpi without washing your face.

Tags

• snacks
• home cooking
• summer recipes
• dinner
• students
• balsamic vinegar
• chili oil
• edible oil
• high gluten flour
• maggi fresh soy sauce
• mung bean starch
• sichuan pepper powder
• white sugar
• salt
• sesame oil

Ingredients

Steps

1. 1 300g high-gluten flour and 60g mung bean starch are ready

   

2. 2 Add 470 grams of cold water, stir into a particle-free paste, add a small amount of salt

   

3. 3 Take a batch of pizza plates, spoon in an appropriate amount of batter, and shake the plate to make the batter evenly adhere to the plate

   

4. 4 Put it into a steamer with boiling water and steam over high heat for 3 minutes. Take it out when the dough puffs up

   

5. 5 Soak in cold water for a while, use chopsticks to make circles around the plate, and peel off the dough

   

6. 6 Place in a plate and brush with a layer of cooking oil to prevent sticking

   

7. 7 Maggi fresh soy sauce, salt, sesame oil, chili oil, pepper powder, sugar, balsamic vinegar, cold water to make a juice

   

8. 8 Cut the cold skin into pieces, add the sauce and mix well