Homemade Liangpi
Overview
Summer is here, and the streets are full of people selling cold noodles. I remembered that when I was young, my father always used the big iron pot at home to make cold noodles, so I gave it a try today and it tasted delicious.
Tags
Ingredients
Steps
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I use sweet potato starch to make cold skin. The particles are relatively coarse and the color is not as bright as the ones I bought. The most important thing is that it is safe and has no additives.
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Add water to the sweet potato starch, stir evenly with chopsticks, and wait until the starch is completely dissolved.
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Take a large pot and boil water in it.
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I use a small pot for hot pot. Because it has handles on both sides, it is easier to move around and will not overcook it. You can also use a shallow iron plate. It is best for the iron plate to have a flat bottom so that the starch can be evenly distributed. The outside of the small pot must be brushed clean.
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When the water boils, put it in a small pot. The pot will float on the water. When the pot is hot, pour a spoonful of sweet potato starch water. Be sure to stir it before pouring in the sweet potato starch water, otherwise the sweet potato starch will precipitate. Shake the small pot to evenly distribute the sweet potato starch on the bottom of the pot.
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When the sweet potato starch has solidified, pour some hot water from the pot and continue to place a small pot in the pot to scald the sweet potato starch.
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The sweet potato starch is ready when it turns transparent. Use chopsticks to peel it off bit by bit.
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A complete piece of cold skin is ready. Place it in a clean basin and soak it in cold water. Change the water frequently and turn the cold skin to prevent it from sticking together.
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According to the above method, make all the starch water into cold skin, take it out and cut it into long strips when you want to eat.
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I planned to eat some at night, so I cut a few pieces of cold skin.
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Put cucumber shreds into the cold skin, add salt, light soy sauce, oil, vinegar, chili oil, monosodium glutamate, chicken essence, and garlic and stir evenly.
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A bowl of cold Liangpi is ready. I don’t like to eat in summer, so this is just right. You can put it in the refrigerator for a while to keep it cooler.
