Midsummer delicacy - Liangpi (face wash version)

Overview

Although I am from the south, I accidentally fell in love with the Liangpi from the north. This is a relatively time-consuming dish. You need to wash the noodles and steam it yourself. Generally, in order to entertain guests, I will go to all the trouble to make it. This time, I will attach a detailed production process. I hope people who like to eat cold skin can also learn from it. (After making the Liangpi, I used two ways to eat it: fried Liangpi and cold Liangpi, each with its own flavor)

Tags

• cold dishes
• flour
• salt

Ingredients

Steps

1. 1 Knead the dough and let it rest for half an hour

   

2. 2 Pour a bowl of water and start washing your face

   

3. 3 Keep kneading the dough with your hands

   

4. 4 Let the dough wash with white water

   

5. 5 Then pour out the facial water and continue pouring water into the face to wash the face. Repeat until the water that comes out is no longer white.

   

6. 6 The facial water that comes out after washing is thick white

   

7. 7 It is best to prepare a mesh spoon during the washing process, because the flour tends to become soft and unshaped before the gluten is washed out during the washing process. Shake it with a mesh spoon to make the dough firm.

   

8. 8 After washing to the end, the dough becomes gluten

   

9. 9 I washed out a large basin of face water

   

10. 10 Let the pasta water sit for one night) (If you are pressed for time, it should be left for at least 5 hours)

    

11. 11 After the facial water settles on the second day: there will be a layer of clear water on top.

    

12. 12 Scoop off the water with a spoon, leaving only the white layer of pasta water below

    

13. 13 The treated facial water is the same as white rice milk

    

14. 14 Prepare two plates and start steaming the cold skin

    

15. 15 Remember to prepare a bowl of cooking oil and a brush

    

16. 16 Brush a layer of oil on the plate

    

17. 17 Scoop a spoonful of slurry water

    

18. 18 Place in steamer

    

19. 19 Steam one plate for about two minutes

    

20. 20 Use chopsticks to draw a circle around the plate. The steamed cold skin can be easily peeled off

    

21. 21 Brush a layer of oil on the cold skin, so that the cold skin is stacked layer by layer

    

22. 22 Steamed cold skin

    

23. 23 Finished product pictures

    

24. 24 After leaving the gluten overnight, pour out the water

    

25. 25 Very tenacious

    

26. 26 Smooth out the gluten

    

27. 27 Steam for 15 minutes

    

28. 28 The steamed gluten is very loose

    

29. 29 Cut it in half and prepare to fry a plate of cold skin first

    

30. 30 Chopped gluten

    

31. 31 Chopped cold skin

    

32. 32 The cold skin made by yourself is transparent and elastic

    

33. 33 Stir-fry some minced meat

    

34. 34 Put some beans

    

35. 35 Then pour in the cold skin and gluten

    

36. 36 Although it is simple, it looks delicious. Pour some soy sauce, stir-fry and you are ready to eat

    

37. 37 Simple version of stir-fried cold skin

    

38. 38 Finished product pictures

    

39. 39 Finished product picture 2) (I have a new system and I don’t know how to delete the redundant pictures. It’s so embarrassing)

    

40. 40 Make another kind of meal - cold cold skin, prepare sesame paste, pour some cold water, add some salt and soy sauce to make a sauce

    

41. 41 I forgot to take pictures during the mixing process: put the cut cold skin into a large bowl, pour in the chopped coriander, yellow radish, and shredded carrots, pour in the prepared sauce, then add a little vinegar and sesame oil, mix it, and you are ready to eat.

    

42. 42 Eating cold skin is especially refreshing in summer