I have stayed in Xi'an for more than a year. It can be said that Liangpi is one of the most popular specialties in Shaanxi. It is loved by people of all ages. It is available all year round and can be encountered on the streets in summer. , a tricycle, two small desks, and several chairs were opened, standing and eating in twos and threes, sitting down to eat, relying on eating, casually taking leisurely...

It stirred up memories! Okay, let’s talk about the topic, how to make strong cold noodles. Liangpi is basically made by yourself. The technical threshold is not very high, but it is very complicated. When I was in Xi'an, I often ate the cold skin made by a chef from a small vendor who made it easily at home and still had smooth texture. Made according to the master's secret recipe, there is no need to wash your face, the steps are simple and fast, and it is really chewy and chewy. Without further ado, let’s get started. Ingredients:

300g high-gluten flour, 50g red flour, 1 spoonful of salt.

Step 1: Pour the high-gluten flour and red flour into a small basin and mix them together. Sprinkle a spoonful of salt in, and stir gently with wooden chopsticks a few more times to mix the two types of tapioca starch and salt. Sufficient and well-proportioned.

Step 2: Prepare 350mL of water, and pour the water from now on. Pay attention to pouring slowly when adding water, stirring with chopsticks while pouring, and finally mix into a very thick batter.

Step 3: If you have an electric egg beater at home, it is best (to save energy). If you don’t use a manual egg beater, it is ok. Use the handle basin to hold it at an angle, and use the beater with the other hand. Keep stirring the egg mixer in one general direction until the batter is very fine and there are no lumps or lumps.

Step 4: Pour water again, about 150mL, and then use a whisk to stir evenly. During this period, you can try to see if the batter can be pulled out of the group. If it does not break, it will be good.

Step 5: Find several flat plates, three or four in a row, brush a thin layer of cooking oil on the plate, and use a large soup ladle to pour the batter into the oiled plate. On the plate, gently rotate the plate back and forth until the batter is spread all over the plate.

Step 6: Bring the wok to a boil. After boiling, put the plate containing the batter into it. Pay attention to the fact that the fire must be hot and the time should be short, about one minute. Roll the dough into a condensation shape with a slightly thick surface. It's ok if it turns yellow. In this way, the cold skin will be strong and elastic. If the fire is too low or the time is too long, the cold skin will break easily.

Step 7: Take off the plate and let it cool slightly, then gently and slowly lift it out. Be careful not to break it, cause the plate is stained with oil, or it is relatively easy. Spread the cold skin on the chopping board, brush the surface with a thin layer of cooking oil, steam it at a time, peel off one sheet and lay it flat on the front cold skin, and then brush the oil in dense layers. Once it's done, cut it into pieces as much as you want to eat, and put the rest in the refrigerator.

Finally, it’s the auxiliary ingredients and sauce, luffa, carrots, eggs, noodles, peanuts...it doesn’t matter, it tastes sweet, spicy and spicy according to my taste. I hope my answer will be helpful to you. , a eater who loves to explore delicious food, I hope you will pay more attention to me, and I will enjoy making delicious food on a regular basis and enjoy the joy of doing it myself.