Method:

Pour one kilogram of flour with two kilograms of water in three batches. Mix it into a thick paste first, then gradually add water to dilute it, add salt, add alkali, and use for thin paste. It is appropriate to raise the spoon in your hand so that it can lift up a strip as thick as a chopstick. Cover the cage with white gauze, pour the batter on it, and spread it into a half-thick, even thickness. Steam over high heat until the air is round, and it will be cooked in about six or seven minutes.

Put the dough on the counter from the cage grate, apply a layer of vegetable oil on each piece of dough, stack it together and let it cool, then cut it into thin strips with a swing knife.

The seller does not need to weigh when selling. He pinches it with three fingers and fills the bowl three times. The portions of the bowls are equal, and there will be no missing one and no extra one. Add blanched mung bean sprouts, add salt, vinegar, and sesame paste, then pinch with three fingers, dip three or four strips in the chili oil basin and put them on the bowl. The white ones are green and white, the red ones are bright red, and the lips are not raised. Then your mouth will be filled with saliva.

Liangpizi is generally called jelly in the mainland, but in Xinjiang everyone calls it liangpizi. Maybe it’s because the jelly noodles are very chewy and have golden gluten on them, making them feel “firm”? The freshly prepared cold skin is bright and rich in color, the soup is sour and spicy, and the fragrance can be smelled from a distance. In one word: seductive.

Liangpizi throughout the northwest region is similar, sour and spicy, and some places call it "Niaopizi". People in Xinjiang love to eat Liangpizi, especially women. Because this snack is fast, economical and delicious, and only costs two or three yuan for a delicious meal, it is favored by people.

Another reason is that the supply is available all year round and is not restricted by seasons. Even in the middle of winter, the business of Liangpizi is still booming.

Liangpizi is a kind of noodle product, which is composed of Liangpi, gluten and seasoning water. The method is simple and unique. It is not kneading the noodles, but washing the noodles. However, the first step is to knead the dough first. When kneading the dough, you must add an appropriate amount of salt (a small spoonful of salt for one kilogram of flour).

The noodles should be slightly soft. Put the mixed noodles in a basin and wash them continuously with cold water until the starch and gluten are completely separated. After the gluten is removed, the remaining facial cleansing water is the raw material for making stuffed skin. However, this raw material cannot be used immediately. The precipitate must be clarified, the water on it must be poured out, and the remaining starch paste added with an appropriate amount of soda is the raw material.

Liangpizi is made in a round aluminum shabu-shabu pan. The method is to first apply a layer of oil in the shabu-shabu pan, and then pour the starch paste ingredients into the shabu-shabu pan to make the inside of the shabu-shabu pan thin. until it is one layer thin. At this time, place the shabu-shabu pan on the boiling water pot and cover it so that the bottom of the shabu-shabu pan is in contact with the boiling water without letting the boiling water enter the shabu-shabu pan. Take out the shabu-shabu pan after three to five minutes, and the cold skin will be cooked.

The fished out gluten can be steamed and eaten together with Liangpizi. Steamed gluten is porous and elastic and absorbs condiments very well. It is a must-have for Xinjiang Liangpizi. When eating, cut the cold skin into thin strips, cut the flour into thin slices, put it in a plate, and then pour it with chili oil, vinegar, garlic powder, soy sauce, mustard, sesame sauce and other condiments.

Some people like coriander, add a little shredded coriander, or add some shredded cucumber, which is colorful, pleasing to the eye and attractive in taste. In midsummer, people eat Liangpizi to relieve the heat and refresh themselves, and its flavor is by no means ordinary.