Introduction to the making of Liangpi

1. Classification of Liangpi:

In Ankang, the skins made from rice are called noodles and rice skins. , the dough made of flour is called gluten dough or noodle, the dough made of sweet potato (sweet potato) powder is called vermicelli, sweet potato liangpi, there is also a liangpi in Ankang, everyone calls it: steamed noodles, then steamed noodles, in some areas it is also called lazy liangpi. But the former does not wash the face, while the latter uses cold skin made of Chengfen.

2. The origin of steamed noodles:

Steamed noodles are a unique Ankang snack, and together with "sesame steamed bun", they have become the first choice for local people's breakfast. In addition, it is also a popular snack among foreign tourists.

Steamed noodles are made with flour as the main ingredient, add a little salt, and mix with water to form a batter. Put the batter into an iron or aluminum round steamed noodle gong with cooking oil on the surface, and put it into a large iron pot. Steam in water, and after a few minutes, a round, yellow, soft steamed noodle will be ready. Add bean sprouts, soy sauce, vinegar, garlic paste, sesame paste, and spicy oil and serve.

3. Specific methods:

Ingredients: Flour: High-gluten flour: 250 grams

Cold water: about 2 cups; 480ML

Salt: 1 tsp (3g).

1. Making the batter:

After sifting the flour and salt (you can do it without a sieve), add water little by little to form a batter. Be careful not to add too much water at a time, add it little by little, stir well and then add it again, so that the batter will be smooth and free of powder. The more times you stir, the more chewy the cold skin will be. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold skin will break easily and become weak. As shown in the picture: This is the batter after mixing. It can be seen that it is very smooth.

2. Filtration:

Filter the batter through an 80-mesh filter and pour it into the Liangpiluo. Apply vegetable oil on the surface of an iron or aluminum steaming gong (the steaming gong is round and flat-bottomed). shape, with a rim of about 40mm high around it), and spread the batter evenly on the bottom;

3. Let the dough rise:

Put the batter in the refrigerator to refrigerate Refrigerate indoors (just keep it at room temperature in winter) for at least three hours, which is called resting. In my house, I usually leave it overnight. This is very important.

4. Mixing pulp:

The concentration of general pulp is: 15 (measured according to the density meter with a range of 0-30)

Adjust the paste. If you want it to be stronger, you can add a little edible alkali.

5. Brush with oil:

Use a pan to boil a large pot of boiling water and set aside. Then prepare a lubricated oil bowl: Pour a little cooking oil (any vegetable oil will do) in a small bowl, and then coat the cold peel with rapeseed oil (cooked).

Brush with a layer of oil (Luoluozhong’s label: use the bottom heating method for the first time)

6. Aging:

After the water boils, Brush a little oil into a mold and pour a ladle of batter into it. The amount of batter is up to the individual. If you like thicker cold skin, scoop out more; otherwise, scoop out less. You can master it with just one or two experiments.

Liangpi target (it needs to be shaped before steaming).

Liangpi cage: (standard of cooked: dripping water from the edge).

There must be enough water in the pot to prevent it from overflowing.

7. Cooling:

After the cold skin is taken out of the pot, quickly put it in Cool it in a cold water basin, slowly pick up the first piece, and continue to repeat the previous work.

The fire needs to be high for two minutes.

Large bubbles after leaving the country indicate that it is cooked.

Before placing the second piece, apply a layer of oil on the top of the leather to prevent the top and bottom from sticking.

Finally, add some vegetarian vegetables, spicy oil and soup.

8. Seasoning: Making chili pepper water

1. Steamed noodles: 3 taels:

2. Bean sprouts: 2 taels

3. Chili oil: 0.3~5g

4. Salt: 0.1g

5. MSG: 0.01g,

6. Garlic juice: 0.2 grams,

7. Ginger juice: 0.2 grams,

8. Seasoning water: 0.1g.

9. Chili oil: 50g.

10. The proportion of Shaanxi Ankang flavors:

1. Ingredients: 100 grams of spices.

2. Accessories: 300g + 20g chili.

3. Accessories: 500 grams of rapeseed oil.

4. After the rapeseed oil is boiling, let it cool for about 1 minute. Pour it into a container and put it in one by one (first put a small amount of chili pepper in the oil. It is best if the chili pepper does not turn black after 30 seconds. Then add a large amount of chili pepper. ,) Stir the spices evenly (don’t put the ingredients in the wrong order). ;