Authentic Liangpi

Ingredients

Ingredients required for two people

Four (preferably 2 cups of high-gluten flour (1 cup 240ml, 2 cups of flour (approximately 250 grams); about 2 cups of cold water; 1 teaspoon of salt (3 grams) High-gluten noodles: The protein of flour is called "gluten", and those with a content of more than 11.5% are called high-gluten flour; while 12.5 Flour with a protein content of more than 8.5% is more suitable for general bread making. Flour with a protein content of more than 8.5% is called all-purpose flour or pink heart flour. It is suitable for steamed buns, steamed buns and various Chinese snacks. The protein content is more than 8.5%. Flour with a content below % is suitable for making cakes

Classification of Liangpi Flour

(1) Extra high gluten flour: (moisture content 14%, crude protein 13.5% or more): Usually used to make gluten and fried dough sticks. (2) High-gluten flour: (14% moisture, more than 11.5% crude protein): The average protein content of high-gluten flour is 13.5%, and usually those with a protein content of more than 11.5% are sufficient. It is called high-gluten flour. It has high protein content and more gluten, so it is also strong in gluten. It is often used to make bread, noodles, etc. (3) Pasta: (14% moisture, more than 10.5% crude protein): Usually used to make steamed buns, steamed buns, noodles, Chinese snacks, etc. (4) All-purpose flour: (moisture content 13.8%, crude protein 8.5% or more): usually used to make Chinese pasta, Chinese snacks, Western snacks, etc. (5) Low-gluten flour: (moisture content 13.8%, crude protein 8.5% or less): usually used for cakes, biscuits, small cakes, snacks, etc.

Method

1. Mix flour and salt After sifting (you can do it without a sieve), add water little by little and mix it into a batter. Be careful not to add too much water at a time. Add it little by little and mix it well before adding it. This will make the batter smooth. No powder. The more you stir, the more stringy the dough will be. Just stir it for about 20 minutes. Otherwise, the steamed dough will break easily and become chewy. The batter can be seen to be very smooth.

2. Place the batter in the refrigerator to refrigerate (just keep it at room temperature in winter) for at least three hours. This is called proofing. Importantly, it can solve the well-known problem that foreign flour does not form gluten.

3. Take out the risen batter and let it return to room temperature. During this process, wipe the steamed dough model and set it aside.

4. Use a pan to boil a large pot of water and prepare a lubricating oil bowl: Pour a little cooking oil (any vegetable oil will do) into a small bowl, and then add a little water.

5. After the water boils, brush a little oil into a mold, scoop out a spoonful of batter and pour it in. The amount of batter is up to the individual. If you like thicker cold skin, scoop out a little more, and vice versa. , you can master it after one or two experiments.

6. Swirl the batter in the mold evenly so that the bottom of the mold is evenly covered with batter.

7. Put the batter-filled model into the boiling water pot and cover the pot. The fire should always be kept bright.

8. Repeat steps five and six, and pour batter into the other model. During this process, the batter in the first model will slowly bubble, and you can see it clearly if the pot lid is transparent. The batter is ready when it puffs up.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool down (while ice the first one, put the second one into the pot to continue steaming). There are two options for doing this. First, put the model upside down and put it under a cold water pipe; second, store a pool of cold water in the pool and put the model in it to float, but the effect is not as good as the first method.

10. Use a brush to brush a layer of oil on the surface of the steamed cold skin, and slowly peel off the cold skin.

11. Brush both sides of the steamed cold skin with oil, dip a knife in cold water, then cut the cold skin into desired width, and mix in delicious seasonings.

Preparation method of Hanzhong Liangpi Chili Oil:

The proportion of Hanzhong flavors: (Special material for Liangpi) 150g: (Three kinds of chili) 500g: (Rapeseed oil) 4000g, due to each Local tastes are different, so please call us and tell us your city so that we can provide you with various raw materials suitable for local tastes.

1. Main ingredients: four bags of spices (special spices for Liangpi)< /p>

2. Accessories: eight bags of chili (special chili material for cold skin, containing 20 grams of sesame),

3. Accessories: 4000g/8kg of rapeseed oil;

4. After boiling the rapeseed oil, 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,) spices and stir evenly (don’t put the ingredients in the wrong order.).

How to make Liangpi Sauce

1. Chili oil: Heat the vegetable oil in a pan until the oil temperature is above 100 degrees. When it starts to smoke, turn off the heat and use Put it out in a container (the container must be wiped dry and the operation must be careful, the oil will fry if there is water, and it will be very painful if the oil is hot). Wait for the oil temperature to drop, about 60 to 70 degrees, and then add raw chili peppers. Put the noodles into the oil. The oil should submerge the chili noodles. The chili oil made in this way is bright red in color, has no burnt smell, and is very spicy.

2. Seasoning water: garlic juice: peel the garlic Wash, mash into a paste, add cool boiling water to dilute. Bored mustard: Taste the mustard when you buy it. If it is not bitter, it is fake, but if it is bitter, it is real. Fill a 2-pound can bottle with mustard, add hot water of 70-80 degrees, and stir while adding water. When the mustard becomes a thick paste, add half a ounce of vinegar, stir well, then screw on the lid and leave it for 8 hours. available. Dilute the sesame paste: dilute as much as needed according to the situation. First pour the sesame paste into a bowl, add a little less salt (for puffing), and add a little soy sauce (for coloring). Then stir in one direction, add a small amount of hot water at 70-80 degrees while stirring, and stir evenly. Preparation of salt water: Boil water and let it cool down. You need 5-6 pounds. Add 2 pounds of salt, 1 pound of monosodium glutamate, and 4 taels of white sugar. Add all of them before use.

Spicy oil recipe: (1) Raw materials [grams]: Amomum villosum 3, Cao Kou 3, Kaempferia 3, Cao Guo 3, Nutmeg 3, Angelica dahurica 3, Anise 3, Clove 2, 2 pieces of bamboo shoot, 2 pieces of white cardamom, 2 pieces of pepper, 4 galangal, 4 cumin, 10 cinnamon bark, 103 Shaanxi Qinzhen chili noodles (you can also use chili noodles that are not too spicy, which means don’t let the too spicy flavor overwhelm the rest of the food) The taste of spices), peanut oil 350. (2) Preparation method: When the peanut oil is heated to 70% hot (150-170 degrees, flip the oil surface from all sides to the middle, and slightly smoke), pour the powdered mixed spices and chili powder into the red oil. After adding the ingredients, the oil temperature should be below 70% hot and keep for 3-5 minutes. When the oil temperature drops to 50% hot, sprinkle in an appropriate amount of raw sesame seeds. When preparing sesame oil, remove the chili pepper noodles, but add spices in proportion. The specific operation is the same as before.

Details of how to make Shaanxi Liangpi

1. Make dough, wake up for half an hour or an hour, knead the dough until smooth and put it in a basin filled with water;

< p>2. Keep patting the dough to wash out the starch. Be careful not to wash the gluten into the water. If you are really lazy, you can mix the starch and gluten and wash them. Finally, use a small sieve or fine mesh to filter out the gluten. That’s it;

3. After washing the starch water, let the starch stand for more than three hours. It’s best to put it in the refrigerator. I put it in the cold room of the refrigerator and left it overnight. It settled better and is not needed. It has precipitated repeatedly;

4. Add a little baking powder or baking soda to the washed gluten, and knead it. If you are worried about adding too much or too little, you can rinse it with water and pat it before adding it. It's okay, the principle is the same as steamed buns without rising dough, they are not as delicious as rising.

(Whether the gluten is washed well is based on the fact that there is no white starch when it is washed under water)

5. After the precipitated starch water, the top layer is excess water. Just pour it away, as slowly as possible. Pour it from one side and don't shake it, otherwise the starch will be mixed with the water again;

6. Stir the remaining starch slurry after the water is poured. Usually the bottom part has solidified, so you need to stir it. Open and stir with chopsticks or a whisk;

7. Prepare another plate and apply oil evenly on the bottom of the plate;

8. Find a flat-bottomed container. (Usually a flat-bottomed metal plate or a flat-bottomed microwave ovenware. Do not use a plate that is not resistant to high temperatures. I have already damaged two pans.) Pour the starch slurry evenly into the container, rotate it once, and pour the excess into the basin. The thickness can be Adjust it yourself, usually between 0.2 and 0.4 cm. (My hand was a little tilted when I took the picture, so it looks uneven) Then put it in the pot to steam. < /p>

9. The thin ones are generally steamed for a little more than three minutes, and the thick ones are steamed for about five minutes. The steamed cold skin is soaked in a prepared cold water basin, or the bottom of the plate is pointed at the faucet and rinsed. The cold skin is easy to peel off, otherwise it is easy to tear;

10. Steam the cold skin on top, put a small bowl under the water to steam the gluten, be sure to use one that can withstand high temperatures, even several pp bowls are sold;

11. Steam the thick conch cold skin, don’t forget to apply oil between each layer of cold skin;

12. Prepare the seasoning cucumber shreds, garlic paste and chilli Oil (How to make it: put the chili noodles in a bowl, add a little salt, then heat the oil to 50% to 60% heat, add peppercorns, burn it for a while, remove the peppercorns, let the oil cool down and pour it into the chili noodles, pouring Stir with chopsticks);

13. Cut the cold skin and gluten into pieces, and decide the width and thickness yourself;

14. Pour cucumber shreds, mashed garlic and spicy oil on the cold skin, and then add vinegar (It’s best to use grain vinegar, Shanxi mature vinegar is also good) Then add a little soy sauce, salt and chicken essence. Garlic paste can also be made into garlic juice. You can also add vegetables such as celery or soybean sprouts;

15. Add gluten, stir well, and you can eat it. It is much better than buying it outside. Very chewy and tastes authentic. If you don’t want it spicy, you can add more red oil and less chili powder.

Sour and refreshing cold skin

Ingredients: wheat flour (100g)

Accessories: half red pepper, half green pepper, half chili pepper, 1 cucumber 1/3 Root

Seasoning: 1 teaspoon of vinegar, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of light soy sauce, 1 teaspoon of vegetable oil

Add flour to water and knead into a dough of moderate hardness, let it sit for about 1 hour, then add water Wash the dough until the water turns white, and let the starch water stand overnight to settle

Slowly pour away the slightly clear water in the upper part

Leaving a thick starch paste

p>

Prepare a round plate (a pizza pan is sufficient) and brush it evenly with a layer of oil

Stir the starch paste evenly, scoop a spoonful and pour it into the round plate

Slowly Shake the batter well

Boil a pot of water in the soup pot. After the water boils, put the disc in, cover the pot and steam for about 10 minutes

Take out the steamed dough and add cold water Cool down in the basin

Carefully peel off the vermicelli skin along the periphery of the disc

Cut green, red pepper, and cucumber into thin strips and spread on the bottom of the plate

Cut the vermicelli skin into strips , spread on the shredded green and red peppers and cucumbers

Heat the oil, pour in the minced garlic and ginger, add light soy sauce and vinegar, pour it on the vermicelli, and stir evenly

< p>Northwestern Liangpi

Ingredients: appropriate amount of wheat flour, appropriate amount of oil, appropriate amount of spicy seeds

Accessories: appropriate amount of oil, gluten, cucumber, a little soybean sprouts

Seasoning: appropriate amount of salt, vinegar Appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of minced garlic

How to make Northwest Liangpi

Knead the dough and knead it a little, it will take about ten minutes!

Wash the noodles, put cold water in the basin, then put the mixed noodles in, and knead in the water until all the starch in the noodles is washed out.

Put in the remaining substance-gluten. Soak in a bowl of cold water, and let the washed face water settle naturally.

Filter. After it settles for about half a day, pour off the water above and filter the remaining part through a sieve (if you washed it). If it is clean enough and there is no dough residue left, this step can be omitted).

Steaming, boil the water in the pot, ladle the pasta water into the iron grate for steaming the dough (a flat-bottomed stainless steel basin can be used instead at home, and brush a little oil before use), put the iron grate in the boiling water, and put it on the side. Set it aside and rotate it so that the thickness of the cold skin is even. Cover the pot and cook it in about five or six minutes.

Cook the gluten. The gluten can be steamed or boiled. The steamed one is more foamy, while the boiled one is more chewy. It depends on your taste!

Cold salad, cut the cold skin into wide strips, cut the gluten into pieces, add salt, vinegar, sesame oil, minced garlic, light soy sauce, spicy oil, you can also add cucumber, bean sprouts and other vegetables according to your own taste, stir well and serve !