Liangpi is also called stuffed skin. There are many types. According to different raw materials, it can be divided into two categories: rice skin and dough skin.
1. Rice wrapper: mostly made of high-quality japonica rice, that is, rice. When making it, soak the aged rice overnight, stone grind it into a slurry, settle it, skim off the supernatant, spread it flat in a multi-layer bamboo steamer, steam it over high heat, then add various seasonings to make rice cold skin. .
2. Dough: made from wheat, mung bean flour or sweet potato flour. The production methods can be roughly divided into: steaming dough, rolling dough and baking dough. The main method of making steamed dough is to mix flour (wash out the gluten) or rice flour with water and mix evenly to make a paste. Put it into a round flat-bottomed metal container. Swing the steamed dough container so that the noodles/rice paste spreads flat on the bottom of the container, and then Put it into a pot of boiling water or a steamer and steam it (the steamed round skin is about 0.5 cm thick and nearly 1 meter in diameter). Then cool the cold skin in cold water, and use a large guillotine nearly 1 meter long and more than 20 centimeters wide to cut into long strips 0.5 cm to 2 cm wide (the color may be slightly different depending on the materials). When mixing, you can adjust the flavor according to the ingredients. Add salt, vinegar, sesame paste, chili oil, gluten, cucumber shreds, bean sprouts, garlic juice and seasonal vegetables.
Steps
1. Add a small amount of salt to the flour, knead it into a dough, cover it with a damp cloth and let it rest for about 30 minutes
2. Put the dough obtained above in a In a large container, add an appropriate amount of water, start washing the gluten, and keep kneading the dough in the water. When the water in the container is thickened, use a filter to filter it into another container
3. Repeat and repeat until the water is no longer turbid and the remaining yellowish stuff is gluten. Add some baking powder to the gluten and mix well. Put it on the steamer and steam for 20 minutes. Let cool and then slice (PS : You can also fry it instead of steaming it, and then stir-fry it, it tastes good too)
4. Then the batter is obtained, let it sit and separate into layers. Generally, it needs to settle for at least 3 hours. Occasionally It is washed the night before and steamed the next day. The longer the batter takes to settle, the chewier the cold skin will be.
5. After the precipitation is completed, pour away the water above and stir the precipitation below evenly with a spoon, then it can be steamed.
6. Heat the pot and add water. When the water boils, brush a little oil into the mold (there are special molds for steaming cold skin, and occasionally use cookie lids, the effect is OK), and scoop out a little oil. Pour in the batter with a ladle. The amount of batter is up to the individual. If you like thicker cold skin, scoop more, otherwise less. Swirl the batter in the mold evenly so that the bottom of the mold is evenly covered with batter. Then put the model into a pot of boiling water and close the lid. Keep the fire high and steam for about 5-6 minutes. The cold skin in the pot will slowly bubble up.
7. Store a pool of cold water in the pool and put the model in it to float. You can also turn the mold upside down and rinse the bottom with cold water directly, which will have a better effect. After the cold skin is completely cool, brush some oil on the surface, then you can slowly peel it off and cut it into strips according to your preference.