Ingredients:
1000g thin noodles, 100g pea sprouts, 100g sesame paste, 120ml soy sauce, 50ml balsamic vinegar, MSG, minced garlic, chopped green onion, Sichuan peppercorns, red oil 200 ml, 400 ml chicken broth, 20 g chili seeds.
How to make cold noodles:
1. Add appropriate amount of high-gluten flour and water to form a dough.
2. Then put the mixed dough into clean water and rinse it repeatedly to wash out the starch in the flour until gluten appears. Cover the gluten and, after a few hours, steam it in a basket for about 25 minutes.
3. Put the washed flour water into the refrigerator. I usually leave it overnight. Anyway, the longer the better.
4. The next day, take out the precipitated starch water and pour out the clear water above, leaving the starch lake. Thin silk can be mastered by yourself.
5. Boil water, place the basket, put in a small tray, apply a little cooking oil on the tray, then pour 2-3 mm of starch lake, steam over high heat for 5 minutes. If you want it thicker, you can make it yourself, but it tastes better if the skin is thinner.
6. Put the steamed skin into cold water, gently peel it off with your hands, and put it on a plate. An appropriate amount of cooking oil should be applied in the middle of each layer of cold skin, firstly to prevent adhesion, and secondly to make the color look good.
2. How to make seasoning water:
1. Pour a bowl of water into a small pot, add a little pepper and 2-3 aniseed, (conditions apply) If necessary, you can also add a few fennel seeds and cumin seeds. If there are no knots, you don’t need to add them. Sichuan peppercorns and aniseed are enough.) Boil these ingredients until they are fragrant. Pour out and set aside to cool.
3. How to make chili oil.
Put some small red dried chilies and Sichuan peppercorns into the pan and stir-fry until fragrant. Pour into a container and mash. Add oil to the pan and pour in the crushed dried chili peppers and Sichuan peppercorns. oil, then add white sesame seeds, add a small amount of salt, and stir-fry until fragrant. This chili oil tastes great, lasts a long time in one container, and contains absolutely no Sudanese red. Feel free to eat!
4. Prepare the cold skin
Cut the cold skin into shreds, shred the cucumber, add vinegar, salt, MSG, sesame juice, sesame oil, chili oil, and seasoning water. These 7 materials are indispensable. Definitely authentic Shaanxi Liangpi. For those of you who are picky about delicious food, you must make your own chili oil and seasoning water.
Regarding the introduction of Liangpi Dandan Noodles, I hope you will have a certain understanding after reading this article, which will be very helpful to you in making Liangpi Dandan Noodles in your life. In order to let more friends taste the taste of Liangpi Dandan Noodles, we suggest that you learn to make it and tell your friends about the method so that they can also learn.