Half-cooked beef tendon noodles, pure cold skin noodles, pure beef tendon noodles

......

But do you know?

In fact, I You can also make more fresh and delicious Liangpi flavors at home

Come and see

Which flavor do you want to eat the most

Fried Liangpi

Stir-fried Liangpi uses mung bean sprouts and skin sprouts as side dishes, as well as scrambled eggs. Among the three main ingredients, you can choose yellow noodles, Liangpi, rolled noodles, and high-quality noodles. You can choose from dan noodles, sweet potato vermicelli, rice noodle, etc.

Spicy Liangpi

From the appearance, Spicy Liangpi seems to be no different from ordinary Liangpi, with cucumber shreds, chopped peanuts, sesame, chili and other seasonings, but if you look carefully After tasting it, you will find that the spicy Liangpi is much spicier than ordinary Liangpi.

Chili Ma Liangpi

Chili Ma Liangpi has a more spiciness in taste and can taste a light peppercorn flavor. The sourness is slightly light, and the numbness is hidden in the aftertaste. .

Strange-flavored Liangpi

When mixing the Liangpi, add some sugar and Sichuan peppercorns to create a sweet and spicy taste. This is Weird-flavored Liangpi.

Liangpi is actually a famous dish in Xinjiang. Liangpi is the most famous and authentic. Liangpi made by different people has different flavors. Nowadays, the streets and alleys of Xinjiang are full of Liangpi stores. In Xinjiang’s night markets, Liangpi is an indispensable delicacy.

More pictures for detailed explanation——Homemade Liangpi

Ingredients:

300 grams of high-gluten flour, 2 teaspoons of light soy sauce, 1/2 teaspoon of salt, 2 tsp sesame paste, 1/2 tsp sugar, 2 cloves garlic, 1/2 cucumber, 1 chive, 1 tsp pepper oil, 1 tsp sesame oil, 1 tsp balsamic vinegar, 1 tsp chili oil, 1 tsp vegetable oil

Method:

1. Add about three grams of salt to a pound of flour, mix it with cold water and knead the dough until the dough becomes harder.

2. Let the dough rest for more than ten minutes.

3. Find a larger basin, pour a little cold water into it, do not cover the dough, and start washing the noodles halfway through the dough. Just knead the dough in water.

4. Knead the face until the water becomes very turbid, then change the water in a basin. Do not throw away the water left by washing the face before, pour it all into a large pot and keep it. It may come in handy later.

5. Just wash the noodles in water four or five times. What is left is slightly yellowed gluten, and the basin is filled with snow-white facial cleansing water. Washed gluten can be steamed or boiled. The steamed one has honeycomb and the cooked one is strong. I like cooking. When I was a kid, my grandma always cooked gluten. It was delicious stir-fried or mixed. The method of cooking gluten is very simple. Boil the gluten directly in water. After the water boils, simmer over high heat for more than ten minutes.

6. Let the facial washing water settle in a large pot for three to four hours. Do not touch it casually during this time.

7. After precipitation, the water on top of the facial cleansing water is clear, and the flour has settled to the bottom of the basin. Pour off the water on top. Then use a spoon to stir the noodles that have sunk to the bottom of the basin, and pass the noodles through a sieve to remove the lumps in the noodles.

8. Leave the facial water without impurities.

9. Prepare two flat-bottomed stainless steel plates for replacement. Brush each plate with a thin layer of cooking oil. Cooked oil is the oil used for cooking that is heated and then cooled.

10. Pour a spoonful of pasta water into a flat plate, put it into a pot of boiling water, cover the pot and cook for about three minutes. You can control the thickness of the dough by yourself.

11. Put the steamed dough together with the plate into a basin of cold water and let the dough cool down a bit. At this time, you can brush oil on another plate, pour in the pasta water, and put it in the pot to steam.

12. After the dough is slightly cool, you can peel it off from the plate. The steamed dough is translucent and very tough.

13. Spread cooked oil on each layer of steamed dough to prevent the dough from sticking together.

14. Put the prepared dough together.

15. The cold skin is now finished, and the only thing left is to mix the cold skin.

16. Then, duang~duang~duang~

Oh, I can’t stand it anymore!

I can’t help but let my mouthful of laughter flow out!