Liangpi, also known as Rangpi, Noodle Skin, Pi Zi, originated in the Tang Dynasty, is one of the unique delicacies of Shaanxi. There are more than a dozen kinds of cold skins locally in Shaanxi, Rang skins made of flour, rice skins made of rice flour, and the following is the introduction of two kinds of traditional noodle skins: lazy cold skins and the practice of washing noodle skins.

(1) first make batter. The high gluten flour will first be mixed with water and kneaded into a harder dough, and then washed with water, and each time the washed out pasta water becomes thicker and whiter, it is poured into a container and allowed to settle. In this way, until the water is not turbid, the rest of the dough is gluten, skimming the precipitated water on the top of the container, the precipitated part is the batter.

(2) cold skin spice water is water and a little batter boiled made (water and batter ratio of 25:1). Specific method is: 500 grams of water with batter boiling pot, add 5 grams of spice powder, 8 grams of refined salt, 5 grams of monosodium glutamate (MSG), 12 grams of soy sauce, 15 grams of fried seaweed, seasoning can be.

(3) in the mixing of cold skin (winter spice water should be heated before mixing cold skin), can be added to the spice water with an appropriate amount of garlic, vinegar, chili oil, cilantro, cucumber, cooked sesame seeds and so on.

Spice Powder Recipe and Production

Dry pot on low heat will be 100 grams of pepper, star anise 75 grams, 30 grams of sesame leaves, 50 grams of cinnamon, 35 grams of seeded fruits roasted, and then into powdered, filtered into a bag of food is ready.

Chili oil recipe and production:

Shaanxi dialect is commonly known as oil splash chili, the vegetable oil will be burned to eight or nine percent hot, when the oil temperature drops to forty percent hot, pour directly into the container of spicy noodles in the vessel, let it soak for 2 hours, can be used.

Crust materials:

refined flour 2.5 kg, 5 kg of water, 30 grams of salt, 5 grams of lye, 100 grams of vegetable oil used to brush the gong.

Seasoning:

1500 grams of Shaanxi dry thread pepper, 80 grams of cold skin spice powder, 100 grams of peeled sesame seeds, 1700 grams of farmhouse brewing vinegar, 50 grams of salt, 2 strawberries, 3 star anise, 2 grams of cinnamon, 1 gram of sesame leaves.

Tools:

Liangpi iron gong 2 (this tool is made of iron, the shape of its round box, about 35 cm in diameter, the depth of 2.5 cm, with two sides of the wire made of portable ring.

Methods:

(1) the production of seasonings:

5 grams of vegetable oil in the pot, the dry pepper into the pot, low-fire roasting and stir frying for about 15 minutes, out of the pot and let it cool down into the special milling groove into a powdered into the pot.

(2) the production of oil splash hot pepper:

pot on the fire, into the 2.5 kg of vegetable oil, burned to 50 percent hot, add crushed chili powder and salt, heated to nearly 100 when poured into the powdered spices and sesame, stirred immediately after the pouring of 200 grams of vinegar into it.

(3) boil vinegar:

Another pot, add 300 grams of water, add grass berries, cinnamon, star anise, sesame, boil and pour 1500 grams of vinegar to simmer for about 10 minutes that is good.

(4) the system of skin:

flour into the pot, add salt and water 1500 grams of kneading until smooth, about half an hour, add water 1 kg to the water surface to dissolve, and then let stand for 10 minutes, and then add water until the water is added to the end of the alkali noodles and stirred into the batter. Cold skin gong brush layer of thin oil, into the boiling iron pot, let it float in the water evenly heated, scooped into the batter 400 grams, hands back and forth shaking so that the batter evenly spread in the gong, the gong into the boiling pot, let it float in the water, cover the lid of the pot can be boiled. Both hands lifting the hand ring to raise the gong, placed on the pre-prepared cool water basin, so that it cools down, cooled down the gong, take a chopsticks dipped in oil, along the inner wall of the gong to scratch a circle, hands will be steaming the cold skin out of the clean cage cloth, according to this method will be the rest of the batter steaming finished.

(5) Take a piece of steamed cold skin and lay it flat on the cage cloth, brush a layer of thin oil on one side and fold it back and forth, cut it into strips and put it into a bowl.

(6) Seasoning:

Take 100 grams of cut cold skin into a bowl, add 10 grams of boiled vinegar, 15 grams of garlic water, 15 grams of hot pepper, 30 grams of cooked bean sprouts, 2 grams of monosodium glutamate and stir.

Characteristics:

Tough and smooth, hot and sour, salty and fragrant, refreshing and delicious, strong pepper flavor.

30 grams of pepper, 25 grams of star anise, 25 grams of cinnamon, 10 grams of cloves, white pepper, black pepper, grass koji, sand nut, grass nut, white koji, ginger, ginger, meat koji, Wicker 15 grams of each, 10 grams of tangerine peel, 30 grams of cumin (). The above spices are best prepared in the Chinese medicine store, Chinese medicine store raw materials are basically processed soaking, taste is more pure, very few fakes). Match the spices into the iron pot into the slow fire fry about 30 minutes, cooled into the mill groove crushed into powder that is good, it is best not to use the crusher to process, will be due to the generation of high heat affects the flavor.

Raw materials:

Fine flour 2.5 kg, 5 dry grams of water, 30 grams of salt, 3 grams of lye.

Making Methods:

(1) put the flour into the basin, add salt and lye mix evenly, add 1300 grams of water and knead until smooth, about half an hour later, add 2 kg of water, both hands will be the face of the lift, knead and wash for 10 minutes, and then add 1 kg of water and knead and wash, and so on, repeatedly wash until no starch to become a gluten block is good.

(2) washed gluten with water rinse clean, let stand for 20 minutes, brush the layer of oil on the cage cloth, gluten spread on the cage cloth flattening (thickness of about 1.5 cm), on the cage on the high fire steam 10 minutes that is good.

(3) after the cool hand torn into pieces, and then wash the starch slurry with a fine steel wire basket filtering and stirring can be steamed. Steaming method with lazy cold skin.

(4) Seasoning:

Take 100 grams of cut washed cold skin, 30 grams of gluten, put in a slightly larger spoon, add boiled vinegar, garlic water, oil splash hot pepper 15 grams each, mix well. The finished product is crystal clear, soft gluten, spicy and delicious.

Xi'an Liangpi authentic practice here

Do-it-yourself Liangpi Xi'an Liangpi Crust - the essential practice of the novice

The main ingredients are flour, salt, water

1, starch water can not be too much thick easy without toughness

2, the time of the steaming time can be practiced many times too short uncooked too long easy to crumble, the elasticity of the lack of

2, steam time can be practiced many times too short uncooked too long easy to break the elasticity

3, steamed or to cover the lid or else the lack of moisture will be very crispy cold skin

Shaanxi wash cold skin full version of the tutorial to come

The heat of the day to eat to make a person's appetite, appetite. Do it yourself out of the cold skin more gluten smooth and delicious

The practice process includes (and dough, washing gluten, precipitation of pasta water, steaming gluten, seasoning water, steaming cold skin, seasoning)

The video explains it all, there are any questions you can ask me oh.

1, the first and noodles, and the dough should be soft and hard, do cold skin used in the flour is best to use gluten flour, such as rich powder and high gluten flour,

2, the dough and water and into a ball of water, water and salt, to the face of the water a little bit of water to add, do not add too much at once. And good dough to wrap with plastic wrap, give some time to wake up, about an hour, so that the dough itself produces gluten, and in the operation also become more soft.

3, wash the dough, do not add too much water in the basin, a small half basin can be. Face put in the basin like washing clothes, wash for a period of time to feel the water is muddy on the water, about 5 times the water, according to their own circumstances, as long as the water becomes clear on it, the rest is gluten, washed slurry water to precipitate for a long time before the cold skin will be strong, the slurry must not be shaken, and so on for a few hours to precipitate, precipitation of the slurry and the water is separated, a layer of water poured off the leftover can be steamed crust.

4, steaming crust should be in the steaming plate on the oil brush anti-stick, and then a spoonful of batter put a spoonful of batter on the steaming plate back and forth shaking evenly, but also according to their own preferred thickness of the crust to put more or less batter, about 2 to 3 minutes, the crust after steaming, but also in the surface of the cold skin to brush the oil to prevent drying. If exposed for a long time, the cold skin is easy to dry, cracking, steamed crust and then put the gluten on the steaming plate steam must be in the steaming plate to brush the oil, high heat steaming 15 minutes on it.

5, the last do seasoning, with oil splash hot pepper, garlic, in the vinegar in the ingredients to cook the vinegar is more fragrant, but according to their own tastes can be deployed.

I hope my experience can help people who like to eat cold skin. Thank you!

Are you asking for gluten-washed or unwashed?

1, washed gluten, the first face and good, so that after the large basin or bucket to catch some water and good face in it repeatedly scrubbing, washing out the face of the water in the gong Gong Gong steamed is the cold skin, the face of the residue after the wash steamed is gluten

2, do not wash the gluten directly into a batter with flour to water, placed in the gong Gong Gong steamed, and then become

will not do

30 grams of clarified powder, 30 grams of flour, 20 ml of water, stirring until no particles are flowing 2, add 2 grams of salt, stirring well 3, 5 grams of green onion, a cucumber shredded, a carrot peeled and cut into julienne strips 4, boiling water, flat bottom plate brushed with oil and then poured into the 3 tablespoons of batter, steamed 2 minutes and 30 seconds 5, after steaming, cut the strips, put the carrots, cucumbers, soya sauce 3 grams, 3 grams of vinegar, 2 grams of sesame oil 6, Then put the appropriate amount of chili oil, pour the chopped green onion

1. 200g of flour, 2g of salt, 100g of water, kneaded into a smooth dough, molasses thirty minutes or more.

2. Use a basin filled with water, put the molasses dough in the water and keep scratching, rubbing, kneading, washing to the water is very white on a new basin of water, before the water do not pour out, until the starch can not be washed out, the rest of the yellowish is the gluten, put a little bit of yeast and knead, let the gluten fermentation into a honeycomb shape after steaming, cooled down and cut into small pieces.

3. After washing the gluten water to let it rest for more than five or six hours, summer refrigerator, preferably one night, and then take out the basin to the top of the layer of water poured, leaving the precipitation of the white starch with a spoon to mix well (can also be filtered) can be done to make the cold skin.

4. Steamer boiling water, starch with a little oil (can also be flat bottom plate foam oil) with a spoon scoop a spoon (according to the size of the flat bottom plate and the degree of thickness you like) put flat bottom plate, shake well and put flat on the steamer, steam 1-2 minutes, transparent skin bulging up the instructions cooked, with a scraper along the flat plate around the circle can be easily unveiled cold skin.

5. Cut the cold skin into strips, shredded cucumber, bean sprouts fried, gluten, spread on the cold skin.

6. Chili oil, sesame sauce, sesame oil, sugar, salt, vinegar, soy sauce into a sauce.

7. Pour the juice on the cold skin and stir well, a bowl of strong and delicious cold skin can start.

Steps

day cold try not to steam so much easy to hard, you can put the batter water in the refrigerator want to eat and then steamed.

The cold skin can be divided into two kinds of skin and rice skin. Rice skin is simple, it is made with rice paddle, noodle skin is made with flour. Flour made is also divided into two kinds, one is washed gluten, one is not washed. Cold skin can also be divided into those steamed on a cloth and those steamed on a cold skin gong. I don't know which method you want?