Cold Rice Noodles-You Are Foodie

By Tony
41

Cold Rice Noodles

Everyone has heard of Shaanxi. The most famous in Shaanxi is Xi'an Liangpi, Hanzhong Liangpi, which is the most authentic and the best to eat. I like to eat it most, and I think the outside is not clean, so I made it myself. It's very delicious (⊙ o ⊙)

Main Ingredients

flour appropriate amount

Auxiliary Ingredients

Add noodles and fresh soy sauce appropriate amount
Vinegar appropriate amount
Scallion and ginger powder appropriate amount
Garlic powder water appropriate amount
Sichuan Pepper appropriate amount
Pepper A moderate amount of
salt A moderate amount of
cucumber A moderate amount of

Remember never to pour out the sediment under the pasta. This is the most powerful thing. Add salt to the cold skin when mixing the pasta.

Step 1 . Add a little salt to the flour to make a dough, wake up for a while, and cover it with a lid.

Step 2 . It takes about ten minutes, then pour in clean water, wash your face, knead your dough, that's it.

Step 3 . Like this, you can knead it any way you want, just pour the kneaded dough into another bowl. Repeat pouring water and kneading until the dough is no longer sticky and becomes clear water.

Step 4 . This is the kneaded batter and water. Put it in the refrigerator for at least eight hours. Let the noodle paste water, sediment, clear water, and starch separate.

Step 5 . After kneading the dough, let the remaining dough, which is gluten, be put aside with some yeast and let the gluten ferment.

Step 6 . This is the batter that has been precipitated for eight hours from the refrigerator. Pour out the clear water on the top, and mix the remaining batter with the sediment powder below. Don't dare to pour out the sediment below. This is very important. The strength of Liangpi depends on this sediment.

Step 7 . This is Liangpi Luoluo for Liangpi. I bought it from Taobao. This one needs to be smeared with oil. Apply it gently, and the Liangpi will fall off after a while. Remember to apply oil (⊙ o ⊙).

Step 8 . In this way, the water in the pot boils. Pour a spoonful of Liangpi Luoluo into the pot. The big spoon of batter is the one that has just settled. Just put it into the pot and steam it.

Step 9 . Did you see? Just wait until you see the dough become like this and there are big bubbles appearing on the surface.

Step 10 . This plate is also smeared with a layer of oil, so it won't stick. See, this is the Liangpi (⊙ o ⊙).

Step 11 . Look, this is to make Liangpi, fold both sides and cut into silk (⊙ o ⊙).

Step 12 . This is the gluten we saw earlier. After the Liangpi is made and the water is boiled, it can be steamed in a steamer for about ten minutes. Cut it into segments, and then continue to cut it into small blocks of one centimeter. It's OK.

Step 13 . Wipe the cucumber into shreds, put the gluten and Liangpi together, put the chopped onion, ginger, chili and pre soaked garlic water into a bowl, mix the vinegar and add noodles, and finally, heat the oil in the pot, add pepper seeds, and after the oil boils, gently pour the oil into the Liangpi. There is chopped onion, ginger and chili on the surface. Once you cook the oil, you can stir it with chopsticks.

Step 14 . Did you see? That's it.

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