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Homemade Liangpi [12P]

Source: Time: 2020-03-11 13:17:45

Millennium Tongzhou vitality north stream

The practice of making Liangpi:
1. Add a bit of salt to the flour and use cold white to make a dough. Don't make the noodles too soft. Cover the prepared dough with a damp cloth and wake up for 20-30 minutes.
2. Find a larger container, pour in cold water (the amount of water should be half of the dough), put the dough in and start washing. Washing the face is kneading and kneading the dough in water like washing clothes, and kneading and washing the dough until the water turns milky (whitening and has a certain consistency), at this time the dough will become a bit loose.
3. Take out the dough temporarily, filter the washed face water and put it in another container for later use
4. Repeat steps 1-3 until the face wash does not produce milky white. By the fourth pass, the face water was not as thick as the previous few times, and by the fifth pass, it was no longer milky. The washed gluten has dispersed from the initial wash into a tough mass. Take it out and refrigerate
5. After washing the face water, put it in the refrigerator lid and refrigerate for more than 4 hours, and fully precipitate until the starch and water in the face water are fully separated. The precipitated face water is clear and the starch is deposited on the bottom of the basin. Already. Pour as much water as possible and skim
Second, steamed Liangpi:
6. Then use a spoon to stir the starch that sinks on the bottom of the bowl to form a batter. Next, prepare the steamed noodles. Before steaming the noodles, take out the frozen gluten, add 2 grams of yeast powder, knead it, and leave it in the warm place to ferment.
7. Prepare two flat-bottom stainless steel plates and brush a thin layer of olive oil on each plate (can be replaced by cooked cooking oil)
8. Put a spoonful of batter on a stainless steel plate. The amount of batter should cover the entire bottom of the plate. Then put the stainless steel plate into a pot that has been boiled water, cover the lid and steam for about 2-3 minutes. When the noodles bulge on the surface, it is steamed.
9. Put the steamed cold belt plate together in a cold water basin, and let the cold skin cool down. It will be better to take off the plate. After the cold skin is slightly cold, you can remove it from the plate. Steamed Liangpi is translucent and very tough
10. Apply olive oil to each piece of steamed cold skin to prevent the cold skins from sticking to each other. Repeat steps 8-9 until all the cold skins are steamed.
Third, seasoning:
11. Put the fermented gluten into the steamer and steam for about 15 minutes. Prepare the seasoning when steaming the gluten. Peel the garlic and cut into pieces, add a little salt, and brew with boiling water. Prepare sesame sauce with warm water, and prepare chili oil, salt, vinegar, and soy sauce.
12. Wash the green sprouts, boil them with boiling water and remove the water. Wash the cucumbers and rub them into silk.
13. Cut the steamed gluten into pieces, cut the noodles into strips, take a larger container, put in the noodles and gluten, add the prepared seasonings according to your taste preferences, mix well and start eating
Cooking skills
1. Why do the dishes float on the water for steaming? Because if you use cages or steam grids, you can't guarantee that the dishes are absolutely horizontal, so it may be thin and thick at the same time. But on water, the water is kept horizontal no matter how the pot is placed, so that the steamed noodles will maintain the same thickness;
2. Make sure to cover the lid when steaming. If the steam runs off, the skin must be cracked and not peeled off. This is the first time I failed;
3. Put too much batter when steaming Liangpi, the steamed Liangpi will be too thick, and the batter will be too small, so the edge of the steamed Liangpi will be cracked.
4, Liangpi can not be stored in the refrigerator, basically in the refrigerator overnight Liangpi will become brittle and hard, no toughness and taste. It's better to do it on the same day.

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