Learn how to make Shaanxi Liangpi

When talking about Shaanxi's delicious snacks, everyone will think of the sour, spicy and smooth cold noodles. Cold noodles are made of flour. When eating, ingredients such as gluten, cucumber shreds, coriander, sesame paste and chili oil are generally added. Such a bowl of flavorful cold noodles will completely conquer a person's stomach, especially in summer when everyone feels that they have no appetite and poor appetite, and cold noodles will greatly increase appetite.

Ingredients: flour Preparation steps: 1. The most important thing in making Shaanxi cold noodles is kneading the dough. One pound of dry noodles can make three nights of cold noodles. The kneaded dough needs to be left to rise for half an hour in summer and 1-2 hours in winter. Put the noodles in a bowl and cover them with a wet cloth to prevent them from drying out. Put the dough that has been proofed in the basin into cold water and wash it. The process of washing the dough is very critical. Keep beating the dough to wash out the starch. The water is used to make cold skin. The remaining dough is used to make gluten. Put the water into another basin and wash the dough again. It will be enough for about three times.

2. Put the washed cold noodle water into the refrigerator and let the starch stand for more than 5 hours, so that white paste will appear at the bottom of the basin containing the cold noodle water. Knead the washed noodles into a ball, pinch it into very elastic gluten, then add a little baking soda and knead it to create pores in the gluten. Then continue to pull the noodles to make them more elastic.

3. After kneading the gluten, steam it on the fire. After about 15 minutes, the gluten will be steamed. Take it out and let it cool, then cut it and see if it is exactly the same as the one sold outside. After 5 hours, take out the batter that has settled in the refrigerator. The top layer is excess water, which can be poured out. Try to pour it slowly from one side. What remains is just a very sticky batter. The remaining starch slurry needs to be stirred. Usually the starch slurry at the bottom is solidified and needs to be stirred. You can use chopsticks or a whisk to stir it. 4. Then take out a stainless steel flat plate, put the batter into the plate (put a thin layer), and then put the plate into the pot of boiling water (be sure to cover the pot). At this time, through the transparent lid, you can see that the white color of the batter is gradually decreasing and gradually turning into a transparent color. When you see bubbles appearing on the surface, a piece of cold skin is ready. It takes about 2-3 minutes to make one piece of cold skin. 5. Take out the steamed cold skin plate and soak it in cold water (so that it is easy to remove the cold skin), then use a knife to take out the cold skin from the edge, and apply oil on both sides. Prepare another plate and apply oil on the bottom of the plate to prevent sticking to the bottom; 6. Then make the next piece of cold skin. The operation steps are the same. Put a thin layer of batter on the flat plate, put it in a pot of boiling water, cover it with a lid, wait for about 2-3 minutes and watch the bubbles on the surface of the batter. Then the second piece of cold skin is out of the pot. When it is out of the pot, apply a layer of oil on both sides. Continue like this. Do the third and fourth pieces in this way. At present, my store uses this method of making cold skin. Of course, other methods are also similar. (Depending on the thickness of the cold skin, the steaming time varies from 2 to 5 minutes) 7. Finally, cut the cold skin into strips, put it in a bowl, add a spoonful of special chili oil for cold skin, cold skin seasoning water, and then add the previously prepared gluten blocks, vinegar water, garlic water, sesame paste, soy sauce (add cucumber shreds, mung bean sprouts, chopped coriander, etc. to match the color and increase appetite). The amount of seasoning is not fixed, add it according to personal taste.

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