Liangpi
Liangpi, literally cold skin, are springy steamed wheat or rice sheets cut into noodles and dressed with chilli oil, vinegar, garlic and sesame. The Xi'an style balances numbing, hot, sour and nutty flavours.
Photo: jenny8lee — "Liangpi, cold skin noodles, from Xian Famous Foods http://nyti.ms/8XjmwI" by jenny8lee is licensed under CC BY 2.0. To view a copy of this license, visit https://creativecommons.org/licenses/by/2.0/. · BY · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
Liangpi, literally cold skin, are springy steamed wheat or rice sheets cut into noodles and dressed with chilli oil, vinegar, garlic and sesame. The Xi'an style balances numbing, hot, sour and nutty flavours.
5 étapes
Knead flour with 250 ml water, rest, then wash the dough repeatedly in the remaining water until only elastic gluten remains.
Let the starchy washing water settle for at least 4 hours, pour off the clear top water and stir the starch slurry.
Steam thin ladles of slurry in oiled flat trays until translucent and blistered; cool and brush with oil.
Steam the gluten separately, then cut both sheets and gluten into bite-size pieces.
Toss with cucumber, sprouts, vinegar, chilli oil, garlic, soy and sesame paste.
Serve cool with cucumber, bean sprouts, wheat gluten and extra chilli oil.
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