Ingredients for Shaanxi Liangpi: High-gluten flour 250g, Sweet potato starch 10g, Water 590g, Salt 4g, Mung bean sprouts 150g, Cucumber 1, Garlic cloves 4, Fresh soy sauce 1 tablespoon, Vinegar 1 tablespoon, Chili sauce to taste.
Method:
Step 1: Prepare the seasonings first. Blanch the mung bean sprouts and let them cool, shred the cucumber, and mince the garlic cloves. Mix them with vinegar and cool boiled water, then dilute the soy sauce with a little cool boiled water.
Step 2: Combine the flour, starch, and salt, add half of the water, and stir vigorously in one direction until the batter is smooth and fine.
Step 3: Add the remaining water and continue stirring in the same direction to form a smooth batter. The batter should flow continuously like a line when poured.
Step 4: Grease a stainless steel plate, pour in a ladle of batter and spread it evenly. Bring water to a boil in a pot, place the plate on the water, cover with a lid, and steam for about five minutes.
Step 5: After steaming, invert the liangpi onto an oiled rack and spread another layer of oil on the surface to cool. Continue with the next one.
Step 6: Fold the cooled liangpi and cut it into thick shreds, then place shredded cucumber, mung bean sprouts, and other seasonings on top.
Step 7: Mix well and enjoy your meal!
Cooking Tips for Shaanxi Liangpi: 1. A special tool called ‘luoluo’ can be used for making liangpi, but I used a stainless steel plate as a substitute since I didn’t have one. 2. Use medium heat when steaming liangpi; too high and the water may splash into the container, too low and the liangpi may crack. 3. Be sure to choose high-gluten flour and ensure thorough mixing for the first time to develop gluten, which makes the liangpi taste better. 4. The seasonings for liangpi can be made according to personal preference, with no fixed pattern.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Shaanxi Snacks’ to directly view my recipes!
