How is Liangpi made?
Liangpi is a traditional delicacy in northwest China, especially in Shaanxi, Gansu and other places. It has a smooth texture and delicious taste, and is a great way to cool down in summer. In recent years, Liangpi has become one of the hot topics on the Internet due to its unique production process, healthy and low-fat characteristics. This article will introduce the making of Liangpi in detail, and attach structured data to help you easily master the preparation method of this delicacy.
1. The history and background of Liangpi
Liangpi originated in Shaanxi and has a history of thousands of years. It was originally a simple food invented by farmers to save time during the busy farming season, and later evolved into a delicacy with local characteristics. Although the making process of Liangpi is simple, it requires certain skills and patience.
2. Main raw materials of Liangpi
| raw materials | Dosage | function |
|---|---|---|
| High gluten flour | 500g | Provides gluten to make cold skin elastic |
| water | Appropriate amount | Tempered dough |
| salt | 5 grams | Increase taste |
| alkaline surface | 2 grams | Increase the toughness of Liangpi |
3. Steps of making cold skin
1.Kneading noodles: Mix high-gluten flour, salt and alkaline flour, gradually add water, and knead into a smooth dough. Cover with a damp cloth and let rise for 30 minutes.
2.Wash your face: Put the risen dough into a large basin, add water, and knead the dough with your hands until the water becomes turbid. Pour the cloudy water into another container and repeat the process until the water is no longer cloudy and all that's left is the gluten.
3.precipitation: Let the face wash water stand for 4-6 hours. After the starch precipitates, pour off the upper layer of water, leaving the bottom layer of starch slurry.
4.Steam: Brush a layer of oil on the pan, pour an appropriate amount of starch slurry, shake evenly, put it into a boiling water pot and steam for 2-3 minutes. When the cold skin is transparent, take it out and put it in cold water to cool.
5.Cut into strips: Cut the cooled cold skin into strips and cut the gluten into small pieces and set aside.
4. Liangpi seasonings and side dishes
| Condiments/side dishes | Dosage | function |
|---|---|---|
| chili oil | Appropriate amount | Add spicy flavor |
| vinegar | Appropriate amount | Provide sour taste |
| Garlic paste | Appropriate amount | Increase garlic flavor |
| Cucumber shreds | Appropriate amount | Provides refreshing taste |
| bean sprouts | Appropriate amount | Increase crispness and tenderness |
5. Nutritional value of Liangpi
The main ingredient of Liangpi is starch, which has low calories and is suitable for people who want to lose weight. Gluten is rich in protein and paired with a variety of vegetables and condiments, it is nutritionally balanced. The following are the main nutrients of Liangpi:
| Nutritional information | Content per 100g |
|---|---|
| heat | 150 kcal |
| protein | 5 grams |
| carbohydrates | 30g |
| fat | 2 grams |
6. Frequently Asked Questions about Liangpi
1.Why does Liangpi break easily?It may be because the starch slurry is too thin or the steaming time is insufficient. It is recommended to adjust the consistency and steaming time of the starch slurry.
2.How long can Liangpi be kept?The prepared cold skin is best eaten on the same day. If you need to store it, you can put it in the refrigerator, but it should not exceed 2 days.
3.What can you do with the gluten in Liangpi?Gluten can be steamed and cut into small pieces and mixed into cold skin, or it can be stir-fried or made into soup alone.
7. Conclusion
Liangpi is a delicacy that is simple to make and has a unique flavor. Through the introduction in this article, I believe you have mastered how to make Liangpi. Whether it is a family dinner or a gathering of friends, Liangpi is a good choice. Hurry up and give it a try!
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