How to make Northwest Liangpi

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  1.The first step is to make the noodles.Pour an appropriate amount of noodles, and be sure to use cold salt water to knead the noodles.Knead until the dough is smooth and let it rest for twenty minutes.

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  2.Then start washing your face.Add enough water to cover the dough and knead the dough with your hands to wash off the starch inside.

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  3.Don’t worry about washing, it will stick together.

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  4.Change the water after washing until it thickens, and then wash it off until the water becomes clear.The remaining little dumplings are gluten.

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  5.Put the washed water into the basin to settle, and it will stratify in about four hours.Pour out the upper layer of water.The rest is used to cook the cold skin.

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  6. I want to make the yellow Liangpi like in the northwest.You can add a little alkaline noodles to the starch water.

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  7. Next, start cooking the cold skin.Boil water in a pot.Apply a little oil to the gong, and pour in a level spoon of starch water as shown.

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  8. After the water in the pot boils, add the gong.

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  9. It will be cooked in about two or three minutes.Take out the cooked ones and put them in a basin of cold water to cool.Get another gong and repeat the above steps.After cooling, slowly peel it off.

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  10.That’s all in a while

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  11.Put the small dough into the gong and cook it in the pot.For example, the right side shows cooked gluten.

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  12. Next, start preparing the seasoning water.Cut the leeks into small pieces and chop finely.Add a little salt, monosodium glutamate, and cooked vegetable oil, and scald it with boiling water.The amount of water should be more than enough to cover the leeks.Add thirteen spices, salt and oil to the chili noodles and bring to a boil, then turn off the heat and let cool for a while, then pour it onto the chili noodles and mix well.Pour more oil.I use flax oil sent from home thousands of miles away.

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  13. Mash the garlic, add salt, add cold water, and the garlic water is ready.

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  14.Next is the seasoning water.Add a little water to the pot and bring to a boil, add five-spice powder, salt, MSG, a little soy sauce, and an appropriate amount of rice vinegar.Add a small amount of starch water and stir evenly.Turn off the heat and let cool.Cut the cold skin, add garlic water, chive flowers, seasoning water, sprinkle with a little coriander, and it is ready to serve_