Photograph of the finished Liang pi (Shaanxi cold skin noodles)

China · Bánh cuốn lạnh trộn Thiểm Tây

Liang pi (Shaanxi cold skin noodles)

1 hr Hands-on time + 2 hr 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Cucumber Cucumber 7.1 oz
  • Photograph of Bean sprouts Bean sprouts 5.6 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Red chilli powder Red chilli powder 0.7 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the flour with salt water until smooth, then let it rest for 30 minutes.
  2. 2 Rinse the dough in a bowl of water several times until the starch dissolves completely, retaining only the pliable gluten.
  3. 3 Let the bowl of water with the flour mixture settle for 2 hours, then pour off the clear water from the top.
  4. 4 Pour the batter in a thin layer onto a tray, steam each layer for 4 minutes until translucent, let cool, then cut into wide strips.
  5. 5 Steam the tofu for 15 minutes and cut into pieces; sauté the Sichuan peppercorns in hot oil, then pour over chili powder to make chili oil.
  6. 6 Mix the rice cakes with tofu, shredded cucumber, blanched bean sprouts, crushed garlic, vinegar, soy sauce, sesame oil, and chili oil.
Start cooking