Photograph of the finished Liangpi

China · Bánh bột lạnh trộn kèm bánh gluten Liangpi

Liangpi

1 hr 40 min Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Cucumber Cucumber 8.5 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Knead the flour with water, then soak it in a basin of water and rinse it repeatedly until the water becomes cloudy white, separating the tough gluten mass.
  2. 2 Let the flour mixture settle for 4 hours, then pour off the clear water on the surface; the sediment at the bottom is the flour for making the cake.
  3. 3 Steam the gluten mass for 25 minutes until it forms a porous mianjin cake, then cut it into pieces — this is the part that the simple mix version skips.
  4. 4 Spread the flour mixture in a thin layer on a metal tray placed over boiling water, steam each layer for 90 seconds, then let cool and cut into strips.
  5. 5 Mix the noodles with gluten, blanched bean sprouts, shredded cucumber, chili pepper oil, black vinegar, crushed garlic, and roasted sesame seeds.
Start cooking