Liangpi production technology
Liangpi is a traditional Chinese starch-based snack that can be enjoyed cold or paired with fried vegetables, bean sprouts, and other savory dishes. It's a popular street food known for its chewy texture and flavorful taste. Here’s how to make it at home.
1. **Prepare the Dough**
Start by mixing 1 kilogram of flour with 500 grams of water to form a dough. Let it rest for 30 minutes. Then, wash the gluten using water. The amount of water should be twice the weight of the flour. While washing, knead the dough repeatedly by hand to dissolve the starch and form a gluten network. Keep kneading and washing until the gluten becomes soft, elastic, and has a spongy texture. To enhance elasticity, you can add 10–15 grams of refined salt during this process.
2. **Steam the Gluten**
Once the gluten is ready, drain it and place it in a steamer. Steam for about 30 minutes. From 1 kilogram of flour, you should end up with around 200 grams of gluten.
3. **Make the Liangpi Sheets**
Boil water in a large pot and place a round, wide sieve (about 30 cm in diameter) on top. Pour the starchy liquid into the sieve and stir gently. Take an appropriate amount of the liquid and pour it onto the sieve, spreading it evenly. As the liquid cooks, it will turn from white to a light yellow color without any white spots. Once ready, remove the sheet and let it cool slightly. Apply a thin layer of edible oil on the surface to prevent sticking, then stack them one on top of the other.
4. **Serve**
When serving, cut the cooled Liangpi and gluten into thin strips. Add cooked mung bean sprouts, garlic juice, salt, vinegar, sesame oil, chili oil, monosodium glutamate, and sesame seeds. Mix everything together thoroughly and serve in small bowls, each weighing approximately 250 grams. Enjoy this delicious and refreshing dish as a snack or light meal.
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