Thanks! Some use a simple “unwashed” flour and water mixture. (the starch rapidly settles, so you have to make sure the mixture is evenly combined each time to get the right ratio of starch to water). Let the dough hook massage the dough for 2 minutes. Set the gluten ball aside, covered with an overturned bowl, to allow the gluten to relax at least 2 hours (you can store it in the refrigerator longer as well). Alternatively, you can use a mixer to do this work for you. I have a question. Generally, Liangfen is made with starch, pea starch, sweet potato starch or mung bean starch. Ok, on to the recipe! Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. There are different versions of this dish, and this recipe is based off the version I get from a local street vendor just down the street from where I live. Liangfen (凉粉) is one type of Jelly noodles which are quite popular in western part of China. We ended up with three layers: a very dense layer of starch at the bottom of our bowl, a starchy water layer in the middle, and a clearer water on top. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan’xi style steamed roll, Biang Biang Mian (noodles) and etc. Remember that it must be able to fit in your steamer. Next, add a cup of water and wash again for a few minutes by hand to really squeeze out the last remaining bits of starch. Just make sure they’re tightly covered, or they can dry out! Try cutting the recipe in half rather than by a third. – I was a bit confused by the step of pouring out the water from the settled starchy water. There are numerous ways to prepare/dress liangpi noodles, but our method is pretty traditional, and also very tasty! Will definitely be making this recipe again! You will have about three total batches. Cover and rest for 10 minutes. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. While the gluten is steaming, pour off the water from the starchy liquid bowl, leaving just the thick glue-like layer of white starch at the bottom. I steamed the seitan and mixed up a marinade, then left it to soak up the flavor overnight while the starch continued to settle. It is usually hand-drawn to grow thick noodles. As you make your noodles, oil them thoroughly and stack on top of one another. Add 2 more cups of fresh water to your dough and wash again for 3 minutes. Mix until well combined. They will keep for 2-3 days. Factors such as brands purchased, natural variations in fresh ingredients, etc. That’s right––the regular ol’ all purpose flour you probably use in most of your baking. Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. Tap here to receive our FREE top 25 recipe book! Turning flour into an entire meal is so freaking cool! Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her homemade rice noodle recipe. There should be no lumps of starch remaining. (There is some risk of splashing with this first step since this is the most water you will use at one time, so you may choose to do this first step by hand.). They’re made in the same process! Mon – Fri : 11 A.M – 8:30 P.M Sat : … Brush vegetable oil on a round or square cake pan (it must be able to fit in your steamer). While the mixer was going, I could putter around the kitchen doing other things, read, watch TV, whatever! Added minced garlic. Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml). I think the reason why your liangpi took so long to steam was because there was too much water in it! Or rice flour? That makes sense about the water and it explains maybe if the issues we ran into, I’m surprised the liangpi turned out tasty even with our mistake! Not sure exactly what happened to the kaofu and why the holes were small. Would love your thoughts/suggestions on some issues we ran into: – I was a bit confused by … It was always such a treat. Bring water to a boil in your steamer. The texture of those hand-ripped noodles is incredible. Steam your gluten for 30 minutes and set aside. Traditionally, this is done by hand. Looking forward to making this tonight/tomorrow :). If using a mixer, turn the mixer on low speed (usually the “stir” setting), while gradually pouring in the water until you have a shaggy dough. When you’ve poured off all the water, use a metal spoon or ladle to scrape the starch from the bottom of the bowl. Brush vegetable oil on a round or square cake pan. If you don’t have a stand mixer, the process is admittedly a bit labor intensive. Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her homemade rice noodle recipe. Hi! The liang pi noodles came out perfectly. The method of cooking (steaming a thin starch-based batter) is also very similar. Just make sure it remains covered, or it will dry out. Thanks in advance for your help! Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by. 3 reviews of Liang Pi Wang "I got the stir fry Liang Pi. Cold noodles with black vinegar sauce (liang pi) Previous Next Show Grid. Ie. makes it PERFECT for soaking up tasty sauce. Do this step (with 1 cup water) 3 times, for a total of 6 “washings” thus far. She’d also make a variation of this with chopped savory (bbq pork, green onion, shitake mushrooms) sprinkled in the pan’s batter which would be rolled up like a crepe when done. That batter is then steamed in thin sheets, which can then be sliced into noodles. The first version is cold wheat flour noodles with generous sesame paste, called Ma Jiang Liang Pi. Cover and rest for 10 minutes. However, if doing it by hand, you’ll be making liangpi the same way Chinese cooks have been doing it for generations. – When we steamed our kaofu, it ended up very dense and not spongy at all. Back on the pickup/delivery pages mixer and turn it on the surface of the pan liangpi still. And pour over boiling water to starch of chewy noodles, you can discard it rather than adding it make. Especially during the summertime ever make a dough and wash again for 3 minutes, or until it forms smooth. Traditional Chinese dishes outside ), as listed on the surface of the more ways... 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