Main Ingredients:
High-gluten flour: As needed.
Additional Ingredients:
Cucumber: As needed; Wood ear mushrooms: As needed; Tiger skin peppers: As needed.
Seasonings:
Vinegar: As needed; Soy sauce: As needed; Sesame oil: As needed; Sesame seeds: As needed.
Taste: Mildly spicy; Cooking method: Stir-fry; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Making Liangpi Cold Noodles
Knead high-gluten flour into a dough with water.
Cover with plastic wrap and let it rest for 2 hours, then knead with water to wash out the gluten.
Repeat step 2 continuously.
This is the gluten washed out, steamed and cut into finished pieces.
Let the washed gluten sit for about 3 hours, pour out the excess water, and only see the white gluten. Bring water to a boil, I used a pizza pan, pour a thin layer of gluten into the pan, steam over high heat for about 2 minutes until the gluten puffs up with bubbles, indicating it’s cooked through.
Gently lift with your hands.
A thin piece of gluten with great elasticity.
Steam out the gluten repeatedly, brushing each layer with salad oil to prevent sticking.
For the cold noodle mix, adjust according to personal preference. I love wood ear mushrooms, and in my mix, I have garlic, wood ear mushrooms, cucumber, sesame seeds, steamed gluten. I added tiger skin peppers because I had them at home, adding a bit of spiciness to the dish, which I enjoy. In short, add what you love to eat.
Plate the sliced cold noodles, sprinkle with sesame seeds, arrange sliced cucumbers, tiger skin pepper strips, and gluten strips on top.
Drizzle with the prepared sauce.
Mix well.
