Main Ingredients:
Flour: 70g; Cornstarch: 30g; Salt: 1g; Water: 150g; Green Tea Powder: Appropriate amount.
Seasonings:
Sesame Oil: Appropriate amount; Soy Sauce: Appropriate amount; Vinegar: Appropriate amount; Monosodium Glutamate: A little; Chili Oil: Appropriate amount; Corn Oil: (Brush oil on each layer after steaming) Appropriate amount.
Taste: Salty and Fresh; Cooking Method: Steaming; Time: Half an hour; Difficulty: Simple.
Detailed Steps for Cooking Simple Liangpi (Cold Skin Noodles)
Flour, Cornstarch, Salt.
Mix well and then add an appropriate amount of green tea powder (this is the green tea powder added before mixing the batter, and later added twice the amount).
Prepare clean water.
Mix well until there are no lumps in the batter.
Brush a thin layer of edible oil on a non-stick container, and then pour an appropriate amount of batter evenly.
Boil water in a pot and put the container in it. Cover and steam for about 3 minutes (brush a thin layer of oil on the container before pouring in the batter each time).
Take out the container when the batter forms large bubbles, and put it in a cold water basin to cool down. Take out the Liangpi (Cold Skin Noodles).
Repeat the above steps until all the Liangpi (Cold Skin Noodles) are steamed, and brush a thin layer of corn oil on each layer to prevent sticking.
Cut the Liangpi (Cold Skin Noodles) into strips.
Put the cut Liangpi (Cold Skin Noodles) in a plate, add the seasoning sauce, and enjoy the simple, elastic, smooth, and convenient dish in summer.
