Cold Rice Noodles

After resting for 20 minutes, add water to wash the dough. Press the dough to the bottom of the bowl, water should cover the dough.

You can also add water and soak the dough for 10 minutes, then start washing.

The first wash takes longer, need to gradually wash out the wheat starch from the dough, keep kneading and folding.

Second wash, the dough can still form a shape.

By the third wash, it basically can't form a ball anymore, it's loose.

At this point, must use a fine sieve to filter, collect the broken gluten together, don't mix it into the washing water.

Wash about 7-8 times to 10 times, everyone's washing technique is different, may vary, some only need 4-5 washes.

The standard is to wash until the water is no longer white.

Wash until this point is enough, the gluten can easily be kneaded into a ball.

The gluten can also be kneaded into a smooth gluten dough.

You can add a little yeast powder to the gluten, knead well and ferment for 30 minutes, steam for 20 minutes, let cool for later use.

You can also tear into small pieces and cook in boiling water for 20 minutes, or another method is to tear the gluten into small pieces, stack them together and steam for 20 minutes, all three methods work. The difference and texture are not very obvious.

After cooking for 15 minutes, it's already very fluffy.

This is the cooked gluten.

Let the washing water settle for more than 4 hours, then there will be a layered state, pour off the top yellowish water, tilt the bowl slightly when pouring.

Don't tilt too much, it's easy to mix the soup, which wastes the settling, pour until close to the surface of the batter, leaving about less than 1cm of floating water, be careful not to leave too much floating water, stir well, add boiling water while stirring, when adding boiling water, must stir while adding to avoid the batter being cooked, if accidentally cook a little transparent batter, quickly stir well.

After stirring well, this is the consistency of the batter.

The batter for washed Liangpi is slightly thinner than unwashed Liangpi batter. Must brush cooked oil on the plate bottom, then add the batter.

The water in the pot must be boiling.

If you find the steamed Liangpi has uneven thickness, it's because the boiling water surface is uneven, causing uneven thickness.

You can tilt slightly to one side first, after the batter bottom is set, turn all the batter to the other side, rotate the batter evenly.

After putting in the pot, must cover the lid, preferably a transparent glass lid, so you can see the Liangpi bubble up.

After opening the lid, the bubbles are still there, quickly put it in a cold water basin to cool the plate bottom.

This way the Liangpi is easier to peel off.

Only bubbling means it's cooked.

Just cool the plate bottom, the bubbles will flatten immediately when they meet cold.

Brush cooked oil on the surface, easy to peel off.

Peel off, and the chewy Liangpi is ready.

Apply a layer of oil on each surface to prevent sticking.

If not high heat, no lid when steaming, or steam too long, it will become opaque and easy to crack.

Normal ones should be transparent and chewy.

Making good Liangpi is important, but the seasoning sauce is also important for taste.

Wash all the seasonings for the sauce, put in a pot with more water, bring to a boil over high heat, then simmer over low heat for 30 minutes, let cool for later use.

Cut the gluten into small pieces, crush garlic and add cold boiled water with a little sesame oil, mix sesame paste with boiled water, or use the just-cooked seasoning water, cut cucumber into strips, dilute light soy sauce and vinegar with cold boiled water, add mustard oil.

If it's too light, add appropriate amount of salt for seasoning. Add various seasonings according to your taste.

This one doesn't have chili or garlic, sesame paste can be adjusted according to preference.

Adding chili oil looks more appetizing.