Ingredients for Liangpi: High-gluten flour 300g, water as needed.
Method of making Liangpi:
Step 1: Mix flour with water to form a smooth dough, let it rest for about 20 minutes.
Step 2: Add a bowl of water and start washing the dough, kneading it like washing clothes. Soon, the water will turn milky white. Pour the resulting dough slurry into another large container and repeat this process 6 to 7 times.
Step 3: What remains after washing is the gluten, which is elastic and set aside for later use.
Step 4: Cover the extracted dough slurry with plastic wrap and let it stand for 6 to 8 hours to allow sedimentation.
Step 5: Steam the gluten for about 30 minutes until cooked.
Step 6: After the dough slurry has settled, pour off the clear water on top, leaving the milky white slurry. Stir well, then spread a spoonful of the slurry evenly in a flat dish and steam for 2 minutes until bubbles form. Cool the dish in cold water and remove the Liangpi.
Step 7: For each Liangpi made, lightly brush the bottom of the dish with oil and between each Liangpi to prevent sticking.
Step 8: Add seasonings according to personal taste.
Step 9: Since there is no sesame paste at home, here is the image of the Liangpi.
Cooking Tips for Liangpi: Prepare two containers and steam them alternately, which is more convenient.
Good cooking always involves techniques, and I have little tricks for each dish. You can search for ‘Beijing Snacks’ to directly view my recipes!
