Hello Everyone，this is Gao
after watching last episode, did you figure out that I am going to make Liangpi this time?
This is the starch water, let it set for about 4 hours
Now we will prepare the gluten. These three pieces look familiar, right?
you don't need yeast when steaming the gluten
since there are not much starch let in the gluten, it won't be effective
normally you don't need to add anything,
or you can add a little bit baking powder to help
it is not easy to knead the baking powder into the dough, you can tear it open
when steaming, try not to knead the gluten into a ball shape
if you do, the ball will puff up during steaming
however the ball will collapse as soon as you turn off the heat
as a result it will be dense and firm, and doesn't taste so good
leave some space between the lid, steam for 20 minutes on low heat
it looks like this after steaming and it won't shrink
cut it open. you can see the bubbles are even distributed inside
you can use a knife or your hands to tear it into small pieces
Let's make a garlic water
boil some start anises and Sichuan peppercorns for 5 minutes
press some garlic paste
add salt
and a little bit sesame seed oil
pour the spice water on the top
for the vinegar, if you have enough time you can slowly cook the vinegar with some spices
if you don't have time, let's make an easy version
add sugar, and water
after 4 hours. the starch in the mixture has set to the bottom
remove the water from the top slowly. try to remove as much as possible
if you remove too much water, you can easily add it back
but if water is removed not enough, the batter will be too watery
we have to let it set again, it takes longer time
mix it will
the thickness looks like this
brush some oil
oh, there is a small gluten, take it out
one sheet of noodle takes a ladle and half of the batter
put it in when water is boiling
pretty quick about one minute and a half
the big bubbles tell you it is cooked
it is hard for me to tell you exact amount of each ingredient
how much water, nor how much starch used
but, you can tell if the batter is right or not by looking at the cooked noodle sheet
if it is soft and sticky,
the batter is too watery
on the other hand, if the cooked noodle sheet cracks on the top
it tells you the batter is too thick. you need to add water to it
brush some oil in between if needed
cut into wide noodles, add some shredded cucumber
one big spoon of garlic water, and some vinegar
and then a big spoon of chili oil
it looks so good
This is Gao. Thanks for watching, see you next time.