Liangpi is a famous snack in Shaanxi Province. It was once seen on the streets of Zhangzhou. The hawkers pushed a small cart with Xi'an Liangpi, and shouted “Lengpi” loudly. I really wanted to try it, but the rough sanitation on the car made me daunted. On this day, Xia Xue in the group suntanned the cool skin she made. It was a temptation. So very serious to ask, although the local snacks, the local production is more authentic, such as the Liangpi sauce, how to debug is not tune out of the taste of local shops, but free cottage cottage, but also Add a color to the table. In school, one is to save money, and the other is to eat this one. Summer is eating almost every day. Now the outside of the dish is really not to buy, or to learn to do it yourself, read a lot of cold leather on the Internet, and he also Take a bold try and succeed. Next, let Xiao Bian introduce myself to the following summary:

Material preparation:

Two servings of flour (preferably high-gluten flour 2 cups (1 cup 240ml, 2 cups of flour about 250 grams); cool water about 2 cups; salt 1 tsp (3 grams)

Liangpi high-gluten flour: the protein of flour is called “gluten”, and the content of flour is more than 11.5% as high-gluten flour; and 12.5% ​​of flour with protein content is more suitable for general bread production. The flour with a protein content of 8.5% or more is called medium flour or flour, suitable for steamed stuffed buns, steamed buns, and all kinds of Chinese snacks. Flours with a protein content of less than 8.5% are suitable for the production of cakes.

Flour classification (1) Extra high-gluten flour: (Water 14%, crude protein 13.5% or more): Usually used for gluten and fritters.

(2) High-gluten flour: (14% moisture, 11.5% or more crude protein): The protein content of high-gluten flour is 13.5% on average, and those with a protein content of 11.5% or more can be called high-gluten flour. The protein content is high and the gluten is also high, so the tendon is also strong and is used for bread, noodles and so on.

(3) powdered flour: (water content 14%, crude protein 10.5% or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

(4) Medium-gluten flour: (Water 13.8%, crude protein 8.5% or more): Usually used for Chinese pasta, Chinese dim sum, western dim sum, etc.

(5) Low-gluten flour: (Water 13.8%, crude protein 8.5% or less): Usually used for cakes, biscuits, cakes, and other snacks.

specific methods:

1. After sifting the flour and salt (without the sieve), stir in the batter with a little bit of water. Pay attention not to add too much water each time, add a little bit of cool rind, stir well and add it again, so that the batter that is stirred out is smooth without granules. The more you stir, the more cool the skin becomes. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed chills can be easily broken and not gluten. As shown in the picture: This is a batter after it has been mixed. It can be seen as smooth.

2. The batter is placed in a refrigerator and refrigerated (refrigerated at room temperature in winter) for at least three hours. This is very important, and it can solve the problem that everyone knows that foreign flour is not gluten.

3. Remove the awake batter to bring it back to room temperature. This process wipes the model of the steamed rind off.

4. Use a pan to burn a large pot of boiling water. Then prepare the lubricated oil bowl: Pour a little cooking oil in a small bowl (any vegetable oil is acceptable), then add a little water. Pictured:

5. After the water is turned on, apply a little oil to a model and pour a spoonful of batter into it. The amount of batter is controlled by individuals. If you like a bit of cool skin, you can have a little more, and vice versa, you can grasp it.

6. The batter in the model is undone and the bottom of the model is covered with a uniform cover.

7. Put the batter-filled model in a boiling water pan and cover it with a lid. The fire must keep on fire.

8. Repeat steps 5 and 6 to pour another model into the batter. The batter in the first model in this process will slowly blistering. If the lid is transparent, you can see it clearly. Battered up is steamed.

9. Wear cotton gloves and take out the steamed model and put it in cold water (when the first one is in the ice, put the second one into the pot and continue steaming). There are two options. First, put the model upside down and put it under the cold water pipe; secondly, put a pool of cold water in the pool and float the model inside, but the effect is not as good as the first.

10. Use a brush to brush a layer of oil on the surface of the steamed chills and slowly peel off the rind.