Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. Add 1 teaspoon of instant yeast and set aside to proof for around 4 hours. When all the water is poured off, use a metal spoon or ladle to scrape the starch from the bottom of the bowl, and stir the thick liquid so the mixture is completely homogeneous throughout (there should be no lumps of starch remaining). Next, begin the “washing” process. Liangpi noodles might be the weirdest noodle recipe out there, but you learn so much..! Carefully pour the oil over the chili powder (by batches if it is boiling strongly). So this is liang mian (凉面), literally "cold noodles," a simple but wonderful dish that has its origin in Sichuan Province. No worries. It’ll look like the starch is settling rapidly, but you really need the full 6 hours for all the suspended starch to fully settle and meld to itself at the bottom of the bowl.Â. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. It has become popular throughout China and even abroad for good reason. And yes, there at the food-courts in malls, too! Liangpi’s springy, elastic, and almost slippery texture makes it an ideal candidate for cold noodle dishes, slathered in flavorful sauces with refreshing crunchy vegetables like cucumber and bean sprouts. Mix until well combined. After you’ve strained off your third batch of starchy water, add 1 cup of fresh water to the dough, and massage for 4 minutes. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Pour enough water to cover the dough and begin washing with the purpose of separating the gluten out. I steamed the seitan and mixed up a marinade, then left it to soak up the flavor overnight while the starch continued to settle. This time, strain the starchy water with a fine meshed strainer (as the dough becomes more broken up, little pieces will begin to separate out). The prep process of making the dough and “washing” it takes about 90 minutes (45 minutes of which is “active prep”). Now that I’m consciously aware of such thing, the liang-pi that was previously invisible to my radar, now appears to be, actually, everywhere ! – When steaming our liangpi, each batch took significantly longer than a few minutes. This is the coolest recipe ever! If the water is mostly clear, you can discard it rather than adding it to your bowl of starchy liquid.Â, Set the gluten ball aside, covered with an overturned bowl, to allow the gluten to relax at least 2 hours (you can store it in the refrigerator longer as well). If it still won’t stretch, try adding a tablespoon of water and kneading to incorporate the water by hand. Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium bowl.Â, To that, add 2g (½ teaspoon) salt and 150ml (about ⅔ cup) fresh water. Or rice flour? As I mentioned in the introduction, it’s best to measure the flour by weight using a kitchen scale. If I want to make rice noodles, do I do exactly the same thing — replacing the amount of flour with the same amount of rice? Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. It was always such a treat. Liangfen (凉粉) is one type of Jelly noodles which are quite popular in western part of China. (You’ll have to massage it longer to remove the remaining starch. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) Decorate with coriander leaves before serving. A light metal cake pan works best.Â. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Please do not use only images without prior permission. Or do you wash it with the same cup of water three times to make sure you get all the starch out? … That’s right––the regular ol’ all purpose flour you probably use in most of your baking.Â, The process involves making a simple flour/water dough (with a bit of salt added), and repeatedly “washing” it to separate the starch from the gluten in the flour. If you aren’t tight on time, I highly recommend you make some Sichuan Spiced Sweet Soy Sauce (复制酱油) to replace regular soy sauce. 6 years ago. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s, . Cover and rest for 10 minutes. Hi Sophie! The method of cooking (steaming a thin starch-based batter) is also very similar.Â, However, liangpi is most traditionally made with wheat flour. All images & content are copyright protected. Thanks so much Eric, for giving this one a try! Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. It has become popular throughout China and even abroad for good reason. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.Â. Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. Hong Shao Kao Fu: Braised Wheat Gluten with Mushrooms. If you have leftover noodles, transfer them to an airtight container, and refrigerate. Strain the starchy water through a fine meshed strainer into another large bowl, to remove any dough solids that may have slipped by. This allows the starch in the water to settle fully to the bottom of the bowl. We ended up with three layers: a very dense layer of starch at the bottom of our bowl, a starchy water layer in the middle, and a clearer water on top. To the dough in the bowl, add 3 cups of water. It ended up still tasting great but it wasn’t the texture we were expecting to get and weren’t sure if it was fully cooked or not. Knead the dough again by hand for about 1 minute until it forms a smooth ball. I'd always thought was liang pi and maybe it is another variety of liang pi, but it was was almost clear in color. Here are some dishes we have done for previous classes. Not only do you get a big pile of chewy noodles, you also get a sizable piece of seitan.Â, In Chinese, this product is known as kaofu, which is featured in my mom’s Braised Kao Fu (Wheat Gluten) with Mushrooms recipe.Â, This is why liangpi dishes are often tossed with pieces of wheat gluten. Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. If you don’t already own one, they’re relatively inexpensive ($11-18). That dense layer of starch pretty much stays put if you’ve let it sit for at least 6 hours, and you can easily pour off all the water. Transfer out and brush some oil on the upside (so they will be sticky to each other later). Mix well and taste whether additionally salt is needed. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. This is a typical food of Shannan area and also deeply favored by Xianers for a long time. I was so excited to see this recipe! Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. The holes were pretty small and it tasted more like the texture of bean curd than of kaofu, but I’m not sure if it was an issue with the washing process or how we steamed it. Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. Classic main dishes (主菜) Vegetarian Dishes Healthy Recipes La mian & Baozi Cold dishes & Porridge/Congee Dianxin 点心 and cantonese dim sum dishes Sichuan regional recipes Shanghai … Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium bowl. To see how we like to serve our liangpi, check out our Spicy Cold Skin Noodles recipe. As a child I’d watch my late grandmother make these with rice flour, the pans would have 2 holes near the top with a string looped through them to use as a handle to lift after done steaming in the wok. Pour a thin layer of batter into the oiled pan, so that it just covers the entire bottom of the pan. One of my favorite lunches when I lived in Beijing was a dish called Liang Pi, or with the farmer Beijing accent, Liang P’yarr. Qishan Liang pi: It is a cool Liang pi with oil chili, saltwater, balsamic vinegar, and has an excellent taste. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. When else would you ever make a dough and then start bashing it in a bowl of water?Â. – I also had trouble pouring/skimming out just the top layer of water without losing some of the starch. When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. Prepare all the seasonings, chili oil, steamed gluten, Liangpi strips. Bring water to a boil in your steamer. Cover and rest for 30 minutes. 图片和文字未经授权,禁止转载和使用。, Snow Skin Mooncake-Video Recipe with Custard Filling ». Unlike liang-pi (cold skin noodle) which is made with mostly starches of different sort (wheat starch and cornstarch, etc), mi-pi (rice skin noodle) is mostly made with short-grain rice, with slippery smooth and chewy texture similar to Cantonese zhu-chang-fen, plus the subtle fragrance of short-grain white rice. As a popular street food in north-west regions of China, Liang Pi has numerous versions in terms of flour type (wheat or rice), preparation method and sauce. I was so excited to see this recipe! They will keep for 2-3 days. Join the discussion today. There should be no lumps of starch remaining. Liang Pi (cold skin noodles), or for meat-based dumpling fillings. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. This is your noodle batter. There are numerous ways to prepare/dress liangpi noodles, but our method is pretty traditional, and also very tasty!Â, Uncover your reserved wheat gluten, and steam it for 30 minutes. Brush vegetable oil on a round or square cake pan. This “washing” process may seem a bit strange. Cut the liangpi into strips around 1 to 1.5 cm wide after cool dome COMPLETELY otherwise you may break them. Cover and rest for 10 minutes. Oh -- liang fen wasn't was I was thinking of, then. Keep it covered, or it will dry out. Any suggestions? Not the worst thing in the world. If you are on a gluten free diet, just throw the gluten away. The kaofu did relax but we steamed it in an instant pot, something must have gone awry in the process. Prepare a plate (stainless steel plate with edges will be the best, like. Some methods use just pure wheat starch and water. Your email address will not be published. Hanzhong Liang pi: … They’re made in the same process! The dough hook did all the kneading and “washing” for me, and all I had to do was set a timer and keep track of each washing step.Â, While the mixer was going, I could putter around the kitchen doing other things, read, watch TV, whatever!Â, If you don’t have a stand mixer, the process is admittedly a bit labor intensive. It will take about 45 minutes of active prep. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. Liang Ban Ji Si Fen Pi 涼拌雞絲粉皮 Cold Chicken Salad With Cucumber, Mung Bean Sheet And A Tangy Sesame Paste Dressing Hot days exceeding 30C are back after a brief hiatus and now is the time to share with you this refreshing and very delicious cold dish using the rest of the poached chicken from our Hainanese chicken rice meal. You can’t shortcut this step––believe me, I tried! Set the gluten ball aside, covered with an overturned bowl, to allow the gluten to relax at least 2 hours (you can store it in the refrigerator). Knead the dough again by hand for about 1 minute until it forms a smooth ball. Once smooth, cover the batch in plastic wrap, letting it rest for about 20 minutes. Proportions-wise, I ended up with a tall stack of noodles and a couple servings of seitan. When the noodle is cool to the touch (it will take about 1 minute to cool), brush the surface with a thin layer of oil, and carefully peel it off the oiled pan using a rubber spatula and your hands. 3. Next, add a cup of water and wash again for a few minutes by hand to really squeeze out the last remaining bits of starch. Set aside for several minutes and add 2 teaspoons of black vinegar. 14 Must-Have Cookbooks by LGBTQ+ Cooks Read The only layer you want to keep is the dense layer of starch at the bottom. This recipe makes enough for about 6 servings of liangpi noodles. There is one particular noodle that seems to be rising in popularity, … Turning flour into an entire meal is so freaking cool! For many people, the absolute ideal food is some sort of noodles. The spongy texture of the, makes it PERFECT for soaking up tasty sauce.Â. Cover and rest for 30 minutes.Â, To the dough in the bowl, add 3 cups of water. I’ve made seitan by washing flour before but I always poured off the starch. Both styles are delicious. Liang Pi Noodles have their soft noodles with gluten pieces (texture is like spongy tofu) and various vegetables - cilantro, cucumbers, and bean sprouts. Read the Xi'an Famous Food Liang Pi Cold Skin Noodles Recipe discussion from the Chowhound Home Cooking food community. Tiana Matson • April 17, 2019 April 16, 2019. Let the dough hook massage the dough for 2 minutes. : 'cold skin') is a noodle-like Chinese dish made from wheat or rice flour.It is a specialty dish originating from the cuisine of Shaanxi Province, [citation needed] but has now spread to many other places in China, in particular the northern and central regions. Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. To make black vinegar sauce, process all ingredients in a food processor until smooth. Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml). Basically, divide whatever your starch weight is in half, and that is the weight/volume of water you need (when measuring water, 1g = 1 ml).Â. And after they are cooked, how long can they keep at room temp? Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. I recently shared a, Liangpi noodles can be made with either wheat or rice. When finished, slice the noodles and separate them. Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her homemade rice noodle recipe.Â. Some use a simple “unwashed” flour and water mixture. 3. Sarah is the older daughter/sister in The Woks of Life family. However, the starchy water needs at least 6 hours to fully settle, so you can easily pour off the water and have only starch remaining. Looking forward to perfecting homemade liangpi :). Would love your thoughts/suggestions on some issues we ran into: Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). I recently shared a spicy liangpi recipe, and today, I’m going to show you how to make the noodles! 2. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up … Ok, on to the recipe! Move from fire and wait for 1-2 minutes. In fact, you may know it by its more common name––seitan! The method of cooking (steaming a thin starch-based batter) is also very similar.Â, Braised Kao Fu (Wheat Gluten) with Mushrooms recipe, This is why liangpi dishes are often tossed with pieces of wheat gluten. If using a mixer, turn the mixer on low speed (usually the “stir” setting), while gradually pouring in the water until you have a shaggy dough. If kneading by hand, combine the dry mixture with 250g water gradually by hand until a shaggy dough forms. Thanks! – When we steamed our kaofu, it ended up very dense and not spongy at all. I’m going to make a clarification in the post re: the starchy layer! I want to make sure I’m reading this correctly, though. Next, add a cup of water and wash again for a few minutes by hand to really squeeze out the last remaining bits of starch. Thanks in advance for your help! It really is a key tool that we use in our kitchen almost every day! When your noodles are done and cooled, slice them, and slice the gluten. To speed up the process, prepare several plates with the same size so you can steam and cool down alternately. This recipe was so much fun to make. Try cutting the recipe in half rather than by a third. You will have about three total batches. She’d also make a variation of this with chopped savory (bbq pork, green onion, shitake mushrooms) sprinkled in the pan’s batter which would be rolled up like a crepe when done. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. Liangpi dishes are delicious, especially during the summertime.Â. For Jason Wang, the story of Xi’an Famous Foods began well before 2005, the moment his father, David Shi, began pulling sour liang pi (cold-skin noodles) and stewing meat for rou jia mou (Chinese “hamburgers”) to sell out of a 200-square-foot basement food stall in Flushing, Queens. Set aside.Â, Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Jump to Recipe. Simple, bold and refreshing, a cool bowl of Chinese sesame noodles (麻醬麵, or Be aware that some dishes are seasonal and may not be available at this time of the year. Stir the thick liquid so the mixture is completely homogeneous throughout. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far. Holding the glutinous matter in your hands, begin kneading. That batter is then steamed in thin sheets, which can then be sliced into noodles. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Thanks for sharing that memory with us, Karen! BONUS: you'll also make your own seitan (wheat gluten) in the process! Oct 20, 2019 - Cold noodles with black vinegar sauce (liang pi) recipe : SBS Food Brush vegetable oil on a round or square cake pan (it must be able to fit in your steamer). This time, strain off the starchy water with a fine meshed strainer (as the dough becomes more broken up, little pieces will begin to separate out). This is your noodle batter.Â, Bring water to a boil in your steamer. Hi Jessica, every time you add water, it’s fresh water! Alternatively, you can steam the noodles directly on top of simmering water in a wok with a lid, like my mom did in her, (the starch rapidly settles, so you have to make sure the mixture is evenly combined each time to get the right ratio of starch to water). If you’re wondering how to serve your liangpi noodles after they’re done, check out our, , which shows you how to assemble the dish with sauce and vegetables. ... Liang Cai: The Chinese Answer to Salad - Duration: 8:17. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. Alternatively, you can use a mixer to do this work for you. Mix until well combined. The family story behind the hand-pulled noodles that started in Xi’an and stretched across New York City. Ie. Spicy Cold Skin Noodles: Recipe Instructions. When done, the liangpi becomes transparent and there might be large bubbles in center. The noodles came out really well. Taste and adjust seasoning if needed.