The cold noodle, a traditional Han cuisine originated in the Guanzhong region of Shaanxi, is a collective name for rolling noodles, noodles, rice noodles, and stuffed skins. Popular in northern China. It is a rare natural green pollution-free food.
Due to different raw materials, production methods, and regions, there are hot rice (noodle) skin, rolling noodles, branding noodles, and stuffed leather. There are various flavors such as spicy, sweet and sour. Liangpi has a long history. It is said that it originated from Qin Shihuang period and has a history of more than 2,000 years.
How to make the wheat starch cold noodle?
Ingredients: 80g of wheat starch, 160g of water, sesame oil and salt, 2 shallots, ginger and garlic, 1 tablespoon of Laoganma Doudou, a little soy sauce, vinegar and chili oil.
Pour water into wheat starch to make a uniform batter. Brush oil on a flat pan, put the steamer into the pot, pour in water and boil, set aside.
Pour some batter into the pie, steam in a boiling water pot until it is clear, and remove along the edges.
Put in a flat pan, brush the surface with oil, and make the whole batter in order.
Smash ginger and garlic, add cold water, salt, and mix well. Chopped shallots, spare.
Cut cold noodles into a bowl, pour ginger garlic liquid, add soy sauce.
Pour in vinegar and sesame oil, old godmother. Drizzle with chili oil.
Add onion shreds and mix well,you get the wheat starch cold noodle.
When steaming Liangpi, keep the surface of the pot horizontal to prevent the flat pan filled with powder from tilting and causing uneven thickness of Liangpi.
Cold dressing can be adjusted according to your preference.