How to make Shihezi Liangpi
In the past 10 days, among the hot topics on the Internet, food production, especially local specialty snacks, has remained hot. As a Xinjiang specialty delicacy, Shihezi Liangpi has attracted the attention of a large number of netizens with its unique taste and production technology. This article will introduce in detail the preparation method of Shihezi Liangpi, and attach relevant data to help you easily reproduce this delicious dish at home.
1. Materials for making Shihezi Liangpi
| Material | Dosage | Remarks |
|---|---|---|
| High gluten flour | 500g | It is recommended to choose high quality flour |
| water | 250ml | Normal temperature is enough |
| salt | 5 grams | Increase dough toughness |
| alkaline surface | 2 grams | Optional to enhance taste |
| cucumber | 1 stick | Cut into shreds and set aside |
| chili oil | Appropriate amount | Adjust to personal taste |
| vinegar | Appropriate amount | It is recommended to use mature vinegar |
2. The steps for making Shihezi Liangpi
1.Kneading noodles: Mix high-gluten flour, salt and alkaline flour, slowly add water, and knead into a smooth dough. Cover with a damp cloth and let rise for 30 minutes.
2.Wash your face: Put the risen dough into a large basin, add water, and knead repeatedly with your hands until the water becomes turbid. Pour the cloudy water into another container and repeat this process 3-4 times until the water is no longer cloudy.
3.precipitation: Let the face wash water stand for 4-6 hours. After the starch precipitates, pour off the upper layer of water, leaving the starch slurry at the bottom.
4.Steam: Stir the starch slurry evenly, pour it into the cold skin dish, put it into boiling water and steam for 2-3 minutes. When the cold skin is transparent, take it out and put it in cold water to cool.
5.Cut into strips: Cut the cooled cold skin into wide strips, put it into a bowl, add cucumber shreds, chili oil, vinegar and other seasonings, mix well and serve.
3. Characteristics of Shihezi Liangpi
Shihezi Liangpi is famous for its smooth texture, spicy and sour taste. Compared with Liangpi from other places, Shihezi Liangpi pays more attention to the toughness of the dough and the combination of seasonings, especially the ratio of chili oil and vinegar, which creates a unique flavor.
4. Data reference for hot topics on the entire network in the past 10 days
| hot topics | heat index | Related keywords |
|---|---|---|
| local snacks | 85 | Liangpi, Roujiamo, pancake and fruit |
| Xinjiang Food | 78 | Large plate of chicken, grilled buns, Shihezi cold skin |
| Home cooking | 92 | Liangpi, dumplings, noodles |
5. Tips
1. Be patient when washing your face to ensure that the starch is fully separated.
2. When steaming the cold skin, the heat should be moderate to avoid the cold skin being too thick or too thin.
3. The seasoning can be adjusted according to personal taste. It is recommended to add more chili oil and vinegar to highlight the characteristics of Shihezi Liangpi.
Through the above steps, you can easily make authentic Shihezi Liangpi at home. This delicacy is not only perfect for cooling off in the summer, but is also a great choice for family dinners. Hope you enjoy making and tasting it!
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