Liangpi is a noodle-like Chinese dish made from wheat flour. It is a specialty dish originating from the province of Shaanxi, but has now spread to many other places in China, in particular the northern and central regions. I have made this dish for friends gathering, it disappeared very quickly. If you have a bread machine to knead the dough, it will be lot easier.
Prepare time: 60 minutes
Cook time: 45 minutes
Serves: 12 servings
1) 3 cups all purpose flour, packed (480g);
2) 1 1/3 cups cold water (310g);
3) 3.5 cups cold water (840g) for the extraction of starch portion from the dough;
4) 4 baby carrots (235g), 1/3 tsp salt;
5) 3 fresh cilantros;
6) 2 tbsp Avocado oil or olive oil, 2 tbsp chili oil, 2 tbsp finely chopped green onion, 2 tsp minced ginger, 1.5 tbsp minced garlic, ½ tsp ground Sichuan peppercorn;
7) 1 tbsp sesame oil;
8) 1.75 tsp salt, 1.5 tbsp light soy sauce 1.5 tbsp premium soy sauce, 1 tbsp balsamic vinegar, 1/2 tsp chicken broth mix, 1 tbsp chili sauce;
1: Place first two ingredients of flour and cold water in a bread machine, start the dough program (Picture 1) until kneading finishes (Picture 2).
2: Remove dough, with your hands hold the dough and submerge in 3.5 cups cold water (Picture 3), press the dough alternatively with your thumbs and wash away the starch portion until only elastic gluten portion left in your hands (Picture 4). Keep the starch solution for later to make Lingpi. Rinse the elastic gluten dough again with some cold water (Picture 5).
3: Divide the elastic gluten dough into 5 small portions and place in a medium size sauce pot with 2 cups water (Picture 6), bring to boil, simmer for 10 minutes and then drain (Picture 7). When cool, cut into small pieces (Picture 8) and set aside.
4: Carrots peel off skin, rinse with water and then cut thin matchstick-sized strips. Place them in a clean bowl, add 1/3 tsp salt and mixt well, let stand for 20 minutes. Remove roots of cilantros, rinse well and finely chop them (Picture 9), set aside.
5: In a large steamer, add 3 cups water and bring to a boil. Meanwhile, oil two 9 inch baking pans, stir the starch solution to mix, add about 1/3 cup starch solution to each baking pan (Picture 10), and steam each for about 2-3 minutes (Picture 11) until the Liangpi is cooked. Under cold water, remove the Liangpi from the pan (Picture 12). Repeat the process to finish the rest of starch solution.
6: Sauce: Small non-stick pan on medium-low heat, add 2tbsp avocado oil or olive oil and 2tbsp chili oil, sauté 2 tbsp finely chopped green onion, 2 tsp minced ginger, 1.5 tbsp minced garlic, and ½ tsp ground Sichuan peppercorn for a minute (Picture 13), set aside. Add all ingredients of Ingredient 7)-8), mix well (Picture 14).
7: Slice Liangpi into 1 cm wide pieces and place in a big bowl, add carrots shreds, cooked gluten pieces, chopped cilantro (Picture 15). Pour in the sauce and gentle toss (Picture 15) to coat the sauce before serving.