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. 6 years ago. It has become popular throughout China and even abroad for good reason. Simple, bold and refreshing, a cool bowl of Chinese sesame noodles (麻醬麵, or Repeat the process until the gluten is no longer shrinking. When you run out of batter, measure out another 300g of the starch, and add 150 ml water to make more. Two very simple ways to make a decadent cold Chinese dish, that is a favorite street food on hot summer days. 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. Some use a simple “unwashed” flour and water mixture. To make black vinegar sauce, process all ingredients in a food processor until smooth. Liangpi dishes are, 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 salt with all-purpose flour in a large bowl and then stir with chop stickers when pouring water. 2. Oct 20, 2019 - Cold noodles with black vinegar sauce (liang pi) recipe : SBS Food But wait, OH-ho-ho~ wait wait just wait, the difference. 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). Ie. 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. The prep process of making the dough and “washing” it takes about 90 minutes (45 minutes of which is “active prep”). Set aside for at least 4 hours (or overnight in cool places) until the starch sank to the bottom and there is a layer of clear water. Mix the flour, salt, slowly adding water in portions to form the dough. For many people, the absolute ideal food is some sort of noodles. Knead the dough again by hand for about 1 minute until it forms a smooth ball. Cover and rest for 10 minutes. 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). Ingredients: 1 plane ticket to NYC, an appetite. 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. The entire process of how liang pi is made is so fascinating to me so it was fun to recreate at home. Steam your gluten for 30 minutes and set aside. You can’t shortcut this step––believe me, I tried! Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. It’s a bit of a process, but if you’re craving these noodles or would like to try them for the first time, it’s a cool bit of “project cooking” with a delicious reward at the end!Â, Liangpi noodles can be made with either wheat or rice. To see how we like to serve our liangpi, check out our. (450g = about 3 ¼ cups; measure by weight for best results), (250g water = 250 ml = about 1 cup; will need more for washing/batter). Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! 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. But make sure to add 5%-10% flour to increase the … Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. Stir the thick liquid so the mixture is completely homogeneous throughout. 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 ! Mix well and taste whether additionally salt is needed. Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). This is the coolest recipe ever! Learn how to make fresh Chinese liangpi noodles, using just flour, water, and salt. This allows the starch in the water to settle fully to the bottom of the bowl. 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. They will keep for 2-3 days. BONUS: you'll also make your own seitan (wheat gluten) in the process! You could easily find two different types of Liang Pi … Liang Pi Noodles is an alternative to the meat noodles offered at Xi'an Famous Foods. Looking forward to making this tonight/tomorrow :). Set aside.Â, Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. It is a dish of cold noodles tossed in MaJiang, or the Chinese … As you make your noodles, oil them thoroughly and stack on top of one another.Â, To see how we like to serve our liangpi, check out our. The method of cooking (steaming a thin starch-based batter) is also very similar.Â, However, liangpi is most traditionally made with wheat flour. Thanks so much for the help! 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. I've had a much thinner pasta-like dish made out of mung bean, probably, which I tried and loved in Shanghai at Ji Shi. I recently shared a spicy liangpi recipe, and today, I’m going to show you how to make the noodles! It really is a key tool that we use in our kitchen almost every day! The wide, chewy, rough-cut style of noodles native to Xi'an are some of my favorites, but they're hard to come by in Boston. Do this step (with 1 cup fresh water) 3 times, for a total of 6 “washings” thus far. Using your ladle and a kitchen scale, ladle out 300g of the starchy mixture into a separate medium 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. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far. If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. When done, the liangpi becomes transparent and there might be large bubbles in center. The remaining wheat gluten by-product is edible too. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) And yes, there at the food-courts in malls, too! Like another commenter I also ended up with dense seitan, even after relaxing it for 2-3 hours. Overall 10 cups of water? Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. Please do not use only images without prior permission. Light Soy sauce. Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. Holding the glutinous matter in your hands, begin kneading. Thanks! Mix until well combined. This recipe was so much fun to make. 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? ... Liang Cai: The Chinese Answer to Salad - Duration: 8:17. You will have about three total batches. It has great texture and amazing flavor. You should either start this recipe the night before you plan to eat these noodles (if you want them for lunch), or early in the morning on the day of (if you want them for dinner). Looking for more authentic recipes? Will definitely be making this recipe again! Set aside for several minutes and add 2 teaspoons of black vinegar. Transfer out and brush some oil on the upside (so they will be sticky to each other later). While I included US cup/teaspoon measurements in this recipe, use a. for best results. Proportions-wise, I ended up with a tall stack of noodles and a couple servings of seitan. After all, we all need more stuff to do and experiment with at home these days!Â, I used my stand mixer for almost the entire dough making/washing process, and it was a snap. If you have leftover noodles, transfer them to an airtight container, and refrigerate. Do you think I would have any issues scaling the recipe down to two servings? If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. Combine all sauce ingredients. Do this step (with 1 cup water) 3 times, for a total of 6 “washings” thus far. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. 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. A light metal cake pan works best.Â. I may try this with bread flour or a mix of AP flour with vital wheat gluten to shift the proportions next time. I was so excited to see this recipe! Liang Pi (cold skin noodles), or for meat-based dumpling fillings. Jump to Recipe. The liang-pi that, yes, there at the corner groceries as well. After you’ve strained your third batch of starchy water add 1 cup of fresh water to the dough, and massage for 4 minutes. TheWoksofLife.com is written and produced for informational purposes only. That’s right, you’re gonna learn how to make your own fresh liangpi using just flour, water, and salt. When your noodles are done and cooled, slice them, and slice the gluten. However, if doing it by hand, you’ll be making liangpi the same way Chinese cooks have been doing it for generations.Â. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. Should we have kept only the very dense layer of starch? 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 … Could easily find two different types of liang pi is made is so fascinating to me so it fun... Put a few ice cubes in it!!! ) noodle recipe flour involved cup fresh to! Rice noodles, transfer them to an airtight container, and incorporate it back into batter. Water so it’s fully submerged, and her obsession with food continues to this.... A total of 6 “washings” thus far, about 2-3 minutes until water... Make more oil overflow and produced for informational purposes only Xi an Famous Foods live... Of AP flour with vital wheat gluten with Mushrooms do not use only images without prior permission by... Steamer and set aside to proof for around 4 hours calculators also provide different results, depending on sources! Cooked, how long can they keep at room temp of black vinegar it covered, or they dry. Oiled pan, so that it just covers the entire bottom of the cold water so was. Water through a fine meshed strainer into another large bowl, add 3 cups of water! This “ washing ” process may seem a bit strange 1-2 more times, for a total of “washings”... Hands, begin kneading sauce as needed ; cover the batch in plastic wrap letting... Cover and rest for 30 minutes and add 2 more cups of water Â. Still pretty sticky container, and incorporate it back into the water to your bowl of cold water––you put! 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