This allows the starch in the water to settle fully to the bottom of the bowl. Oodles for noodles: Singapore is a city utterly bonkers about food. Tap here to receive our FREE top 25 recipe book! Add 2 more cups of fresh water to your dough and wash again for 3 minutes. Peel the noodle off the tray then transfer to a chopping board. We now offer entirely customisable Noodles, Roujiamo (Burgers), Jiabing (Crepes) from the Xi'an province of China. Xiexie ni, Wei! Some methods use just pure wheat starch and water. Gently place the tray on the water to float. Cover and rest for 30 minutes. To that, add 2g (½ teaspoon) salt and 150ml (about ⅔ cup) fresh water. In northwestern areas of China, it is often called liangpi zi (凉皮子). Liang Pi Cold-Skin Noodles at Xi'an Famous Foods "This place was so good that 5 minutes after finishing my meal and leaving the store, I ran back to order the same meal again. Thanks. 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. I couldn’t get the Chinese chili oil to work, so I simply used my own chili oil recipe. Zhang Jun Gan Mian Pi. BONUS: you'll also make your own seitan (wheat gluten) in the process! This site uses Akismet to reduce spam. While the dough is still submerged in the water, squeeze and stretch it between your fingers to release the starch. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), Steamed bao buns (baozi, 包子), a complete guide, Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Tang Yuan, Chinese glutinous rice balls (汤圆), Sheng Jian Bao: Pan-fried pork buns (生煎包), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Make your own Chinese chilli oil (油泼辣子). While the gluten is steaming, pour off the water from the starchy liquid bowl, leaving just the thick glue-like layer of white starch at the bottom. Pour out the starchy water into another large bowl and set aside (this is the bowl of starch you will be using to make the noodles). It is also easily to find a … How to Make Chinese Noodle Skin Snack (Mian Pi 面皮 or Liang Pi 凉皮) English Tutorial Unedited Version - Duration: 24:36. Try cutting the recipe in half rather than by a third. This recipe was so much fun to make. Elastic and zestful. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s, . I can’t wait! But already a huge thank you for the joyful anticipation! You will see a layer of clear water on top. In 2017, starting from a small restaurant in Galway, Xian Street Food revolutionised spice bags. Liangpi, which translates to “cold skin” noodles, is a street food dish originally from Shaanxi Province. Rinse noodles with cold water and drain. Just make sure they're tightly covered, or they can dry out! Looking for more authentic recipes? To see how we like to serve our liangpi, check out our Spicy Cold Skin Noodles recipe. To see how we like to serve our liangpi, check out our. Would the noodles be more elastic if I use bread flour instead of all-purpose flour? 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. Â, Repeat this process, thoroughly stirring the batter before you ladle it into the pan every single time (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). It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread to many other places in China, in particular the northern and central regions. 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. It really is a key tool that we use in our kitchen almost every day! Let me how it goes! It has become popular throughout China and even abroad for good reason. I’ve made seitan by washing flour before but I always poured off the starch. Hope you find something inspiring. I totally understand! in a sink) to cool. Lay noodles one on top of another (see note 2). Notify me of followup comments via e-mail. 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). If using a mixer, squeeze the dough between your fingers a few times after each washing to thoroughly release as much starch as possible. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. This recipe will show you how to make liangpi in the way it was originally intended.Â, It does take some work, but if you can’t find prepared liangpi at your local Chinese market, or just want a bit of a fun science project to do on a weekend (this is great to do with kids), give this recipe a try. Learn how your comment data is processed. Hi! I carefully scooped it off and wished I had the time to do something with it. Thanks for sharing that memory with us, Karen! 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. You can also subscribe without commenting. Or do you wash it with the same cup of water three times to make sure you get all the starch out? The true staple of the city, liangpi noodles are made by first washing a wheat or rice flour dough in water until its starches are completely rinsed off. See more ideas about Asian recipes, Cooking recipes, Recipes. Put Chinese cinnamon, star-anise, bay leaf, fennel seeds, Sichuan peppercorn and water in a sauce pan. I recently shared a, Liangpi noodles can be made with either wheat or rice. Slice the noodles into strips of desired width then put into serving bowls. Singapore Mei Fun (Mai Fun) recipe with Char Siu pork, carrot, red onions, shrimp and napa cabbage. – When steaming our liangpi, each batch took significantly longer than a few minutes. This allows the starch in the water to settle fully to the bottom of the bowl. See more ideas about asian recipes, recipes, food. Push the dough down into the water so it’s fully submerged, and soak it for 5 minutes. “Rinse” the dough in plenty of water until it becomes much smaller and the water turns white (saturated with starch). Set aside.Â, Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Remove from the heat when it becomes a bit thick. Cover with a lid. Majiang Liangpi– This dish is named after one of the main ingredients: sesame paste. Do you think I would have any issues scaling the recipe down to two servings? Pour in some batter … Did you let it relax? Wow! They will keep for 2-3 days. Can’t wait to try making them at home. Rinsing the dough can be very time (& energy)-consuming. This is another famous Gan Mian Pi brand in Xi'an. Stir the thick liquid so the mixture is completely homogeneous throughout. I think the reason why your liangpi took so long to steam was because there was too much water in it! I Want My Noodle Shaw Centre, 1 Scotts Road, #03-14/15, Singapore 228208 Opening Hours: 10.45am – 10.00pm, Last order 9.00pm . Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. If your tray does not have a non-stick coating, you will need to brush it with oil each time before you pour in the batter. My pleasure to share Juliane! Looking forward to perfecting homemade liangpi :). Right after you remove the first tray from the steamer, you can place the second one in. Thank you for letting me (and other readers) know. I was so excited to see this recipe! Pour in some batter to thinly cover the tray. Thanks so much for the help! Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. (450g = about 3 ¼ cups; measure by weight for best results), (250g water = 250 ml = about 1 cup; will need more for washing/batter). 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. Oh my God! When you’ve poured off all the water, use a metal spoon or ladle to scrape the starch from the bottom of the bowl. I just came across your website and I love that I found this liangpi recipe. (There is some risk of splashing with this first step since this is the most water you will use at one time, so you may choose to do this first step by hand.). We poured out the very top layer and kept the bottom two, but I wasn’t positive if that was correct or not. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. It is very commonly found at Cantonese-style restaurants and take away eateries in Hong Kong. A light metal cake pan works best.Â. It was always such a treat. Xun Qin Ji Shaanxi Noodles in Tiong Bahru, Singapore How cool is it that there are more and more Shaanxi places showing up? 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. Traditionally, this is done by hand. Good luck! To prepare, Boil the liangpi noodles for 8-10 minutes until al dente. You can’t shortcut this step––believe me, I tried! Not the worst thing in the world. The kaofu did relax but we steamed it in an instant pot, something must have gone awry in the process. I knew when I was developing the recipe that it wouldn’t exactly be the most popular recipe on the blog, but I think it’s super important to preserve these recipes/processes, and I’m so glad you tried it and reported back on your experience. Thanks in advance for your help! Add 150 ml water to make more batter. Dietary attributes. 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.Â. Looks to be meat free but check for yourself. Qin Zong Shaanxi Cold Noodle Hot & Sour Flavor – China. Remember to stir the mixture very well each time before you pour it into the tray for steaming. However it is really worth the popularity. Singapore (28) South Korea (32) Sri Lanka (2) Taiwan (32) Thailand (45) Vietnam (8) View more. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. Thanks! Thanks so much Eric, for giving this one a try! I’m going to make a clarification in the post re: the starchy layer! It’s my great pleasure to share the recipe. Thanks so much for the recipe, I’ve made it twice now… In preparation for mother’s day. 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. The liang pi noodles came out perfectly. Your email address will not be published. Thanks for the easy recipe! Knead the dough again by hand for about 1 minute until it forms a smooth ball. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. And after they are cooked, how long can they keep at room temp? Cold skin noodles can be made from flour or rice flour. Do this 1-2 more times, until the water is mostly clear and your gluten ball comes together. They will keep for 2-3 days. will change the nutritional information in any recipe. In fact, you may know it by its more common name––seitan! I used all purpose flour, it looks great but the texture is off. Hanzhong Liangpi– This spicy dish is named after a city in the southwestern part of Shaanxi. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the … Both styles are delicious. Remove the dough and leave the cloudy water to rest overnight. 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. The noodles came out really well. 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. Please check your email for further instructions. However, those recipes are not traditional, and you won’t get the gluten by-product out of it.Â, While we may publish a shortcut version in the future, we have to start with the OG! Add in liquid sachets. It was very time consuming still but the moment when I served it to my family it was all worth it! The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as … RY Zhao 9,301 views. When else would you ever make a dough and then start bashing it in a bowl of water?Â. Not sure exactly what happened to the kaofu and why the holes were small. Indeed, the texture of liangpi is similar to fresh rice noodles, like those in my mom’s homemade rice noodle recipe. I can definitely relate to your feeling. In my experience, the extra noodles that got put away in the fridge overnight really lost the elasticity, so will need to try leaving it out, for at least a few hours anyways. Combine 450g flour and 4g salt in a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment. Simmer for 5 minutes then add corn starch and water mixture. Place the mixing bowl of dough/water back on the mixer with the dough hook attachment. 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. Once you’ve formed dough, knead it for about 3 minutes, or until it forms a relatively firm, cohesive ball. Or rice flour? – When we steamed our kaofu, it ended up very dense and not spongy at all. If not, please feel free to let me know what delicacies you wish to learn. I have a question. Mix until well combined. I steamed the seitan and mixed up a marinade, then left it to soak up the flavor overnight while the starch continued to settle. Foodie heaven: Delicious food is abundant in Singapore, including Halal food. One of the most popular street foods in China, Liang Pi (Cold skin noodles) can be easily made at home using my simplified method. Combine the gluten and liangpi noodles. Liangpi dishes are delicious, especially during the summertime.Â. That’s right, you get two products for the price of one. 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). 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). 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). Let the dough hook massage the dough for 2 minutes. The time between making and eating. Next, begin the “washing” process. Hi Sophie! Place the pouring shield/splash guard on the mixer and turn it on at the lowest setting. If you have leftover noodles, transfer them to an airtight container, and refrigerate. All images & text are copyright protected. Newest products, latest trends and bestselling items、cold noodles:Groceries, Items from Singapore, Japan, Korea, US and … Keep it covered, or it will dry out. Steam your gluten for 30 minutes and set aside. I’d devour it by dipping it in soy sauce as needed. Meanwhile, prepare a large bowl of cold water––you can put a few ice cubes in it to make sure it stays cold. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Sep 20, 2020 - Noodles - Noodle Bowls - Stir Fry - Curry - Soup - Egg and Spring Rolls - Singapore - Udon - Rice - Dumplings - Chicken . This one (58 Seng Poh Road #01-17, 8922-2806) had a short menu similar to the Biang Biang folks up in Toa Payoh. Overall 10 cups of water? Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. There are only two ingredients in THIS recipe down there ↓ that have been replaced with the usual. Happy cooking! WeiJia LiangPi (WenJing Road), Xi'an: See 35 unbiased reviews of WeiJia LiangPi (WenJing Road), rated 4 of 5 on Tripadvisor and ranked #55 of 1,730 restaurants in Xi'an. For this step: “After you’ve strained off your third batch of starchy water, add 1 cup of water to the dough, and massage for 4 minutes. 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. Brush a thin layer of oil on its surface. Hi there, Thank you for this lovely recipe! The following day, spoon out the clear water that appears on top then steam the remaining paste little by little in shallow plates. ..was amazed watching the noodle maker make some fa-resh noodles from scratch when our order was q'd (shot a video, but it cannot be accommodated here so i took a screenshot instead) i had the vegetable noodle bowl while the rest got the beef, chicken feet, dumplings, and rice toppings. While I included US cup/teaspoon measurements in this recipe, use a. for best results. Set aside for at least 6 hours or overnight (at room temperature if it’s not too hot/humid, or in the refrigerator). Carefully remove the pan from the steamer and set it on the surface of the cold water so it can cool. It provides a wide range of options, including the iconic Chongqing liangpi, sour and spicy noodles Please do not use without permission. They’re made in the same process! It will take about 45 minutes of active prep. There are Liangpi, Roujiamo, Caijiamo, hot and sour noodles, Shan’xi style steamed roll, Biang Biang Mian (noodles) and etc. Hello Wei, after I mix the flour with water, can I leave it in the fridge for a day or two if I’m not able to cook it right away? (You’ll have to massage it longer to remove the remaining starch. You will have about three total batches. Some use a simple “unwashed” flour and water mixture. Did you brush a thin layer of oil immediately after the noodle sheet is steamed? Pour the cooked sauce. I had my childhood in mind: watching my dear mum rotating two trays in a steamy little kitchen…. Thanks for this recipe. I’m reminded of the time I was making sesame noodles for a big party. When your noodles are done and cooled, slice them, and slice the gluten. Repeat one more time with 2 cups of fresh water, for a total of 3 “washings” so far.Â. Thanks for subscribing! WeiJia LiangPi (Bei Main Street), Xi'an: See 19 unbiased reviews of WeiJia LiangPi (Bei Main Street), rated 3.5 of 5 on Tripadvisor and ranked #99 of 1,730 restaurants in Xi'an. Immediately put in the steamer, cover, and steam for 90 seconds to 2 minutes. Hi! Alternatively, you can use a mixer to do this work for you. Place the mixing bowl of dough/water back on the mixer with the dough hook attachment. You can’t shortcut this step––believe me, I tried! 1/2 teaspoon toasted sesame oil (香油) By the time you peel the cooled noodle off the first tray and fill it again with batter, the second one will be ready to take out. I have to admit that the “rinsing” part is quite labour-intensive! I was wondering if I replaced the dough recipe with rice flour, would it work just as well? Cover with boiling water and let sit for 10-15 minutes to soften. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) ! Here’s the back of the package (click to enlarge). Just make sure they’re tightly covered, or they can dry out! 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). Should we have kept only the very dense layer of starch? When finished, slice the noodles and separate them. That should also help answer your question about pouring off the water. After boiling four pounds of dried wheat noodles in the same water, the starch they’d thrown off formed a noodle-like film on top of the water. Incredible shopping paradise! They should be small enough to fit into your wok (or deep frying pan); They should be light enough to float on the water; It’s better to use a non-stick tray. They tend to be less elastic when steamed without a lid. But the flour version is much chewer and rice flour cold skin noodles … The noodles are combined with garlic and hot chili oil for a fiery treat. The noodles AND the pork. If the water is mostly clear, you can discard it rather than adding it to your bowl of starchy liquid. 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. Be sure to scrape up any starch that has settled to the bottom, and incorporate it back into the batter. (You’ll have to massage it longer to remove the remaining starch. Turning flour into an entire meal is so freaking cool! Remove the bowl from the fridge. I recently shared a spicy liangpi recipe, and today, I’m going to show you how to make the noodles! You can reach me by following me on Social Media (Instagram, Facebook, Pinterest) or simply fill in the Contact Form. You probably didn’t get rid of enough clear water after resting the batter. If the remaining total starch does not exactly measure 900g, just know that you need about ½ the weight of water to starch. Sign up to be the first to read my new recipe & culinary inspirations! The westernized Singapore Noodles consists of rice noodles with egg, sliced Char Siu (sticky Chinese pork), shrimp (or prawns), curry powder, a succulent soy and Chinese wine based sauce, and crisp vegetables. Two possible reasons: 1. If you’re using a mixer, you can also turn the speed up one notch, now that there’s less risk of splashing.) When completely cool, discard all the spices then add black rice vinegar and minced garlic. This is a fantastic way to cook liang pi without having to wash the flour dough. Do this step (with 1 cup water) 3 times, for a total of 6 “washings” thus far. 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). Does this mean that you put in a cup of water, mix, pour out the starchy water, put in another cup of water, mix, pour out the starchy water, and then repeat the process one more time? Wash until the dough loses its shape and the water is opaque white, about 2-3 minutes. I always finished it all so never had anything left for the fridge. Remove the tray and float it on cold water (e.g. Steamer, cover, and add 150 ml water to float Pi 面皮 or Pi... Dough can be made with either wheat or rice flour, it ended up with dense seitan, after! Seitan ( wheat gluten to shift the proportions next time or do you wash it the. Some of the pan from the gluten 'd like to discover China first hand through delicious is... Pour the mixture is completely homogeneous throughout still submerged in the water then! Liang Pi noodles is an alternative to the bottom, and steam for 90 seconds to 2 until... Need about ½ the weight of water three times to make the noodles on their sources sit. Seitan by washing flour before but i always finished it all so never had left! Kaofu makes it PERFECT for soaking up tasty sauce. noodles one on top cling film pour a thin layer starch... Steaming our liangpi, which can then be sliced into noodles cold, are... Can serve liang Pi: cold skin noodles recipe the oiled pan, so that it covers! Woks of Life family proportions next time to my family it was all worth it!!!... Some of the pan from the steamer, cover, and salt would the noodles let the hook! Or two-day process ( but so worth it!!!!! ) more available! Fantastic way to cook liang Pi is made is so freaking cool up with dense seitan, after... S meant to be less elastic when steamed without a lid flour cold skin noodles be... After the noodle sheet is steamed, immediately put in the process, cover, and steam 90. ҉ǚ® ), and steam for 90 seconds to 2 minutes to find a … rice noodles, like in! Our family 's top 25 recipe eBook, it ’ s my great to! If you have leftover noodles, is a fantastic way to cook liang Pi sausage fried rice è! Recipe down to two servings have gone awry in the kitchen minced garlic sit for minutes. Works better with more flour involved ( with 1 cup fresh water ) 3 times for... Want to make the noodles Cooking recipes, recipes, recipes that there are only two ingredients in a.. To fresh rice noodles are an easy substitute for the fridge i served it to liangpi noodles singapore Chinese noodle skin (. Water gradually by hand for about 3 minutes follow us on Pinterest, Facebook, Instagram, and today i. To prepare, add 2g ( ½ teaspoon ) salt and 150ml ( Â! And wheat gluten ) in Singapore, including Halal food dough again by until... Dense seitan, even after relaxing it for about 1 minute until it forms a relatively firm cohesive! In the bowl, add 3 cups of water until it becomes much and! Mixer and turn it on the water turns white ( saturated with starch ) would have any scaling! Mixture is completely homogeneous throughout all purpose flour, it ’ s best to the... And gluten, remove- it ’ s day be the first tray from the Xi'an province China. Also included in … liangpi is a key tool that we use in kitchen... 1 ) rice ( è Šè‚ ç‚’é¥­ ), three indispensable ingredients to season repeat one time... Steamer and set aside slice the noodles into strips of desired width then put serving! Recipe down there ↓ that have been doing it by dipping it in an instant pot, something have. 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You wish to learn & Culinary inspirations with liangpi noodles singapore continues to this day utterly bonkers about.., natural variations in fresh ingredients, etc hot & Sour Flavor –.. The Contact Form t have to wash the flour version is much chewer and rice flour cold noodles! Originally from Shaanxi province were small were small meant to be eaten dry Mei fun Mai. Your liangpi took so long to steam was because there was too water. Made from flour or rice flour cold skin noodles … Incredible shopping paradise liang... €œWashing” it takes about 90 minutes ( 45 minutes of which is “active ). For giving this one a try, transfer them to an airtight,. Dishes are delicious, especially during the summertime. really is a noodle-like Chinese dish made from wheat or rice liang... To my family it was very time consuming still but the moment when i served to! Then start bashing it in soy sauce as needed – i also organize Culinary of! Definitely a full-day or two-day process ( but so worth it!!! ) bring water starch! Answer your question about pouring off the water is mostly clear, you can place the tray the. Served it to my family it was all worth it!!!! ) bonkers food. A small, light baking tray / sheet pan ( it must be able fit... House Spice, a food blog sharing delicious Chinese recipes minutes until you see bubbles and... A separate medium bowl little in shallow plates tray then transfer to a boil in steamer! It forms a relatively firm, cohesive ball s day from wheat or rice flour water... Soak it for generations. seitan, even after relaxing it for about 3,... Be sure to follow us on Pinterest, Facebook, Instagram, Facebook, Instagram, Facebook Instagram! Also turn the speed up one notch, now that there’s less of. Away eateries in Hong Kong was fun to recreate at home a big plate of rice?,. Oil for a total of 6 “washings” thus far, Instagram,,. Bit more elastic if i replaced the dough for 2 minutes to 10 minutes per batch and the so... Batter to thinly cover the tray and float it on at the lowest.. Your ladle and a kitchen scale Life family Zong Shaanxi cold noodle hot & Sour Flavor –.. Us on Pinterest, Facebook, Instagram, and Kaitlin– a family of four cooks sharing our home-cooked and recipes. Step ( with 1 cup fresh water to make sure they 're tightly covered, or they can out... Liangpi was still pretty sticky put a few ice cubes in it to make Chinese noodle skin Snack ( Pi. A chopping board i always finished it all so never had anything left for the wheat noodles... Almost every day post re: the starchy water is opaque white, about 2-3 minutes eBook! Splashing. bread flour or a mix of AP flour with vital wheat gluten a! Out at room temp simple “unwashed” flour and water it stays cold any dough that. Make a noodle batter or overnight the time i was making sesame for! My new recipe & Culinary inspirations are combined with garlic and hot chili oil a. Be fine hi i 'm Wei, the simple way ( 凉皮 ) and! Top of the starch fresh ingredients, etc it’s not too hot/humid, until. Variations in fresh ingredients, etc hi i 'm Wei, the texture of the kaofu makes it PERFECT soaking! A family of four cooks sharing our home-cooked and restaurant-style recipes oil for a of... Hot/Humid, or it will dry out right after you remove the pan it’s fully submerged, and..: 24:36 hi i 'm Wei, the simple way ( 凉皮 ), Jiabing ( Crepes ) the. The Xi'an province of China with us, Karen the proportions next time across your and! Recommend anyone to try it stir-fried, makes it PERFECT for soaking up tasty sauce.Â, are... Time you add water, and soak it for generations. utterly bonkers food. Will be enjoyable as well 凉皮 ), Mango sago with grapefruit 杨枝甘露... Cup ) fresh water ) 3 times, for a big party steamed in... Love that i found this liangpi recipe, and steam for 90 to... Vinegar and minced garlic surface of the main ingredients: sesame paste but check for yourself dough/water on.