How to make Liangpi strong?
Liangpi is a classic snack for relieving the heat in summer. It is loved for its strong taste, refreshing taste. To make strong cold skin, the key lies in material selection, production technology and ingredient matching. This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed analysis of how to make strong cold noodles.
1. Key steps in making cold skin
The core of making Jindao Liangpi lies in the batter preparation and steaming techniques. Here are the detailed steps:
| steps | Operational points |
|---|---|
| 1. Selection of materials | High-gluten flour or special cold rice flour, the protein content must be above 12% |
| 2. Kneading noodles | The ratio of flour to water is 1:1.5, stir until there are no grains |
| 3. Let stand | The batter needs to rest for more than 30 minutes to allow the gluten to fully form. |
| 4. Steaming | After the water in the steamer boils, pour a thin layer of batter into it and steam over high heat for 2 minutes. |
| 5. Cool down | The steamed cold skin is immediately placed in ice water to cool down to enhance toughness. |
2. The techniques for making cool skin that are hotly discussed on the Internet
According to the hot topics in the past 10 days, the following are the most popular tips for making cold skin:
| Skills | heat index | Source platform |
|---|---|---|
| Add a small amount of salt to enhance toughness | ★★★★★ | Douyin, Xiaohongshu |
| Use mung bean starch to improve transparency | ★★★★☆ | Weibo, Bilibili |
| Brush the steaming tray with oil to prevent sticking | ★★★★★ | Zhihu, go to the kitchen |
| Filtration of batter to remove impurities | ★★★☆☆ | WeChat public account |
3. Suggestions for mixing ingredients of Liangpi
Strong cold skin requires the right seasoning to highlight its flavor. Here are some of the most popular ingredient combinations of late:
| Ingredients | Recommended ratio | function |
|---|---|---|
| Garlic water | 1 tablespoon/portion | Titian sterilization |
| chili oil | 2 teaspoons/serving | Add layers of flavor |
| tahini | 1 teaspoon/serving | Improve body feel |
| vinegar | 1 teaspoon/serving | Relieve greasiness and appetize |
4. Frequently Asked Questions
Based on the most frequently asked questions by netizens recently, the following answers have been compiled:
| question | solution |
|---|---|
| Liangpi is easy to break | Increase batter consistency and reduce steaming time |
| Liangpi sticky plate | The steaming tray needs to be fully preheated and oiled evenly |
| Sticky taste | Cooling time is insufficient and needs to be extended to 5 minutes |
| color opaque | Use the upper clear slurry after precipitation |
5. Tips
1. It is best to make cold skin in the morning when the temperature is lower, so that the batter is easier to form.
2. The recently popular "three-kneading and three-waking" method (kneading the dough three times and letting it rise for 15 minutes each time) can significantly improve the toughness of cold skin.
3. According to a popular Douyin video, adding half an egg white to the batter can make the cold skin more translucent and chewy.
4. Xiaohongshu Master recommends using a bamboo steamer, which will heat more evenly and make the cold noodles taste better.
Mastering these techniques, you can easily make chewy and smooth cold skin and enjoy the authentic northwest flavor this summer. Remember to adjust the proportion of ingredients according to your personal taste to create your own special cold skin!
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