Liangpi (Cold Skin Noodles)

Name: Liangpi (Cold Skin Noodles)
Total time: 4 h 30 min
Ingredients: as needed High-gluten flour; as needed Water; to taste Salt; as needed Garlic; to taste Chili oil; to taste Black vinegar; for garnish Cucumber; for garnish Bean sprouts

A traditional Chinese dish featuring wide, cold starch noodles served with a spicy and savory sauce.

4h 30m

Hard

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Ingredients

High-gluten flour as needed

Water as needed

Salt to taste

Garlic as needed

Chili oil to taste

Black vinegar to taste

Cucumber for garnish

Bean sprouts for garnish

Instructions

Make the dough

Combine high-gluten flour with water and knead until a smooth dough forms. Let the dough rest for 30 minutes.

Wash the starch

Add water to the rested dough, enough to cover about half of it. Repeatedly knead and squeeze the dough in the water, draining the milky liquid into a separate container and adding fresh water, until the washing water becomes clear and the remaining gluten is a spongy mass.

Settle the starch

Pour the collected milky starch water into a large bowl and let it sit undisturbed for several hours until the starch settles at the bottom and the water on top is clear.

Steam the noodles

Carefully pour off the clear top water. Stir the settled starch paste well. Pour a thin layer onto a flat steaming plate or pan and steam over high heat until the sheet is translucent and cooked. Remove and cool in cold water.

Serve

Cut the cooled noodle sheets into wide strips. Top with cucumber shreds, bean sprouts, and season with garlic, chili oil, black vinegar, and salt to taste.