Ingredients with Measurements:
- 1 pound of wheat starch
- 4 cups of water
- 1 tablespoon of salt
- 1 tablespoon of vegetable oil
- 1/4 cup of sesame paste
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large mixing bowl
- Steamer
- Large plate or tray
- Plastic wrap
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the wheat starch, water, salt, and vegetable oil. Mix well until a smooth dough forms.
2. Divide the dough into small portions and roll each portion into a thin sheet using a rolling pin.
3. Cut the sheets into thin strips and steam them for 10-15 minutes until cooked through.
4. Transfer the cooked liangpi to a large plate or tray and let them cool completely.
5. In a blender or food processor, combine the sesame paste, soy sauce, rice vinegar, sugar, garlic, and sesame oil. Blend until smooth.
6. Pour the sesame sauce over the cooled liangpi and toss well to coat.
7. Garnish with chopped scallions and cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Steaming temperature: 212°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 8g
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Sesame paste can be substituted with peanut butter or tahini.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Top with shredded chicken or boiled eggs for added protein.
Tips and tricks:
- To prevent the liangpi from sticking together, toss them with a little bit of vegetable oil before steaming.
- If the dough is too dry, add a little bit more water to achieve a smooth consistency.
Storage instructions:
- Store the leftover liangpi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the liangpi for a few minutes until heated through.
Presentation ideas:
- Serve the liangpi in a large bowl or platter.
- Garnish with additional scallions and cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with a side of pickled vegetables or kimchi.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the dough is too sticky, add a little bit more wheat starch.
- If the liangpi are too tough, steam them for a few minutes longer.
Food safety advice:
- Make sure to cook the liangpi thoroughly to prevent foodborne illness.
Food history:
- Liangpi is a traditional Chinese dish that originated in Shaanxi province.
Flavor profiles:
- The dish has a nutty and savory flavor from the sesame paste and soy sauce.
Serving suggestions:
- Serve the liangpi cold as a refreshing appetizer or snack.
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Region: Chinese