Ingredients with Measurements:
- 1 pound of wheat starch
- 6 cups of water
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of chili oil
- 1/2 teaspoon of Sichuan peppercorn powder
- 2 cups of bean sprouts
- 2 green onions, thinly sliced
- 1/4 cup of cilantro, chopped
Special equipment needed:
- Large mixing bowl
- Steamer basket
- Large pot
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine the wheat starch and water. Knead the mixture until it forms a smooth dough.
2. Divide the dough into small pieces and roll each piece into a thin sheet. Cut the sheets into thin strips and place them in a steamer basket.
3. Steam the strips for 10-15 minutes until they are cooked through. Remove the steamer basket from the pot and let the strips cool.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, chili oil, and Sichuan peppercorn powder.
5. In a large pot, blanch the bean sprouts for 1-2 minutes until they are tender. Drain the bean sprouts in a colander and rinse them with cold water.
6. In a large mixing bowl, combine the cooked wheat starch strips, blanched bean sprouts, and sliced green onions. Pour the sauce over the mixture and toss to combine.
7. Garnish the Liangpi with chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Steam the Liangpi strips for 10-15 minutes over medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 50g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Bean sprouts can be substituted with other vegetables such as carrots, cucumbers, or bell peppers.
- Sichuan peppercorn powder can be substituted with black pepper.
Variations:
- Add shredded chicken or tofu for extra protein.
- Use a different sauce such as peanut sauce or hoisin sauce.
- Add other toppings such as peanuts or sesame seeds.
Tips and tricks:
- Make sure to knead the wheat starch and water mixture until it forms a smooth dough.
- Cut the wheat starch strips into thin, uniform pieces for even cooking.
- Blanch the bean sprouts quickly to retain their crunchiness.
Storage instructions:
Store the Liangpi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Liangpi in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Liangpi in a large bowl or on individual plates.
Garnishes:
Garnish the Liangpi with chopped cilantro, peanuts, or sesame seeds.
Pairings:
Serve the Liangpi with steamed rice or other Chinese dishes such as Kung Pao Chicken or Mapo Tofu.
Suggested side dishes:
Serve the Liangpi with a side of stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the wheat starch strips are too thick, they may not cook through evenly. Make sure to roll them out thinly.
- If the Liangpi is too dry, add more sauce or a splash of water.
Food safety advice:
Make sure to cook the wheat starch strips and bean sprouts thoroughly to avoid any foodborne illnesses.
Food history:
Liangpi is a popular street food in China, particularly in the Shaanxi province.
Flavor profiles:
Liangpi has a chewy texture and a savory, slightly spicy flavor.
Serving suggestions:
Serve the Liangpi as a main dish or as an appetizer.
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Region: Chinese