Ingredients with Measurements:
- 1 pound of wheat flour
- 1/2 cup of cornstarch
- 4 cups of water
- 1 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/2 cup of Chinese chives, chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chili oil
- 1 tablespoon of black vinegar
- 1 teaspoon of sugar
- 1/4 teaspoon of Sichuan peppercorn powder
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Steamer
- Large plate or bowl for serving
Step-by-step instructions:
1. In a large mixing bowl, combine the wheat flour, cornstarch, salt, and baking soda. Gradually add in the water while stirring until a smooth batter forms.
2. Heat a non-stick pan over medium-high heat. Pour a ladleful of batter into the pan and swirl it around to coat the bottom. Cook until the edges start to curl up and the surface is set, about 1-2 minutes. Flip the pancake over and cook for another 30 seconds. Repeat until all the batter is used up.
3. Cut the pancakes into thin strips and set aside.
4. In a small bowl, mix together the soy sauce, sesame oil, chili oil, black vinegar, sugar, and Sichuan peppercorn powder.
5. In a separate pan, sauté the chopped Chinese chives until fragrant and slightly wilted.
6. To assemble, place the pancake strips on a large plate or bowl. Top with the sautéed chives and drizzle the sauce over everything. Toss to combine and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the pancakes
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 8g
Sodium: 700mg
Substitutions for ingredients:
- Chinese chives can be substituted with regular chives or scallions.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
- Sichuan peppercorn powder can be omitted if not available.
Variations:
- Liangpi can be served with a variety of toppings, such as shredded cucumber, bean sprouts, or sliced tofu.
- The sauce can be adjusted to taste by adding more or less of any of the ingredients.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before cooking the pancakes.
- Use a non-stick pan to prevent the pancakes from sticking.
- Cut the pancakes into thin strips for easier eating and better texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the pancake strips in a circular pattern on a large plate and top with the sautéed chives and sauce.
Garnishes:
Garnish with additional chopped chives or sesame seeds.
Pairings:
Serve with a side of steamed rice or a bowl of hot and sour soup.
Suggested side dishes:
Steamed dumplings or stir-fried vegetables.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter to thin it out.
- If the pancakes are sticking to the pan, make sure the pan is well-oiled or use a non-stick pan.
Food safety advice:
Make sure all ingredients are fresh and properly stored before using.
Food history:
Liangpi is a popular street food in China, particularly in the Shaanxi province. It is made from wheat flour and is known for its chewy texture and ability to absorb flavors.
Flavor profiles:
Savory, slightly spicy, and tangy.
Serving suggestions:
Serve as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese