Ingredients with Measurements:
- 1 pound wheat starch
- 1/2 cup potato starch
- 4 cups water
- 1/4 cup soy sauce
- 1 tablespoon vinegar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Steamer
- Large pot
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine wheat starch, potato starch, and water. Mix well until a smooth batter forms.
2. Pour the batter into a steamer and steam for 20-25 minutes until cooked through.
3. Remove the steamer from heat and let it cool for 5 minutes.
4. Cut the steamed dough into thin strips and set aside.
5. In a small bowl, mix soy sauce, vinegar, chili oil, sesame oil, salt, and white pepper.
6. In a large pot, bring water to a boil and add bean sprouts. Blanch for 1-2 minutes until tender.
7. Drain the bean sprouts in a colander and rinse with cold water.
8. In the same pot, add the steamed dough strips and pour the soy sauce mixture over it. Cook over medium heat for 5-7 minutes until the sauce is absorbed.
9. Add the blanched bean sprouts to the pot and stir well.
10. Serve hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Steaming temperature: 212°F
Cooking temperature: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 2g
Carbohydrates: 60g
Protein: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or rice flour.
- Potato starch can be substituted with cornstarch or tapioca starch.
- Bean sprouts can be substituted with any other type of sprouts.
Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Use chicken or beef broth instead of water for a richer flavor.
- Add diced tofu or shredded chicken for extra protein.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- Use a sharp knife to cut the steamed dough into thin strips.
- Adjust the amount of chili oil according to your preference.
Storage instructions:
Store the leftovers 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:
Serve in a shallow bowl with the bean sprouts on top.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Dumplings
- Spring rolls
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the dough is too sticky, add more potato starch.
Food safety advice:
- Make sure to blanch the bean sprouts to avoid any potential bacteria.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Shaanxi Liangpi is a popular street food in China, originating from the Shaanxi province.
Flavor profiles:
Savory, spicy, and tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Chinese