Ingredients with Measurements:
- 2 cups wheat flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 2 cups water
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1 tbsp black vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili flakes
- 1/4 cup vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Rolling pin
- Steamer basket
- Large mixing bowl
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine wheat flour, cornstarch, and salt. Gradually add water and mix until a smooth dough forms.
2. Knead the dough for 5-10 minutes until it becomes elastic. Cover and let it rest for 30 minutes.
3. Divide the dough into 4 equal portions. Roll each portion into a thin sheet using a rolling pin.
4. Cut the sheets into thin strips and place them in a steamer basket. Steam for 10-15 minutes until cooked through.
5. In a small saucepan, heat vegetable oil over medium heat. Add Sichuan peppercorns and chili flakes. Cook for 1-2 minutes until fragrant.
6. In a large mixing bowl, combine soy sauce, black vinegar, sesame oil, and sugar. Add the hot chili oil and mix well.
7. Add the cooked liangpi to the sauce and toss until well coated.
8. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 43g
Protein: 6g
Sodium: 930mg
Sugar: 6g
Substitutions for ingredients:
- Wheat flour can be substituted with rice flour or potato starch.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
Variations:
- Add shredded chicken or tofu for protein.
- Add sliced cucumbers or carrots for extra crunch.
- Use a different type of chili oil for a milder or spicier flavor.
Tips and tricks:
- Make sure to knead the dough well to achieve a smooth texture.
- Use a sharp knife to cut the liangpi into thin strips.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
Store leftover liangpi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the liangpi in a steamer basket for 5-10 minutes until heated through.
Presentation ideas:
Serve the liangpi in a large bowl and garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
- Serve with a side of steamed vegetables or stir-fried bok choy.
- Pair with a cold beer or iced tea.
Suggested side dishes:
Steamed vegetables or stir-fried bok choy.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the liangpi is too sticky, dust with cornstarch.
Food safety advice:
Make sure to cook the liangpi thoroughly to prevent foodborne illness.
Food history:
Liangpi is a popular street food in Shaanxi province, China. It is made from wheat flour and cornstarch and served with a spicy sauce.
Flavor profiles:
The liangpi has a chewy texture and a mild flavor. The hot chili oil adds a spicy and savory flavor.
Serving suggestions:
Serve the liangpi as a main dish or as a snack.
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Region: Chinese