Ingredients with Measurements:
- 1 pound wheat starch
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1/4 cup pickled vegetables, chopped
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large mixing bowl
- Steamer basket
- Rolling pin
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine the wheat starch, water, salt, and vegetable oil. Mix until a smooth dough forms.
2. Divide the dough into 4 equal portions and roll each portion into a thin sheet using a rolling pin.
3. Cut the sheets into thin strips and steam them in a steamer basket for 10-15 minutes until they are cooked through.
4. In a separate bowl, mix together the soy sauce, black vinegar, chili oil, and sesame oil to make the sauce.
5. Once the liangpi is cooked, transfer it to a serving dish and pour the sauce over it.
6. Top the dish with chopped pickled vegetables, sliced green onions, and chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Steamer basket: 212°F (100°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 60g
- Protein: 8g
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Pickled vegetables can be substituted with any pickled vegetable of your choice.
Variations:
- Add sliced tofu or cooked chicken to the dish for added protein.
- Substitute the pickled vegetables with fresh vegetables such as cucumber or carrots.
Tips and tricks:
- Make sure to roll the dough into thin sheets to ensure even cooking.
- Use a sharp knife to cut the sheets into thin strips.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
- Store any 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 shallow bowl or plate to showcase the colorful toppings.
Garnishes:
- Garnish with additional chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Cucumber salad
Troubleshooting advice:
- If the dough is too dry, add a small amount of water until it reaches the desired consistency.
- If the liangpi is too sticky, dust it with a small amount of cornstarch.
Food safety advice:
- Make sure to cook the liangpi thoroughly to avoid any foodborne illnesses.
Food history:
- Liangpi is a popular dish from the Shaanxi province in China. It is typically served as a cold appetizer or snack.
Flavor profiles:
- The dish has a savory and slightly spicy flavor from the soy sauce, black vinegar, and chili oil. The pickled vegetables add a tangy and refreshing taste.
Serving suggestions:
- Serve the liangpi as a light lunch or as an appetizer before a larger meal.
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Region: Chinese