Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup water
- 1/4 cup cornstarch
- 1/4 cup soybean paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Steamer basket
- Large pot
- Whisk
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour and water. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. After 30 minutes, divide the dough into 4 equal portions. Roll each portion into a thin sheet using a rolling pin. Cut the sheets into thin strips using a knife or a pizza cutter.
3. In a steamer basket, steam the strips for 10-15 minutes until they become translucent and tender. Remove from the steamer and let them cool.
4. In a small mixing bowl, whisk together the soybean paste, soy sauce, rice vinegar, sugar, sesame oil, chili flakes, garlic, and green onion. Season with salt and pepper to taste.
5. In a large pot, bring water to a boil. Add the cornstarch and stir until it dissolves. Add the steamed liangpi and cook for 1-2 minutes until they become hot.
6. Drain the liangpi and transfer them to a serving bowl. Pour the soybean paste sauce over the liangpi and toss to coat evenly.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Boiling temperature: 100°C (212°F)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 290
Fat: 5g
Carbohydrates: 53g
Protein: 8g
Sodium: 710mg
Sugar: 7g
Fiber: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or wheat flour.
- Soybean paste can be substituted with miso paste or hoisin sauce.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Chili flakes can be substituted with chili powder or cayenne pepper.
Variations:
- Add sliced cucumber or carrot for a crunchy texture.
- Add shredded chicken or pork for a protein boost.
- Add chopped peanuts or sesame seeds for a nutty flavor.
Tips and tricks:
- To prevent the liangpi from sticking together, toss them with a little bit of oil after steaming.
- If the dough is too dry, add a little bit more water. If it's too wet, add a little bit more flour.
- Adjust the amount of chili flakes according to your preference for spiciness.
- The soybean paste sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the leftover liangpi and soybean paste sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the liangpi for a few minutes until they become hot. Heat the soybean paste sauce in a small saucepan over low heat until it becomes warm.
Presentation ideas:
Serve the liangpi in a shallow bowl and pour the soybean paste sauce over them. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, chopped peanuts, sliced cucumber, shredded carrots.
Pairings:
This dish pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed vegetables, stir-fried bok choy, or a simple green salad.
Troubleshooting advice:
- If the dough is too sticky, dust it with flour.
- If the liangpi are too tough, steam them for a few more minutes.
- If the soybean paste sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to wash your hands and all the equipment before handling the ingredients.
- Cook the liangpi and soybean paste sauce thoroughly to prevent foodborne illnesses.
- Store the leftovers in the refrigerator and consume them within 3 days.
Food history:
Shaanxi Liangpi is a popular street food in China, especially in the Shaanxi province. It is made from wheat flour and water and has a translucent texture. Soybean paste is a common condiment used in Chinese cuisine and is made from fermented soybeans.
Flavor profiles:
The liangpi has a mild flavor and a chewy texture, while the soybean paste sauce is salty, savory, and slightly spicy.
Serving suggestions:
Serve the Shaanxi Liangpi with Soybean Paste as a main dish or as an appetizer. It can be enjoyed hot or cold.
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Region: Chinese