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Cold noodl is called Liangpi in Chinese. It is a local snack in Southern Shaanxi and Central Shaanxi. The cold noodles made In Central Shaanxi are generally made from the wheat flour through steaming while which made In Southern Shaanxi are made from the rice flour through the same process. Cold noodles are served after they are mixed with gluten, bean sprouts, sliced cucumber, chili oil, soy sauce, vinegar, and garlic sauce. Sometimes, they can be served as a hot snack after they are stir-fried with sliced meat, sausage and greens.
Raw materials:
Cold noodles, cucumber or bean sprout, Vinegar, salt, monosodium glutamate, sesame sauce, sesame oil, pepper oil.
How to make Cold noodles:
Step 1.
Put suitable amount of bread flour and little water into a basin, knead to dough.
Step 2.
Put dough into clean water, cleanout for at least 5 times until the bread flour come out. Cover the bread flour carefully. Several hours later, put the bread flour into steamer, steam for 25 minutes.
Step 3.
Put the flour water into refrigerator for one night
Step 4.
Get the flour water out, get rid of the clean water on the surface and leave amylum alone in the pot.
Step 5.
Put a steamer upon a caldron, on the bottom of the caldron, there should have suitable amount of boiling water, and then put a salver into the steamer, with little oil inside, and then put amylum into the salver. Steam it with big fire for 5 minutes.
Step 6.
Take the steamed flour tegument out and put it into cold water, take it off and put into a tray. Between every layer of the tegument, you need to add some oil in order to stick together.
Step 7.
Cut the flour tegument into narrow and long pieces, add cucumber, vinegar, salt, monosodium glutamate, sesame sauce, pepper oil, sesame oil in and mix together. After that., you can enjoy now.
