Liangpi is a traditional Chinese dish made with wheat flour, corn starch and soy sauce. It’s commonly served in soup or as an appetizer at restaurants. However, it can be incredibly difficult to make this Chinese noodle recipe on your own due to the lengthy process involved in making dough from scratch. There are two methods for preparing Liangpi available online – both requiring time-consuming kneading of dough by hand before being cut into noodles using a knife. To put that work behind you and cook up some tasty spicy cold skin noodles without having to learn how to use a knife first, follow our instructions below!
Liangpi (凉皮 / spicy ‘cold skin’ noodles) is a popular Chinese noodle dish that typically includes pork, shrimp or beef. This popular dish can be found at most restaurants in China and Taiwan. However, it’s also common to find people making their own version at home. In this article, we show you how to make the authentic Liangpi noodles recipe at home with ingredients you probably already have on hand.
In contrast to other hot noodle meals, Liangpi (cold skin noodles), a well-known delicacy from northwest China, is often served cold.
The texture of Liangpi is distinctively slick and bouncy. When topped with a hot sauce prepared from chile oil and black vinegar and served with sesame seeds, crisp cucumbers, and bean sprouts, it is just fantastic.
Liangpi is a Chinese word that meaning “cold skin.” The name accurately describes these noodles since the thin, transparent layer that forms their “skin” cools quickly over a kettle of ice water before being served cold. For those who cannot have gluten, it is also suitable.
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Let’s discuss the specifics of liangpi preparation.
How to get starchy water for liangpi-making
Utilizing the starchy water leftover from preparing seitan after thoroughly washing the wheat flour, you may prepare this chilly Chinese meal. Please see my earlier post on how to manufacture seitan, often known as faux meat, utilizing the “wash the flour” technique. After washing the flour, the starchy water is saved to produce A liangpi in this recipe.
Prepare A liangpi from the starchy water in part one.
The material left over after thoroughly washing the flour to create the vegan meat seitan is continued in this article. You may read this article to learn how to make seitan. To prepare liangpi, I saved the starchy water. To put it another way, nothing is lost.
I allowed the starchy water to sit for at least half a day to allow the starch to precipitate, and then I used it to make the batter for liangpi.
Let’s immediately begin the steps.
- The starch has already sank to the bottom after half a day of storage. As a result, gently pour as much water as you can on the top layer.
- Stir to remove the bottom-dwelling starch. I need to add additional water in order to get the proper consistency of batter since the starch is too thick to serve as the batter for producing liangpi. To 400g of the starch, I added 200ml of cold water (which drains away all the water from washing the flour). Please see my post on seitan for Instructions on how to create the starchy water, which will concurrently generate the seitan.
- To get rid of any lumps, strain the batter using a wire mesh strainer.
- A shallow pan, ideally a nonstick cake pan, should have some oil applied to the surface.
- Just enough starch batter should be added to the pan to fill it and create a thin coating.
- Boiling water is added to the wok. A trivet should be put within the wok, and it should be leveled out gently.
- Over high heat, put the pan on the trivet, cover it, and let it steam for two minutes.
- The cooked liangpi should be removed right away and placed in a cold water bath to fast cool.
- While the surface is cooling, apply some oil.
- When A liangpi is cool, gently take it off the ground and set it on a chopping board.
- Use a sharp knife or dough cutter to cut the chilled noodles sheet into 1.5 cm wide noodles.
It’s simple, but you have to have the starchy water ready. However, the work is worthwhile since you get to eat liangpi and seitan-based vegan chicken!
Advice for creating a better liangpi
I want to share my experience after making liangpi multiple times:
- When washing the flour, use the starchy water for the first three washes. The succeeding washes’ starch content contains too little starch and is not worth retaining.
- Before removing the extra water on the top layer, you must let the starchy water sit for at least half a day. Before preparing liangpi, I kept it in the fridge for two whole days, and the quality was just as excellent as if I had used it that day.
- To create a batter with the right consistency, it might be challenging to determine just how much water to add to the precipitated starch. 200ml of the starch precipitate are mixed with 100ml of water to produce a moderately smooth texture. I advise taking a more cautious approach by using a little less water and first producing one to observe the texture that is generated by that consistency. The texture may then be made silkier and softer by adding a little bit more water.
- The mouthfeel is also influenced by how much batter is used to make each noodle sheet. For my 8×8 square pan, I need 1.5 ladles to get the ideal thickness. To view the outcome, you must test one sheet. It should ideally be around 1/8 of an inch.
- The cooked liangpi may be left out of the cold water bath. It speeds up the cooling process, allowing you to quickly remove the noodles and prepare the pan for the subsequent sheet of noodles. Additionally, using two similar pans can speed up the process.
- Even if you use a non-stick pan, you need still oil the pan since the batter is highly sticky. You must fold the noodle sheet after cutting it, therefore don’t forget to spray some oil on the surface. If you don’t grease them sufficiently, they’ll cling together.
- Since the starch may rapidly sink to the bottom, stir the batter each time before adding more liquid.
- Using high heat is the correct method for steaming liangpi. Otherwise, after two minutes of steaming, it could not be properly cooked and get sticky. However, low heat might result in the noodle sheet cracking.
- Liangpi is traditionally steamed without the need of a trivet by placing the pan directly on the water’s surface. But by setting the pan on the trivet, I find that I have more control over the level of the pan. Since the noodle sheet is quite thin, you must level it to create a sheet of noodles that is uniformly thick all the way through.
Part 2. Serving liangpi
Cold liangpi is served with a sauce consisting of sesame oil, black vinegar, chili oil, and light soy sauce. In addition, the traditional components to build up the whole noodle meal are bean sprouts, julienned cucumber, imitation meat, sesame seeds, crushed peanuts, and sliced chilies.
Distinct areas have different sauce and condiment Ingredients. So, the Ingredients I use in the recipe are only personal favorites that resemble those well-known in the Shaanxi province. (Disclaimer: I am a Malaysian living in Kuala Lumpur.
As a general guideline, incorporate components that have a crisp and contrasted texture, and the sauce should have a strong flavor because the noodles are flavorless.
All the Ingredients are placed in a bowl and well mixed to create the sauce. It doesn’t need to be cooked or boiled, but because castor sugar dissolves more readily than granulated sugar, I advise using it instead.
Additional liangpi-related information
Keep liangpi safe
After steaming, A liangpi may be stacked, but make sure they are well-oiled to keep them from clinging to one another. To avoid the stack of liangpi from drying out, I advise placing it in a container and covering it.
If you leave liangpi out overnight, it will become brittle and is unpleasant to eat. Making a modest quantity to serve that same day is hence the best option. As I already indicated, you may prepare additional liangpi as needed by storing the raw starch water in the refrigerator for a few days.
Other liangpi varieties
In China, there are several varieties of liangpi that are produced from potato, mungbean, or wheat starch or rice flour. With various dipping sauces and toppings, some are served hot and others are served cold.
This recipe is based on a well-known dish from a Shaanxi restaurant close to where I live. It is often served cold, is created by washing wheat flour, and is topped with a chili and vinegar-based sauce.
15 minutes to prepare
2 minutes for cooking
17 minutes in total
- a thick starch precipitant of 400g (from making seitan)
- 20 ml of water
- 12 teaspoon salt
- Bean sprouts, 1 cup
- Coriander (cilantro) leaves, 1/4 cup
- 50g simulated chicken flesh
- half a cucumber (julienned)
- 1 tablespoon of roasted sesame seeds
- one red chile, thinly sliced
- Pour the starchy water that has been held for half a day with care, removing as much of the water from the top layer as you can.
- Stir to remove the bottom-dwelling starch.
- To make a batter, combine 400g of the starch slurry with 200ml of cold water.
- To get rid of any lumps, strain the batter using a wire mesh strainer.
- A shallow pan, ideally one that is nonstick, should have some oil applied to it.
- Add enough starch water to the pan to fill it and create a thin coating.
- Boiling water is added to the wok.
- Over high heat, steam the batter for two minutes.
- The cooked liangpi should be removed right away and placed in a cold bath.
- Apply some oil to the surface of A liangpi while cooling.
- When it is cold, lift A liangpi carefully, and cut it into 1.5cm wide strips.
the components for the dressing and other
- In a bowl, combine all the dressing ingredients.
- Place A liangpi in the serving bowl, drizzle the dressing on it, and serve with beansprouts, coriander leaves, mock meat, cucumber, and toasted sesame seeds.
Products to Consider
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Information about nutrition:
1 serving size equals: 355 calories 24g of total fat 6g of saturated fat 0g of trans fat 15g of unsaturated fat 48 milligrams of cholesterol 1794 mg of sodium 16g of carbohydrates 2g of fiber 4g sugar 19g of protein
Nutritionix computed and gave this information on November 5, 2022.
“cold skin noodles calories” is a dish that has been made in China for many years. It is usually served as a cold appetizer or snack, and it can be eaten with vinegar and chili oil. This recipe will teach you how to make this popular Chinese food at home.
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