Beginning in 2020, the causes of the new type of coronary pneumonia, the Chinese stay at home and can not go out, developed a method of cooking rice cookers. Today I will teach you how to make Liang Pi with a rice cooker.
Ingredients for making Liangpi
Flour: 1 catty
Oil: a little
Sprouts: personal taste
Carrots: personal taste
Cucumber: personal taste
Chili oil: personal taste
Salt: personal taste
Steps to make Liangpi
A pound of flour
Pour the water and knead the dough. It feels like kraft sugar.
Pour water to wash the gluten. The washed noodles can be a little yellow, and steam for 30 minutes.
The gluten-washing water is poured into another clean basin and left for 7 hours. It cannot be moved. After that, pour out the floating water to make cold noodles.
I use a rice cooker with a stainless steel basin, put a spoonful, a thin layer is enough, and the top is cooked.
This is done well and is very transparent.
After doing so much, make a picture of the front and back side and apply oil, otherwise it will stick together.
Shred carrots and cucumbers.
Shred cold Liangpi, add carrot, cucumber and bean sprouts, and add chili oil to your taste.
The delicious Liangpi is ready.
Precise noodle water, do not pour the water too clean, leave a centimeter of water (the key to prevent cracking of the crust), put a drop of salt in the water, the crust has flavor and taste.
The rice cooker is easy and delicious to make cold skin, and it’s not fast enough.