morsels45

morsels45 said

Liangpi

Cold slippery noodles in vinegar and chilli oil, eaten on the hottest day of the year.

Liangpi
Photo: Jucember, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make liangpi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Washed flour, the real way

180 minutes · serves 3 · Hard

What you need

  • 300g strong flour
  • 150ml water
  • 3 tbsp black vinegar
  • 3 tbsp chilli oil
  • 2 garlic cloves, crushed into water
  • 1 tsp sesame paste
  • 1 cucumber, shredded
  • Bean sprouts

What you do

  1. 1Make a stiff dough and rest it 30 minutes. Then wash it in a bowl of water, squeezing, until the water runs milky and only a sticky lump of gluten is left.
  2. 2Let the starchy water settle for two hours and pour off the clear top.
  3. 3Steam the gluten lump for 20 minutes and cut it into cubes.
  4. 4Ladle thin layers of the settled starch into an oiled tray, steam 3 minutes each until translucent, and cut into wide ribbons.
  5. 5Dress with vinegar, chilli oil, garlic water and sesame paste. Cucumber, sprouts, gluten cubes on top.

With shop-bought sheets

15 minutes · serves 2 · Very easy

What you need

  • 1 pack fresh liangpi or wide rice noodles
  • Black vinegar
  • Chilli oil
  • Garlic
  • Cucumber
  • Bean sprouts

What you do

  1. 1Loosen the sheets in warm water and cut into ribbons.
  2. 2Dress heavily — it wants more vinegar than feels sensible.
  3. 3Cucumber and sprouts. Serve cold.