What is the difference between Liangpi and Liangpi? No-Fail Recipe

Overnight, Liangpi (cold skin noodles) suddenly became a popular food, it seemed like everyone in China was making it, and after finishing, everyone said they could set up a stall to buy Liangpi.

But I still couldn't help but smile when I saw the following details.

This doesn't have to be blamed on the babies' poor culinary skills; making Liangpi is simply too complicated. I spent a whole day before I could finally eat a bowl of Liangpi.

Detailed Liangpi recipe, click the link to view:Liangpi Recipe

Liangpi and springy noodles are both popular snacks that everyone loves, both are sour and spicy cold dishes, springy noodles have a refreshing taste, and a chewy and elastic texture; Liangpi has a chewy and elastic texture, with a good bite.

The ingredients used to make Liangpi are wheat flour, the whole process requires kneading dough, washing noodles, and clarifying noodles, which takes 6-7 hours. While making Liangsi (springy noodles) requires mastering the proportions, you can make it by mixing a paste of starch with boiling water, cooling it down, and forming it. It's much faster.

Comparing the making and taste, I recommend making springy noodles, as the recipe is simpler and faster, and the taste is no worse than Liangpi.

The raw materials for making springy noodles are usually made of pea starch or cornstarch. I use pea starch. If you have green bean starch at hand, you can also try it, and the effect is similar to pea starch.

Making springy noodles is especially simple, as long as you master the ratio of starch and water, mix and stir, and cool it down, you can eat it. The ratio of starch to water is 5:1, and below I share the specific recipe with you.

Ingredients: Pea Starch 1 small bowl, Water 5 bowls, Salt 3 grams

Instructions:

1First prepare an equal amount of pea starch and water;

2Pour the pea starch into a slightly larger container, add the water shown in the picture;

3Stir until the starch is completely dissolved, this process is relatively easy, pea starch is not prone to sticking, stirring can completely dissolve it;

4Pour 4 bowls of water into an clean pot;

5After the water boils, pour in the pea starch water, while pouring, stir to prevent sticking;

6About one minute later, when a large bubble appears in the pot, the springy noodle paste is ready;

7Take a large plate or bowl, brush a layer of oil on the bottom, pour in the starch paste;

8Wait for about one hour, when the springy noodles become transparent and solidified, you can cut them into thin strips;

9Place springy noodles on top, add cucumber strips, add a spoonful of soy sauce, vinegar, salt, chili oil, garlic water, and delicious springy noodles are ready.

After stirring, it's really flavorful, sour and spicy, and slippery, and the springy noodles are more delicious.

In summer, I prefer to eat springy noodles, and I am more inclined to make springy noodles, because the recipe is really simple, just stir, mix, and cool it down, and you can eat it, it's very convenient.