MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 79 Liangpi hot to eat

  Chapter 79 Liangpi hot food

   25 kg of flour, a total of 7.5 kg of gluten was washed out in the end, and the rest became starch that settled at the bottom of the basin.

  It is very simple to make Liangpi. You only need to boil a pot of boiling water, then pour the washed starch water into a metal plate, put it in the boiling water pot and blanch it for more than ten seconds, and the Liangpi is cooked.

  Peel the Liangpi off the plate, apply some oil and stack them together to prevent sticking.

   After it cools down, it can be cut into strips and mixed with it.

   After washing the gluten, Li Yi boiled a pot of hot water.

  Then with the help of several people on site, Liangpi was made like an assembly line.

   Watching them busy, the audience in the live broadcast room also watched it with novelty.

   "It's so fun! Is this how Liangpi was made?"

   "I didn't expect that Brother Yi could even make Liangpi!"

   "It's quite professional. My family used to sell Liangpi, that's what they do."

   "It feels very similar to making rice rolls in Guangdong Province."

   "The cold skin must be the most beautiful made by our old Shaanxi people! Put enough oil and spicy vinegar, and add a meat sandwich, it is very beautiful!"

  The audience in the live broadcast room watched lively, and the few people in front of the camera were also very busy.

  At the beginning, Li Yi did it himself, and Wu Lei and the others were in charge of removing the cold skin, brushing oil, and blowing the air to cool it down.

   Later, seeing Li Yi spinning the metal plate in the hot water pot, which seemed to be fun, Wu Lei offered to help, so Li Yi simply asked him to wash the cold noodles.

  The most important thing about Liangpi is the sauce. The places where Liangpi is eaten all over the country have their own characteristics of Liangpi sauce.

  For example, the Liangpi in Yu Province is sold rolled into Liangpi rolls, and the seasonings are wrapped in the whole Liangpi.

   Jin Province’s Liangpi pays special attention to the quality of vinegar, and chili oil can be used to fool it a little, but if the vinegar is not enough, no one will eat it.

  As for the Liangpi province, the Liangpi in Shaanxi Province is even more particular.

   Not only will more attention be paid to the material of the Liangpi itself, it can be divided into more than a dozen types of Liangpi, such as noodle skin, rice skin, black rice skin, konjac skin, steamed noodle skin, rolled noodle skin, and baked noodle skin. The ingredients are also very particular.

  Side dishes, chili oil, sauce, vinegar... Each kind of Liangpi tastes different from each store, and each has its own advantages.

  However, the sauce that Li Yi cooked was not the Liangpi sauce from the above-mentioned provinces, but the special Liangpi sauce from a city called Shihezi in the Western Regions Province.

  Shihezi is an immigrant city, known as the first city of military reclamation.

  When the Western Regions were being reclaimed, people from all corners of the country brought delicacies from all over the world, and also created the unique Shihezi Liangpi that is well-known throughout the Western Regions.

Shihezi Liangpi is a delicacy made by absorbing the production process of Shan Province's noodle and rice skin on the basis of the favorite hometown food of the older generation from the army reclamation soldiers in Qinghai and Gansu provinces - Nongpi, and then blending the soup of Sichuan Province's jelly .

  It is a historical portrayal of the whole country going to the frontier with one heart and one mind, and it is also one of the favorite delicacies of all military soldiers.

  The essence of Shihezi Liangpi has two points. One is the thinness of the dough, which is only 0.8 mm to 1 mm, which is the thinnest Liangpi in the country.

  The raw material of Liangpi is starch batter. If you want to make it thin, the raw material of flour is very important.

  Xiyu Province has a long period of sunshine and a large temperature difference between day and night, so the quality of the crops is very good.

  Flour from the Western Regions Province has extremely high gluten.

  Ramen noodles made of flour from Xiyu Province often bounce like rubber bands. People who don’t eat them often eat them once in a while, and they can last until the next day without being hungry.

  The starch washed from the flour of the Western Regions Province is also excellent in gloss and fineness, so it can be spread into an extremely thin cold noodle that still has toughness.

  The Liangpi that Li Yi rinsed just now, the thickness of each serving is basically less than 1mm. That is the most authentic Shihezi Liangpi.

  But there is another important point of Shihezi Liangpi, which is the sauce.

  The sauce of Shihezi cold noodle is made from the sauce of sad jelly in Sichuan Province, and then improved and changed.

  Its main ingredient is bean paste, but when it is boiled, more than 20 kinds of spices such as cinnamon, pepper, grass fruit, fragrant leaves, cloves, etc. are added to finally boil it into a unique flavor type.

  The way Li Yi cooks the sauce is similar to that of soy sauce.

  As he put all the spices into the pot, the aroma of the compound juice gradually became richer, and finally gathered into a strong aroma.

  Liu Yifei was the first to be attracted by the aroma. She stretched out her hand to fan the aroma wafting from the pot, and couldn't help but ask, "When can I eat it?"

   "Just wait until the sauce cools down."

  Li Yi turned off the fire, poured the sauce into a large basin, and prepared to put it in the freezer to cool down.

   But Liu Yifei couldn't wait any longer, and begged: "Can you get a little taste first?"

   "When the hot sauce is poured on it, it may not have the cool feeling of Liangpi, do you mind?"

   "It's okay, I just want to taste it."

"Well."

Li Yi took a small bowl, cut a few cold skins and put them in the bowl, then poured a spoonful of sauce, added some garlic water, vinegar, hot pepper oil, wiped a few cucumber shreds, and finally sprinkled a little Spoon fried crushed sesame seeds and peanuts, and handed it to Liu Yifei.

   "I want to add coriander by myself."

   "No, this is fine."

  Liu Yifei held the bowl and lowered her head to smell it, with an unstoppable smile on her face.

  Took a pair of chopsticks, picked up the cold noodle and mixed it well, and couldn't wait to take a bite.

"Um!"

  She nodded, and then she couldn't help covering her mouth and laughing.

"What's wrong?"

   Zhao Jinmai asked her.

"Delicious."

  Liu Yifei happily swayed from side to side, with a satisfied expression on her face.

  Seeing this, Zhao Jinmai couldn't help it: "Brother Yi, make me a bowl too?"

   "Wouldn't it be better to eat it cold later?"

  Li Yi persuaded her, but Zhao Jinmai hummed and begged: "Brother Yi, let me try a little, just take a small bite?"

   "..."

  Li Yi had no choice but to make her a bowl too.

   Zhao Jinmai took a sip and was amazed by the sauce: "This soup is so appetizing! Sour and refreshing!"

   "It's tomatoes, I put diced tomatoes."

  Li Yi reminded with a smile: "It's more refreshing when it's cold."

   "Haha! It's delicious to eat like this!"

  Zhao Jinmai rubbed his hands on the cold noodles, and shook his head with Liu Yifei: "We eat spicy soup in summer, and cold noodles in winter. We Shenyang people eat like this."

  Liu Yifei echoed with a smile: "I often eat cold cold skin, but I am not so surprised. This is the first time I try hot cold skin! I feel that it has a special flavor."

  Hearing what she said, Li Yi stopped trying to persuade him, and simply asked the staff behind him, "Do you want to eat it hot, or wait for it to cool down for a while?"

  When Li Yi was cooking the sauce just now, the staff could hardly hold back when they smelled the smell.

   Seeing Liu Yifei and Zhao Jinmai eating so deliciously, the staff couldn't bear it anymore, so they all said:

   "Eat it hot."

   "Just a little bit to taste the taste first."

   Seeing this, Li Yi simply asked Huang Xiaoming to bring a disposable paper bowl, and began to prepare cold skin.

   After a while, the whole restaurant was filled with the sound of sucking Liangpi.

  The audience in the live broadcast room were envious, and mourned on the barrage.

   "Sin! I just ate, why are you greedy me again?"

   "There are no Liangpi sellers near my house, what should I do?"

   "No, I have to order some Liangpi."

  In the satellite car, watching the program screen, Wang Tian connected a call: "Huh? Meituan wants to advertise again? Hmph! Tell them, add more money!"

  (end of this chapter)