宝鸡擀面皮
Baoji Liangpi is a Shaanxi specialty: thin, chewy noodles tossed with chili oil and vinegar, creating a sour and spicy flavor that leaves you craving more.
Ingredients
14 items- Bread flour 500 g
- Water 250 ml
- Salt 5 g
- Water 1000 ml
- Yeast 2 g
- Cooking oil as needed
- Garlic 4 cloves
- Chinese vinegar 3 tbsp
- Light soy sauce 1 tbsp
- Chili oil 4 tbsp
- Sesame paste 2 tbsp
- Cucumber 1
- Bean sprouts 100 g
- Sugar 3 g
Nutrition
Steps （8 steps）
Mix flour with 3 g salt, gradually add 250 ml warm water to form a smooth dough. Cover with damp cloth and rest 30 minutes.
Knead dough in a bowl with 1000 ml water to wash out gluten. Strain starchy water into another bowl; repeat 3-4 times until gluten is clean and water runs clear.
Let the collected starchy water settle 4-6 hours (or overnight). Pour off clear top layer, leaving thick starch slurry. Stir in remaining 2 g salt.
Knead yeast into the gluten, cover with plastic wrap and ferment 30 minutes until bubbly. Steam over high heat 15 minutes until fully cooked, cut into pieces.
Brush a flat dish with oil. Pour in a ladle of starch slurry, tilt to coat. Steam over high heat 2-3 minutes until transparent and puffed. Cool in cold water, brush oil, peel off. Repeat.
Stack the finished sheets and cut into wide strips. Dice the gluten, julienne cucumber, blanch bean sprouts and drain.
Mix mashed garlic with water; add vinegar, soy sauce, chili oil, sesame paste, salt, sugar and sesame oil. Whisk well.
Place noodle strips, gluten, cucumber, and sprouts in a bowl. Pour sauce over, sprinkle scallions, and toss well.
Tips
Change water several times while washing gluten until clear for best texture. Stir the slurry before each pour and keep water boiling vigorously for chewy sheets.
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