A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

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

Making Liangpi is very simple, 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 for more than ten seconds, and the Liangpi is cooked.

Remove the Liangpi from 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 to eat.

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

Then, with the help of several people on site, the 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 Liangpi made in this way?"

"I didn't expect Brother Yi to be able to make Liangpi!"

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

"It feels very similar to making rice rolls in our 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's delicious!"

The audience in the live broadcast room was 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 twirling 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 the vinegar, and chili oil can be used to fool it a little, but if the vinegar is not good enough, no one will eat it.

As for 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 boiled was not the Liangpi sauce from the above-mentioned provinces, but a 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 based on the favorite hometown delicacy of the older generation from Qinghai and Gansu army reclamation soldiers - stuffed skin, absorbing the production process of Shan Province's noodle and rice skin, and then blending the soup of Sichuan Province's jelly gourmet food.

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

There are two essences of Shihezi Liangpi. 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. To make it thin, the raw material of flour is very important.

The sunshine hours in the Western Regions are long, and the temperature difference between day and night is large, so the quality of the crops is very good.

The flour produced in the Western Regions Province has extremely high gluten.

The ramen noodles made from Xiyu Province flour often bounce like a rubber band. For those who don’t eat it often, they can eat it once in a while, and they can hold it until the next day without being hungry.

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

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

However, 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 this 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?"

"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 I have a little taste first?"

"When the hot sauce is poured on it, it may not have the cool feeling of Liangpi, don't 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 the coriander to be added by myself."

"No, that's fine."

Holding the bowl, Liu Yifei lowered her head and sniffed, with an unstoppable smile on her face.

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

"Um!"

She nodded, and then 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, I'll just try a little, just take a small bite, okay?"

"..."

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! It's 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 this way."

Liu Yifei smiled and echoed: "I often eat cold cold skin, but it's not so amazing. It's the first time I try hot cold skin! It feels like 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 boiling 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 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 had dinner, why are you greedy for me again?"

"There is no Liangpi seller near my house, what should I do?"

"No, I have to order some Liangpi to eat."

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