Xi'an Cold Skinned Noodles (凉皮)
The northwest classic made from the starch extracted from the gluten making process, and is a favorite worldwide for a reason.
Liangpi & Seitain
Makes two servings.
AP Flour (中筋面粉), 200g
Salt, 2g (half tsp)
Water, 120g
Additional water (for rinsing the liangpi), ~4 cups
Instant Yeast (酵母), for the Seitan, 1/8 tsp
Process:
Mix 200g flour with 2g salt and 120g water, press together to make a basic dough. Rest (autolyse) for 20 minutes.
Knead the dough – you don’t need to get it completely smooth, but you do want to develop some gluten, ~5 minutes. Then rest for 20 minutes.
Wash the dough by kneading it underwater. Add about a ½ cup water at a time, knead underwater for ~1-2 minutes or until the water becomes very milky. Then strain, adding back any gluten bits, and continue the process – ½ cup water at a time.
Once the water begins to be no longer overly milky (roughly 60% of the original opacity), you’re finished. Our dough needed ~4 cups.
Let the Liangpi batter settle for 3 to 4 hours. Do not rest for over four.
While the batter is settling, knead the 1/8 tsp yeast into the gluten. Place in a bowl, cover and let that ferment for 1 hour. Then steam over a high flame for 8 minutes.
After the Liangpi batter is settled for 3-4 hours. Drain out the yellow-ish water on top, though you don’t have to be overly paranoid getting every drop.
Give the batter a good stir. Generously oil a steaming sheet, then ladle enough batter on to thinly cover – we used two 45ml-ladle’s worth. Giggle to distribute, then place directly on heavy simmering water.
Swap the flame to high (make sure the water will boil rapidly) and cover. Steam for 1.5 minutes, or until large bubbles form on the liangpi.
Remove the steaming sheet and place it on a tray filled with cool water. Brush oil on the top of the liangpi sheet. Loosen the sides up with a spatula, then carefully pull the liangpi onto a chopping board with your fingers. Optionally scrape the tray with a bench scraper, then repeat the process with the rest of the batter.
Preparing the Condiments for the Liangpi
To Make the Quick Chili Oil:
Oil, preferably Caiziyou (菜籽油), 80g
Onion, 1/4 pc, sliced
Ginger (姜), 1 inch, smashed
Garlic, 3 cloves, smashed
Star anise (八角), 2 pcs
Fennel seed (小茴香), 1/2 tsp
Kashmiri chili powder / Qinjiao chili powder (秦椒) / Gochugaru, 15g
Dark Chinese vinegar (陈醋/香醋), 1/2 tsp
Heat up the oil until it can lightly bubble around a pair of chopsticks.
Add in the 1/4 onion, 1 inch smashed ginger, 3 cloves smashed garlic, and cook over a medium flame.
After ~3 minutes, add in 2 pcs star anise and 1/2 tsp fennel seed. Continue to cook until the onion is golden brown, then strain.
Add back the oil to your wok, heat it up until ~180C. Pour it onto the 15g chili powder, quick mix, then add in 1/2 tsp vinegar.
To Make the Sesame Sauce:
Sesame paste (芝麻酱), 1 tbsp
Water, ~5 tsp
Mix water into the sesame sauce, 1 tsp water at a time and mix until well combined before adding more.
To Make the Garlic Water:
Garlic, 3 cloves
Salt, 1/2 tsp
Hot, boiled water, 1/4 cup
Pound 3 cloves garlic with 1/2 tsp salt, then add in 1/4 cup hot, boiled water. Mix well, set aside.
Assembling the Liangpi
Final Seasonings and toppings:
Garlic water from above, 1.5 tbsp
Sesame sauce from above, 1 tbsp
Salt, ¼ tsp
MSG (味精), ¼ tsp
Chili oil from above (油辣子), at least ½ tbsp
Dark Chinese vinegar (陈醋/香醋), ½ tbsp
Julienned cucumber
Chopped cilantro
First roll up the liangpi and slice it into ½ cm wide noodles, and the steamed seitan into ½ inch chunks.
For one serving, put half of the liangpi and seitan in a bowl, then add in 1.5 tbsp garlic water, 1 tbsp seasame sauce, 1/4 tsp salt, 1/4 tsp MSG, 1/2 tbsp chili oil, 1/2 tbsp dark Chinese vinegar, a sprinkle of julienned cucumber and chopped cilantro.