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58 lines
2.8 KiB
Markdown
58 lines
2.8 KiB
Markdown
# How to Make Liangpi
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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* Liangpi (cold skin noodles), gluten
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* Salt, chicken bouillon, oyster sauce, light soy sauce, dark soy sauce, sesame oil, black vinegar, sesame paste (original flavor is best)
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* Cucumber, garlic, mung bean sprouts
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* Bowl, plate, garlic mortar
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## Quantities
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* Liangpi: 300 g per person (rounded down).
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* Sesame paste: 30 g per person (rounded down).
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* Cucumber: 100 g per person, Mung bean sprouts: 50 g per person.
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## Instructions
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### Preparation
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* Add 500 ml of water to a pot. Bring to a boil.
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* Add the mung bean sprouts to the pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate.
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* Julienne the cucumber and set aside on a plate.
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* Peel 10 g of garlic cloves, place them in a garlic mortar with 1 g of salt. Mash into a paste, then add 10 g of tap water. Set aside.
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* Note: Store-bought liangpi usually has a layer of cooking oil on the surface; it can be washed off with tap water. The same applies to the gluten.
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* Note: After washing the gluten, squeeze out the excess water by hand (do not press too hard).
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### Saline Solution Preparation
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* Prepare a small bowl and add 3 g of salt, 2 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, 1 g of sesame oil, 2 g of oyster sauce, and 5 g of black vinegar. (Salt and vinegar amounts can be adjusted to taste; the quantities above reflect a standard preference).
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* Add 25-35 g of warm water to the seasonings (adjust based on desired saltiness). Stir with chopsticks until well mixed and dissolved. Set aside to cool.
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### Sesame Paste Preparation
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* Note: The following measurements are for one serving. For n people, multiply the quantities by n.
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* Take a small bowl and add the prepared sesame paste.
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* Add 4 g of salt, 3 g of chicken bouillon, 5 g of light soy sauce, 1 g of dark soy sauce, and 3 g of oyster sauce.
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* Stir the seasonings into the sesame paste with chopsticks.
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* Add 10 g of water and mix well.
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* Repeat the previous step 2-3 times (depending on your preferred thickness of the paste).
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### Final Steps
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* Take the previously prepared small bowl and add the prepared liangpi.
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* Pour in the saline solution and mix well with chopsticks. Transfer to a serving bowl (pouring in the saline solution as well).
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* Place the mung bean sprouts on top of the liangpi, followed by the gluten.
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* Pour the prepared sesame paste over the gluten.
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* Sprinkle with julienned cucumber.
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* Add chili oil if desired.
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* Your homemade liangpi, complete with color, aroma, and taste, is ready to serve!
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## Additional Notes
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Personal taste varies by region, weather, and time. Please adjust the specific amounts of seasonings according to your preferences.
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If you follow this guide and find any issues or have suggestions for improvement, please submit an Issue or Pull request.
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