Sweet flavor | The summer of Zhongjin, Gansu, starts with a bowl of Liangpi

In Shaanxi, Liangpi is also known as dough. For Shaanxi people, although it is just a common snack, almost every family will make it, but after years of precipitation, this food has become a gourmet symbol in this area. It has it has it. Three varieties: steamed noodles, rolling noodles, and branding. It is an indispensable food in summer.

The practice of the Gansu Zhongjinchang canteen is to steam the noodles with noodle water. The method is as follows: add water to the flour. In order to make the steamed rubber band chewy, you can add a little baking soda to the noodles. Essence Settle for a while, pour the water above, and continue to stir. In the end, keep the water so thin and not thick, and you can hang it on the spoon. Then boil the water in the pot and pour the noodle water into the pan that passes over the oil. After steaming, cut strips and mix with chili oil, seasoning water, garlic water, vinegar water, bean sprouts, cucumber shreds, and gluten.

Because Liangpi tastes gluten, hot and sour, and full of fullness. As soon as the summer, the employees of the Gansu Zhongjin wanted to eat cold skin in the hot summer, so they started steaming from one point every afternoon in the summer and prepared this food for employees early. Imagine that you return from get off work and return to a bowl of cool skin, drink a bowl of free mung bean porridge, the sweltering and fatigue of your body will be swept away, and you feel dry and cool, how pleasant!

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