Liangpi (Cold Skin Noodles)

Ingredients

• Liangpi sheets, wheat gluten (mianjin)
• Salt, chicken bouillon powder, oyster sauce, light soy sauce, dark soy sauce, sesame oil, black vinegar, sesame paste (plain sesame paste is best)
• Cucumber, garlic, mung bean sprouts
• Basin, bowls, plates, garlic mortar

Steps

Preparation

1. Add 500 ml water to a pot and bring to a boil.
2. Put the mung bean sprouts into the pot and boil over high heat for 60 seconds. Drain, rinse under cold water, and put on a plate for later.
3. Julienne the cucumber and put it on a plate for later
4. Peel 10 g garlic cloves, put them in the mortar with 1 g salt, pound into a paste, add 10 g tap water and set aside.
5. Note: store-bought liangpi usually has cooking oil on the surface; you can rinse it with tap water. Same for the gluten.
6. Note: after rinsing the gluten, squeeze out most of the water by hand (no need to squeeze too hard).

Mix the salt water

7. In a small bowl, add 3 g salt, 2 g chicken bouillon, 5 g light soy sauce, 1 g dark soy sauce, 1 g sesame oil, 2 g oyster sauce and 5 g black vinegar (adjust salt and vinegar to taste; these amounts suit most people).
8. Add 25-35 g warm water (depending on how salty you like it), stir with chopsticks until dissolved, and set aside to cool.

Mix the sesame paste

9. Note: the amounts below are for one person; for n people, multiply by n
10. Take a small bowl and put in the prepared sesame paste.
11. Add 4 g salt, 3 g chicken bouillon, 5 g light soy sauce, 1 g dark soy sauce and 3 g oyster sauce.
12. Stir the seasonings into the sesame paste with chopsticks.
13. Add 10 g water and stir well.
14. Repeat the previous step 2-3 times (depending on how thick you like the sesame paste).

Final steps

15. Take the small basin you prepared earlier and add the liangpi.
16. Pour in the salt water and toss with chopsticks. Then transfer to a small bowl (pour the salt water in as well).
17. Place the bean sprouts on the liangpi, followed by the gluten.
18. Pour the sesame paste over the gluten.
19. Sprinkle the cucumber strips on top.
20. Add chili oil if you like.
21. Your delicious home-style liangpi is ready!