LIANG MIAN RECIPE RECIPES

Steps:

• Make the sauce by mixing all sauce ingredients in a bowl. Taste and adjust the seasoning if necessary - there should be a powerful sesame flavour and it should be reasonably salty (perhaps slightly over, because it will dilute when you mix with the noodles). Sourness and sweetness (from the vinegar and sugar respectively) should be in the background, but not prominent.
• Add noodles to lightly salted water and cook according to packet instructions.
• Add beansprouts to the bubbling pot 90 seconds before the noodles are finished cooking
• Drain the noodles/beansprouts, reserving the cooking water
• Add around 150-200ml of the cooking water to the sauce and mix - this will loosen the sauce and lighten its colour, meaning it will give the noodles a glossy coating when mixed.
• To serve, place the noodles/beansprouts in a bowl and scatter over the spring onions. Top with the loosened sauce and allow the diner to mix for themselves.
• Optional - serve with Taiwnaese cucumber salad and/or chilli oil (I like Lee Kum Kee Chinese chiu chow chilli oil).

Steps:

• Mix salt with all-purpose flour in a large bowl and then stir with chop stickers when pouring water. Then knead until almost smooth. Rest for 15 minutes.
• Pour enough water to cover the dough and begin washing with the purpose of separating the gluten out. Repeat the process until the gluten is no longer shrinking. Transfer the gluten out and wash once again. Strain the second liquid back to the bowl with the first batch. Set aside for at least 4 hours (or overnight in cool places) until the starch sank to the bottom and there is a layer of clear water.
• Wash the gluten under running water for several minutes until the water coming out is clear but not creamy white. Add 1 teaspoon of instant yeast and set aside to proof for around 4 hours. And then steam for 15 minutes over high fire. If you are on a gluten free diet, just throw the gluten away. No worries.
• Pour the clear water out (can keep a really thin layer around 0.5 cm) and stir the remaining liquid to combine well.
• Prepare a plate (stainless steel plate with edges will be the best, like this one), but make sure that your steamed pot can hold it. Besides we also need a small cup of oil and a brush. Bring water to boil in wok or pot.
• Slightly brush oil on the surface of plate (around 5 to 6 drops) and scoop around 3/4 cup liquid after stirring (see note 2 for the amount adjusting tip). Shake the plate slightly to make the liquid spread evenly on the surface.
• Transfer the plate to the steaming wok; cover the lid and steam over medium for around 2 minutes. When done, the liangpi becomes transparent and there might be large bubbles in center. Transfer out and brush some oil on the upside (so they will be sticky to each other later). Wait for 2-3 minutes until cool down, tear the liangpi off carefully. To speed up the process, prepare several plates with the same size so you can steam and cool down alternately.
• Cut the liangpi into strips around 1 to 1.5 cm wide after cool dome COMPLETELY otherwise you may break them.
• To make the chili oil
• Assemble the liangpi