Liangpi

Method

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1. Mix the flour, salt and water into a firm dough and knead 8 minutes. Cover and rest 30 minutes.

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2. Submerge the dough in a large bowl of cold water and knead it under the water until the water turns milky.

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3. Pour the milky water into a second container and add fresh water to the dough. Repeat 6 or 7 times, until the water stays almost clear and only a rubbery gluten ball is left.

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4. Steam the gluten ball 20 minutes, until risen and spongy, then cool and tear into pieces.

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5. Leave the collected starch water to settle 4 hours, then carefully pour off and discard the clear water on top.

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6. Stir the thick settled starch back to an even batter, thin with a little water if needed.

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7. Oil a flat metal tray, ladle in a thin layer of batter and float the tray in a wide pan of boiling water. Cover and steam 3 minutes, until the sheet bubbles and sets.

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8. Cool the sheet in cold water, peel it off, oil it and stack. Repeat, stirring the batter each time.

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9. Cut the sheets into 2 cm ribbons.

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10. Toss with the gluten pieces, cucumber, bean sprouts and all the dressing ingredients, and scatter with coriander.

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Chef’s Tips

• Wash until the water runs almost clear — six or seven changes.
• Four hours of settling, then pour the clear water off.
• Keep the gluten ball. It goes back in the bowl.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rou jia mo
• A cold beer
• More chilli oil

Storage & Reheating

The cut sheets keep refrigerated 2 days, oiled. Dress only to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.