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What is Qinzhen Liangpi? Authentic Shaanxi Huxian Specialty: Qinzhen Liangpi
Content Abstract:Want to know what Qinzhen Liangpi is? This article is a special article that introduces in detail the specialty of Huxian County, Shaanxi Province -- Qinzhen Liangpi. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Qinzhen Liangpi. It takes about 7 minutes to read the full text, mainly including the basic introduction of Qinzhen Liangpi and what is the nutritional value of Qinzhen Liangpi? What are the product characteristics of Qinzhen Liangpi? How does the history of Qinzhen Liangpi come from? The production method of Qinzhen Liangpi, etc
The basic introduction of Qinzhen Liangpi is made of big Rice noodles, which is also called Qinzhen rice noodles because it is produced in Qinzhen, Huxian County, Shaanxi Province. When making, adjust the big Rice noodles to paste, and lay them in a multi-layer bamboo steamer, steaming them with high heat. When eating, use a large chopper nearly one meter long and more than 20 centimeters wide to cut into thin filaments, add the auxiliary vegetables, bean sprouts, etc., and add the seasoning. The good taste is all in the chili oil. The Liangpi is red and spicyWhat is the nutritional value of Qinzhen LiangpiWhat are the characteristics of Qinzhen Liangpi
Qinzhen Liangpi is famous throughout the country for its excellent ingredients, rigorous technology and exquisite flavor
How did the history of Qinzhen Liangpi come fromHow to make Qinzhen Liangpi, steam for 20 minutes, cool and slice (PS: You can also not steam it, fry it in oil, and then stir fry it. It tastes good.)<45. Then put the model into a boiling water pot and cover it with a lid. Keep the fire burning all the time, steam for about 5-6 minutes, and the Liangpi in the pot will slowly bubble up. You can also turn the mold upside down and directly flush the bottom with cold water, so that the effect is better. When the Liangpi is completely cool, brush some oil on the surface, you can slowly peel it off and cut it into strips as you like
Seasoning
Garlic water, chili oil, a little sugar, vinegar, sesame oil (depending on personal taste), cucumber (mung bean sprouts can also be blanched in water)
Garlic water: stir one or two cloves of garlic, add a little water, use a blender to crush, then add a little salt and MSG, stir until it dissolves
Preparation of chili oil: First, heat 500 grams of oil, and at the same time, put 1 cup of chili flour, 1-2 tablespoons of pepper powder, a small amount of white sugar (don't mix too much), and 1 tablespoon of white sesame in a large bowl. Do not stir, just put it in a smooth way. After the oil starts to smoke, turn off the heat and let it air dry for about 70-80% heat before pouring in the chili peppers. First pour in half, stir well with a spoon, add 2-3 tablespoons of Sichuan peppercorns powder (or Sichuan peppercorns), stir well with a spoon, then take another small spoon and scoop a little cold water (also not too much) into the chili bowl, stir well. At this time, you will see that the bowl is like boiling water, but because there is very little water, it will not splash out
What are the characteristics of Qinzhen Liangpi
Qinzhen Liangpi is famous throughout the country for its excellent ingredients, rigorous technology and exquisite flavor
How did the history of Qinzhen Liangpi come fromHow to make Qinzhen Liangpi, steam for 20 minutes, cool and slice (PS: You can also not steam it, fry it in oil, and then stir fry it. It tastes good.)<45. Then put the model into a boiling water pot and cover it with a lid. Keep the fire burning all the time, steam for about 5-6 minutes, and the Liangpi in the pot will slowly bubble up. You can also turn the mold upside down and directly flush the bottom with cold water, so that the effect is better. When the Liangpi is completely cool, brush some oil on the surface, you can slowly peel it off and cut it into strips as you like
Seasoning
Garlic water, chili oil, a little sugar, vinegar, sesame oil (depending on personal taste), cucumber (mung bean sprouts can also be blanched in water)
Garlic water: stir one or two cloves of garlic, add a little water, use a blender to crush, then add a little salt and MSG, stir until it dissolves
Preparation of chili oil: First, heat 500 grams of oil, and at the same time, put 1 cup of chili flour, 1-2 tablespoons of pepper powder, a small amount of white sugar (don't mix too much), and 1 tablespoon of white sesame in a large bowl. Do not stir, just put it in a smooth way. After the oil starts to smoke, turn off the heat and let it air dry for about 70-80% heat before pouring in the chili peppers. First pour in half, stir well with a spoon, add 2-3 tablespoons of Sichuan peppercorns powder (or Sichuan peppercorns), stir well with a spoon, then take another small spoon and scoop a little cold water (also not too much) into the chili bowl, stir well. At this time, you will see that the bowl is like boiling water, but because there is very little water, it will not splash out
How to make Qinzhen Liangpi, steam for 20 minutes, cool and slice (PS: You can also not steam it, fry it in oil, and then stir fry it. It tastes good.)<45. Then put the model into a boiling water pot and cover it with a lid. Keep the fire burning all the time, steam for about 5-6 minutes, and the Liangpi in the pot will slowly bubble up. You can also turn the mold upside down and directly flush the bottom with cold water, so that the effect is better. When the Liangpi is completely cool, brush some oil on the surface, you can slowly peel it off and cut it into strips as you like
Seasoning
Garlic water, chili oil, a little sugar, vinegar, sesame oil (depending on personal taste), cucumber (mung bean sprouts can also be blanched in water)
Garlic water: stir one or two cloves of garlic, add a little water, use a blender to crush, then add a little salt and MSG, stir until it dissolves
Preparation of chili oil: First, heat 500 grams of oil, and at the same time, put 1 cup of chili flour, 1-2 tablespoons of pepper powder, a small amount of white sugar (don't mix too much), and 1 tablespoon of white sesame in a large bowl. Do not stir, just put it in a smooth way. After the oil starts to smoke, turn off the heat and let it air dry for about 70-80% heat before pouring in the chili peppers. First pour in half, stir well with a spoon, add 2-3 tablespoons of Sichuan peppercorns powder (or Sichuan peppercorns), stir well with a spoon, then take another small spoon and scoop a little cold water (also not too much) into the chili bowl, stir well. At this time, you will see that the bowl is like boiling water, but because there is very little water, it will not splash out