不用洗面隔夜饧面的凉皮 Liangpi, wheat starch noodles, no need to rub the dough and set overnight.

凉皮是陕西人的吃食，据说迄今有两千多年的历史。洗面饧面的做法为其一，利用现代的技术手段，不用洗面不用隔夜饧面的的做法能在最短的时间内吃到新鲜的凉皮。 Liangpi, the wheat starch noodle is originated from Shaanxi, China, with a history of over 2,000 years. One traditional method of making it involves rubbing and kneading wheat flour dough in water for long hours, but modern techniques have made it possible to make fresh wheat starch noodle quickly without the rubbing and kneading in water, and overnight setting. -- content of this video -- 0:00 介绍 Introduction 0:43 面筋面团揉制 Kneading dough of steamed gluten cubes 1:44 凉皮面浆调制 Preparing batter of Liangpi 3:08 模具刷油 Brushing molds with oil 3:23 蒸凉皮 Steaming Liangpi sheet 3:46 冷却和脱模 Cooling down & demolding 4:39 切凉皮 Making Liangpi noodle 4:49 面筋面团蒸制 Steaming gluten dough cubes 5:21 调味准备 Pre-work for seasoning 5:41 总结 Summary