Ingredients and Tools
- Liangpi, wheat gluten
- Salt, MSG, 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, bowl, plate, mortar
Measurements
- Liangpi amount is 300 g/person, rounded down.
- Sesame paste amount is 30 g/person, rounded down.
- Cucumber 100g/person, mung bean sprouts 50g/person.
Steps
- Add 500ml water to the pot. Bring to a boil.
- Add the mung bean sprouts to the pot and boil over high heat for 60 seconds. Remove the sprouts, rinse with cold water, and place on a plate for later use.
- Shred the cucumber and place on a plate for later use.
- Peel 10g garlic cloves, put into a mortar with 1g salt. Pound into garlic paste, add 10g tap water. Set aside.
- Note: Store-bought liangpi usually has edible oil on the surface; you can rinse with tap water. Same for the wheat gluten.
- Note: After rinsing the gluten, use your hands to squeeze out a large amount of water (no need to squeeze too hard). Brine preparation
- Prepare a small bowl, add 3g salt, 2g MSG, 5g light soy sauce, 1g dark soy sauce, 1g sesame oil, 2g oyster sauce, black vinegar 5g (salt and black vinegar can be adjusted to personal taste; the above amounts are for general taste).
- Add 25-35g warm water to the above seasonings (according to personal saltiness), use chopsticks to mix and dissolve. Set aside to cool. Sesame paste preparation
- Note: The following amounts are for one serving; if there are n people, multiply the amounts by n.
- Take out a small bowl and put the prepared sesame paste into it.
- Add 4g salt, 3g MSG, 5g light soy sauce, 1g dark soy sauce, 3g oyster sauce.
- Use chopsticks to mix the seasonings with the sesame paste evenly.
- Add 10g water and mix evenly.
- Repeat the previous step 2 to 3 times (the number of times depends on the desired thickness of the sesame paste). Final steps
- Take out the small basin prepared earlier and add the prepared liangpi.
- Pour in the brine and mix evenly with chopsticks. Then transfer to a small bowl (pour the brine into the bowl as well).
- Place the sprouts on top of the liangpi, then add the wheat gluten.
- Pour the prepared sesame paste over the wheat gluten.
- Sprinkle shredded cucumber.
- If desired, add chili oil.
- A home-style liangpi with great color, aroma, and taste is ready!