】 _How to save_Save method
[How long can Liangpi be kept at room temperature?
】 _How to save_Save method
I believe many people have eaten Liangpi. This dish is especially suitable for summer. It is very cool to eat. According to reports, Liangpi originally originated in Shaanxi Province and is a very classic pasta. Now it has been popular all over the country.Now, when making Liangpi, people will add many kinds of spices, several kinds of garlic, pepper, soy sauce and so on. So how long can the cold Liangpi be kept at normal temperature?
How long can Liangpi be kept at room temperature?
Overnight is generally not recommended, Liangpi is best served immediately, and tastes best.
Of course, as to whether it can be eaten, it depends on its own quality.
Good Liangpi can be eaten normally without odor for three or four days at room temperature, but if the quality of Liangpi is not good, it will have an odor and sticky hands the next day. Such Liangpi will definitely not be edible.
There is an odor on Liangpi on the same day or higher, not because it is not stored properly, but because of the quality of Liangpi itself.
So, can the coaxial Liangpi be eaten?
How to keep the carbon of Liangpi?
1. The preservation of Liangpi is very easy, just under normal temperature.
The chili sauce is mainly pepper water, which can be sterilized and antiseptic.
Whether the cold skin has a strange smell on the day or higher, it is not improper storage, but the quality of the cold skin itself is questionable.
2, Liangpi is generally packed in plastic bags, just keep the bag tightly and let Liangpi and air replace.
3. Liangpi cannot be stored in the refrigerator or fresh-keeping cabinet.
When cold, Liangpi becomes hard and brittle and loses its elasticity, so it loses its soft, translucent and smooth tendons.
Stirs easily and does not chew.
4. When making cold skin, add a little edible salt to the dough, the source of strength is type B, the cold skin is smooth and smooth, the next day it will not be hard, sticky, or cracked.
How to make Liangpi?
Ingredients: 300 grams of high-gluten flour, 2 teaspoons of raw soy sauce, 1/2 teaspoon of table salt, 2 teaspoons of sesame sauce, 1/2 teaspoon of sugar, 2 cloves of garlic, 1/2 of cucumber, 1 chive, 1 teaspoon of pepper oil, sesame oil1 teaspoon, 1 teaspoon of balsamic vinegar, 1 teaspoon of chili oil, 1 teaspoon of vegetable oil
Add about three grams of salt to a pound of flour, and use cold water and noodles to make the noodles firmer.
Wake the dough for more than ten minutes.
Find a bigger pot and pour a little cold water. Don’t miss the dough. It is better to place it in half of the dough. Start washing the face, just knead it in water.
After kneading the surface water is very turbid, change to a basin of water, and then don’t pour the water left over after washing the face, pour it into a large pot and leave it.
Can come in handy later.
Wash the noodles in water four or five times. The rest is a little yellow gluten, and the basin is white wash water.
The washed gluten can be steamed or boiled, steamed with honeycomb, and boiled vigorously.
I like to cook. When I was a kid, my grandma always cooked gluten, fried it, and it was delicious when mixed.
The method of cooking gluten is very simple. Put the gluten directly in the water and cook it.