Liangpi technology training Authentic Shaanxi Liangpi technology training Liangpi technology training class

Liangpi technology training
Authentic Shaanxi Liangpi technology training Liangpi technology training class
There are many types of Shaanxi Liangpi with different cooking methods and different tastes when mixed. Choose Food Industry Fashion to teach you the authentic Shaanxi Liangpi technology.
Sesame Liangpi
A typical halal way to eat. The method is relatively simple. Mix the flour into a paste and put it into a special metal cold skin basket. Shake the cold skin dill to spread the flour evenly on the bottom of the basket, then put it into a pot of boiling water to steam and mature. When eating, cut the dough into half-centimeter-wide strips and generally add auxiliary ingredients such as cucumber shreds, salt, vinegar, sauce, sesame sauce, chili oil, etc. For Liangpi technical training, go to the Beijing Food Industry Fashion Training Center.
Qinzhen Liangpi
Made from rice flour, it is also called Qinzhen Liangpi because it is produced in Qinzhen, Hu County. During production, the rice flour is adjusted into a paste and spread flat in a multi-layer bamboo steamer, steamed over high heat. When eating, use a large guillotine that is nearly one meter long and more than one centimeter wide to cut it into thin strips. Add auxiliary ingredients such as green vegetables and bean sprouts to adjust the seasonings. The taste is all mixed with chili oil. The cold skin is all red and spicy.
Hanzhong Liangpi
It is named after being produced in Hanzhong area. Because during processing, a small stone mill is used to add water to grind the rice into rice flour slurry, which is also called water-milled cold skin. During production, the ground rice flour slurry is spread flat on a bamboo steamer and steamed. The main seasonings added are garlic juice and chili oil. The taste is sour and spicy with the aroma of garlic. For authentic Shaanxi Liangpi technical training, go to Beijing Food Industry Fashion Training Center.
Qishan Rolling Dough
During production, the wheat flour is washed to remove the gluten, the starch is rolled into pancakes, and steamed in a steamer. The cold skin is soft and sticky. The seasoning is mainly made of grain vinegar and chili oil brewed locally in Qishan, supplemented by washed gluten shreds. Mix it evenly in a small iron pot and serve it on the plate. The main taste characteristics are sour, spicy and fragrant. For Liangpi technology training courses, go to Beijing Food Industry Fashion Training Center.
Gluten Liangpi
Mainly produced in the Guanzhong area, when processing, the gluten starch must be washed out and mixed into a paste, put into a metal Liangpi basket and steamed in a pot. When preparing, add steamed gluten cubes, seasonal vegetable condiments such as vinegar, sauce, garlic juice, MSG, salt, chili oil, sesame oil, etc. to give it a unique flavor.
In addition to the above, Shaanxi also has Fufeng’s baked noodles, Hanzhong’s Konjac Liangpi, black rice Liangpi, Shaanbei’s mung bean Liangpi, etc. No matter which one you might as well try, it will definitely leave a fragrant taste in your mouth.
Company name: Beijing Food Industry Fashion International Catering Management Co., Ltd.
Contact person: Sun Tao ①⑧⑧〇①①⑨⑨⑤③④
: ②④①⑧⑥⑦⑧⑧⑥〇
Address: North of Jiugong Industrial Zone, Daxing District, Beijing No. A8, East District