Liang Pi: Cold skin noodles (凉皮)

Method11 steps · about 8 hr 30 min

1. 1

   Step 1: Choose two small, light non-stick trays that fit inside a wok or deep frying pan with a lid. Each tray must be able to float on water and must not have a loose base. Have a clean board and a separate cold-water bath ready for cooling the cooked sheets. Start the batter at least eight hours before steaming.

2. 2

   Step 2: Mix all 300 g flour, 700 ml batter water and the batter pinch of salt (1 pinch) until smooth. Pour through a sieve into a bowl, cover and refrigerate for at least eight hours or overnight so a clear water layer separates on top.

   Refrigerate batter: initial 8 hours · 480 minUses 300 g all purpose flour (2 cups ) · 700 ml water for noodle batter · 1 pinch salt for noodle batter

3. 3

   Step 3: Take the settled batter from the refrigerator. Carefully spoon off and discard the clear top water, then stir the retained batter very well. Peel and mince one or two garlic cloves. Wash the cucumber and coriander; cut the cucumber into thin strips or grate it, and chop the coriander. Wash and chop the optional fresh chilli if using. Keep the prepared garlic and garnishes separate from the batter.

   Uses All the settled batter before decanting · 1–2 garlic cloves for the dressing · cucumber (cut into thin strips or grated) · coriander (chopped) · fresh chilli (chopped (optional)) · Water for washing the vegetables, as needed

4. 4

   Step 4: Put enough water in the wok or deep frying pan for the trays to float without water entering them, and bring it to a full boil over high heat. Fill the separate cooling bath with clean cold water. Keep the lid nearby.

   Uses Water for the steaming pan and separate cold cooling bath, as needed

5. 5

   Step 5: Brush a thin layer of oil from the one-tablespoon allowance onto the first non-stick tray. Stir the retained batter and pour in a few spoonfuls, just enough to cover the tray thinly. Keep the remaining batter and oil for the other sheets.

   Uses A little of the divided 1 tbsp cooking oil for the first tray · A few spoonfuls of the retained stirred batter

   
6. 6

   Step 6: Gently float the filled tray on the boiling water and cover the pan. Steam for around two minutes until bubbles appear and the sheet has set. Keep hands away from the hot water and steam; check the set surface with a utensil if needed. While this covered tray cooks, lightly oil and fill the second tray from the remaining supplies.

   Steam one thin noodle sheet · 2 minUses The filled tray · The boiling water in the wok or frying pan · A few spoonfuls of remaining batter for the second tray · A little of the same divided oil allowance for the second tray

7. 7

   Step 7: Lift the hot tray carefully and float it on the cold-water bath until cool enough to handle. Peel off the cooked sheet onto the clean board and lightly brush its surface with oil from the same allowance. Repeat steps 5 and 6 with the remaining batter, rotating the two trays: put the next filled tray over the boiling water while cooling and peeling the first. Stack the cooled, lightly oiled sheets.

   Uses The cooked tray lifted from the steaming pan · The separate cold cooling bath · The remaining retained batter, stirred before each pour · The remaining cooking oil allowance for lightly brushing the sheets

8. 8

   Step 8: Mix the one teaspoon of cornstarch with its separate one teaspoon of water until smooth. Keep this slurry ready to thicken the dressing.

   Uses 1 tsp cornstarch for dressing · 1 tsp water for the cornstarch slurry

9. 9

   Step 9: Put the cassia, star anise (1), bay leaf (1), fennel seeds (1 pinch), ten Sichuan peppercorns, 120 ml dressing water and the separate dressing pinch of salt (1 pinch) in a small saucepan. Bring to a gentle simmer, then simmer for five minutes.

   Simmer the spiced dressing water · 5 minUses 1 piece cassia cinnamon · 1 star-anise · 1 bay leaf · 1 pinch fennel seeds · 10 Sichuan peppercorns · 120 ml water for spiced dressing · 1 pinch salt for dressing

10. 10

    Step 10: Stir the slurry again and add all of it to the simmered spice water. Stir until slightly thickened, then take off the heat and let it cool completely. Strain out and discard all the whole spices. Stir one or two tablespoons black rice vinegar and the prepared minced garlic into the cooled dressing.

    Uses All the simmered spice-water mixture · All the prepared slurry · 1–2 tbsp black rice vinegar · The prepared one or two minced garlic cloves

11. 11

    Step 11: Slice the cooled noodle sheets into strips of your preferred width and divide between three bowls. Add the prepared cucumber, coriander and optional fresh chilli, then the sesame seeds. Pour over the cooled garlic-vinegar dressing, one tablespoon Chinese chilli oil and half a teaspoon toasted sesame oil. Serve the noodles cold.

    Uses All the cooled noodle sheets lifted from the tray-working area · The prepared cucumber, coriander and optional fresh chilli · All the finished dressing, with the discarded spices left out · 1 tablespoon Chinese chilli oil (or to taste) · ½ tsp toasted sesame oil · sesame seeds