Chapter 1384 - 543: Delicious Rolled Liangpi, Appetizing and Tasty! This Is the Correct Way to Use a Strainer!

Chapter 1384: Chapter 543: Delicious Rolled Liangpi, Appetizing and Tasty! This Is the Correct Way to Use a Strainer!

"Whoa, making liangpi?"

Lin Xu finished editing the video, set it for scheduled release, and realized it was almost noon.

Upon entering the kitchen to prepare lunch, he found his mom making liangpi.

Having this on New Year’s Day is quite unexpected, even the Mountain God would be tempted to give a thumbs-up.

Seeing her son finished with his work, Chen Meijuan instructed:

"Bring out the gluten from the steamer and slice it up, add some other marinated ingredients, and make a liangpi roll for Yueyue."

In the past, when making liangpi at home, mom would usually say, "Hungry? If you’re hungry, mom will roll a liangpi for you first." Now, everything revolves around Shen Baobao.

Your mother-in-law and daughter-in-law relationship is really enviable.

Lin Xu washed his hands, opened the steamer, and took out the already steamed gluten.

Gluten comes in two forms: one is the honeycomb-like form created by deep-frying, glutinous rice being the delicacy that rapidly expands to the size of a ping pong ball through deep-frying.

Steamed gluten, on the other hand, doesn’t have many pores; in fact, it shrinks after steaming.

The steamed gluten is yellowish in color, soft in texture, chewy and delicious, whether cold mixed, stir-fried, hot pot, or stewed, all offering a fine taste.

In the past, Lin Xu enjoyed putting gluten slices in hot pot.

The freshly steamed gluten is a bit sticky and needs to cool before slicing.

Lin Xu transferred the gluten from the stainless steel basin to a rapid-cooling aluminum basin, then took a block of pressed pig’s head meat and sliced it with a knife.

Adding a few slices of pig’s head meat while rolling liangpi not only enhances the texture but makes the taste more aromatic and irresistible.

Besides the gluten and pig’s head meat, Lin Xu also sliced two potatoes and blanched them briefly to balance the richness and enhance the texture.

Once everything was ready, he spread a sheet of liangpi on the countertop and began to make the liangpi roll.

Shen Jiayue immediately grabbed her camera and came closer.

The first liangpi roll of the New Year, this can’t be missed.

Lin Xu first spread some chili oil on the liangpi, folded it to evenly coat, sprinkled cucumber strips, arranged the pig’s head meat, added gluten, potato strips, and a handful of roasted peanuts.

With the ingredients laid out, it was time for seasoning.

He took a small bowl, added a large spoonful of sesame sauce, poured in some sesame oil, chili oil, white sugar, and light soy sauce, mixed and drizzled evenly over the ingredients, then rolled the liangpi up.

When rolling, first roll halfway, fold up the bottom half, and then roll the rest.

He then tied up the roll with a small plastic bag and handed it over to Shen Jiayue, who couldn’t resist gulping:

"Didn’t prepare spicy strips; otherwise, adding some would taste even better."

Even better?

Shen Jiayue placed her camera back on the tripod and grinned at the lens:

"The liangpi roll is ready, let me taste it first. You can also make it at home if you want. It’s very simple, look, my mother-in-law and husband got it done in no time."

She finished speaking and took a bite, exclaiming immediately:

"Wow, so delicious!"

The liangpi is chewy, while the potato strips and cucumber strips are crispy, the peanuts are crunchy, and the meat and gluten are equally chewy, with the sesame sauce being dense and sticky.

These ingredients and seasonings combined to distinctly elevate both flavor and taste.

Moreover, the satisfaction of tasting numerous ingredients in a single bite, accompanied by the aromatic and spicy taste of chili oil, is indescribably delicious.

"So good, what a treat, this is the best liangpi roll I’ve ever had!"

Shen Jiayue ate while exclaiming, and Lin Xu lovingly wiped the sesame sauce from her lips with a tissue, then rolled a few more, distributing them to his father-in-law, mother-in-law, and his father.

After bustling with these, both the liangpi and the noodle sheets were ready.

Compared to the thin, glossy, and chewy liangpi, noodle sheets are thicker and softer, not as chewy, but full of noodle aroma, soft and delicious to eat.

Lin Xu picked up the kitchen knife, stacked some liangpi, sliced them into strips, and began mixing.

Mixing liangpi is quite simple: place the sliced liangpi in a basin, add cucumber strips and gluten, pour in the dressing used for mixed noodles along with garlic juice, then drizzle more chili oil and sesame sauce.

Tastes sour, spicy, and refreshing, with the thick fragrance and smooth texture of sesame sauce presenting a stark contrast.

Outside, Han Shuzhen initially didn’t want to eat liangpi rolls, but after trying a bite, couldn’t stop, continuously praising Lin Xu’s culinary skills.

As for Shen Guofu, he even ran into the kitchen to add several more pig’s head meat slices to his liangpi.

With both the liangpi and noodle sheets done, Lin Xu heated last night’s leftovers, stir-fried a well-paired shredded cabbage dish, and served Chen Meijuan’s previously steamed rice to the dining room, officially starting lunch.

"I used to think liangpi tastes best cold, but it’s surprisingly nice when warmed." Shen Jiayue tasted a bite of liangpi; eating it warm, the liangpi’s aroma was more pronounced, the fragrance of sesame sauce and chili oil spread across the room.

After eating so much meat in recent days, suddenly having some sour and spicy liangpi is simply invigorating.

Shen Guofu smiled and remarked:

"With two bites of liangpi, I immediately feel refreshed; during the New Year, we shouldn’t just eat meat, we should enjoy some refreshing treats like this."

Lin Xu quite agreed with this.

He said:

"We can make chestnut jelly in the coming days too; it’s equally tangy and appetizing, and consuming it cleanly is also quite comforting."

Han Shuzhen immediately agreed upon hearing this: