Comments on: Liangpi - Cold Skin Noodles https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/ Chinese Recipes and Eating Culture Sat, 19 Mar 2022 23:50:00 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Elaine https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1351062 Sat, 19 Mar 2022 23:50:00 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1351062 In reply to Santi.

Yes. You can use wheat starch directly for sure.

]]> By: Santi https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1345210 Thu, 10 Mar 2022 15:01:15 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1345210 In reply to Elaine.

你好 Elaine !
I am also thinking about this, using wheat starch, instead of washing the flour. Can we just use wheat starch ?

]]> By: Elaine https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1246955 Thu, 02 Sep 2021 12:57:31 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1246955 In reply to MARIA.

Yes, regular oven is fine but I hav't tried microwave. Sorry I can't provide a precise temperature.

]]> By: MARIA https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1239825 Tue, 17 Aug 2021 08:25:56 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1239825 Hi! Can I use the regular oven to cook the noodles. I dont have a steamer or cookware large enough to do the steaming/boiling. In some recipies they say you can use microwave so what would be the oven temperature/time? Thanks!

]]> By: Elaine https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1171356 Fri, 08 Jan 2021 00:30:04 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1171356 In reply to Kim.

Can be kept for 24 hours. No, this can't freeze well.

]]> By: Kim https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1171188 Wed, 06 Jan 2021 22:35:44 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1171188 How long can you store the Noodles and can they be frozen

]]> By: Elaine https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1036674 Mon, 11 Mar 2019 00:31:18 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1036674 In reply to MissRi.

Hi MissRi,
I believe the problem actually is your flour. Have you change the type of flour used? I have similar problem last time when using a lower quality of flour.

]]> By: MissRi https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-1036517 Sun, 10 Mar 2019 01:35:37 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-1036517 5 stars
Hi, I tried making these at home. I have made these perfectly before but I moved countries recently and i’ve Been trying to recreate the recipe but it’s not turning out the same. When I made it by washing flour, the noodles tasted too much like flour and just dissolved when put into any soup. It was more sticky than chewy.. so I’m trying to make it with starch but... I can’t seem to get the water and starch ratio correct. Can you help? I tried adding flour too but something is missing. I don’t know if it’s the cooking either. I really crave these noodles. HELP!

]]> By: Elaine https://www.chinasichuanfood.com/liangpi-cold-skin-noodles/comment-page-2/#comment-982775 Tue, 21 Aug 2018 23:38:13 +0000 http://fd5.b5b.myftpupload.com/?p=7170#comment-982775 In reply to Alice.

Alice,
There are possibly 2 reasons.
The first one might be your flour. It cannot form a strong gluten network because of the lack of gluten. .
The second reason might be insufficient kneading. The forming of gluten network need enough time and kneading.

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