Mung Bean Liangpi

Mung Bean Liangpi

　　Shaanxi liangpi is known across China for its premium ingredients, meticulous craftsmanship, and refined seasonings, characterized by being “thin, glossy, soft, chewy, and fragrant.” Among them, mung bean starch sheets are made primarily from mung beans—emerald green like jade, translucent as crystal, almost see-through—with a texture that is tender, smooth, and delightfully chewy, offering an exceptional taste.

　　Ingredients

　　100g mung bean flour, 250ML water, 2 tablespoons homemade chili oil (adjust to taste), about 2 tablespoons vinegar, 1 tablespoon cold mixed soy sauce, an appropriate amount of garlic, 3 small pieces of pickled mustard greens (diced), an appropriate amount of sesame oil, an appropriate amount of catnip or cilantro, a basin (or soup bowl) of cold water.

　　Method

　　1. Fully dissolve the mung bean flour in water, stir well, and let it rest for about 20 minutes;

　　2. Boil water in a steamer. Take a plate, scoop a ladle of the mixed mung bean flour liquid into a pizza pan, shake to distribute evenly, then place it in the steamer to cook.

　　3. After about 2 minutes, small bubbles will form. At this point, immerse the pizza pan in cold water for a few seconds, then you can lift off the skin.

　　4. Then place the skin in cold water to soak.

　　5. Repeat the process until all the skins are made. Finally, drain the finished liangpi and place it in a large soup bowl. Mix in chili oil, vinegar, cold mixed soy sauce, diced garlic, pickled mustard greens, sesame oil, and catnip or cilantro until well combined.

　　Tips

　　Don’t make the liangpi too thick, about the thickness of a one-yuan coin; you’ll get the hang of it with more practice. Clarification: mung bean flour here refers to mung bean starch.

　　How to Make the Seasoning Water

　　In a small pot, pour a bowl of water, add a small amount of Sichuan peppercorns and 2–3 star anise (if available, you can also add a few fennel seeds and cumin seeds). Boil these ingredients until the flavors are infused. Strain and let cool before use.

　　How to Make Chili Oil

　　In a pan, sauté some small dried red chilies and Sichuan peppercorns until fragrant, then transfer to a container and crush them. Return to the pan, add oil, pour in the crushed dried chilies and Sichuan peppercorns, add white sesame seeds and a small amount of salt, and stir-fry until fragrant.

　　How to Prepare the Liangpi:

　　Shred the liangpi, shred the cucumber, and mix in vinegar, salt, MSG, sesame paste, sesame oil, chili oil, and seasoning water. These seven ingredients are essential—this is the authentic Shaanxi liangpi.