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XFF Liang Pi Sauce
秘制凉皮汁
- Makes
1½ cups
- Difficulty
Easy
By Jason Wang
Published 2020
Traditionally, liang pi purveyors only dress liang pi with salt and vinegar, letting the chewy ribbons shine on their own. At XFF, however, we found that the salt grains would interrupt the slick mouthfeel of cold skin noodles. Our compromise? Soy sauce, and a generous dose of vinegar.
Ingredients
½ cup 120 ml 1 cup 240 m
Method
In a small saucepan, combine all ingredients with ⅓ cup (75 ml) water and mix to combine. Bring to a boil over high heat.
Once boiling, turn the heat down to a low boil and cook for 2 minutes.
Turn off the heat, cover the pot, and let sit for 10 minutes.
Strain the sauce and use immediately, or let cool and store in an airtight container, refrigerated, until ready to use
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