Rangpiza is a noodle-like dish made from wheat or rice flour.Originally the dish came from China.
It is a popular food in the restaurant in Kashgar. It can be wheat flour or sometimes rice flour.
Ingredients
1 cup of flour
1/8 cup of warm water
1 tbsp salt
red chilli, garlic & vinegar source (Follow Langlu recipe earlier)
2 tbsp black garlic
1 tbsp chopped cilantro
Steps
1. Prepare dough, Mix flour, warm water and salt into a soft dough, mix till the dough surface is smooth.
2. Cover the dough and keep for at least half an hour at room temperature.
3. Add the water to the dough, the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning the water into a muddy white color. keep rinsing until water is almost became clear.(In other words it means, use hand keep rubbing the dough, you will see water will become milky, wait till it saturates, pour the liquid park into a separate boil, keep repeating with the remaining dough till the water is clear when rinsing)
4. Add 2 tea spoon of yeast to the remainder of the dough, put it in a steamer, and steam for 15 min.Cool down and cut it into long cubes, keep for later use
5. The bowl with milky liquid is filtered by strainer, keep the liquid part. The liquid part is left to rest overnight at a cool place to allow the dissolved starch to precipitate.
I am using some online pictures that I found in a Chinese website for demonstration.
steps' right order in the picture below
1, 2, 3
4, 5, 6
7, 8, 9
10, 11, 12
1
It is a popular food in the restaurant in Kashgar. It can be wheat flour or sometimes rice flour.
Ingredients
1 cup of flour
1/8 cup of warm water
1 tbsp salt
red chilli, garlic & vinegar source (Follow Langlu recipe earlier)
2 tbsp black garlic
1 tbsp chopped cilantro
Steps
1. Prepare dough, Mix flour, warm water and salt into a soft dough, mix till the dough surface is smooth.
2. Cover the dough and keep for at least half an hour at room temperature.
3. Add the water to the dough, the dough has to be 'rinsed' until the water is saturated with starch from the dough, turning the water into a muddy white color. keep rinsing until water is almost became clear.(In other words it means, use hand keep rubbing the dough, you will see water will become milky, wait till it saturates, pour the liquid park into a separate boil, keep repeating with the remaining dough till the water is clear when rinsing)
4. Add 2 tea spoon of yeast to the remainder of the dough, put it in a steamer, and steam for 15 min.Cool down and cut it into long cubes, keep for later use
5. The bowl with milky liquid is filtered by strainer, keep the liquid part. The liquid part is left to rest overnight at a cool place to allow the dissolved starch to precipitate.
6. The following day, there will be a kind of starch-paste on the bottom of the bowl, with a more or less clear liquid on top, which has to be discarded.
7. Once the liquid has been removed, Stir the rest liquid clockwise.
8. A small amount of the paste can then be poured into a flat plate or tray, and spread evenly in a thin layer.
9. The whole plate is placed into a large pot full of boiling water, where it is steamed for a couple of minutes, and the resulting 'pancake' cut into long pieces vaguely resembling noodles
10. Mix resembling noodles, steamed remaining dough on top.
11. Add chopped fresh cilantro, red chili pepper, garlic & vinegar mix(follow Langou recipe for this part)
12. Add some black vinegar on top.
I am using some online pictures that I found in a Chinese website for demonstration.
steps' right order in the picture below
1, 2, 3
4, 5, 6
7, 8, 9
10, 11, 12
1 
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