Homemade Liangpi Colorful Liangpi

Overview

A bowl of Liangpi to cool off in the summer, this is a small amount of happiness!

Add flour➕salt and dough and let it harden for fifteen minutes. Add water and wash repeatedly
Wash repeatedly until the cleansing water is clear
Add appropriate amount of yeast and ferment for twenty minutes
Steam gluten in a steamer
Finished gluten
Skim off the upper layer of clean water
Place it in the refrigerator overnight and wait for the batter to settle (the red batter in the picture shows carrot juice added)
After the precipitated batter is stirred evenly, black sesame seeds can be added to increase the color. Use Liangpi Luoluo to make Liangpi. Before pouring the batter each time, the mold plate needs to be wiped with oil to prevent adhesion
The crystal clear cold skin has come out of the pot
Blanch mung bean sprouts, shred cucumber and set aside, cut cold skin into strips
Add the auxiliary ingredients, cucumber shreds and mung bean frogs, top with sesame sauce and pour garlic water
It’s time to eat, hoho~