Liangpi

Overview

This is a cold skin staple! It can be eaten cold when the weather is hot!

Take appropriate amount of flour.
Add some water to the flour. Don’t add too much water at first. Then stir in a clockwise direction.
Use chopsticks to stir in a clockwise direction and add water until the flour is diluted.
After the flour is fully mixed, leave it aside for at least 4 hours to allow the starch to settle. Then scoop out the water on top and start using the tools for making the cold skin: Grease a stainless steel basin with oil (also prepare half a box of water for the cold skin). After the cold skin is ready, put the stainless steel basin in the water to cool for a while so that the cold skin can be peeled off. Pour a ladle of noodles into the pot and spread it evenly into a circle.
Put the stainless steel pot into the pot for steaming, cover it, and steam over high heat until bubbles appear on the dough.
Place the steamed stainless steel basin in a basin filled with water to cool for a while, then take it out.
Peel off the dough in the basin, and a piece of dough is ready.
This is the dough that is ready, and then you can cut it into pieces or strips, it’s up to you.
Finally, add the seasonings to the cut dough: light soy sauce, minced garlic, chili oil, pepper, and vinegar, and you’re ready to eat!
Don’t forget to add garlic!