Liangpi Rebirth

Put 500g all-purpose flour, 250mL water, and 1g salt into a bread machine and knead into a dough.

Let the mixed dough rest for 30 minutes before washing it.

Pour the washed batter water into the basin. After doing this for 3 to 4 times, the batter water will become noticeably lighter.

The dough gradually forms into a ball.

Place the washed batter in the refrigerator to settle for 4 to 6 hours, then filter the clear water layer on the batter to prepare Liangpi batter.

Prepare 2 shallow stainless steel plates, two pots, boil water in one pot, and put cold water in another pot. After the water is boiled, put in a plate with batter coated with corn oil, and cook over medium heat for 2 minutes. The batter will change color and the dough will bulge. A piece of cold skin is completed. At this time, take the cold skin plate out of the hot pot and place it in a cold water pot. After 1 minute, gently remove it and apply sesame oil on the surface. Repeat until the batter is gone and the cold skin is completed.

This is a finished piece of cold skin.

Cut the cold skin, cut cucumber shreds, sausage shreds, blanched mung bean sprouts, steamed gluten into cubes and put on a plate.

Prepare sauce

Pour into the cold skin and the delicious cold skin is ready.

Let’s eat, let’s eat.

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