Simple Liangpi (no-wash version)

Overview

Liangpi is perfect for this season. The weather is hot in summer and my appetite is not good. It feels so good to have something cool, sour and spicy, delicious and appetizing. My seasonings are completely made from local ingredients. I use whatever I have at home. When you make it, you can flexibly adjust it according to your own taste.

Tags

• staple food
• home cooking
• apple cider vinegar
• balsamic vinegar
• chicken powder
• clear water
• cucumber
• high gluten flour
• hot sauce
• sichuan pepper oil
• sweet potato starch
• tempeh
• white sesame
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 Mix high-gluten flour, cornstarch, and salt evenly.

   

2. 2 Add 300 grams of water and mix thoroughly. Make sure the batter is smooth and has no lumps.

   

3. 3 Add another 100 grams of water.

   

4. 4 Stir evenly to make the batter fine and even and flowable.

   

5. 5 Brush a layer of oil on the pizza pan.

   

6. 6 Scoop a ladle of batter onto the plate.

   

7. 7 Shake the plate left and right so that the batter evenly covers the entire bottom of the plate.

   

8. 8 Place the steamer and steam for one to two minutes.

   

9. 9 Take out the plate and put it into cold water.

   

10. 10 Lift the dough from the edge and peel it off slowly.

    

11. 11 The peeled off dough is in good condition, translucent, and pliable.

    

12. 12 Repeat the above steps to continue steaming the cold skin. Brush each steamed cold skin with a layer of oil so that it will not stick together when placed on top of each other.

    

13. 13 Cut the cold skin into strips.

    

14. 14 Shred the cucumber, mince the garlic, and mix with the cold skin.

    

15. 15 Put in all the seasonings. (My seasonings are all made from local ingredients. Just put whatever is in it. You can adjust it flexibly according to your own taste)

    

16. 16 Stir evenly.

    

17. 17 It’s ready to eat