Homemade Liangpi

Appropriate amount of flour

Knead into smooth dough

Put cold water in the basin, put the noodles in the water and rub them like washing clothes

Rub the water in the basin until it turns thick and white. Pick up the gluten and drain the water into another basin. Change the water in the basin and rub again. This is the slurry secreted out

Just wait until the rubbing water becomes clear. This is what it looks like after rubbing it six times

Store the gluten in cold water and allow the slurry to settle for six hours. The longer the settling time, the clearer the upper water will be.

This is what it looks like after precipitation

Pour off the water above, leaving the starch water. Stir the starch water evenly and prepare to steam the cold skin

After boiling the water in the pot, apply a layer of oil on the pizza pan, pour an appropriate amount of slurry water, shake well, and put it into the boiling water, then use the bottom of a rice spoon to spread the slurry water evenly on the pizza pan, cover the pot and steam for three minutes. When there are big bubbles in the middle of the crust, it is ready.

Wear cotton gloves to take out the pizza pan, put it in a pizza pan that has been poured with starch, and carefully peel off the pizza pan from the edge. A piece of cold skin is ready to be steamed. Look at the picture. Grease a plate with oil, add the steamed cold skin and apply oil on the cold skin to prevent overlapping and sticking. Steam all the cold skins in turn.

Spread the gluten on the pizza pan and steam for fifteen minutes

Liangpi cut into strips

Gluten cut into pieces

Heat the oil in the pot and turn off the heat. When the oil stops smoking, add the chili powder. This will make it more fragrant. Grate the cucumber into shreds, pour in the chili oil, add all the seasonings, and mix well

Plate it, ok, it’s time to eat!

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