Liangpi

Overview

How to cook Liangpi at home

Flour + water + salt = flour water (just scoop it up with a spoon and pour it out thinly)
Apply a layer of oil to the utensil for steaming cold skin, and ladle in the pasta water. For me, it’s basically a spoonful and a half
After the water in the pot is boiling, put the steamer for steaming the cold noodles into the pot and wait for three to five minutes for the cold noodles to bubble
Take out the steamed cold skin and let it cool
Cut into finger-thick strips to prepare the garlic sauce
Pour the minced garlic with hot oil, add an appropriate amount of vinegar, salt, seasoning powder, chicken essence, light soy sauce, and water and the garlic sauce is ready
Liangpi + cooked bean sprouts + shredded cucumbers, then pour two or three spoons of garlic vinegar and chili oil, and the Liangpi is ready
I like it. After making it, roll it with some garlic and chili oil and eat it. Friends who like it can also try it
Delicious burrito^ _ ^