How to make homemade Liangpi

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  1.Pour the flour into the basin , put a small spoonful of salt, pour in water and stir while stirring.Gradually the dough becomes a little sticky.Start kneading the dough with your hands until it becomes a smooth dough.

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  2. After kneading the dough, let it rest for half an hour.

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  3. Pour water into the basin and start washing your face.Repeat several times until the water becomes clear.

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  4. After washing the face, the gluten will come out.Steam it for 30-40 minutes.

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  5. Place the washed starch water in a large basin to settle for two hours, and pour out the upper water., leaving the starch water in the lower layer and stir evenly.

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  6. Brush oil on a flat plate, ladle the batter into the plate, shake evenly, and place in the pot Boil water, put the pan into the pot and cover it with a lid.When the dough is bubbly, it means it is steamed.Take it out and put it in a basin of cold water and peel off the dough.

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  7. Repeat the previous step to make all the batter into cold skin, brushing oil on each sheet , to prevent adhesion.

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  8. Cut the cold skin into strips and cut the gluten into pieces.

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  9. Pour in soy sauce, mature vinegar, sugar, salt, cucumber shreds, minced garlic, and sesame oil for seasoning , you can do it according to your own preferences.

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  10. It’s done and ready to eat in the rice bowl.