Shaanxi Liangpi Recipe

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  1.Pour in 200 Add 300 grams of sweet potato flour and 300 grams of high-gluten flour to the appropriate amount of water, stir well and let stand for half an hour.

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  2. Chop the red pepper, pour an appropriate amount of oil into the pot, heat it and add the green onion leaves Boil scallion oil.When the green onion leaves change color, take it out and add in the chopped chili and stir-fry evenly.Fry until fragrant and pour into a bowl.
  Pour half a bowl of water into the pot, add an appropriate amount of vinegar, add a green onion, bring to a boil, and set aside.
  Wash the spinach and bean sprouts separately, cover them with water, drain them into cold water, and set aside.
  Mash the garlic and ginger separately and set aside.

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  3.Put an appropriate amount of water into the pot and bring to a boil

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  4. Brush the plate with steamed cold skin with a layer of oil.

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  5. Yao pour two spoons of batter into the cold skin plate and turn it upside down evenly.

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  6.Put it into the pot and turn on high heat, let it bubble for two minutes.

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  7.Turn off the heat, uncover the pot, and take it out by the ears

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  8.Put it into a basin filled with water and let it cool down.Remove the edges with chopsticks

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  9.Just take it off.

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  10. Brush some oil on the case and put it on top

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  11.The finished picture is finally steamed.

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  12. Let’s eat.

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  13.It is very delicious with porridge.