Ingredients
Plain flour ( 500g ) | Water ( appropriate amount ) |
How to make Liangpi
1.Mix the noodles into a dough and let it rise.
2.Put the dough into a basin, add water and knead it.
3. Wait until the washed water turns white and thick, pour it into another basin, and add Wash with clean water.Repeat this until the water washed out is clear, and all that is left is gluten.
4. Let the washed face water stand for two hours, and slowly pour out the water on top., the noodles sauce below can be spread over the cold skin.
5.The washed gluten is steamed in a basket.
6.Be sure to stir evenly with a spoon before serving the noodles.
7. Brush the gong with an oil brush before serving the noodles, clamp it with a clamp, and slowly Slowly put it into the pot of boiling water to prevent it from burning your hands.
8. Cover and cook for about 3 minutes, until it bubbles and changes color.
9.Put the cooked cold skin gongs into a pot of cold water to cool down.
10. Brush each piece with some cooked oil to prevent sticking.
Tips
1.The washed noodle juice should be left to settle, and the water on top should be poured out.Stir evenly when using to keep the concentration consistent.
2.Brush oil on the gong every time you spread the cold skin.
.When stacking the spread cold skin, you should also brush oil to prevent sticking.
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