Homemade Shaanxi Liangpi

1.Prepare an appropriate amount of ordinary flour, add 1 to 2 teaspoons of salt, add water and stir with chopsticks to form a flocculent shape, then knead the dough, let it rest for 20 minutes, and knead until smooth.

2. Let the dough rest for half an hour, add 500ml of water, and knead the dough with your hands until the water becomes turbid.Then pour it into another basin, continue to add water and knead the dough repeatedly until the water becomes clear.Leave the washed dough water to settle for three hours.

3. Wash the gluten, add a little yeast powder, ferment for about an hour, and steam in the pot 20 minutes.

4. Skim off the water after precipitation, stir evenly, add water to the pot and boil Open, brush the dough with oil, add a spoonful of flour water, put it into the pot, and steam for about one minute

5.Take it out and put it into a basin filled with cold water until the cold skin becomes cool.Gently take it out along the edge and put it into a plate.

6.Cook the bean sprouts and wheat celery in boiling water; pound the garlic and ginger into puree, add warm water; you can use the stewed meat bag to soak in the water

7.Add an appropriate amount of Add edible salt, chicken essence, balsamic vinegar, garlic juice, aniseed water, oily chili seeds, stir evenly, and the delicious cold skin is ready!