Dedicated to The Lover that Pleasing to The Eye-pink Liangpi

Dedicated to The Lover that Pleasing to The Eye-pink Liangpi

1. Raw material diagram.

2. Wash the red amaranth, add a small amount of water to a small soup pot, boil, add the amaranth to cook, remove the amaranth, filter the vegetable juice, let it cool and set aside.

3. Add water and flour to make a harder dough, and leave it for a while.

4. Pour the cool amaranth juice into the dough and knead the dough by hand.

5. As the kneading time becomes longer, the water becomes a very thick surface water, and the gluten begins to take shape.

6. Pour the washed face water into another small basin.

7. Pour a small amount of amaranth juice into the dough container and continue kneading.

8. Pour the washed surface water into the surface water container. Repeat this 2-3 times until the batter is thoroughly washed and the gluten is completely formed.

9. The washed face water has settled for several hours. Use a small spoon to gently scoop off the excess water on the upper layer.

10. Add a little soda noodles and stir well.

11. Bring an appropriate amount of water to a boil, and brush the steamed cold skin container with a thin layer of oil.

12. Pour a spoonful of batter and mix well, put the container in the pot, directly on the water or on the steamer.

13. Cover, steam for 5-8 minutes, take out, and place in a flat place to cool. Repeat this until all the surface water has been steamed.

14. Put the washed gluten into boiling water and cook it, or put it in a steamer and steam it to serve with cold skin.

15. Cut the cold skin into the shape you like and serve. Served with cooked bean sprouts and shredded cucumber, add spicy pepper, balsamic vinegar, salt, garlic juice, and sesame oil, mix well and serve.