Green Liangpi

Name: Green Liangpi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Wheat starch paste; A Cucumber; A few garlic; Some Ye Huo Xiang Ye; Some corn starch; Some Blending oil; Some Vinegar; Some Soy sauce; Some salt; Some Tahini

by Le: eating

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The red cold skin is not made, so let's make the green one with cucumber skin. Think of the three major pain points of eating Liangpi on the street: one is that cucumbers will never be peeled; the other is that when no chili is added, the shopkeepers don’t know how to add seasoning to you; the third is that they can order more dishes. And gluten, just add a few more cucumber shreds to count. What I do is self-willed, I add whatever I want to eat, so cool.... "

Green Liangpi

1. Peel the cucumbers, and put the cucumber peels in a food processor to smash them.

2. Strain the cucumber peels with gauze to get the juice.

3. Add an appropriate amount of wheat starch paste to cucumber peel juice and mix well.

4. Add cornstarch to adjust the thickness of the cold skin paste.

5. Oil the pizza pan, spread a thin layer of cold skin paste, put it in a steaming pot, steam for 2 minutes on high heat, the surface will foam up, you can take it out, pour cold water on the bottom of the dish, and remove the cold skin.