Handmade Liangpi
1.
Wash the noodles, add water and high-gluten flour to make a dough. Cover with plastic wrap and wake up for about two hours. I left one drip at noon when making dumplings. I started to make drips at night. Use a deep basin of water or half of the dough to start rubbing, so that the water slowly turns white
2.
Wash the face like this, pour the surface water into another basin, put in clean water and rub and wash repeatedly
3.
Wash until the dough is not sticky and the water becomes clear, so that the starch in the dough is washed out, and the remaining light dough becomes gluten after steaming or boiling.
4.
Then steam the raw water, the pepper, aniseed, shredded ginger, green onion, and boil for a few minutes, the raw water will turn brown, add a little salt and turn off the heat for later use
5.
Boiled gluten, because the whole is not as big as the boiled honeycomb and does not need to be fermented, so I use boiled
6.
Pour out the water in the basin after it has settled overnight. The rest can be steamed evenly. Put a little oil on the bottom of the plate to prevent stickiness.
7.
Boil one sheet for 2 to 3 minutes on high fire
8.
Put a little oil in the middle of each sheet to avoid sticking
9.
Cooked gluten
10.
Liangpi
11.
Then I bake the cooked peanuts in an electric baking pan, so they are fragrant and crisp, with little oil, then peel them and put them in a bag and crush them with a rolling pin! One more night garlic water
12.
Then you can add cucumber and blanched bean sprouts, ready to season
13.
Add in sugar, white vinegar, oyster sauce, light soy sauce, raw water, garlic water, sesame sauce, crushed peanuts, and add some red spicy chili when I eat it. The taste is not bad!
