1. Add flour and water to soften it, knead it into a dough and let it rest for 40 minutes
2. Add water to the dough that has been left for forty minutes to wash the surface, scrub the dough vigorously to wash out the starch
3. This is the washed starch, put it to settle
4. Prepare four stainless steel plates, the stainless steel plates will overheat quickly and cook easily, and brush them with a layer of oil
5. Spoon a spoonful of syrup into the oiled container. Don’t be too thick, just cover the bottom of the pan. Put it on the pot and steam it over water.
6. When you see the dough inside the plate is swelling, you can take it out and let it cool in the water tray.
7. Take out the cold but good noodles, and then repeat the previous steps until the washed starch is used up
8. Then cut the dough into one-centimeter wide strips
9. This is the cut dough
10. Cucumber peeled and shredded
11. Place the bean sprouts and shredded cucumber on top of the dough
12. Chop the garlic, add soy sauce, sugar, and a little vinegar, stir well, and then pour it on top of the Liangpi, so that an appetizing and delicious Liangpi is ready, awakening the sleeping stomach this summer.
Tips:The dough has to be scrubbed and washed repeatedly, the more you wash the better, the better you can cut it, and the more cold skin you can make
