1. First of all, there is no requirement for the water and surface ratio of the dough and the dough, which will not affect the taste of the later Liangpi. After making the dough, put it in water and start the next step.
2. Facial cleansing is slow work and meticulous work. Wash the dough with an appropriate amount of water each time until the gluten is washed out. My method is to repeatedly knead the dough with a small amount of water each time, so that the starch is fully dissolved in the water. The washed water rests in a large basin.
3. Effect picture! Gluten means that no more starch will be released even if you put it in water and knead it. This means that you have washed the noodles, and the remaining lump is the legendary gluten.
4. The water after washing the noodles is filtered through a sieve, because there will be some gluten mixed in it, and remove it to fuse with the large gluten mass.
5. The water for washing the face is allowed to stand for two hours to fully separate the starch and water. (The effect is better if it sits overnight)
6. Deal with gluten! Put a little yeast into the gluten, knead it, cover it with plastic wrap, and let it sit for half an hour. Then steam it on a drawer for half an hour! The gluten will be cooked.
7. This step is called pulping and it is very important! After standing still, the flour and water will be fully separated in the cleansing water, the water will float on the top, and the flour will settle on the bottom. When the water comes out, only starch is left. Then stir the starch, stir well, no sediment
8. Take a flat plate, brush it with a thin layer of oil, and pour in an appropriate amount of starch. Put a little water in the pot, put the pan in the pot and steam for 6-7 minutes
9. Bulging a big bag means it is steamed, turn off the heat and simmer for one minute.
10. Remove the flat plate and place it on clean water to cool for two to three minutes.
11. The Liangpi is ready now!
12. Finally, add seasonings and mix according to your own taste!
Tips:1. The key to the thickness of Liangpi lies in the amount of starch poured. If the first one is too thick, the second one will have a good grasp of how much starch should be put.
2. It is best to put a steaming rack in the pot when steaming cold skins, otherwise water will easily overflow into the pan when the water is boiling.
