1. Put flour and salt in a basin, add an appropriate amount of water, and form a dough, cover with plastic wrap and let it stand for 15 minutes.
2. Put the right amount of water in another larger basin and put the dough in it.
3. "Knead" the dough in water like washing clothes.
4. The dough gets smaller and smaller as the water becomes whiter. At this time, the starch is washed into the water, and the remaining dough is gluten.
5. When the dough does not become smaller no matter how it is rubbed, it is washed. Put the remaining gluten in your hands into another large bowl with clear water, filter the water in the dough bowl into another bowl with a sieve, and put the filtered small gluten into the bowl for gluten.
6. Cover the filtered liquid with plastic wrap and put it in the refrigerator overnight or let it stand for at least 4 hours to allow the starch in the basin to settle completely. Knead the gluten into a ball, add clean water to the bowl, continue to wash, wash the starch inside as much as possible, and then take it under the faucet to rinse.
7. Put the washed gluten in clean water when not in use. Before making the cold skin, take out the gluten, add yeast and knead, and let it sit for 30 minutes.
8. Put the standing gluten in a steamer, and steam for 15 minutes after boiling.
9. After the Liangpi is set aside, there is a layer of clear water on the top and the white starch that has settled down on the bottom.
10. Use a small spoon to gently skim off the clear water on the top, leaving the white part on the bottom.
11. Stir the precipitated starch to a uniform white batter.
12. Take a flat-bottomed plate (I made it with a flat-bottomed baking pan), and brush a little oil on the inside to prevent sticking
13. Add water to the pot and bring to a boil. Put an appropriate amount of batter into the plate.
14. Turn the plate to spread the batter into a layer of 2 to 3 mm thick.
15. Put the plate in the pot, directly on the water, it may not be flat on the steamer. Cover the pot and take it out for about 2 minutes until the dough has swelled up.
16. The removed plate can be cooled by sitting in cold water. When it is not hot, gently peel off the skin along the edges, and a piece of cold skin is ready. Just follow the same steps to make the rest of the batter
17. After the liangpi is ready, let it cool, and then put it in the refrigerator for a while. Prepare other ingredients at this time.
18. Wash coriander and cucumber, cut coriander flowers, and cut cucumber into shreds. Mash the garlic and add an appropriate amount of cold water. Take a little sesame sauce, add cold water and stir well. Cut the gluten made before into small pieces.
19. Take out the refrigerated cold skin, cut into strips and put it in a larger basin, add salt, sugar, vinegar, sesame sauce, Laoganma hot sauce, peanuts, coriander, cucumber shreds, garlic water, and gluten according to your own taste. Serve it and you can start eating.
Tips:1. It is best to fix the plate in the pot, or boiling water will make the plate unstable.
2. Be sure to cover the pot when steaming the noodles, otherwise the steam will run off and the cold noodles will crack.
