1. Add a little salt to the flour and live it into a harder dough. Cover with plastic wrap for 40 minutes.
2. Add clean water to the good dough. Knead the dough until the water has completely soaked the dough. The water will gradually whiten and thicken, and the wheat starch will be washed out.
3. Change a bowl and continue washing, and remove the gluten.
4. Filter through gauze to collect small pieces of gluten.
5. After the thick wheat starch paste settles slightly, pour out the upper layer of water, add some starch according to the degree of thinness, and the adjusted paste can be used to make cold skin.
6. Wash the washed gluten with water until the washed water is basically clear.
7. Pour out the clear water from the upper layer after sedimentation, including the water used to wash the gluten several times later, which can be used for soup.
8. The gluten is pulled into slices and steamed in a pot.
9. Brush the pizza pan with oil, pour the adjusted cold skin paste, put it in the steamer and steam it for 5-8 minutes, and take it out when it bubbling.
10. After taking it out, shower with cold water, or rinse it in a cold water basin, and remove the cold skin after cooling.
11. Do all the Liangpi in the same way.
12. Shred the cucumber and blanch the mung bean sprouts.
13. Cut cold skin into strips.
14. Cut the steamed gluten into pieces, add sesame sauce, salt, light soy sauce, vinegar, and garlic to taste.
15. Mix well and start eating.
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