1. Knead the flour into a dough, wake up for half an hour or a few hours, you can do other things
2. Wash your face. Put the dough in the basin, add half a basin of water and start to wash the face. Repeatedly, pour the kneaded surface water into another basin. Add water again to knead out the starch in the dough until the water is clear.
3. After washing the noodles, the gluten becomes a ball, steamed in a pot, and steamed for half an hour.
4. Clarify the surface water. After the surface water is left standing for 4 hours, you will see that the upper layer is clear water. Pour out the clear water, stir it with a spoon and it becomes the raw material for making Liangpi.
5. Steamed cold skin. Boil a pot of boiling water and put on the steaming pot. Take a stainless steel plate and apply a little peanut oil on the bottom of the plate by hand. It must be evenly distributed. It is best to have a brush. Wiping by hand is also good, I didn't find a brush and wiped it by hand. Then scoop a spoonful of flour and water, not too thin or too thick. Flatten the bottom of the dish, put it in a steamer, and steam for two minutes. Take it out. Make sure to steam until the noodles are bubbling. Otherwise, the taste will not be strong.
6. Uncover the cool skin. Take a spoon and pry along the edge of the circle to remove the whole piece of Liangpi
7. Whole piece of Liangpi. Keep it intact, then repeat the above steps to make the second and third
8. Until the surface water becomes round and round
9. Cut the gluten. Steam the gluten and let cool and slice it. A good gluten taste is crunchy and has many small holes. You have to wash your face cleanly to have this effect
10. Cut cold skin. Let cool Liangpi cut into strips, width and narrow according to personal preference. Because I will eat it tomorrow, so I didn't mix it with the seasoning.
Tips:1. Wash your face clean. 2. When steaming the cold skin, you must see the blisters to take it out.