1. Put the high-gluten flour and a little salt in a basin, first add 200 grams of cold water, and stir with a rolling pin to form a uniform, vigorous thick paste. Stir for about 5 minutes. This step is very important for Liangpi to think about strength.
2. Add the remaining 190 grams of cold water in 6 to 7 times. Stir well each time and add the next time. Let the stirred batter stand for about 10 minutes.
3. Take a flat pan like a pizza pan, apply a little oil, add an appropriate amount of batter, and turn it around to make the batter evenly thick.
4. Put it in a pot of boiling water, cover, and steam on high heat for about 1 minute. The cold skin will be cooked when it swells up.
5. Put the flat plate of steamed liangpi in cold water to cool. When it is not hot, slowly peel off the liangpi and put it in the oiled plate. Put a little oil on each plate to prevent the liangpi from sticking together.
6. Mash the garlic into a puree, add an appropriate amount of cold water, and stir evenly.
7. About 20 peppers, one star anise, soak in boiling water for 10 minutes.
8. Balsamic vinegar and water are mixed in a ratio of 1:3.
9. Wash the cucumbers and cut into shreds for later use.
10. Cut the cold skin into strips of appropriate width.
11. Take appropriate amount of cold skin and cucumber shreds and put them in a container.
12. Add an appropriate amount of seasoning water and stir evenly with the chili oil.
13. Serve into the plate.
Tips:For Liangpi to be vigorous, the first step of stirring is very important. Stir more when adding water later.
Because there is no need to wash the noodles, there is no gluten. If you want to eat gluten, you can buy the supermarket ready-made ones, come back and mix them with cold skin.
