Homemade Shaanxi Liangpi

Homemade Shaanxi Liangpi

1. Take an appropriate amount of flour and add water to form a smooth dough and wake up for about half an hour.

2. Put clean water in the basin and knead the dough with your hands

3. Until the white paste is washed out

4. Pour the flour paste into another bowl for later use (there will be a little gluten when it is poured, I used a small basket for it)

5. Then add clean water to the basin to wash several times and pour the slurry into another basin.

6. The water gets clearer

7. Until the white paste can't be washed out, the remaining dough is gluten

8. Washed powder slurry water

9. Settle the slurry water for 5 hours, and slowly pour out the clear water on it

10. Add a pinch of salt to the slurry water

11. Stir evenly and let it stand for about half an hour.

12. Apply a layer of oil on the gong to prevent sticking

13. Pour the powder into the gong and shake it evenly

14. Put it in a boiling pot and steam for a minute or two (the thick steaming will take longer, depending on the situation)

15. It's ready to blisters

16. Put it in a basin of cold water immediately (it’s easy to take out when it’s cold and won’t stick), and apply a layer of oil on it to put it on top

17. It's done (you'd better buy two gongs at a time)

18. Shred cucumber and mince coriander. The gluten is steamed and diced on the pot. Remove the bean sprouts in hot water and set aside

19. Sliced cold skin

20. Mix the sesame sauce, light soy sauce, vinegar, sugar, garlic juice, and spicy oil cold juice into the seasoning, put all the ingredients together and mix well.