Lazy Liangpi
1.
Pour the flour into a larger basin, use chopsticks while stirring, pour in about 300 grams of cold water, stir until there are no dry flour particles and it is very thick, and let it sit for a while. After about 40 minutes, pour water while stirring, and stir until a slowly flowing batter is poured with a spoon. (Stir as hard as possible when stirring)
2.
Boil water in a larger wok and equip with a basin of cold water. Use a basin larger than a pizza plate. I use a pizza plate to steam the pasta, brush a thin layer of cooking oil on the plate, pour a spoonful of batter, shake it from side to side and put it in a boiling pot evenly (please float on the water, don’t sink), Observe the uniformity of the skin underneath. If it is too thin, add half a spoon of batter, if it is too thick, reduce the batter under the skin.
3.
Cover the pot and steam for 2 to 3 minutes, and a large bubble will form in the middle of the dough. Take out the plate and put it in the prepared cold water basin to cool it. (It is too cold to float on the water. Try not to stick the cold skin to the water). Gently draw a circle around the edge of the Liangpi, the Liangpi is easy to take out, put the taken out Liangpi on the oiled grate, and then brush some oil on the surface of the Liangpi to prevent the next Liangpi from superimposing adhesion.
4.
Cut the steamed pasta into strips and shred the cucumber.
5.
Add a little bit of aniseed powder to chili and sesame pepper to powder with a food processor, put it into a high-temperature resistant container, and pour the hot oil that burns to smoke into spicy oil.
6.
Pound garlic cloves into garlic paste and add purified water to make garlic juice.
7.
Put the spicy oil garlic juice and the right amount of salt, white vinegar, sugar, and MSG into the cold skin cucumber and stir evenly. The hot and sour cold skin is ready.
Tips:
The water depends on the degree of thinness of the flour to adjust the use, not according to my amount, the degree of water absorption of the flour is not the same.
