Liangpi
by Duanmu Wangri
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put 150 grams of flour into a sea bowl, add a little bit of salt and mix.
2. Fill in an appropriate amount of cold water to make a flowable thin batter, stir in one direction with a rolling pin, and let the adjusted batter stand for 20 minutes. (Pour the water into the flour little by little, don’t pour too much at a time, the flour will become thinner if there is too much)
3. Put the awake batter into the gong pot with a rice spoon, and then slide it around until the batter flows evenly around the plate.
4. Take a large pot, put in an appropriate amount of cold water, after the water is boiled, put the gong pot into the large pot, cover the lid, and boil for 4-5 minutes. (Don't uncover the lid of the pot secretly in the middle. If you remove the lid, the dough will become sticky and affect the taste)
5. Put the steamed cold skin into a basin of cold water and let cool. (Apply salad oil on the cold skin to prevent sticking).
6. Peel off the skin by hand.
7. Put it on top of the connector. (Greased the bottom of the joint)
8. Put the finished dough on the chopping board and cut into appropriate wide strips.
9. Garlic water, mahjong, adjust and set aside. (Don't put the garlic in the cold skin after taking a picture, so that the unmade garlic water is delicious).
10. Put the cut noodles on a plate, shred the cucumber, add salt, vinegar, soy sauce, sugar, garlic water, chicken essence, sesame paste, and chili oil, mix well.
