1. An appropriate amount of flour.
2. Pour an appropriate amount of water with chopsticks while stirring until it becomes flocculent.
3. Mix into a slightly firmer dough. Let it go for 30 minutes.
4. The dough kneaded smoothly.
5. Pour in an appropriate amount of water and rub the dough like you rub clothes.
6. Knead it until the water turns white and thick.
7. The surface water leaked into a large basin.
8. The surface water that leaked for the first time was as white as milk.
9. Put fresh water in the dough bowl and continue to knead.
10. The rubbed surface water continues to leak. So I repeated it 6 times.
11. The last time, it almost became clear water. The gluten is washed away.
12. Put a little baking powder into the washed gluten and ferment for two hours.
13. Bring an appropriate amount of water to a boil and steam the gluten on a tray for 15 minutes.
14. Steamed gluten.
15. The batter that settled overnight. Pour the top layer of water, leaving only the white batter.
16. Add a teaspoon of wheat starch.
17. Stir well.
18. The gong is good for making Liangpi, and the gong is not around. Use a stainless steel plate. Brush with corn oil.
19. Scoop in the right amount of batter and turn it evenly. Boil the water on a tray and steam for 3 minutes.
20. Sit in the cold water basin for a moment.
21. Uncover gently.
22. Prepared Liangpi. Apply some cooked oil between one by one without sticking.
23. Cut a finger wide strip.
24. Put it in a large basin.
25. Cut the gluten into small cubes.
26. Pour garlic into a puree, appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and chicken essence to taste. Pour an appropriate amount to cool and boil. The soup is more refreshing with the cold skin.
27. Shred cucumber, shred red pepper, and cut coriander into sections.
28. Spicy peanuts (finished product bought) chop up and set aside.
29. Cucumber shreds, red pepper shreds, coriander segments, sesame paste, chili oil, spicy peanuts, and mixed garlic are put on the cold skin.
30. Just mix well.
31. Finished product.
32. Finished product.
33. Finished product.
