Liangpi

Liangpi

1. Two bowls of flour, add water and make a dough

2. After waking up for half an hour, my mother taught: There are three kinds of light when making face: face light, pot light, hand light

3. Add water to start washing face

4. Change the water three times until the gluten appears

5. The washed face water is filtered through a strainer

6. Put the surface water in the refrigerator for one night, gluten plus a small amount of yeast for one night

7. The next morning, steam the gluten on high heat for 15 minutes

8. Pour out the clean water on the surface of the surface water

9. Then stir evenly the surface water and set aside

10. Prepare two plates and grease them with oil

11. Pour in an appropriate amount of surface water. After the water is boiled, put it on the pot and heat it for 4 minutes. When you see the bubbling of the pasta, it will be cooked. Take it out and place it on cold water. Remove the skin and set aside.

12. Repeat the steaming of the noodles, brushing the oil in the middle of each layer to prevent it from sticking together

13. All auxiliary materials, mash garlic into puree, add purified water, add salt to boil the water and let cool, dilute the sesame paste, cut the gluten into cubes, and blanch the bean sprouts.

14. Cut the dough into strips, add all the auxiliary materials together, and stir

15. This can kill everything in seconds, even in the cold winter