Liangpi

Liangpi

1. Mix the flour with salt and water to form a slightly harder dough and let it stand aside for one hour.

2. Put clean water in the basin, knead and wash the mixed dough in it, until the water from the dough is clear (the gluten will also be washed out at this time) and set aside the washed water for three to four hours.

3. Put the washed gluten on a steamer and steam it.

4. Take the steamed gluten out and cut into pieces while hot.

5. Pour the precipitated starch water to the clear water that has precipitated on the surface, and stir the remaining starch water as shown in the figure. Use a spoon to pour it into a line.

6. Spoon a spoonful of starch water onto a plate (the bottom is flat), put it on the steamer and cover it, and it will take about two minutes.

7. After steaming, quickly take it out and put it in a basin filled with cold water, and then peel it off when it cools down.

8. Continue the previous steps and apply a little oil to the Liangpi, otherwise the Liangpi will stick together (I probably made less than 20 sheets).

9. Wash and shred the cucumber, mix it with sesame sauce, the chili oil I use ready-made, and cut the cold skin (you can fry some peanuts if you have peanuts at home, and roll it into small pieces).

10. Put the cold skin in a bowl, add shredded cucumber, sesame paste, chili oil, pour some vinegar and you can eat it.

11. It is more delicious than the ones bought outside, it is pure and natural without additives.