1. Mix the flour into a dough and wake up for half an hour so that it won’t be too loose during washing...
2. Add appropriate amount of water, start to wash the face, pour it into the prepared basin after washing white, and wash it repeatedly until the water becomes clear...
3. The washed gluten...
4. Stay still for more than six hours, the longer it is, the more vigorous it is... It's best to let it go overnight, and then pour out the supernatant, or use a spoon to scoop it out...
5. The remaining lower layer is battered, stir evenly, and you can start steaming in the pot...
6. Find a flat plate similar to a pizza plate, put it in the pot and steam for two or three minutes, until the bubbles are cooked...
7. It should be such a thick and even, frosted and transparent surface...
8. Cut into what you like
9. Steam the gluten for 20 minutes, cut into pieces, and serve with the cold skin
10. Add the seasoning...
11. Doesn't it look good... You're done!
Tips:It’s best to use special Liangpi gongs. If you don’t have a suitable basin at home, you can only use it as a lamellar pan (very thin). It may not be very useful for general household use. When making noodles, add some salt. Even more...
