1. Add a little salt to the flour to form a dough, wake up for a while, and close the lid.
2. It is estimated to be ten minutes, then pour in water, wash the noodles, knead the noodles, that's it.
3. Like this, you can knead it any way you want, and pour the kneaded batter into another bowl. Repeat pouring and kneading until the batter becomes clear water.
4. This is the kneaded batter, put it in the refrigerator, and it will take at least eight hours. Let the batter paste water, settle, know the water, and separate the starch.
5. At this time, after kneading the batter, let the dough, that is, the gluten, put a little yeast on it, just put it aside and let the gluten ferment.
6. This is the batter that has been settled for eight hours from the refrigerator. Pour out the clear water on the top and stir the remaining batter with the sedimentation powder below. Don't dare to pour out the sediment below. Very important, the strength of Liangpi depends on this precipitation.
7. This is Liangpi Luoluo for making Liangpi. I bought it from Taobao. This one needs to be greased, lightly apply a layer, and the cold skin will fall off after a while. Don't forget to apply oil (⊙o⊙).
8. In this way, the water in the pot boils, pour a spoon, a large spoon, and the batter into the Liangpi Luoluo, which is the one that has just settled. Put it in the pot and steam it.
9. see it? Like this, wait until you see the batter become like this and it looks like there are big bubbles on the surface.
10. This plate is also smeared with a layer of oil, so it won't stick. See it, this is the finished Liangpi (⊙o⊙).
11. Take a look, this is, the cold skin is ready, folded on both sides, and cut into silk (⊙o⊙).
12. This is the gluten we saw earlier. After the cold skin is ready, add water and boil it, and steam it in the steamer for about ten minutes. Cut into sections, and then continue to cut into small cubes of 1 cm. There is no problem. Myself.
13. Rub the cucumber into silk, put the gluten and the cold skin together, put the chopped green onion, minced chili, and minced garlic soaked in advance into a bowl, add the vinegar and add fresh noodles. The last step is the pot. Heat the oil in the inside and add the peppercorns. After the oil is boiled, gently pour the oil into the cold skin. Isn't there a place on the surface of the onion, ginger, and chili? You can cook the oil and stir it with chopsticks.
14. see it? That's it.
Tips:Remember not to pour out the sediment under the batter. This is the most powerful one. When making the cold skin, remember to add salt when making the noodles.
