Liangpi
1.
Take a basin and mix flour, salt and water
2.
Knead the dough and cover it with plastic wrap and put it in the refrigerator to chill and relax for 30 minutes
3.
Add a small amount of water to the basin, about half the height of the dough
4.
Knead the dough gently, when the water in the basin turns milky white, pour it out into another basin, then add water to continue kneading the dough
5.
You don’t need to knead until the dough becomes flocculent. The flocculent dough is gluten. Steam it on high heat for 30 minutes and you can eat
6.
Sieve the washed batter twice, wrap it in plastic wrap and put it in the refrigerator to wait patiently for the starch to settle
7.
After an hour, the precipitation is complete, skim off the upper layer of water to leave the starch paste underneath
8.
Take a plate and brush with salad oil
9.
Add the right amount of starch paste to the pizza pan, it doesn’t need too much to just cover the entire bottom.
10.
Add water to the steamer, boil, put it on the pizza tray and steam for 3 to 4 minutes
11.
Use a small silicone spatula to slowly pick up the cold skin along the edge of the pizza pan, take it out with your hand, and be careful to burn your hands.
12.
Put it on a plate and brush with salad oil to prevent sticking when stacked
13.
Patiently steamed pot after pot, steamed a thick stack, cut into wide strips when eating, add some garlic, mix with vegetable shreds and peanuts, season with balsamic vinegar and chili oil, and serve.
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