Liangpi without Washing Face
1.
Mix wheat starch with the same volume of water
2.
A mixture of wheat starch and water with a volume ratio of 1:1
3.
Boil water in a steamer, pour the mixed starch juice evenly on a flat plate, cover and steam for 2 to 3 minutes
4.
The steamed milky white juice becomes transparent and slightly bulging.
5.
Put the flat plate in cold water to cool
6.
Carefully peel off the formed cool skin
7.
Tahini with light soy sauce to dilute, garlic into garlic, shredded cucumber and carrot, and parsley
Add white vinegar and chili oil and finally add some sugar and cold skin and mix well
Tips:
1 Liangpi wants to be strong but not too hard. The most important thing is the ratio of water to starch. After practice, the basic volume ratio is powder: water = 1:1
2 The plate I use for steaming cold skin is an eight-inch cake mold. The bottom is big enough and thin and not sticky. The same is true for a flat plate.
3 When uncovering the cold skin, I first used a knife to make a circle around it, and then slowly peeled it off with a vigor.
4 Brush the prepared Liangpi with a layer of vegetable oil to avoid adhesion of the two Liangpi
