1. Mix the salt, sweet potato starch and flour evenly.
2. Slowly pour the water and stir evenly without powder particles.
3. After mixing well, let it stand for 30 minutes. Use a spoon to scoop up the batter and pour it into a line.
4. Brush the mold with a layer of oil.
5. Spoon a spoonful of batter and spread the mold.
6. Put it in a pot of boiling water and cover the pot.
7. Take out the pot until the batter has solidified and foamed.
8. Brush the oil on the Liangpi and take it out.
9. When everything is done, cut the cold skin into strips.
10. Rub the cucumber into filaments.
11. Pour an appropriate amount of oil into the pot, add minced meat and fragrant ru, add Laoganma and other seasonings, stir well and serve.
12. Put the sliced cold skin into a bowl, add cucumber and shiitake mushroom meat sauce to eat.
Tips:Adding sweet potato starch can increase the luminosity of the Liangpi and make it more chewy. When mixing the batter, turn it in one direction to increase the gluten. The amount of water depends on the state of the dough. Don't add it all at once.
