1. Raw material preparation: flour cucumber garlic
2. Add 400 grams of flour to water to make a thick paste. Add 500 grams of water to make a thin paste and stir well. It is advisable to use a rolling pin to hang the batter.
3. Peel the garlic and pound it into a mashed garlic.
4. Add purified water to form garlic water, as shown in the figure.
5. A small amount of soy sauce, vinegar (large amount), salt, monosodium glutamate and garlic water to make a flavored juice
6. Prepare cinnamon and vanilla fruit.
7. Prepare spicy noodles with green onion and ginger.
8. Heat oil in a pot, add green onion, ginger, cinnamon, geraniol, and stir-fry to taste.
9. Pick out the cinnamon green onion ginger vanilla fruit, put the sesame seeds on the spicy noodles, and pour oil (the oil temperature should not be high).
10. Grease the Liangpi gong.
11. Use a spoon to scoop the batter into the gong. Shake evenly.
12. Put the gongs in the steamer, steam on high heat, about 5 minutes, bubbling.
13. After steaming, put the gongs on cold water and let cool.
14. After steaming, put the gongs on cold water and let cool.
15. Peel off the Liangpi with your hands and cut into thin strips.
16. Put the cut cold skin into a bowl, add the cut cucumber shreds, sauce, and chili oil to serve.
17. Adjust the Liangpi, and I want to eat it after seeing it.
Tips:When stirring the batter, be even and avoid forming lumps.
When you pour the hot oil, cool the hot oil slightly, so that the hot oil is red and fragrant.
