Simple Liangpi (no-wash Face Version)
1.
Mix the high-gluten flour, cornstarch, and salt evenly.
2.
Add 300 grams of water and mix thoroughly to make the batter smooth and without lumps.
3.
Add another 100 grams of water.
4.
Stir evenly, so that the dough can flow smoothly and evenly.
5.
Brush a layer of oil in the pizza pan.
6.
Spoon a spoonful of batter into the dish.
7.
Shake the plate from side to side to make the batter evenly cover the bottom of the plate.
8.
Let the steamer steam for one to two minutes.
9.
Remove the plate and put it in cold water.
10.
Lift the dough from the edge and slowly peel it off.
11.
The peeled dough is intact, translucent, and flexible.
12.
Repeat the above steps to continue steaming the cold skin, and apply a layer of oil to each steamed cold skin, so that it will not stick together when placed on top of each other.
13.
Cut the cold skin into strips.
14.
Grate cucumber, mince garlic, and mix with cold skin.
15.
Put in all the seasonings. (My seasonings are all made locally, so you can put whatever you have in it, you can adjust it flexibly according to your own taste)
16.
Stir well.
17.
It's edible
Tips:
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