1. Put a cup of all-purpose flour into the basin.
2. Add an appropriate amount of water and knead it into a smooth dough. Proof for half an hour.
3. After proofing the dough, add the right amount of water that has just covered the dough, and prepare to wash the face.
4. Keep rubbing with your hands to wash out the gluten.
5. Wash the batter and gluten, set aside.
6. Add a little yeast to the gluten, knead and ferment for 40 minutes.
7. Leave the batter statically without moving it, let it settle out and layer up and down.
8. Put the cooked gluten into a steamer and steam for 15 minutes.
9. After steaming, take it out and let it cool thoroughly, and cut into small pieces with a knife for later use.
10. Pour out the clear water on the surface of the still dough, leaving behind the starchy water at the bottom.
11. Stir the bottom batter evenly.
12. Spread oil on the steaming pan and scoop into a spoonful of batter.
13. Steam in a steamer on high heat for two to three minutes.
14. After it is steamed, take it out, apply oil to the Liangpi, and let it cool for later use.
15. Repeat steaming in this way until all the batter is steamed. Each piece of cold skin should be oiled to avoid stickiness. After it has cooled, put it in the refrigerator for a while.
16. Take out the refrigerated cold skin and change it with a knife, shred cucumber, and change it with a knife for gluten.
17. Mix the condiments in the auxiliary materials together and stir evenly.
18. Pour on the noodles, mix evenly with chopsticks, and start eating.
Tips:You can also add a little garlic to the condiment, or add sesame sauce if you like, the taste can be adjusted according to your own preferences. Cucumber shreds can also be changed to bean sprouts.
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