1. Flour and spinach sauce to make the noodles (this piece is the leftover noodles from the dumplings 😄, it's okay if it's a little harder and softer).
2. Pour 100ml of water in the basin (more and less is fine) and start to knead the noodles. It feels that the water is particularly white. Pour the water into another basin, and then pour the basin and knead.
3. Until the kneading water does not turn white. Then the kneaded dough water is sifted through a sieve.
4. Sieve it several times until there are no impurities. Settling for 5 to 8 hours (you can make it at night, and make Liangpi the next day).
5. Put the remaining gluten in the pot and steam for about 25 minutes (depending on the actual situation).
6. Cut the steamed gluten and it's fine.
7. After settling for one night, pour out the water on the top and leave the paste on the bottom.
8. Brush a layer of oil on the flat plate, pour a spoonful of batter, and steam on high heat for about 2 minutes. The pasta is transparent and can be taken out immediately.
9. Let it cool a little and just take out the dough. For fear of sticking, you can brush a little oil on the surface.
10. This way the Liangpi is ready.
11. Adjust the sauce: vinegar, extremely fresh, sugar, salt, green pepper oil, sesame oil, oyster sauce and evenly blend. (You can do it if you like sesame sauce or peanut butter or garlic➕, I don’t put it if I like a lighter one).
12. Let's add some shredded cucumber and carrot, stir it, and some scallions for decoration. The taste is great, and the whole plate is completely wiped out. The children love it very much. So happy.
