Xi'an Liangpi [Clean Noodles] Family Edition

1. First liven up the Liangpi water. Add salt to the flour and stir well, then add water little by little to the flour. This way, the flour is less prone to lumps. Until all the flour and water are thoroughly mixed, cover and set aside for 1-2 hours, stir a few times in between.

2. Pour the gluten powder into water and stir well, then let it stand for 20 minutes.

That's about 3.20 minutes. Don't worry about too much water, this process is to let the gluten absorb enough water.

4. The gluten of Liangpi needs to be honeycombed, so don't rub it hard, just grasp it into a ball with your hands. Then add baking powder, grab it evenly by hand, and let it stand aside to wake up for about 10 minutes.

5. In the neutral position of the dough, grind the garlic into garlic paste, add a little salt and pour it into pure water. Stir well and refrigerate for later use.

6. Cook vinegar, light soy sauce, water, Sichuan pepper, star anise, cinnamon, and chili over low heat until fragrant. Turn off the heat and let it sit for later use.

7. Blanch bean sprouts and shred cucumbers for later use.

8. At this time, the preparations are basically ready, and Liangpi can be made. Prepare a pot and basin for Liangpi basil respectively, and then add half a pot of water in a small milk pot to boil, and add gluten to boil for 20 minutes.

9. Spoon a spoonful of awakened flour and water, shake well.

10. Open the water and put it into the pot. Cover the pot with a lid and let it heat for about two minutes. It's OK to see Liangpi bubbling.

11. Put cold water in the basin and take out the Liangpi to cool it.

12. Tear it off and repeat the operation to evaporate all Liangpi.

Cut the cooked gluten into the desired size.

14. Special muscles.

15. So everything is ready. Add water according to your taste when eating.

16. Pepper oil is one of the soul of Liangpi.

17. Hand made Liangpi is ready.

18. For those who eat coriander, you can mix it a bit, but it is not recommended to add too much.