Liangpi

1. Add a little salt to flour, cold water, and noodles.

2. Knead into a smooth dough and wake up for 30 minutes.

3. Add cold water to wash the noodles, change the water and wash until the water is clear, which is the gluten. Steam in a pot of hot water for 30 minutes.

4. Leave the dough for three hours, pour out the clean water on top, stir well the dough below, and start steaming.

5. Steamed gluten.

6. There is no special tool. It is OK to find a thin stainless steel basin. Steam it for three minutes, and then take out the Liangpi after it bubbles. Put cold water for one minute, brush some oil, and tear it off.

7. Cut some cucumber shreds.

8. Add salt chicken essence, vinegar, sesame oil, garlic puree, oil and sprinkle with spicy seeds. Serve cold.