Liangpi

1. Apply an appropriate amount of flour.

2. Mix an appropriate amount of water with chopsticks while pouring, until it becomes fluffy.

3. Mix it into a slightly harder dough. Leave it there for 30 minutes.

4. Smooth the kneaded dough.

5. Pour in an appropriate amount of water and rub the dough like rubbing clothes.

6. Rub and knead until the dough turns white and thick.

7. The water leaked into a large basin.

8. The first time the leaked noodles are as white as milk.

9. Add water to the dough bowl and continue kneading.

10. The kneaded dough continues to leak. I repeated this six times.

11. Last time, it almost turned into clean water. The gluten is washed.

12. Add a little baking powder to the washed gluten and let it ferment for two hours.

13. Boil an appropriate amount of water and steam the gluten in a steamer for 15 minutes.

14. Steamed gluten.

15. The batter that has settled overnight. Pour off the top layer of water, leaving only the white batter.

16. Add a small spoonful of wheat starch.

17. Stir well.

18. Good Liangpi gongs and gongs are not around, and stainless steel plates are used. Brush a layer of corn oil.

19. Spoon in an appropriate amount of batter and turn evenly. Boil water in a steamer for 3 minutes.

20. Sit in a cold water basin for a moment.

21. Gently open it.

22. Prepared Liangpi. Apply some cooked oil between each piece, without sticking.

23. Cut a finger wide strip.

24. Put it into a large basin.

25. Cut the gluten into small cubes.

26. Mash garlic into a paste, add an appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and chicken essence for seasoning. Pour in an appropriate amount of cold water and bring to a boil. The soup with Liangpi is more refreshing.

27. Shredded cucumber, shredded red pepper, and sliced cilantro.

28. Cut the spicy peanuts (purchased finished products) into small pieces for later use.

29. Shredded cucumber, shredded red pepper, coriander section, sesame paste, chili oil, spicy peanut chips, and mixed garlic paste into the Liangpi.

30. Mix well.

31. Finished products.

32. Finished products.

33. Finished products.