[Self made safe and healthy Liangpi]

1. Mix flour and amaranth juice (amaranth juice: the juice of amaranth soaked in boiling water) with salt to form a dough, knead again for 20 minutes, and continue kneading for another 20 minutes;

2. Put the prepared dough into a bowl and add half a bowl of water.

3. Rub and knead continuously like washing clothes until the water becomes very thick. Filter the washed starch water through a fine sieve to avoid gluten debris inside.

4. The remaining gluten is very small.

5. Then let it settle for at least 4 hours. Pour out the water on top of the settled starch water, not all of it, leaving a small amount, otherwise the remaining batter will be too thick. Mix well. The mixed batter looks light purple;

6. Then steam hot water on a plate for 5 minutes. Then remove it and place it in a pan that has been coated with oil. Brush a layer of oil on top to prevent cracking and adhesion. Complete all the dough in sequence.