Self made Liangpi gluten

1. Face to face, achieve basin light, hand light, and face light.

2. Put it in a container, cover it with plastic wrap, and let it stand for half an hour.

3. Place the awakened noodles in a larger basin and add a basin of water. Rub, wash, twist, pinch, pinch, whatever you want with your hands in the basin. If you have nowhere to spread your anger at this moment, just use a facial cleanser,. When you find that you can already feel the batter at the bottom of the basin, then use the strainer to pour the batter into another container. During the process of washing facial muscles, the face may not be very obedient and may wander around. It's okay, just squeeze them together and continue washing.

4. Until the water in the basin is no longer turbid, even if it has been washed.

5. This is washed gluten

6. This is the noodle soup that was just washed out and left to settle overnight. It's best to keep it in the refrigerator during summer.

7. Put some yeast powder into the gluten, grab it, put it in the refrigerator, take it out overnight, steam on high heat for 20 minutes, and cut it into pieces for later use.

After sedimentation is complete, pour out the clean water on top, the more clean water you pour, the better. Stir the sediment below evenly with a spoon.

9. Boil a large pot of water, wait for the water to boil, brush a little oil into the mold, scoop a spoonful of batter and pour it in. The amount of batter is up to the individual. If you like a thicker Liangpi, you can scoop it more. If you prefer a thicker Liangpi, you can scoop it less. You can master one or two experiments.

10. a. Shake the batter in the mold evenly, and cover the bottom with the batter evenly. Then put the mold into a boiling water pot and cover it with a lid. Fire should always be kept high. b. The Liangpi in the pot will bubble slowly. If the lid is transparent, you can see it clearly. When the batter swells and bubbles, it's steamed. Remember, make sure to make a big bubble and never open the lid halfway! c. Store a pool of cool water in the pond and float the mold inside. When the Liangpi is completely cool and brushed with some oil, it can be peeled off slowly. Then cut it into the width you like to complete the task.

11. Cut all the ingredients and fry the minced garlic in oil. (Cut the minced garlic and pour the boiling oil on top)

12. Boil a bowl of water with an appropriate amount of Sichuan pepper, a fragrant leaf, and an octagonal petal, and let it cool for later use.

13. Mix it up with vinegar, soy sauce, chicken essence, soup, chili oil (I use Lao Gan Ma's oil chili), a little salt, cucumber shreds, carrot shreds on top, and pre fried peanuts. Clang clang clang~It's ready to eat!