Spicy Peanuts with Liangpi

1. Mix low flour into flour water in advance and let it settle overnight. (Note that there should be no flour particles, you can use a flour sieve to filter it) After settling, pour out the upper layer of water, and stir the remaining starch water evenly.

2. Take a clean flat bottomed stainless steel plate, brush it with medium oil, add two spoons of starch paste, shake well, and steam in a steamer for 5 minutes.

3. The steamed Liangpi should be dried. Pay attention to that the Liangpi should be stacked together and applied with oil between layers.

4. Cut the Liangpi into even strips.

5. Spicy peanuts and June fresh soy sauce for later use.

6. Cut a cucumber into shreds.

7. Crush the garlic cloves and cut them finely.

8. Add Liangpi, shredded cucumber, garlic, spicy peanuts, 4 spoonfuls of June fresh soy sauce and 4 spoonfuls of white vinegar into the basin, and mix well.