0 Basic knowledge of making Liangpi

1. Noodles~~First, pour three-quarters of the noodles into a bowl and add a small amount of water to the noodles. If there is too much water, pour in the remaining noodles. If it is too dry, add a little water and blend until the surface is smooth. Cover it with plastic wrap and let it sit for 15 minutes. During this time, you can prepare seasonings and ingredients

2. Cut about 7 or 8 garlic cloves into small pieces, add soy sauce, oil, monosodium glutamate, and stir fry until seasoned. Use later

3. Prepare Douban sauce, chili powder, salt, dried chili, Sichuan peppercorns, heat the pot, pour in oil (you can add a lot of oil to make chili oil), and then crush the garlic cloves for seasoning before adding.

I added too little oil, but later I added more oil. It turns into a lot of spicy oil~~. Use chopsticks to taste it in the middle, and add salt if it's light

5. Put it in a container. After cooling, it can be stored in the refrigerator. This chili sauce is very useful. Cold dishes can be used.

6. Ready to wash your face, use a basin to wash the dough that has been left still until the water turns very milky white. Pour it into a slightly larger container. This water should not be poured out, it is useful. And then the constant class is washing face, knowing that the face has lost its color after washing. Then let the milky white or white water in the container stand still for at least 3 hours. You will notice that the color on top has become lighter. At this point, be careful to pour the water over until a thick white water appears. Don't pour it over!

7. Wash it like this.. It's just gluten, you can steam it and eat it. The tragedy is that I can't steam noodles, my failure. Here, I would like to ask everyone about cooking gluten

8. I was too full and felt that there were too many water spinach at home, so I squeezed the water spinach juice and planned to dye it. Haha, this can be ignored

9. Pour the batter into an iron plate and steam it in the pot. I made it thinner and I'm not using a professional pizza dish here, so I need to apply a thin layer of oil underneath

10. Steaming...

11. Bubbling~You can take it out now

12. Block up the dishwasher at home, add cold water, and then cool the dishes on the top. At this time, apply a thin layer of oil on the Liangpi surface. To prevent it from sticking when piled up later

13. Slowly tear off the dough from the plate, then put it away and cut it into noodles later~

14. Add the chili oil you just made, shred the cucumber, scoop out the bean sprouts, and then add vinegar. Stir, get it done!

15. Big pot version of Liangpi~

16. When cooking noodles at home, you can also add the chili oil you made before, it tastes great