Self made Liangpi

1. Add a little salt to the flour and stir evenly

2. Add water to the flour and stir until it forms large snowflakes while adding water

3. Repeatedly knead the dough until the surface is smooth, and wake the kneaded dough up for 30 minutes

4. Add water to the dough to create a facial cleanser, which involves kneading the dough with your hands in water. At this point, white paste will gradually precipitate from the water

5. Pour the white slurry into a clean container

6. Continue adding water facial cleanser

7. Continue pouring the washed white liquid into the container just now

Repeat this process 4-5 times until no more white liquid can be washed out, leaving only a strong lump of gluten in the dough. At this point, the task is complete and the dough is washed

9. Set aside the stored flour slurry and let it settle for 5-6 hours

10. Put star anise, Sichuan peppercorns, and fragrant leaves in a pot with a little salt. Add a small bowl of water and bring to a boil. Cook on low heat for 5-8 minutes, then turn off the heat and let it cool. The spice water is ready to boil

11. Crush the garlic and soak it in cold water or mineral water to make garlic juice

12. Steam or cook the gluten in a pot, then shred it

13. Crush the cooked peanuts with a rolling pin

14. Blanch the mung bean sprouts in boiling water

After 15.5 and 6 hours, the flour slurry and water have already settled and layered

16. Be careful not to pour out the top layer of clean water

17. Take a clean stainless steel flat plate (preferably with professional tools) and brush it with oil

18. Stir the precipitated flour slurry water evenly with a spoon, scoop one spoonful and place it in a flat plate. A thin layer is enough. Put it in a boiling water pot and cover it with a lid for 2-3 minutes

19. Open the lid and quickly place the flat dish into a cold water basin

20. Gently remove the Liangpi and put it on a clean plate

21. Wash the cucumber and cut it into thin strips

22. Cut cilantro into small pieces

23. Prepare the sauce

24. Cut the dried Liangpi into thick strips, and put the boiled mung bean sprouts, cucumber shreds, peanut chips, spice water, garlic juice, soy sauce, vinegar, sesame oil, a little salt, coriander powder, and oil spiced peppers into them, and fully mix them evenly