LIANGPI RECIPE RECIPES

Steps:

• Wash cucumbers and cut into thin strips for later use. Wash mung bean sprouts and boil them with boiling water. Remove thoroughly and cool for later use.
• Add salt and flour to make a dough, ? for ten minutes
• Wash the good dough in clean water until the water turns milky white, remove the dough, pour the water into another basin and wait for it to settle. This needs to be changed five to six times until the dough is put in the water and the water does not change color. . (Note: When washing the gluten, do not have too much water, as long as the dough has been passed, otherwise it will easily overflow) At this time, the remaining dough is gluten. Let the water after washing the gluten allow it to settle for ten hours.
• Pour the settled batter and the clear water on the top, and mix the batter on the bottom; use a flat-bottomed white steel pan to smear the oil, take a spoonful of the batter and pour it evenly, put it in the boiling water pot and cover and steam for one minute, (wait for the pot When the liliangpi bubbling up, it’s good) to get out, and repeat until the steaming is finished.
• The washed gluten is also steamed on a tray (boiling for five or six minutes)
• After the cold skin is steamed, cut the cold skin into strips, cut the gluten into small pieces, add cucumber shreds, hot mung bean sprouts, garlic water, mahjong, chili oil, salt, monosodium glutamate, vinegar, and a little sugar, mix well! (This taste can be mastered according to personal preference)

Steps:

• Mix salt with all-purpose flour in a large bowl and then stir with chop stickers when pouring water. Then knead until almost smooth. Rest for 15 minutes.
• Pour enough water to cover the dough and begin washing with the purpose of separating the gluten out. Repeat the process until the gluten is no longer shrinking. Transfer the gluten out and wash once again. Strain the second liquid back to the bowl with the first batch. Set aside for at least 4 hours (or overnight in cool places) until the starch sank to the bottom and there is a layer of clear water.
• Wash the gluten under running water for several minutes until the water coming out is clear but not creamy white. Add 1 teaspoon of instant yeast and set aside to proof for around 4 hours. And then steam for 15 minutes over high fire. If you are on a gluten free diet, just throw the gluten away. No worries.
• Pour the clear water out (can keep a really thin layer around 0.5 cm) and stir the remaining liquid to combine well.
• Prepare a plate (stainless steel plate with edges will be the best, like this one), but make sure that your steamed pot can hold it. Besides we also need a small cup of oil and a brush. Bring water to boil in wok or pot.
• Slightly brush oil on the surface of plate (around 5 to 6 drops) and scoop around 3/4 cup liquid after stirring (see note 2 for the amount adjusting tip). Shake the plate slightly to make the liquid spread evenly on the surface.
• Transfer the plate to the steaming wok; cover the lid and steam over medium for around 2 minutes. When done, the liangpi becomes transparent and there might be large bubbles in center. Transfer out and brush some oil on the upside (so they will be sticky to each other later). Wait for 2-3 minutes until cool down, tear the liangpi off carefully. To speed up the process, prepare several plates with the same size so you can steam and cool down alternately.
• Cut the liangpi into strips around 1 to 1.5 cm wide after cool dome COMPLETELY otherwise you may break them.
• To make the chili oil
• Assemble the liangpi