Homemade Liangpi

Overview

Liangpi was very popular during the epidemic, and I couldn’t help but follow the trend and make my own lazy version of no-wash Liangpi.

Prepare 300 grams of flour and add a spoonful of salt.
Prepare an appropriate amount of water and add water while stirring.
Stir the batter until it is lump-free and let it sit for 20 minutes.
Prepare the auxiliary ingredients and add them according to personal preference.
Add peppercorns, star anise, cinnamon, bay leaves, rock sugar, and red dates to the pot and add water and simmer for 8 minutes. Strain the juice and add garlic. Soak the millet and set aside.
Brush the pizza pan with oil and pour the batter.
Bring hot water to a boil, place on pizza pan and steam for 3 minutes (just bubble on the surface).
Brush the surface of the steamed cold skin with a layer of oil to prevent it from sticking. Cut the cold skin into slices.
Add the coriander in the prepared sauce, a spoonful of light soy sauce, a spoonful of vinegar, a small spoonful of chicken powder, and two tablespoons of sauce water, and stir evenly.
Picture of the finished product, full of sense of accomplishment and sour taste.