How to make Liangpi at home

Knead 250g of flour (about the amount of a flat bowl) dough, let it rest in a bowl, and let it rest for 15 minutes.

Put about 500g of pure water in the basin, just enough to cover the dough.

Start washing the dough (this is one of the key steps, there is another two, don’t worry, it will be later). The so-called washing the dough, hence the name, is to knead the dough with both hands, washing all the flour into the water, and stop when only the gluten is left (it is weak when you pull it out, and most of it looks like a loofah naan). It takes about half an hour.

Wash out the gluten and set aside for later use.

The washed noodle soup is allowed to rest for about eight or nine hours, allowing the water and soup to separate naturally (according to personal preference, you can also shorten the settling time *^O^*, but you are responsible for the consequences). The picture shows the soup noodles that have settled after being separated and the upper layer of water is poured out.

Stir the separated soup powder evenly and pour it into the mold (the mold is ready-made at home and must be a plastic product made of clinker. I used the lid on the glutinous rice balls)

Stir the separated soup powder evenly and pour it into the mold

Place the mold containing the soup noodles in a steamer and steam for half an hour (key step 2 (^_-)).

After steaming the dough, cool it down to become cold dough*^O^*

Put the gluten on the side into the pot and steam it together with the dough. After steaming, cut it into cubes or strips and set aside.

Mix the cold skin with your favorite vegetables according to your personal preference, add minced garlic, sesame oil, soy sauce, vinegar, salt, sesame paste, sesame oil and other seasonings (I don’t like MSG too much, so I don’t add it, you are free to do it). After mixing, don’t wait for me, just start it! (^_-)

Review of the entire process, have you learned it? ✊✊✊

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