Extremely delicious cold noodles

First, make the cold noodles: You can prepare the batter a day in advance. Mix high-gluten flour, wheat starch, and salt together, then add 200 grams of water and stir in one direction for about 4 minutes. Next, add 150 grams of water and stir in one direction again. Place it in the refrigerator to chill overnight. When taking it out, pour off a little water and stir well.

Grease the pizza pan.

Add clear water to the steamer, bring it to a boil over high heat, scoop a large spoon of batter into the pizza pan, tilt and shake the pan to spread evenly, place it in the steamer basket, cover with the lid, and cook on high heat for 1 minute and 55 seconds.

Once bubbles appear in the pan, it can be taken off the heat.

Take out the pizza pan, put it into cold water, and after a while, the crust can be peeled off easily. Then, brush oil on the pan and steam again. I used two pizza pans alternately.

Once the liangpi is ready, you can prepare all the ingredients.

Grate the carrots and blanch them in boiling water, then drain the water and set aside.

Take out the peanuts that were pre-fried in the air fryer, remove the skins, then crush them into small pieces with a rolling pin, or you can also simply crush them into small pieces by hand.

Add 1 tablespoon of June Fresh Light Salt Kelp Soy Sauce into the bowl.

Add half a spoon of Heran organic brown rice vinegar and mix well.

Cut the cucumber into thin strips and prepare the cold side dishes.

Cut the liangpi into strips and place them on a plate.

Place the cucumber shreds, carrot shreds, peanuts, and chili powder in a plate in order, pour in the seasoning sauce, and add a little sesame oil.

Mix well.

Look, the liangpi has a great chewiness and is super delicious.

The CD will be finished soon.

Finished product image.