Liangpi (Handmade Noodle Version)

Knead the dough (slightly firmer), adding an appropriate amount of salt while kneading to increase its gluten. Let the dough rest for a while. Then add water and start kneading the dough repeatedly.

The first time.

The water turns milky white. Pour the water into a large bowl, and remember to use a slotted spoon to strain it.

This is the third wash, and the dough has gradually started to form gluten and clump together.

The water is already very clear, so that's enough.

Mix the gluten with yeast to let it proof.

Let the washed starch water stand for about 4 hours.

A few hours later.

Pour out the water, pour slowly, don't pour out the powder at the bottom, this amount is fine.

Prepare cooking oil and liangpi Luoluo.

Brush a thin layer of oil.

Every time you scoop the batter, you need to stir it a few times, because the starch will settle at the bottom.

Steam on high heat until large bubbles form, and try to use a lid with glass so you can observe what’s happening inside.

After steaming, take it out and put it in a basin of cold water to chill for a while; this makes it easier to peel off. Brush a thin layer of oil on the cold skin to prevent it from sticking to each other when stacked.

Very successful.

That's enough.

Did so much together.

The key to liangpi also depends on the cold dressing. In the bowl, put aromatic vinegar, light soy sauce, Sichuan peppercorns, bay leaves, star anise, and white sugar.

Pour in boiling water, no need to add salt (add salt when mixing) and let it cool for later use.

Steam the gluten in the pot for twenty minutes.

Add the shredded cucumber, quick-cooked gluten, cilantro, scoop out the seasoning sauce, drizzle with sesame paste and chili oil, and it's ready.