How to make Cold Liangpi with detailed introduction to the cuisine and its effects: home-cooked recipes, constipation recipes, and anti-aging recipes

Taste: slightly spicy Technique: Materials for making Cold Liangpi: Ingredients: wheat flour 400 Gram

Accessories: 200g spinach, 2g yeast, 100g cucumber, 100g pork (lean)

Seasoning: 10g chili oil, 3g garlic (white skin), 2 grams of soy sauce, 10 grams of mature vinegar, and 3 grams of salt teach you how to make cold noodles and how to make delicious cold noodles. 1. Wash the spinach, blanch it in boiling water, remove it and drain it in cold water, grind it into spinach puree and extract the juice;

2. Add a little salt to the flour and sift it, add the spinach juice and mix it into a dough and let it rest for a while;

3. Use the remaining spinach juice to wash the dough and remove the gluten. Wash them separately from the starch;

4. The gluten is fermented with yeast powder and then steamed or served cold;

5. The washed starch water is the clear noodles, let it rest for a few times After an hour, the water and starch will separate into layers;

6. Slowly pour away the upper layer of water and stir the remaining batter evenly;

7. Take a flat-bottomed dish and brush it Add a layer of oil to a spoonful of batter, shake well, put the pot in boiling water and steam over high heat for five minutes and take it out;

8. After pouring cold water over it, open the cold skin, take it out and put it on a plate;

9. Cut the steamed cold skin into strips of appropriate size;

10. The easiest way to eat the steamed cold skin is to use it coldly, add cucumber shreds, white meat and oil Mix chili pepper, garlic oil, soy sauce and vinegar. Tips for making cold skin: Garlic oil: Wash the garlic and fry it in an oil pan until it becomes fragrant. Remove the garlic and get the garlic oil.