Homemade Liangpi

Ingredients

350g high-gluten flour 1 cucumber

1 spoon soy sauce 1 spoon vinegar

1 tbsp chopped peanuts 1 tbsp sesame oil

1/2 head garlic 1 tbsp salt

1 tbsp sesame paste

How to make homemade cold skin

1. Add water to flour and make a dough and let it rest for twenty minutes

2. Put the dough in a container, add a bowl of water and start washing the dough. Knead the dough like washing clothes. You can see that the water is very clear. It’s almost turning white

3. Pour the whitened water into a larger container, continue to add a bowl of water to wash your face, pour the washed water into the container and repeat this 6 times

4. When I wash it for the 6th time, the dough is already very strong and the water no longer turns white, so the dough is ready

5. The dough has turned into gluten , set aside for later use

6. Use a filter to filter out impurities from the remaining water after washing your face

7. Put it in a larger container, cover it with plastic wrap and let it sit for 6- Let it fully precipitate for 8 hours

8. After six to eight hours, the water begins to separate into layers. The top is relatively clear and the bottom is milky white batter. Slowly pour the clear water on top. (It will be less likely that some batter will come out in the end. It will be much better to gently turn the container and pour it slowly)

9. Stir the remaining batter evenly, pour it in and apply Put cooking oil in a flat-bottomed container (I use a pizza pan, it is best to use a container that heats quickly to save time)

10. Steam in boiling water for two minutes (it is best to switch the two containers, quickly (Convenient), it’s enough when you see the batter becomes transparent and has big bubbles

11. Place the container in the water to cool down, and lift the dough along the edge

12. ?Thin as cicada wings and soft in texture

13.?Stack the prepared dough and brush oil between each layer to avoid adhesion

14.?The gluten is boiled in the same way Steam for half an hour (my steamer has a double layer, making the dough on the top and steaming the gluten on the bottom, killing two birds with one stone). The steamed gluten

15. Roll up the cold skin and cut it into wider strips. Add gluten, shredded cucumber, minced garlic, crushed peanuts, and sesame paste. Dilute with water and put into a container. Add umami soy sauce, vinegar, salt, and sesame oil. Stir evenly. Pour in and stir evenly when eating. (If you like spicy food, you can add an appropriate amount. Chili oil or Laoganma (I haven’t had a stomachache lately so I haven’t used them) are great for relieving summer heat.

16.? Delicious and healthy

Tips

1. Washing the face is very important. You must wash it until the face no longer turns white and the dough is relatively soft. So far. 2. There must be sufficient settling time and the clear water must be poured out. 3. When steaming the batter, remember to stir it every time to avoid settling again. 4. Use a flat-bottomed container to make the dough more even. 5. Just cover the bottom of the container with batter each time. There should not be too much batter. 6. Switching between the two containers is faster and more time-saving, that is, there is no waiting time between taking out the first container and putting it into the second container. The first dough is peeled off and the second dough is just taken out.