1. Pour the right amount of high-gluten flour into the basin, add water and stir, knead the flour into a dough, and then let it rest for about twenty minutes, and then wash it afterward.

2. When you wash the flour, some white pulp will remain in the basin, keep it.

3. Keep kneading the dough over and over again until it becomes gluten free and there is no white pulp.

4. Steam the gluten and let it cool, then squeeze out the water and cut it into small pieces.

5. Now the white pulp that settled earlier has also settled, pour off the yellow water on top and the picture below shows the remaining white pulp.

6. Stir the white pulp vigorously with a spoon, adjust it to the desired state, and then pour it out onto a plate and put it into a steamer, turn on the heat to steam.

7. When you see big bubbles on the surface of the steamer, it is ready, brush oil on both sides of it, and put it on a plate.

Liangpi, also known as Shaanxi Liangpi, is one of the Han Chinese specialty snacks in Shaanxi Province. There are existing schools such as Xifu Baoji Rolled Noodle Skin (originated in Qishan County), Hanzhong Rice Skin, Qinzhen Rice Skin, etc.?

Liangpi has a long history, Liangpi legend originated in the period of Qin Shi Huang, more than 2,000 years ago, according to legend, there was a year in Shaanxi Huxian Qin town area drought, rice withered, the people can not provide rice to the court, a twelve called Li with rice milled into flour, steamed out the skin, offered to the first emperor of Qin Shi Huang, the first emperor of Qin Shi Huang ate the great joy, the order of the production of the daily consumption, the formation of a long-awaited Han Chinese traditional snacks! --Qinzhen rice noodle skin.