1. Add a little water to the flour, knead it into a dough, wrap it in a plastic bag, and let it rest for 20 minutes. I believe everyone knows how to make the dough. Just add a small amount of water. If the dough feels sticky, add a little flour until the dough is smooth, the basin is smooth, and the hands are smooth, to achieve the "three lights" principle.

2. Put the dough into the water and wash the dough continuously like washing clothes. Pour all the water for washing the dough into a large container until clean water comes out. A very simple step, the dough will not turn into batter as you imagined, no, it will always be dough. At the end of washing, the dough becomes smaller and becomes like gluten. Finally, the dough loses its color after washing. Keep the gluten balls for other dishes. All the water remains to settle.

3. Put the collected dough washing water into a large container and cover the container with plastic wrap to avoid dust. Let the dough washing water settle for more than 4 hours, preferably overnight if time permits.

4. The surface of the precipitated dough washing water is relatively light in color. Pour off the water on the surface and leave the sediment. However, do not pour the water on the surface too thoroughly. Leave some to mix with the precipitated starch. Otherwise the precipitated starch would be too thick.

5. Find a pizza plate and a brush. Dip the brush into a little corn oil. Brush the pizza plate evenly with oil. Use a spoonful of flour starch to evenly coat the pizza plate. Put it into a pot of boiling water. , heat over water and simmer for a while (about 3 to 5 minutes) with the lid on.

Take it out from hot water, soak it in cold water, cool it down with cold water, and then tear out a complete cold skin. Note that cooling with cold water is the key.

6. The thin cold skin is ready.

Extended information:

How to eat cold skin:

Eat it cold

There are no more than two types, one is to eat it cold, and the other is to eat it cold. Most commonly, it can be used in spring, summer and autumn of the year.

Eat hot

That is, steam the skin, cut it, and put it on a basket with a fire underneath to keep the skin hot. This way of eating is mostly in In winter, some people still eat Liangpizi in the middle of winter because they like the refreshing taste.

Sesame Liangpi

A typical traditional way of eating. The method is relatively simple. Mix the flour into a paste, put it into a special metal Liangpi basket, shake the Liangpi diluo to spread the flour evenly on the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into half-centimeter-wide strips, usually add cucumber shreds as an auxiliary ingredient, and add salt, vinegar, sauce, sesame sauce, chili oil, etc.

Liangpi set meal

It refers to a bowl of prepared Liangpi, paired with a bowl of black rice porridge and a Roujiamo. It is simply a golden partner to eat, drink and feel comfortable. Comfortable. Some people also drink it with a pot of rice wine (also a low-alcohol health wine made from rice), or drink it by themselves, or invite one or two close friends to drink together. It is so leisurely and comfortable that you can only taste it on the spot. can be obtained.

Nowadays, in Shaanxi, mainly in Xi'an, most young and middle-aged people eat Liangpi, Roujiamo, and a bottle of Bingfeng as the so-called Liangpi set meal. Especially at noon in summer, eating cool Liangpi and tasting ice-cold Bingfeng. It's great to have a small talk with friends.

The reason why Liangpi is widely loved by the public is that in addition to its good taste and good nutrition, another important reason is that it is fast to eat. It is usually eaten in three to five minutes. It is really convenient and fast, so it is also called Qinzhen Rice noodles are cold snacks.

Reference: Baidu Encyclopedia - Liangpi