Self-made healthy Shaanxi Liangpi

Food Material List

1 High gluten powder 500g
2 sweet potato starch 20g
3 salt 7G
4 water 1180g
5 Soy sauce 1 scoops
6 Vinegar 2 scoops
7 cucumber 2 roots
8 Spices, chili powder Appropriate amount

Operational steps

1 A group photo
2 First, mix high gluten powder, starch and salt evenly.
3 Slowly pour in half of the water and stir clockwise while pouring, stirring for about 15 minutes until it is completely delicate and even without any particles.
4 At the beginning of this state, it takes 15 minutes to mix. I use an egg beater to mix. It feels more convenient.
5 Completely homogeneous state, ignoring the small foam above.
6 After homogenization, the other half of the water is poured into the mixer, stirring until the dough is ladled with a spoon and slowly poured down to open continuously in a straight line.
7 Look at this state, very delicate without knots.
8 Oil the cool gongs.
9 A few spoonfuls of scoop on the top, and the paste is just thin enough to be covered with gongs.
10 Put water in the pot and boil over high heat. Dont boil too much. Too many gongs will float on it. It is suggested that the bottom of the Gong should be attached to it. After boiling, put gongs on, cover and adjust to medium fire. After five minutes, a small bubbles in the cold skin can be taken out.
11 My experience is to brush a layer of oil before uncovering the cool skin, because the hot cool skin is slightly sticky and sticks easily when touched.
12 Then its easy to put oil on the cool skin. I use bamboo flats.
13 Slowly uncover the cold skin and spread it flat. After that, the cold skin is spread repeatedly until the paste is used up.
14 The first stall is not as thin as a cicadas wing, but the cool skin is also somersault.
15 Cucumber shredded, garlic patted, add two spoonfuls of vinegar into the cool white boil, raw sauce also into the cool white boil. Seasoning ready, according to their own taste.
16 I dont use oil spicy pepper, I think its more refreshing and not greasy to put pepper powder.
17 The taste of the finished product is bar drop.

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