Homemade Liangpi

Method

1. 01

   Step 1

   Add salt to the dough and knead well. Let it rest for 20 minutes, then add water and wash the dough.

   

2. 02

   Step 2

   Wash four or five times until the water runs clear, then refrigerate the starch-laden water.

   

3. 03

   Step 3

   The more you wash the gluten, the stickier it becomes. After washing, add yeast, knead well, wrap it up, and let it ferment.

   

4. 04

   Step 4

   After rising, steam over high heat for 15 minutes.

   

5. 05

   Step 5

   Refrigerate the cornstarch slurry for two hours, skim off the clear broth on top, leaving only the cornstarch at the bottom, and stir vigorously.

   

6. 06

   Step 6

   Bring water to a boil in a pot. Grease a flat-bottomed pan, pour in a spoonful of cornstarch water, shake well, place it in the pot, cover, and steam for three minutes.

   

7. 07

   Step 7

   All done. Use a silicone scraper to scrape it off and let it cool.

   

8. 08

   Step 8

   Cut the gluten into strips, the cold skin noodles into slices, the cucumber into shreds, and the radish into thin strips. The rest is up to your personal preference.