Self made Liangpi

Health benefits

Bean Sprouts: Clearing Heat and Relieving Dampness

Ingredients and materials

Moderate amount of flour

Moderate amount of water

250g celery

200g yellow bean sprouts

Appropriate amount of oil

Self made Liangpi

1. Prepare an appropriate amount of regular flour, add 1-2 teaspoons of salt, add water and stir with chopsticks to form a flocculent shape, then knead it into a ball. Wake up for 20 minutes and knead until smooth.

2. After waking up for half an hour, add 500ml of water and knead the dough by hand. Once the water becomes turbid, pour it into another bowl and continue adding water to knead the dough repeatedly until the water becomes clear. Leave the washed dough to settle for three hours.

3. Add a small amount of yeast powder to the washed gluten, ferment for about an hour, and steam in the pot for 20 minutes.

4. After settling, skim off the clear water on top and stir evenly. Add water to the pot and bring it to a boil. Brush the dough with oil and add a spoonful of water to the pot. Steam over high heat for about one minute

5. Take it out and put it into a basin filled with cold water until the Liangpi cools. Take it out gently along the edge and put it into a plate.

6. Boil the bean sprouts and celery in boiling water; Mash garlic and ginger into a paste and add warm water; Can be used to soak the meat stew package in the discharge water

7. Add proper amount of edible salt, chicken essence, balsamic vinegar, garlic juice, large amount of water, oil and spiced peppers, mix well, and the delicious Liangpi is finished!

Tips

After use, wash the dough with a soft cloth and apply a layer of cooking oil on it for preservation. It will not stick when used.

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