How to make Liangpi of spinach

Ingredients and materials

15g medium gluten flour

Chengmian (Chengfen) 145g

Spinach juice (or water) 280 grams 280

Appropriate amount of oil

Salt in moderation

Moderate amount of vinegar

Peanut in moderation

Moderate amount of chili pepper

Appropriate amount of sesame oil

How to make Liangpi of spinach

1. Shake the spinach juice with a juicer.

2. Mix the clear flour, medium gluten flour, and spinach juice evenly.

3. Scoop a spoonful and pour it onto a flat plate. I scooped about 3 tablespoons and felt that the thickness was just right. If you want something thinner, I'll skip a spoonful.

4. Steam over high heat in boiling water for 2 minutes, and prepare two plates to steam alternately.

5. Take it up and soak it in cold water for a while after two minutes.

6. The Liangpi can be easily removed.

7. Brush sesame oil between each Liangpi to prevent sticking.

8. Cutting strips

9. Mix in your favorite seasonings. I used oil to sprinkle chili, vinegar, soy sauce, peanuts, a little sesame oil, a little salt, and a little sugar.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/3395.html