Liang pi (Shaanxi cold skin noodles)

Method

1. 1 Knead the flour with salt water until smooth, then let it rest for 30 minutes.
2. 2 Rinse the dough in a bowl of water several times until the starch dissolves completely, retaining only the pliable gluten.
3. 3 Let the bowl of water with the flour mixture settle for 2 hours, then pour off the clear water from the top.
4. 4 Pour the batter in a thin layer onto a tray, steam each layer for 4 minutes until translucent, let cool, then cut into wide strips.
5. 5 Steam the tofu for 15 minutes and cut into pieces; sauté the Sichuan peppercorns in hot oil, then pour over chili powder to make chili oil.
6. 6 Mix the rice cakes with tofu, shredded cucumber, blanched bean sprouts, crushed garlic, vinegar, soy sauce, sesame oil, and chili oil.