Liangpi

Method

1. 1 Knead the flour with water, then soak it in a basin of water and rinse it repeatedly until the water becomes cloudy white, separating the tough gluten mass.
2. 2 Let the flour mixture settle for 4 hours, then pour off the clear water on the surface; the sediment at the bottom is the flour for making the cake.
3. 3 Steam the gluten mass for 25 minutes until it forms a porous mianjin cake, then cut it into pieces — this is the part that the simple mix version skips.
4. 4 Spread the flour mixture in a thin layer on a metal tray placed over boiling water, steam each layer for 90 seconds, then let cool and cut into strips.
5. 5 Mix the noodles with gluten, blanched bean sprouts, shredded cucumber, chili pepper oil, black vinegar, crushed garlic, and roasted sesame seeds.