If you want the Liangpi'er to be firm and not break, the proportion of batter is very important. After the batter is prepared, it should be left to stand for a long time, which can increase the toughness.

Liangpi production process:

① Wash gluten with noodles: Take 10 kilograms of high-gluten wheat flour (liangpi made from flour without flour improver is the chewiest) and add 4 kilograms of warm water. Knead the left and right sides into a soft dough, let it rest for 30 minutes, then knead it in clean water to wash out the gluten. Filter the remaining water paste with gauze and let it rest for 5-8 hours (it is best to put it in the refrigerator in summer).

② Mixing the paste: After the upper part is clarified, drain out the water, and use a Pomeranian hydrometer to measure the concentration of the cold skin paste, which is 17-18 Bol. Then add 25 grams of refined salt and 8-10 grams of gluten source. Dissolve a little hot water at 50-60℃ and stir into the cold noodle paste. Stir evenly and let it sit for 10-30 minutes before use.

③Leather making: Put the rotor (like a gong) into a pot of boiling water and heat it up. After taking it out, quickly rub a little salad oil in the rotor (too much oil will cause the cold skin to crack), and quickly remove the cold skin while it is hot. Add 300-350 grams of paste into the spinner and shake evenly to spread the cold skin paste evenly. Place it on the boiling water in the pot, cover the pot, and cook on high heat for about 2-3 minutes. When the cold skin bubbles evenly, take out the spinner and uncover it while it is hot. Liangpi is produced, and so on. After making, rub a little salad oil between each sheet to prevent sticking, and finally cover it with a clean wet cloth to prevent water loss and dryness.

④Steamed gluten: Knead the washed gluten and add 0.5-0.8 days of gluten leavening agent (dissolve in warm water at about 30℃ in advance) and let it rest for 5-8 hours. Then, steam it in a basket. After cooling, cut into pieces and set aside.

⑤ Mix the cold skin: Cut the steamed cold skin into strips and mix in gluten cubes, chili oil, vinegar, seasoning water, salt, monosodium glutamate, sesame juice, cucumber shreds or cooked bean sprouts and other seasonings Or side dishes, ready to eat.