Liang pi is a noodle-like Chinese dish made from wheat or rice flour. It is a specialty dish originating from the Chinese province of Shaanxi, but has now spread to many other places in China, in particular the northern and central regions.
Chilie oil, vinegar, salt water, mashed garlic, shredded cucumber
1. Make soft dough ready and leave it in a bowl for 1 hour.
2. Pour water in the bowl, begin to washing the dough.
3. Stop washing till the water is turning into a muddy white color, the purpose is to wash out the starch.
4. Take out the remainder of the dough and leave the water with starch at a cool place to sedimentate completely.
5. Discard the extra water and keep the starch-paste on the bottom of the bowl.
6. Prepare a flat plate and sweep with oil.
7. Pour some the starch-paste into the plate in a thin layer.
8. Put this plate in a steamer and boil for 5 minutes.
9. After 5 minutes, take out the Liang Pi and put into cold water.
10. Take out Liang Pi and drain water.
11. Cut Liang Pi into long pieces, and mix with Chili oil, vinegar, salt water, mashed garlic and shredded cucumber evenly.