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Liangpi – Cold Skin Noodles
Liang Pi
Print Recipe
5 from 5 votes

Liangpi – Cold Skin Noodles

Liang pi is a traditional Chinese cuisine originating from the Guanzhong area of Shaanxi Province. It is popular in northern China. And it is a rare natural green pollution-free food.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Cold Skin Noodles, Liang Pi
Servings: 3
Calories: 310kcal


For the noodles

  • 300g high-gluten flour
  • 25g sweet potato starch
  • 2 teaspoons salt
  • 530g clear water

For the sauce:

  • 1 cucumber shredded
  • 2 shallots chopped
  • 2 tablespoons Laoganma
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chicken powder
  • 1 teaspoon pepper
  • 2 tablespoons cooked sesame


  • Mix the high-gluten flour, sweet potato starch and salt in a bowl.
  • Slowly pour 430g clear water into the flour and mix them with an egg beater. Stir it for 15 minutes clockwise. Then, add 100g clear water and continue to stir it for 1 minute until the batter mix well.
  • Brush a layer of oil on a flat plate. Pour a large spoonful of batter and shake the plate so that the batter flows flat on the plate.
  • Place the plate in a steamer with boiling water and steam it for 4 minutes under high heat.
  • Cool the steamed cold skin noodles. Repeat the previous steps to steam all the batter into a cool skin.
  • Cut all the Liang Pi into strips and put them in a large bowl. Add all the sauce materials in the Liang pi and mix well. Serve.