In a bowl, add the flour, corn starch and salt. (Using high-gluten flour and adding corn starch or sweet potato starch, can increase the gloss of the Liangpi)
Pour the water in slowly, and use a whisk to stir. (Do not pour the water in all at once, which will result in uneven batter mixing and poor control of the consistency of the batter.)
Mix the batter with the whisk in one direction. Until the batter became smooth and no cheeks were found, it took about ten minutes. (The prepared batter is picked up with a spoon and pours it down slowly. It can be connected in a continuous line.)
Pour the batter through a sifter into another bowl to remove and undissolved pieces.
Brush a thin layer of oil on the round baking sheet.
Ladle a small amount just to coat the bottom of the pan.
Rotate the pan around with both hands to evenly cover the pan.
Boil a pot of water, use the style of tongs show below to gently lower the pan in, and cover (Be sure to cover, the steam can maintain the moisture so the skin at the end will not be dry).
Cook the batter until it becomes transparent and remove the pan and carefully place into cold water. (Be sure to use medium heat instead of a low heat. Low heat will crack the cold skin.)
After letting cool, gently peel off the skin.
Fold the dough from the outsides toward the middle and cut into strips.
Wash cucumbers and cut.
Crush the roasted peanuts.
In a small bowl, mix the peanuts, light soy sauce, vinegar, garlic, sesame oil and a little chili oil, and pour the sauce on the cold skin.