Note 1: if you do not want to bother washing the flour, you can use wheat starch and water to make the liquid directly. But make sure to add 5%-10% flour to increase the elasticity.
Note 2:The Liangpi should be around 0.3-0.5 cm thick so you will need to adjust the amount for each Liangpi. Usually a good amount will be found after two batches.
Note 3: You can also add sesame paste to make sesame Liangpi.
Note 4: Keep the chili oil in clean container for later dishes up for 1 month.