hot spicy Recipe

Making of sesame sauce cold rice noodles

Making of sesame sauce cold rice noodles

JodieHintz

Every summer, people like to eat some cool and delicious food, such as refreshing delicacies such as "cold noodles, cold noodles, and cold noodles". Since it is nearly summer, let's take "Liangpi" as the topic today and talk about some of my own experience and insights in making "Liangpi", and show it again to make it easier for those who like to eat "Liangpi". Food friends make it at home. <br />"Cold noodles" are roughly divided into three types,"rice flour peel","mung bean flour peel" and "flour peel", and the production methods are divided into steamed and scalded, that is, steamed on the cage or scalded with boiling water. Steamed vermicelli refers to rice flour skins and flour skins, while the more muscular mung bean vermicelli needs to be scalded with boiling water. <br />The requirements for making "rice flour skins" are relatively strict. Good rice must be used to soak, sharpen and steam the skins. In this way, the skins produced will be strong and delicious, and the process will be slightly more complicated. <br />"Mung bean flour skin" is easier to make, as long as you have wet flour lumps or dry mung bean starch. The method of hanging the skin is to first mix the flour paste and then use a spiral to burn it in hot water at 85-95 degrees Celsius. After it is shaped, it will be immersed in hot water and scalded thoroughly before it can be taken out. Then Remove the flour from the spiral and place it in a cold water basin to cool. When eating, cut strips and mix with food. For this practice, you can refer to my diary last summer,"Making Spicy Powder Skin". For specific methods, you can click the following link to view it;<br /> http://home.meishichina.com/space-96059-do-blog-id-90608.html<br /> Mung bean starch can also be used to make lump or small fish-shaped jelly, which is also very bright and delicious. By the way, it is easier to make lumps of jelly, but not all ordinary starches can be made. You can only use mung bean starch, potato starch and sweet potato starch. For example, corn starch, water chestnut powder, etc., it is difficult to form without alum or other coagulants, but it is recommended that additives that are harmful to the human body should not be used. For all the seemingly beautiful green fresh vermicelli sold outside, the ones used in the instructions are sweet potato starch or potato starch, and most of them use alum and pigments. Although the amount used is very small, it is recommended that you not buy it. These two starches cannot be lifted out of the skin without adding a coagulant. Only pure mung bean starch can meet the requirements of being solidified alone without any coagulant, and the color should be white. Therefore, sweet potato starch and potato starch can only be made into powdered jelly at home, but not into thin flour skins. <br />Among all the "cold skin" making, the one that is easier to use is "flour skin". Generally, it is not easy to fail when making, unless you don't master the operation well, as long as you pay a little attention.