A few days ago, a netizen's sister made "mung bean powder skin" at home according to my method. As a result, she burned her hand when she didn't eat the powder skin. She was so angry that she sent me an E-mail and complained about me;"Brother Shao, why is it so hot with the iron plate? I scalded my hands and made blisters. I couldn't eat the powder skin, but I turned it into a powder lump and ate it. Fortunately, there is a remedy, otherwise I will pour the powder paste. You have to teach me how to do it again, otherwise I will lose face." Hehe!
Da Chao Shao apologizes here! The main reason is that girls 'hands are too tender, and the claws of the big fry spoon have rough skin and thick meat that are not afraid of being hot, hehe!
In the past, traditionally,"copper spirals" were used to make mung bean powder skins. The copper spirals conduct heat faster and make it easier to get hot. The key is to operate quickly. Everyone likes to eat mung bean jelly in summer, so in order to avoid scalding again for friends who like to eat jelly, I specially studied a new operation method. In fact, it's very simple. It's just to use the "small frying pan" awarded by our gourmets to make mung bean vermicelli with a handle on the frying pan, so it will never burn your hands again. In fact, I feel very hot every time, but I just move quickly and I can endure it, haha!
Today, we will use a new method to make mung bean flour. The specific methods are as follows;
Hot and sour mung bean powder
By MaxBoyle
Recipe Recommendations
- red pepper a little
- salt 1 grams
- qingshui 200ml
- pepper oil 5 grams
- garlic 10 grams
- balsamic vinegar 15 grams
- fresh soy sauce 10 grams
- sesame oil a little
- chicken powder 1 grams
- hot and sour
- mix
- ten minutes
- simple
Steps for Hot and sour mung bean powder
1
Mung bean starch, salt, water, shredded cucumber, shredded red pepper, fried chili oil, pepper oil, minced garlic, balsamic vinegar, fresh soy sauce, sesame oil, chicken powder.
2
First put 1 gram of salt into mung bean starch, then use 200ml of water to stir well, and let stand for 20 minutes.
3
Utilities are: a small frying pan, a larger soup pot and a cold basin.
4
After the water in the pan is boiled, heat the bottom of the small frying pan and preheat the bottom.
5
Let the mung bean paste stand for 20 minutes, stir well again, scoop a spoonful of the paste and pour it into a small frying pan and shake well.
6
Shake the paste well and float the bottom of the frying pan in the boiling water pot. Don't roll the water in the boiling water pot, just use low heat to keep the small flowers flowing.
7
When the paste in the frying pan is heated and slightly solidified, the paste does not flow, immediately scoop in a suitable amount of boiling water, otherwise the paste will crack when it dries, and the paste that has been shaped after scooping in the boiling water will gradually become transparent from white.
8
Remove the vermicelli immediately after being scalded until transparent. Put the frying pan into a cold water basin and scoop in cold water to cool.
9
After immersing the frying pan in a cold water basin, remove the flour skin with water in the pan and remove the flour skin with your hands. Since it is in water, this will easily remove the flour skin and keep the flour skin intact and beautiful.
10
Then soak the vermicelli in cold water for later use.
11
After making the vermicelli one by one according to the above techniques, rinse it again with clean water, then take out the cut strips or slices, and cut it according to the shape you like, haha! (It takes only 5-6 minutes to perm 5 sheets of vermicelli, and it is very fast to make, basically one sheet per minute).
12
Cut the vermicelli and set aside.
13
Next, blend the ingredients according to your favorite; first add salt, chicken powder, balsamic vinegar, fresh soy sauce, and a few drops of sesame oil into the bowl and stir well, then add pepper oil, pepper oil and minced garlic and stir well.
14
Place the cut mung bean flour on a plate and pour the blended sauce.
15
Sprinkle with shredded cucumber and garnish slightly before serving. Mix well while serving.Hot and sour mung bean powder Make Tips
Characteristics of small dishes: crystal and translucent color, smooth and muscular taste, salty, fresh, sour and spicy taste, cool and appetizing, ha ha! Warm tips: 1. To make this jelly, you must choose mung bean starch. Nowadays, many supermarkets in Beijing have starch on the shelves. I bought it at Carrefour supermarket. 2. Mung bean flour can also be used to make the northern "shredded pork skin lift", and the taste is also very delicious. Mung bean flour can be mixed cold or quickly stir-fried. It is suitable for winter and summer. 3. Pay attention to the links and techniques during specific production. Secondly, the ratio of flour and water must be well controlled. 100 grams of mung bean starch is shredded with 200 grams of clear water, and then 1 gram of salt is added to stir evenly. As long as you pay attention to these, the success rate will be 100%. Everything is ready. It takes one piece per minute to make it quickly. You can make it as you please. The crystal clear and delicious mung bean flour skin will come from your hands. I wish you a comfortable one. Hehe! This private summer dish,"Hot and Sour Mung Bean Powder", was completed. It tastes smooth and muscular, fresh and hygienic, and tastes amazing! For friends 'reference!