Sawabei
By VicentaLakin
In the Sichuan Chongqing region, the name of Sichuan's cool powder is not too high. We grew up with cold powder. In difficult times, there are not so many foods to eat, and spicy and fragrance powder is a regular on the table. As a result of the magic of the swarms of the river's spices, a palate of cold powder becomes glamorous. And a plate of spicy and smoky powder came in the summer, and that tasted so good. In my home, I used to make home-made soybeans and pea soys, and in Kawabei, mainly used pea soy. There's a difference between the two. It's delicious。
Recipe Recommendations
- pea starch 1 cup
- water 6 cups
- soy sauce a spoonful
- salt 3 grams
- garlic half a head
- Jiang a small piece
- chicken essence a little
- white sugar a small spoonful
- pepper noodles a little
- red pepper oil 2-3 spoon
- pepper oil a spoonful
- sesame oil a spoonful
- green onion a little
- Hangzhou pepper of 2
- white sesame a little
Steps for Sawabei
1
Get ready for pea starch。
2
The starch and water are mixed at a ratio of 1:5 or 1:6. It's one and a half
3
Put the starch water in the pot, start a fire and mix it up
4
Until the starch in the pot is transparent。
5
In a suitable container, the packaging is pre-empted with vegetable oil to prevent viscosity and is cooled and frozen in the refrigerator for half a day。
6
Cool condensation fixed on it。
7
Take out the cool powder。
8
Scratch a long strip with a sandscarve or cut with a kitchen knife to make the appropriate strip。
9
Scratch it tight, scratch it out a little long。
10
Scratched strips。
11
Loading disk。
12
Ginger garlic pepper cut the end. Ginger can also be made of garlic. Pepper can be used。
13
Soy sauce, salt, sugar, pepper noodles, chicken flavor, pepper oil, sesame oil, chili oil, white sugar, ginger and garlic paste, etc., are put into the bowl, evenly, so that a little cold water can be used。
14
I'll pour it on the cool powder, and I'll pour it on the onions。
15
Done
16
Done
17
Combination is fine。