Tianzhen Xuanfen

1

Take 100 grams of potato starch and a little alum

2

The ratio of starch to water is 1:2. Mix starch, alum and water evenly

3

Boil water in an iron pan.

4

Prepare a stainless steel shallow plate with a diameter slightly smaller than the size of the pan

5

Bring water in the iron pan to a boil and place in a shallow plate. Spoon a small spoonful of starch paste and constantly rotate the tray to evenly distribute the starch paste and heat it evenly. When the starch paste turns white, gently press the edge of the tray to allow the boiling water in the iron pot to enter the tray. At this time, the starch changes from white to green, that is, it is ripe.

6

Gently pick up the cooked powder with chopsticks, paying attention to maintaining its shape.

7

Soak the prepared spinning powder in cold water. standby

8

Prepare seasonings: garlic water + pepper water + salt + monosodium glutamate.

9

Also prepare the following ingredients: chopped sesame seeds + chopped peanuts + fried chili + chopped green onion + cilantro

10

Spin the powder and cut into strips, shred the cucumber, and shred the tofu skin. Pour in the seasonings from steps 8 and 9.

11

Finally, use pepper and chopped green onion to stir-fry. Pour it on the jelly. Before serving, pour in Shanxi vinegar and sesame oil according to your taste.

The success of Tianzhen spinning depends on two points: 1. The concentration of starch paste If the starch paste is too thick, the finished product will be very thick and unpalatable. If the starch paste is too thin, it will not take shape. 2. The amount of alum is critical. If you put too much alum, the powder will be sour and difficult to eat. Put less alum, and the powder will not be strong. To sum up, when you do it for the first time, you must first test a pot with a small amount of starch paste.