Watching the World Cup last night, Argentina was beaten 4 - 0 by Germany. It also had the same fate as Brazil and went home. Seeing that there was no longer anything interesting here, I simply made some more food and drinks and continued to watch the next match between Spain and Uruguay with my friends.
Friends who stay up late all want to eat vermicelli. It is still early, and they will be rich if they start cooking some time. Generally, I never buy jelly outside. I don't know what additives are put in it, so I still make it myself and eat it with confidence.
Before summer, I had a few bags of mung bean starch stored at home. Since it was not easy to buy at ordinary times, whenever there was stock in the supermarket, I would buy a few bags and use it to thicken dishes and make noodles. It is easier to use than other starches.
Spicy vermicelli
Recipe Recommendations
- qingshui 300ml
- cucumber 200 grams
- salt 5 grams
- red pepper 60 grams
- dried chili 10 grams
- pepper 3 grams
- fresh soy sauce 10 grams
- chicken powder 3 grams
- balsamic vinegar 15 grams
- peanut oil 20 grams
- sesame oil 5 grams
Steps for Spicy vermicelli
1
150 grams of mung bean starch, 300ml of water, 5 grams of salt, 200 grams of cucumber, 60 grams of red pepper, 10 grams of dried pepper, 3 grams of pepper, 25 grams of five-spice peanuts, 10 grams of fresh soy sauce, 3 grams of chicken powder, 15 grams of balsamic vinegar, 5 grams of sesame oil, 20 grams of peanut mail. Making tools: soup pot, cold basin, cake mold.
2
Add 1 gram of salt to mung bean starch.
3
Then pour in clear water and stir well.
4
Place the starch into the paste for 10 minutes, then stir well again.
5
Boil the water in the soup pot, change it to a low heat and make it boil slightly, and keep the temperature above 95 degrees Celsius. Spoon a spoonful of starch paste and pour it into the cake plate, and squat the cake plate into boiling water.
6
When the paste changes color and just solidifies.
7
Immediately tilt the cake plate and scoop in boiling water.
8
Blanch the starch in boiling water until it is transparent.
9
Then decant the boiling water.
10
Quickly drop the cake plate into the cold basin.
11
Remove the vermicelli and soak it in cold water, and finish it in turn according to this method.
12
After the vermicelli is finished, decant the clear water from the cold water basin.
13
Remove the vermicelli and place it on the chopping board.
14
Cut the vermicelli into diamond-shaped slices with a knife.
15
Place in mixing bowl.
16
Shred cucumber and red pepper, minced garlic and place in a bowl.
17
Cut the dried peppers into pieces with scissors.
18
Pour a little sesame oil into the dried peppers.
19
Pour peanut oil into a spoon in hand and add pepper and fry until fragrant.
20
After frying the Zanthoxylum bungeanum oil, pour it into a dried pepper bowl while hot, stir while pouring, and fry the peppers for later use.
21
Pour chicken powder into the flour skin.
22
Fresh soy sauce...
23
Mix salt well.
24
Finally, pour in the balsamic vinegar.
25
Mix well with the mixed oil of pepper and pepper.
26
Mix well and size into plates and serve on the table.
27
The production is very simple and can be completed in just 15 minutes.Spicy vermicelli Make Tips
Features of Spicy Hot Mung Bean Sheet Jelly: Translucent and shiny, beautiful color, smooth and refreshing texture, deliciously sour and spicy.
Friendly Tips:
1. When making the sheet jelly, any metal tray can be used.
2. When forming the skin, once the starch slurry has slightly set, quickly place it into boiling water. Once it is thoroughly cooked, transfer it to cold water immediately. If left too long or not put into boiling water in time, the sheet jelly will crack and the texture will be poor.
3. Seasoning can be adjusted to your own taste; it can be served with numbing-spicy, sour-spicy flavors, or mixed with sesame paste or mustard.
4. During preparation, just follow the sequence in the pictures above. Remember, only mung bean starch can be used, or you may mix in a small amount of potato starch, but do not exceed 30%. It is recommended to use pure mung bean starch for the best results.
5. After the sheet jelly is made, it can be cut into strips or slices. This sheet jelly is very chewy, so you can cut it freely with a knife.