White Cold Noodles is made of plant cold powder glue.

White Liangfan is a kind of famous snack in southern China, which is made of plant Liangfan Gum and other raw materials, and the product has the characteristics of tender quality, crystal clear, refreshing and tasty, with pleasant flavor, and is loved by many consumers. Cold flour glue is a food additive, usually used in the production of cold noodles or cold cake and other food. Its main function is to thicken, gel and keep the shape of food. Cold noodle gel is made from ingredients such as starch, seaweed extract (such as carrageenan) or pectin to form a transparent gelatinous substance.

In making cool whip, cool whip gum is usually mixed with water, sugar and other flavorings and dissolved by heating. Subsequently, the solution is cooled and the gellan gum gradually gels, forming the solid structure of the cooler. At the same time, the gellan gum provides a stable structure that maintains the shape of the coolant and increases the water retention of the food.

The steps for mixing white cold noodles with colored peppers are as follows:

Materials to prepare: 50 grams of cold noodle powder, moderate amount of water, 1 green and red, 1 yellow pepper each, 2 tablespoons of old vinegar, moderate amount of fresh soy sauce and so on.

1: Pour the vermicelli into a large bowl, fill with water and stir until transparent and free of lumps.

2: Pour the vermicelli into a pot, stir with chopsticks while heating over high heat, and turn off the heat when it boils.

3. Pour into a heat-resistant container and allow to cool naturally before molding, about 2 hours.

4: Pour out the cooler and cut into small pieces.

5: Remove the green, red and yellow peppers, remove the seeds, wash and chop them, and add them to the noodles.

6, in a large bowl pour old vinegar, fresh soy sauce, salt, sugar, sesame oil, pickled pepper juice, sesame seeds, mix well and pour into the cold noodles.