Region: Shaanxi snack

Process: other

Mung bean vermicelli preparation materials: 1500 grams of mung bean vermicelli, 5 grams of alkali, 200 grams of sesame paste, 25 grams of mustard powder, 250 grams of soy sauce, 100 grams of garlic, a small amount of refined salt, chili oil.

Characteristics of mung bean vermicelli:

Tough and smooth, hot and sour, is a famous summer snack.

Teach you how to do mung bean vermicelli, how to do mung bean vermicelli

1. The mung bean flour with warm water to open, from thick to thin, plus alkali is about 4000 grams of batter.

2. Take the diameter of 30 centimeters of white iron gong, with oil-soaked cloth will be wiped over the surface of the gong, scooped into a handful of spoonfuls of batter, in the pot of boiling water on the surface of the water and rotate the gong hard, so that the batter evenly condensed, the gong diagonally into the hot water, micro-boiled so that the powder skin is cooked, and then mention the gong in the cold water, a dip, and use your fingers along the wall of the gong to open the powder skin and then uncovered the powder skin down. Until the batter is finished, each piece of vermicelli rubbed with a little oil stacked up, or rolled up one by one. When you eat the skin with a knife cut into wide strips, respectively, into the bowl, add the appropriate amount of various seasonings can be mixed.

The production of mung bean vermicelli essentials: the production of vermicelli should be uniform thickness.

These are the main points of the production of mung bean noodles.