How to do the sweet potato cooler to the gluten trick

How to do the sweet potato cooler to the gluten trick, sweet potato cooler many people have eaten, the beginning of a local specialty in Sichuan, is a sweet potato ground into powder, after boiling made. Like to eat a lot of people can be a lot of people, then how to do sweet potato cool powder to gluten trick?

How to do sweet potato cool powder to gluten trick 1

The first step, prepare some pure sweet potato flour, must be pure. Then pour into the basin, add the right amount of water to melt, stir a little more. Because the sweet potato starch will be clumped, so pay attention to more mixing for a while. If there are a lot of tiny black spots on the surface, you can use a fine gauze to filter it, in fact, these small black spots are the scum of the sweet potato skin, you can eat it without filtering, but it will only slightly affect the appearance.

The second step, prepare a pot, pour water. The amount of water, basically a bowl of sweet potato flour corresponds to seven bowls of water. If converted into a specific ratio, is 1 pound sweet potato starch corresponds to 5 pounds of water (including the previous stirring of the water, and the pot of water added). Open medium heat, until the water temperature of about 80 degrees, about to boil, add a little bit of edible lye, and then stir the sweet potato flour to the next pot.

The third step, stirring to cook. Because the sweet potato starch in the pot, it will become sticky, the concentration is very large, so you have to keep stirring. This process is more laborious, but can not be lazy, otherwise it will be muddy bottom, not only the color is not good, but also a bitter taste. So keep stirring, at first the pot is milky white, after a few minutes it becomes translucent brown.

At this point in the continued stirring for a minute or two can be, until the stirring is very much a sense of strain, the spoon upright will not fall, you can turn off the fire out of the pot. Then the cooked cold noodles, poured into a container, let it cool down naturally. Sweet potato cold noodles are so good, in fact, very simple, basically ten minutes can be out of the pot, and the rest can eat when it cools.

Truth be told, sweet potato cold noodles practice is very simple, many people will. But a lot of people do a good job of cold noodles, the texture is not gluten, but also very easy to break up, the flavor is not good to eat. This is mainly due to 3 reasons

First, the sweet potato flour is not pure. Some of the sweet potato flour on the market in the tapioca, this "sweet potato flour" color is very white, the price is cheap, but to do the cold powder easy to break up, the taste is not good.

Second, the sweet potato flour is not cooked through. Many people see the color becomes darker on the fire, in fact, this is not cooked, should be darker after the color, continue to cook for a minute or two, into a translucent jelly-like can be (similar to the above picture).

Third, did not put lye. When you make sweet potato noodles, put a little bit of lye, it can make the texture become more soft and sticky Q elastic, and smooth and gluten free!

How to do sweet potato cold noodles to gluten trick 2

The specific method of sweet potato cold noodles.

Ingredients: sweet potato starch, water.

Step 1, we first prepare a bowl of sweet potato starch, put this bowl of sweet potato starch into a small pot, and then take out a bowl of water, first pour into the starch, stir well, so that the sweet potato starch is dissolved, and after the dissolution, we can first filter it with a strainer.

Step 2, the filtered sweet potato starch paste, poured into the prepared pot, add another four bowls of water, and then open fire to cook. At the beginning of the cooking, we have to use a spoon to keep stirring in the starch, because the starch will be easy to sink, very easy to stick to the pot, slowly stirring, until it becomes transparent and sticky state can be.

Step 3, make a good thick sweet potato starch, put it into a container, cooled to room temperature, and then put it into the refrigerator for a few hours, after molding the sweet potato cold noodles are ready, then we can cut the cold noodles into cold noodles or small square, and then add some garlic, salt, vinegar, and so on, mix it well and then you can eat.

Points to note when making sweet potato cold noodles.

1, the ratio of sweet potato starch and water is 1:5 ratio.

2, when making sweet potato cold noodles, first use a bowl of water, sweet potato starch and then add the rest of the water.

3, sweet potato starch in the heating time to keep stirring, try to stir in one direction.

4, heating can not use high heat, the whole medium heat or medium-low heat.

Preparation ingredients:

Sweet potato starch, water, salt, lye, garlic cloves, garlic leaves, garlic, chili pepper, soy sauce, monosodium glutamate (MSG)

Specific method:

1, prepare a bowl of sweet potato starch poured into a basin, and then use the same size of the bowl. Pour a bowl of water into the basin and stir well, stir to the basin without lumps, the starch completely stirred away, and then add a spoonful of salt and a spoonful of lye to the basin, continue to stir well, after stirring, put aside to stand for 5 minutes or so, if it is from the outside to buy back. Starch, it is recommended that you use a strainer to filter it once, to filter out the impurities inside.

2, do cold flour, starch and water ratio is 1:5, just used a bowl of water, and now pour the remaining 4 bowls of water into the pot, the pot of water does not need to be boiled, the water burned to a little hot when the heat to small, and then stirred a good starch liquid slowly poured into the pot inside, slowly pouring, while using chopsticks to keep stirring, if the pot of water is too high, the starch liquid is just poured into the pot will solidify and thicken, and form the starch liquid. If the temperature of the water in the pot is too high, the starch will thicken and form lumps just after it is poured into the pot

The cold noodles made in this way are not so smooth, the whole time with the smallest fire, with the temperature in the pot slowly rising, the starch liquid will slowly thicken, always use a rolling pin in the same direction and keep stirring, so that not only will there be no lumps of cold noodles, but also to prevent the sticking of the pot, which is the more stirring the more smooth and chewing the more sinewy

The pot will slowly become transparent, I here about stirring the pot, and then the color will slowly become transparent, so that it can be used for the purpose of the pot. become transparent, I here probably stirred for about 20 minutes, and finally stirred into this more transparent state can be, and then cover the lid of the pot continue to turn the minimum fire simmer for about 5 minutes, so as to ensure that the pot of cold noodles completely cooked.

3, now you can, turn off the fire out of the pot, poured directly into a clean disk, and then slightly shocked the disk, put aside to let it cool naturally, after cooling is what we usually eat cold noodles.

4, now this cool powder molding, the cool powder inverted buckle out, to show you, especially smooth, sinewy, Q bullet, this cool powder can be eaten cold, you can also eat fried.

5, next to share with you the practice of fried cold noodles, the cold noodles cut into small pieces.

6, prepare a handful of cleaned garlic seedlings, cut the garlic seedlings diagonally into segments, so that it is easier to taste, cut the garlic seedlings and garlic leaves separately on the plate.

7, and then prepare a few more garlic, the garlic squashed, all cut into garlic powder spare.

8, pour oil into the pot, after the oil is hot, add the garlic into the garlic, fried garlic flavor, and then add two spoons of fine chili noodles into the fried spicy flavor, add a little pumping into it, and then poured into the cut cold noodles into the stir-fry evenly, and then add a small bowl of water into it, add salt for seasoning, stir-fry evenly, cover the lid of the pot, simmer for 2-3 minutes to simmer in the pot of cold noodles hot, so that the taste of the soup are integrated into the The cold noodles inside to go, so that the cold noodles will be more flavorful

Then add garlic seedlings to the pan into the stir-fry, stir-fry garlic flavor, fried garlic seedlings to the raw, and then add green garlic leaves to go, add a spoonful of monosodium glutamate, stir-fry evenly, you can turn off the fire out of the pot.

9, we have this fried cold flour is done, so fried cold flour taste tender and smooth, garlic flavor, especially flavorful and delicious, like friends quickly try it at home.