Self-made bean jelly food: pea starch100g, water 600g, purple potato powder 3g, pepper, sesame, soy sauce, vinegar, red oil chili pepper, sugar, salt and sesame oil. 1, pour pea starch into a bowl, add purple potato powder and mix well. If you don't want to do color, you can also do without purple potato powder. 2. Prepare water with the same weight as cassava starch, pour it into cassava starch, and gradually continue to mix well. It is very laborious to mix at first, but it will be fine after gradually stirring. 3. Add 5-6 times of water with the same weight of cold noodles into the pot, bring to a boil, and bring to a boil. 4. After the water is boiled, use a small fire, pour it into the well-mixed cold rice noodles, and continue mixing until the liquid slowly becomes sticky. When pouring cold rice noodles, stir the cold rice noodles again and pour them in, so as not to lump.

5. Pour the cold noodles into a bowl or container while it is hot, air it to the indoor temperature, and then refrigerate it in the refrigerator. 6, soy sauce, salt, vinegar, sugar, chopped peppers, red oil chili pepper, sesame oil and sesame seeds, pour into a bowl, mix well, and set aside for juice. 7. After the cold noodles are removed from the refrigerator, cut into strips, put into a bowl, pour in the fried juice, and mix well to finish. The spicy food is a little cold and especially delicious ~ Tip: 1, and the total ratio of cassava starch to water is 1:6. Take one part of the water for mixing cassava starch, and the rest for boiling water, which makes it more elastic. 2. Everyone has a different taste, and the flavor of the juice can be adjusted according to their own taste.

Raw materials of pork ribs with ginger and pepper: pork ribs, ginger, dried Chili peppers, eggplant, onion, cooking oil, salt, chicken essence, white sugar, oil consumption, starch, rice wine and bone soup 1. Cut pork ribs into small pieces and wash them in water for later use. 2. Stir-fry the white sugar, and squeeze the ginger slices into juice. 3, hot pot hot oil, add onion, ginger to saute, add pork ribs, rice wine to saute, add dried Chili, bone soup and stir-fried sugar, ginger water to boil, skim off the floating foam. 4, into the pressure cooker, pressure 12min, take it off, after collecting the juice, add water and starch to thicken it.