Main Ingredients

Potato starch/mung bean starch 200g Clear water 1200g

Salt 1g

Homemade Cold Powder Steps

1.? Mix starch and water, stir well

Heat over low heat while stirring constantly to prevent lumps, the water is milky at first.

2.? Heat until the liquid begins to become transparent and become a paste, stirring resistance can be turned off the heat.

3. Pour into a bowl, let cool and refrigerate

4. When it is time to eat, just invert the bowl, the cold noodles will automatically come out, cut into the shape you want, mix some juice to mix it.

5.? I blended the juice put some: soy sauce, Lao Gan Ma, sesame oil, pepper oil, balsamic vinegar, sesame seeds, sugar.

Later eat also cut some cucumber mixed, cold noodles cut small more flavorful ~

Tips

Jun Jun tips:

1, have seen a lot of bloggers posted cold noodles, the basic ratio is cold noodles: water = 1:6, when you do can be a little different, the water is more soft some.

2, if you can buy mung bean starch is best to use mung bean starch, it is said that the texture is more Q-bouncing, in fact, other starch can also be done, just the texture will be different.

3, according to my aunt, the cold noodles can also be fried pickles, the taste is very good, you can also try