In our southern home, because the time to eat pasta is relatively small, so pea flour is not used much, often used pea flour, cooking thickening, deep-fried batter hanging batter, and cold noodles, cold skin, cold shrimp, etc. are made from pea flour. In the family pea flour is not much, but in Sichuan and Chongqing there is a particularly famous snack is made from pea flour, it is yellow cold noodles.
Huang Liangfan was originally a traditional specialty of Rongchang in Chongqing, but now it is also more common in Sichuan and Chongqing. A well-done Huang Liangfan can be cut into thin filaments but soft and uninterrupted, with a special seasoning, the Q springy and tender texture with a little powdery, salty and spicy flavor mixed with the fragrance of peas, this unique flavor is not the same as the white Liangfan made of pea flour.
The practice of making yellow rice flour at home with pea flour is simple and similar to that of making white rice flour, but because the main material of yellow rice flour is pea flour, the viscosity is relatively poor, so you have to pay attention to some details when making yellow rice flour in order to make Q-bouncing, tender and soft yellow rice flour.
--Yellow cold noodles--
Materials: 200 grams of pea flour, 100 grams of pea flour, 1200 milliliters of water, 2 grams of salt
- -How to make:
Put the pea flour and pea powder into a large pot, add 2 grams of salt, then slowly add 300 milliliters of water, stirring as you add it, stirring until it becomes a fine, grain-free paste.
Add 900 ml of water to the pot, bring to a boil over high heat, then reduce the heat to low and slowly pour in the pea flour paste, stirring constantly. The pea flour paste in the pot will get thicker and thicker, continue to use low heat, continue to stir constantly, when the pea flour paste keeps bubbling, cook for a few moments can turn off the heat.
In a large bowl, run cold water over the inside of the bowl and pour it out, then pour the pea flour paste into it, shake it to make the surface level, and set it aside to cool.
Shred the chilled yellow noodles and toss with seasonings to taste.
The yellow noodles are yellowish in color and have a strong pea aroma, they are tender with a bit of powdery texture, salty and spicy mixed with the pea aroma, which is really delicious.
--Making the yellow noodles of the question answer--
1, why do you need to add salt to make the yellow noodles?
Answer: the main material for the production of yellow rice flour for pea flour, pea flour viscosity is poor, made of yellow rice flour is not soft and no gluten, add the right amount of salt can make the yellow rice flour more gluten Q elastic.
2, why do you use pea flour to make yellow noodles with pea flour? Can I use only pea flour to make yellow rice noodles?
Answer: only pea flour can be made of yellow rice flour, but made of yellow rice flour, although the flavor is strong, but not soft and no tendon, and the powder texture is heavy and not delicate, add a certain amount of pea flour, you can increase the viscosity of raw materials, so that the made of yellow rice flour is soft and tendon, so that the yellow rice flour will be cut into silk after the soft and constantly, eat in the mouth Q Q弹细腻又with the powder texture.
While only pea flour can also make yellow rice flour, but a good yellow rice flour must be made of pea flour and pea flour mixed in a certain proportion.
3, why is the yellow rice noodle made paste instead of congealing and molding?
Answer: There may be two reasons why the yellow rice flour is not coagulated but in the form of paste.
One, the amount of water added is too much. The main material of the yellow cold noodles for pea flour, pea flour viscosity is poor, so add too much water can not be too much, the general ratio of powder and water for 1:4 can be.
The second, cooking time is too short. No matter what kind of cold flour, it must be cooked and boiled thoroughly, so that the viscosity of the raw materials can be cooked out, so that it is fully pasty, so that the good cold flour is easier to condense and form, and will be more soft and sinewy.
--Tips for making yellow rice noodles--
While you can make yellow rice noodles with pea flour only, you can make yellow rice noodles by mixing pea flour with pea flour in a certain proportion, which is soft, sinewy, and Q-bouncy. The ratio of pea flour to pea flour is 2:1, and the amount of water added is 4 times that of all the flour.
When making yellow rice flour, add a little salt to enhance the tendon of the yellow rice flour, making the finished yellow rice flour more soft and Q-bouncy.
Use part of the water to mix the pea flour and pea flour into a paste without particles, so that it is easier to stir after the pot, so as to make the yellow noodles more delicate.
Pour the pea flour paste into the pot, the fire can not be too big and keep stirring, so that it is heated evenly and the bottom of the pot will not be paste, so that the yellow cold noodles not only fine taste, and will not have a bad smell.
Pea flour paste must be cooked through the cooking before serving, generally non-stop bubbling and then a few moments to cook. If you don't cook through the yellow cold flour is not completely paste, not easy to coagulate the shape, and not cooked through the yellow cold flour, easy to cause discomfort after eating.
Yellow noodles should be left to cool down before they are removed from the mold, so that they can be better cut into julienne strips.
In the snack stall, in addition to the yellow powder to do a good job, its seasoning also has its own unique place, generally use salt and starch in proportion to the water boiled, made of salt gravy to use, sticky salt gravy added to the yellow powder, can make other seasonings better adhesion in the yellow powder, and eat a kind of slippery feeling. The production of salt gravy ratio is generally salt 1: starch 1: water 10, other seasonings according to the taste of people can add.