Main Ingredients

Pea Starch 80ml

Black Rice 20g

Black Beans 30g

Seasoning

Salt

5g

Vinegar

5g

Shrimp Oil

1 tablespoon

Pepper Oil

5 grams

Sugar

3 grams

Peanut kernels (fried)

5

Black Cold Powder

1. pea starch, black beans, black rice standby, soaked black beans and black rice rinsed

2. Pour it into the soybean milk maker, add the right amount of water, program selections "Extra thick"

3. Squeeze the soybean milk, filter out the dregs, take 400 ml and pour it into a pan

4. Take 80 ml of pea starch and 80 ml of water beforehand, and soak the pea starch in water for 15 minutes

5. Continue to boil the black soybean milk, and then add the well-stirred starch water and heat it over low heat, and keep stirring until it's ready. Heat over low heat and keep stirring until transparent, and there are bubbles in the pot to tumble

6. Pour the cooked batter into a container, cool it and put it in the refrigerator to chill, refrigerated pea flour out, inverted and cut into julienne into a plate

7. Drizzle with shrimp oil, pepper oil, salt, sugar, vinegar, and other condiments to mix a good sauce, and use cooked peanuts to decorate can