First, mung bean jelly ingredients: pure mung bean starch 1 00g accessories: fresh pepper1salt 2g water 800mL oil pepper right amount of minced garlic right amount of rice vinegar right amount of fresh soy sauce right amount of shredded cucumber right amount of fragrant powder right amount. Processing technology: mung bean jelly method, * * 1 1 process.
Step 1: Focus on food. Bring clean water into the pot, put 2g salt into the pot, boil mung bean starch with appropriate amount of clean water, quickly pour it into the boiling water pot, and stir well. Stir well. Stir the starch paste evenly and melt it completely, then turn off the fire and pour the sticky starch paste into the iron plate for refrigeration while it is hot.
Step 2: After the starch paste is cooled, pour it into the cold room for 2 hours, then take it out and pour it on the chopping block. Replace the solidified mung bean jelly with a knife and cut it completely. Put it in a plate, sprinkle with shredded cucumber and vanilla powder, and pour some fresh soy sauce.
Step 3: Then pour in rice vinegar. Put some pepper in oil. Sprinkle garlic on it and decorate it with a few millet peppers. The characteristics of cold skin; White color, thick cold rice noodles, salty and spicy, and smooth taste. Tips for red pandas: Take 200ml clear water paste and boil 600ml clear water to open salt. 800ml water is basically suitable.
After the water is boiled, the slurry should be poured in one time, and the stirring posture should be fast until the water starch is completely melted. Turn off the fire and pour it into a grinding tool, iron plate or bowl while it is hot. It is best to use pure mung bean starch to make sweet potato vermicelli, casserole potato powder, but it is not as strong as bean jelly made of mung bean starch.
After the bean jelly is cooled, you can mix it casually, such as sesame juice, mustard sauce, minced garlic, pepper oil and pepper oil, as long as it tastes delicious. Sesame juice must be diluted with cold boiled water.