2019-11-27

After the peas are ground into flour, the practice is as follows:

Raw materials: peas, cilantro, ginger, garlic, vinegar, sweet soy sauce, salty soy sauce, sesame oil, pepper oil, obscurantist, salt, pepper, red chili oil.

Operation:

1, powder: dry peas washed, dried, ground into a bean, remove the skin, then ground into powder, sieve through a wicker sieve sieve out the fine noodles into the pot into the water (2,000 ml) into a slurry, add salt. Pot on the fire, filled with water, when the water temperature to about 40 degrees Celsius, slowly dripping into the pea paste, while dripping with a shovel shoveling the bottom of the pot, the pot (also solidified by the heat of the piece) turn out, to prevent the bottom of the paste, until the thick thick. When the pot has been half and half of the paste, into the pot to cool and solidify, turned on a wooden board, covered with wet gauze.

2, to seasoning: wash and chop cilantro into a bowl. Ginger, garlic peeled and chopped into a puree, respectively, into a bowl with cool water to become ginger juice, garlic juice, other seasonings were installed in 1 bowl.

3, load the bowl: pea flour cut into thin strips into the bowl (the traditional practice is to cut a piece of the left palm, the right hand to take the knife to the left palm of the pea flour into thin strips, one side of the beating side into the bowl). According to the requirements of the diner's taste, use a small wooden spoon to scoop the various seasonings into the bowl, mix well and serve.

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