I also stayed in Xi 'an for more than a year. It can be said that bean jelly is one of the most popular specialties in Shaanxi. They are loved by all ages all year round and can be met in the streets and alleys in summer. A tricycle, two small tables, and many chairs are open. They eat in twos and threes, sit down to eat, eat by themselves, and relax. ...

Evoke memories! Ok, let's talk about the theme. How can I make cold rice noodles with my strength? Bean jelly is basically made by yourself. The technical threshold is not very high, but it is very complicated. As far as Xi 'an is concerned, I often eat bean jelly taught by vendors and teachers, which is easy to make at home. Do it according to the master's secret recipe, no need to wash your face, the steps are simple and you can get started quickly. Really full of energy, especially chewy. Without further ado, we'll go up the steps at once.

Production materials: 300 grams of high-gluten flour, 50 grams of red flour, and a spoonful of salt.

Step 1: Pour the high-gluten flour and red flour into a small pot, mix them together, sprinkle a spoonful of salt, and gently stir them with wooden chopsticks for a few times to make the two cassava starches and salt completely symmetrical.

Step 2: Prepare 350 ml of water in advance, and pour in clear water from now on. Pay attention to pouring it gradually when the water continues, stir it with chopsticks while pouring it, and finally make it into thick noodle sauce.

Step 3: It's better if you have a electric egg beater at home (to save energy), but you don't have to use a manual eggbeater. Hold the handle basin obliquely, and use the beater with the other hand to keep stirring in a big direction until the dough is particularly fine and free of lumps and particles.

Step 4: Pour clean water again, with the volume of 150mL, and then stir evenly with an egg beater. In the meantime, you can try to see if the dough can be pulled out, even if it is not easy to break.

Step 5: Find several flat plates, three or four, brush a thin layer of cooking oil on the plates, pour the batter on the oiled plates with a big spoon, and gently turn the plates back and forth until the batter is smooth on all the plates.

Step 6: Boil the wok and make it popular. After boiling, put the plate with sticky noodles in it. Pay attention to the fire must be strong and the time should be short. For about a minute, roll the dough into a condensed state, and the surface will be slightly yellow. In this way, the cold rice noodles will be strong and malleable. If the fire is too small or too long, bean jelly is easily broken.

Step 7: Take off the plate, let it cool a little, gently and gradually uncover it, and be careful not to break it. The plate is covered with oil, which is still relatively easy. Spread bean jelly on the chopping block and brush the surface with a thin layer of edible oil. Then steam one piece at a time and spread it on the cold rice noodles in front, and then brush it with oil, layer by layer. It's ready, cut as much as you eat and put it in the refrigerator.

Finally, there are accessories and juice, such as loofah, carrots, raw eggs, noodles, peanuts ... Anyway, according to my own taste, it is sweet and delicious, and I look forward to my response to help you. A diner who likes to explore food, I look forward to your more attention, and will share cooking food regularly and enjoy the fun of doing it yourself.