Mung bean cold skin

Ingredients

1 spoon of soy sauce, 100 grams of mung bean powder

2 spoons of vinegar, appropriate amount of water, 2 spoons of chili oil

Appropriate amount of garlic and appropriate amount of mustard

Appropriate amount of sesame oil and appropriate amount of coriander

Method

1. Mix mung bean powder with water and mix evenly. Leave it for about 20 minutes;

2. Boil water in a steamer, take a plate, scoop a spoonful of the stirred mung bean powder into the plate, shake well and put it into the steamer for cooking.

3. Small bubbles will appear in about 2 minutes. At this time, put the plate into cold water and soak it for a few seconds to remove the skin. At this time, soak the skin in cold water and repeat this process to make the skin ready.

4. Finally, drain the prepared cold skin into a large soup basin, mix together the chili oil, vinegar, cold soy sauce, garlic, mustard, sesame oil, and coriander, and you are ready to eat.

Tips:

Mung bean starch is a powder formed by soaking mung beans in water and grinding them, then settling. The characteristics of mung bean starch are: sufficient viscosity, low water absorption, white and shiny color. Mung bean starch is generally rarely used. It is made from mung beans soaked in water, ground and then precipitated. It is characterized by sufficient viscosity, low water absorption, white and shiny color.

1. Mung bean starch: sufficient viscosity, low water absorption, white and shiny color.

2. Potato starch: It has sufficient viscosity, fine texture, white color and better gloss than mung bean starch, but has poor water absorption.

3. Wheat starch: white in color, but with poor luster. The quality is not as good as potato starch, and it easily precipitates after thickening.