Ingredients: peas, cilantro, garlic, vinegar, sweet soy sauce, salty soy sauce, sesame oil, pepper oil, monosodium glutamate, salt, pepper, red chili oil
Preparation:
1, dry peas washed clean, sun-dried, grinded into a bean paste, remove the skin, ground into powder, over the wicker sieve out of the fine flour.
2, the pea flour poured into the basin, blended into the water stirred into pulp, add salt.
3, on the pot to fire, fill the water, wait for the water temperature to forty degrees Celsius, slowly dripping into the pea pulp, while dripping shoveling the bottom of the pot.
4, turn out the potpourri to prevent the bottom of the paste, until thick and thick. When the pan is halfway between the pot and the paste, serve in a tiled pot to cool and solidify.
5. Tip the solidified paste onto a wooden board and cover with wet saran wrap.
6, to seasoning. Wash the parsley and chopped fine into a bowl. Garlic peeled and minced into a puree, respectively, into a bowl of cool water into the garlic sauce, other seasonings were installed in a bowl.
7, fill the bowl. The congealed pea paste cut into thin strips into the bowl. According to the requirements of the diner's taste, use a spoon to scoop a variety of seasonings into the bowl, mix well and can be eaten.