White vermicelli is mainly made of plants, vermicelli glue and other raw materials. There are also made of starch, but the white cold powder is not equal to starch, used to make white cold powder starch also has more to pay attention to, generally will use mung bean starch, sweet potato starch such as gelatin containing more starch to make white cold powder, so that the taste of the white cold powder will be made better. For example, if you use mung bean starch and sweet potato starch to make the noodles, you can add peanuts and cilantro, white sesame seeds and garlic, chili peppers and cucumber threads to eat with them.

White cold noodles according to different regions, the production of raw materials used in different, South China is generally used cold grass production, while other regions are also used in green bean starch, pea starch, sweet potato starch and other types of starch production. White cold noodles, also called ice noodles, can be eaten with brown sugar, raisins, and various fruits. In the supermarket to buy the white cold powder, generally to cold seed plant fruit as raw materials, after borax frying processed from, in addition, some are still rich in gum seabed plant boiled made, do not need to add additional auxiliary materials.

How long does it take to solidify the white powder

The white powder should be refrigerated for about 1 hour to solidify. After it solidifies, you can cut it with a knife and mix it with seasonings. It is important to note that, when the cold noodles in the static, can not move the cold noodles, so as to avoid the white cold noodles can not be shaped. White cold noodles is a kind of southern China's famous snacks, to plant cold powder glue and other raw materials made of products with tender quality, crystal clear, refreshing and delicious features, pleasant flavor, sincere summer summer good.

Cool powder too thin can be re-cooked

Cool powder too thin can be re-cooked. Will not cook a good cold noodles back into the pot, open a small fire simmering, water and powder according to the ratio of 2:1 into the pulp, poured into the original did not cook a good cold noodles and constantly stirring, generally speaking, the pulp just blended into the white, stirring to all the cold noodles to become transparent, feel the viscosity is almost the same, you can be re-served to the container.

Which is better for black and white noodles

Follow your personal preference. Because of the black and white cool powder is the first choice of summer summer, there are some differences between the two are mainly reflected in the color, production materials and taste, white cool powder color white, know the form of crystal clear. Black cold noodles color brownish black, exudes a black pearl-like luster; white cold noodles are made of fresh cold noodles grass. The black Liangfan is made of sun-dried Liangfan grass; the white Liangfan taste tender and smooth and refreshing. The black cold noodles have a soft and smooth texture.