Materials

220g pure mung bean starch, 1/8 teaspoon salt, 1450ml cold water, 50g Yongchuan black beans, 50g Pixi county bean paste, 25g chili powder, 1/4 teaspoon sesame seeds, 50ml vegetable oil, 1 tablespoon cooked soybean flour, 1g pepper, 2 tablespoons soy sauce, 1/2 tablespoon sugar, 1 pinch monosodium glutamate (MSG), 1 celery plant

1. Put the mung bean starch, salt and cold water into a saucepan and stir well; heat the pan over medium heat, stirring constantly with a spoon to stir up the starch at the bottom of the pan to avoid burning the pan. When the contents of the pot are cooked to a translucent thick paste, about 10 minutes, turn off the heat. Set the pot in a cool place and allow the starch paste to cool to a solid cake consistency, about 2 hours.

2. While waiting for the cold noodles to cool, prepare the seasonings. Finely chop the edamame and soybean paste on a chopping board and place in a heatproof bowl. Sprinkle the chili powder and sesame seeds on top. Heat the vegetable oil to 80% and pour it over the chili and edamame mixture to scald it. Add soybean powder, pepper powder, sugar, soy sauce, monosodium glutamate, and mix well to make the dressing and set aside.

3. celery sorting, remove the leaves, wash, cut into fine flowers.

4. Take out the cold noodles, cut into 2 cm square pieces, blanch in boiling water for 1 minute, fish out, drain, respectively, into 4 bowls. Put about 1 soup seasoning in each bowl, sprinkle celery flowers, mix well and eat.