Sweet potato starch 250 grams
Cucumber 1 pho
Garlic a little pho
Chen vinegar
Lao Gan Ma
Salt
Homemade Sweet Potato Cold Noodles practice
1. The sweet potato starch will melt away
2. Put in the right amount of water to dissolve all the sweet potato starch, can be
3. Starch paste with a strainer to filter it, remove the small bumps and impurities within the starch
4. Filtered starch paste poured into a pot, it is best to use the bottom of the pot thicker, not easy to paste the pot
5. With the starch containers, 4 bowls of water poured into it. That is, add 4 times as much water as starch
6. Turn on the heat to medium, and keep stirring with a spoon. Since the starch will sink, keep stirring from the moment you turn on the heat to prevent it from becoming mushy
7. Stir the mixture until it becomes transparent and thick
8. Pour it into a large container and let it cool for a few hours. Chill in the refrigerator for a few hours
9. Once formed, remove from the refrigerator and invert onto a sheet pan
10. Cut into even squares or strips, just enough to eat. The rest can be kept in the refrigerator and eaten on the go
11. Cut the cucumber into small, even-sized cubes, and put them in a large bowl with the chunks of cold cuts you just made
12. Chop the garlic cloves into minced garlic, and put them into the cold cuts
13. Put in a pinch of salt to taste
14. Pour in the right amount of vinegar
15. Old Godmother, mix well, ready to eat
Tips
1. First of all, you should use pure sweet potato starch, that is, granular, easy to mold, do not fall apart.
2. Do sweet potato cold noodles, starch and water ratio of 1:5 ~ 6 like the best taste, too much water, the finished product is too thin.
3. Simmering sweet potato starch is best to use the bottom of the pot thicker pots, so that when simmering is not easy to paste the pot.
4. From the moment you open fire, you have to keep stirring to prevent the starch paste.
5. After the cold noodles seasoning, according to their own taste into spicy flavor, spicy flavor and so on.