What is the practice of Huang Liangfan?

Yellow cold noodles must be Chongqing Rongchang area traditional snacks, with Rongchang local production of peas to make the authentic, soft and tender taste with the peas of the flavor, with spicy and other seasonings, in the summer time to eat a copy of it, it is very delicious. Its practice is also very simple, with other cold powder production method is roughly the same, want to eat some of the Q bullet, reduce the proportion of water, want to soft some of the water to increase the proportion of water, but the water can not add too much, otherwise not good molding, easy to crumble. Share the method here.

Boss, a bowl of yellow cold noodles!" Cold noodles are free, probably the best realization of the small fortune. Cold noodles also have regional differences, white cold noodles, will cold noodles, yellow cold noodles ...... abound.

Yellow cold noodles all over the country, called different, the taste is also a difference, some are hard, some taste dense ~ each style.

Ingredients

100g pea flour, 600g water

-- Start making --

1, put the pea flour in a bowl, pour 200g of water, stirred into no particles and no dry flour Smooth batter and set aside.

2. Pour the remaining water into a pot and bring the water to a boil over high heat. When the water boils, turn the heat down to medium-low, stir the pea flour paste again and slowly pour it into the pot, stirring quickly while pouring, and don't pour it all in at once when pouring the paste.

3, will be stirred evenly pea batter with medium-low heat and cook for 10 minutes, in order to prevent the bottom of the pot to prevent paste in the cooking process has been constantly stirring, cooking to viscous and stirring up some resistance to the state of the fire.

4, the cooked batter poured into a square container, completely cooled and placed in the refrigerator, refrigerated for more than 4 hours, pea flour can be solidified, poured directly out, cut into strips, modulation of seasoning poured on the food can be.

Like to eat hard and Q some less water, powder and water ratio of 1:5 or 1:4 can be, the less water, the harder the taste of the more elastic, or in the sharing of the recipe ratio remains unchanged, in the cooking time to cook for a while can also be. The ratio of powder to water try not to exceed 1:7, otherwise it will be very loose, everything will be broken.