The practice of Duck Creek Jelly Chili Sauce, the practice of Duck Creek Jelly Chili Sauce

1.High-quality peas are used.

2.After blisters.

3.Fine grinding. 4.Filter residue.

5.After boiling and cooling.

6.Cut into thin, long strips.

7.Add oil chili, garlic water, peanuts, salt syrup, chopped green onion.

Yaxi Liangfen is the most distinctive summer leisure Han flavor snack in Zunyi, Guizhou, and is a special snack for girls, named after it is produced in Yaxi Town, Zunyi County. It is made from high-quality peas that are blistered, finely ground, filtered, boiled and cooled before being cut into thin strips. It looks tender yellow in color and delicate in texture, and when you eat it, you put a special oil chili pepper to give it a unique flavor.

Raw materials and ingredients:

Dried peas, red oil, sesame oil, pepper oil, soy sauce, chili powder, vinegar, monosodium glutamate, garlic water, fried soybeans, etc.

Method: 1 Wash the peas, soak them for 4 hours, grind them into a pulp, point them with lime water and wait for them to cool and form, and cut them into thin strips when eating.

2 Beat the garlic into minced garlic to make garlic water.

3 Add an appropriate amount of water and sugar to the sweet noodle sauce to make the noodle sauce.

4. Stir-fry the dried chili peppers into a fine powder with a grinder, add sesame oil, peanut oil, and pepper oil to make chili sauce.

5 Cut the jelly into strips, drizzle with chili sauce and mix well.

Ingredients: 20 ml of garlic water.

Duck Creek Jelly 400

Oil chili pepper 10 grams.

Peanuts 10 grams.

Salt syrup 20 grams.

3 grams of chopped green onions.

The practice of Zunyi Duck Creek Jelly.

High-quality peas are used.

After blisters. Fine grinding of filter residue.

After boiling and cooling.

Cut into thin, long strips.

Add oil chili, garlic water, peanuts, salt syrup, chopped green onion.

Ingredients: mung bean jelly.

Ingredients: Chives, small red peppers, ginger and garlic, chopped peanuts.

Seasoning: soy sauce, vinegar, sugar, sesame oil, homemade pepper oil, homemade sesame oil, homemade red oil chili, sesame oil tempeh, Sichuan pepper noodles, monosodium glutamate, chicken essence.

Method: 1. Chop the ginger and garlic into a puree, add a little salt and soak it to bring out the flavor; Crush the peanuts that have been crisped in advance; Pick, wash and chop the chives you grow; Remove the stems of the small red peppers, wash and chop them for later use.

2. Sauce: four spoons of soy sauce, two spoons of vinegar, two spoons of ginger and garlic, one spoon of sesame oil, one spoon of Sichuan pepper oil, half a spoon of sesame oil, three spoons of red oil chili, one spoon of black bean sauce, half a spoon of sugar, one spoon of Sichuan pepper noodles, half a spoon of monosodium glutamate and chicken essence.

3. Cut the jelly into strips.

4. Then sprinkle with small red peppers, chopped peanuts and chopped green onions.

5. Finally, drizzle the seasonings that have been adjusted, sprinkle with chives, and a plate of sour, numb, spicy, and sweet compound flavor of cold powder will be eaten!

The practice of hot and sour cold noodles (vegetarian - super simple but invincible and delicious) Ingredients: 1 handful of wide flour, 3 cloves of garlic, 5 slices of ginger, 2 sections of chives, 2 millet peppers, 8 grams of salt, 10ml of sesame oil, 15ml of light soy sauce, 10ml of chili oil, half a lemon, 10ml of balsamic vinegar, 5 grams of Sichuan pepper powder, 5 grams of sugar, 3 grams of five-spice powder Method:

1.Soak the wide flour in warm water for two hours in advance until the wide flour becomes soft, and cut off the harder parts at both ends. 2.Boil the water in the soup pot, add salt and 15ml of cooking oil, put in the wide powder and quickly spread it with chopsticks, cook it over medium-low heat until the wide powder is mature, pick it up with chopsticks and you can see that there is a slight white in the middle, and then quickly put it into ice water to cool; 3.

Mix light soy sauce, balsamic vinegar, sugar, lemon juice, millet pepper, ginger, garlic and chives into minced pieces, mix evenly, add five-spice powder, pepper powder and sesame oil and stir well to form a seasoning sauce. 4.After the wide flour is cooled, drain the water and put it in a large bowl, add the seasoning sauce, add the chili oil according to the taste, and mix well.

Eating such a bowl of cold noodles in summer is definitely appetizing and refreshing! Cool, slippery, sweet and sour, spicy, it's gluttonous to think about.

Cold dishes should be delicious, seasonings are very important, adding a little five-spice powder and peppercorn noodles to the sauce will definitely instantly enhance the taste and greatly add points to your cold dishes. Millet pepper and lemon have a natural fragrance, you really can't eat spicy can be omitted, but lemon is best not less, add a little lemon juice to the cold dish in summer, the fragrance is attractive, this sour taste and balsamic vinegar are different, you can use the two together;

When cooking cold powder, add a little salt to make it taste, and add cooking oil to prevent sticking, but no matter what, it should be scratched in time after getting out of the pot to avoid sticking to the bottom. The cold powder can be boiled until it is eight ripe, if it is too cooked, the taste is soft and rotten, and it is not suitable for cold dishes.

Ginger and minced garlic can be added a little more, which has the effect of improving the flavor and disinfection. Chili oil can be added to your liking.