How to mix cold powder ? How to mix cold noodles to taste What are the steps

Detailed introduction to the practice of mustard jelly Cuisine and efficacy: Sichuan cuisine Beauty recipes **Recipes Recipes for clearing heat and removing heat.

Taste: mustard flavor Process: Mix Mustard jelly production materials: Ingredients: 250 grams of jelly.

Excipients: 100 grams of cucumber.

Seasoning: 25 grams of mustard, 5 grams of salt, 10 grams of monosodium glutamate, 10 grams of vinegar, 15 grams of sesame oil The characteristics of mustard powder: cool and soft with mustard fragrance, light and refreshing. Teach you how to make mustard jelly, how to make mustard jelly to be delicious1After slicing the cold powder, cut it into wide strips;

2.Cucumbers cut into thick strips;

3.Put the mustard powder in a bowl and mix it into a paste with boiling water, and seal it tightly with wet paper;

4.Add refined salt, monosodium glutamate, vinegar and sesame oil to make juice;

5.Blanch the chopped cold powder with boiling water and let it cool, add cucumber shreds, mix well and put it on a plate;

6.Then pour the sauce over and serve.

1. Be sure to choose fresh jelly, touch it with your hands when choosing, it should be smooth, not sticky, sticky is not fresh enough, it is recommended not to buy. Rinse the cold powder with water, and the chain is clean.

2. Like beating tofu, put the jelly on the palm of the left hand, hold a knife in the right hand, and beat the jelly into small pieces of uniform thickness.

3. After cleaning the garlic, crush it, then chop the garlic paste, chop it as finely as possible, and eat it cold to avoid spicy taste.

4. Put the cold powder cubes and garlic paste into the soup bowl, and then add a spoonful of homemade red pepper sauce.

5. Add appropriate salt, sugar, vinegar, chicken essence and sesame oil.

6. Gently stir well with chopsticks, try not to break the cold powder pieces, and let it be placed for 5 minutes to taste before serving.

Safe jelly is easy to make! The jelly is safe and easy to make, and I can't find a reason not to learn.

How to make jelly? 50 grams of water, 50 grams of pea starch, stir into starch water, then add 500 grams of water, stir well, pour into the mold, add green onions, ginger, garlic, millet and chili peppers to eat.

Ingredients: 600 grams of jelly.

Excipients: Pork (fat and lean) 100 grams Dried fragrant 30 grams Seasoning: salad oil 15 grams Bean paste 20 grams Soy sauce 15 grams Salt 5 grams White sugar 10 grams Cooking wine 10 grams Mustard 25 grams Green onions 20 grams Garlic 30 grams Chili oil 40 grams Appropriate amount of each.

How to mix cold powder:

1.Put oil in a wok, add pork belly (minced) and stir-fry for about 3 minutes, then serve; Cut the dried fragrant into shreds and set aside; Finely chop the green onions, garlic and mustard mustard.

2.Cut the jelly into wide shreds, drizzle with the fried ground pork belly and mix the seasonings (salad oil, bean paste, soy sauce, sugar, minced mustard, green onions, garlic, chili oil), and mix well before eating.

3.You can also put the cold powder in the soup to make a soup to eat, which is very delicious.

The practice of Jiangxi cold noodles, first put the rice noodles into the water and cook, then pour the cooked noodles from the hot pot into the cold water basin to cool down sharply, put the dustpan to drain the water, when eating, you can choose hot and cold water at will according to the temperature, use the rice noodles to load one person on the fence and quickly soak them in the water for three seconds, quickly shake off the residual water in the fence and pour the powder into the bowl, put in salt, pepper, monosodium glutamate (chicken essence), soy sauce, sesame oil (sesame oil) and other seasonings, as well as minced garlic, green onions, salted radish, snow bracken foam, Fried peanuts and other auxiliary dishes, the most important thing is to add the chili sauce made from dried chili powder, which Jiangxi people like, and can be eaten after mixing well.

Jiangxi cold mix has the characteristics of "tough, cool, fresh and smooth". Due to the glutenity of the rice noodles themselves, coupled with the cooling of water immediately after cooking, the rice noodles are not soft and full of toughness; Soak it in water before eating, the purpose is to prevent adhesion caused by the rice noodles after being placed, and the water can be drained to ensure that the noodles are clear and slippery. Coupled with the above auxiliary dishes and condiments, Jiangxi cold noodles are appetizing and refreshing, even in the harsh summer, it is appetizing. So when you come to Jiangxi, you might as well try the delicious Jiangxi cold noodles, which will make you have endless aftertaste.

Chill the coarse rice noodles with ice water, prepare some garlic and ginger puree, fry a chili oil, the chili oil needs to use tofu milk, which will be more fragrant, and then fry a little peanuts, put the rice noodles and mix well.

Does it mean jelly? It is made with sweet potato flour. Mix the sweet potato flour with water to form a thick paste, add it to the boiling water, stir, don't let the bottom of the pot batter, after boiling, pour it into a container and let it cool naturally.

Remember to add a little salt to the boiling water and pour the sweet potato flour paste. After cooling, you can eat it cold, or you can fry it.