How much water is put in a pound of powder to make cold powder, and how much water is needed for 1 p

When I was <>a child, I lived in my hometown, and one of my favorite snacks is "Liangfen" every week on vacation, I will follow my mother to catch up with the market, mainly because I want to eat Liangfen, we ** are even days when they are in the market, there is no one in the singular number, anyway, you can eat once a week, in the summer is generally to eat cold salad, in winter to eat fried, all year round to eat, not only I like to eat, many friends like to eat, eating cold powder with a baked cake is the coolest, Later, when I grew up, I went out to work and rarely ate this kind of jelly, just a few days ago in the supermarket I saw that there was a buy authentic pea jelly, I bought two packs and came back to make jelly, the taste is really good, the following will tell you the steps and methods of jelly.

Method: The ratio of making cold powder is "200 grams of pea flour: 2000 grams of water".According to this ratio of 1:10, the jelly is just right, provided that everyone must use pure pea flour.

Step 1: Put the pea flour and water together and stir well, be sure to use cold, warm or boiling water pea flour is easy to form pimples, just like making vermicelli, it must be completely turned into water slurry.

Step 2: Clean the pot on the fire, directly import the pea milk, bring to a boil over high heat, and be sure to stir often during the burning process, otherwise it will stick to the pan, and the water in the pot will become thicker and thicker when the pea milk is boiled.

Step 3: After the pea milk is boiled, it will become translucent, at this time, turn off the fire to the minimum, and then stir it in one direction, here we must remember that the pea jelly is not delicious, the taste is not gluten, the main thing is to look at the process of stirring, the longer the stirring time, the tighter the general, and the more tenacious the taste when eating.

Under normal circumstances, it needs to be boiled slowly over low heat for about 20 minutes, and there are obvious large bubbles bubbling up in the pot, so that it works, of course, some people add water is 1:7 and 1:9, which we have to analyze from two aspects, the quality of the first pea flour, and the length of time for the second boil.

The finished pea jelly is directly imported into a basin, and after a few hours all the cold is poured out, it is what the picture below looks like, if you scrape it with cold powder, it is directly scraped into silk cold salad, or cut into pieces of cold salad, which is very good!

The only key to making is to add water, and according to the seller said to triple the water, it is absolutely harmful. I tried 5 times the water, 8 times the water, 10 times the water, and finally found that the jelly made by 11 times the water is just right!

The production process is very similar to our lotus root powder, first mix the powder with a small amount of cold water, then flush it into boiling water, heat, put it into the mold, and cool it. It's as simple as that.

I used to use 40g of pea flour to make it, which makes it look like almost a catty, and a family of three can just mix a plate of cold noodles.

When I make it myself, it is generally 1:5, that is, put 5 bowls of water on a pound of flour, first use a bowl of water to completely melt the starch or pea flour used to make the cool skin, and constantly stir evenly, and pour the remaining 4 bowls of water into the pot to boil, pour the evenly stirred starch into the pot after boiling, stir it with a spatula, cook it until it is thick and pour it out to cool.

When making cold powder, the ratio of powder to water is 1:5, and a pound of powder needs almost 5 pounds of powder, and the taste of cold powder will be better in this way.

The weight ratio of jelly and water is 1:10, and the volume ratio is 1:5 is the most suitable.

The ratio of different starch to water is different, for example, pea starch is 1:7, sweet potato starch is 1:3, and pea powder is 1:4Different starch gelatinization degrees are not the same.

Liangfen is a street food that many people like to eat, because it is delicious and nutritious, so many people will never forget it after eating it. They want to make their own cold powder at home, so the question is, how many bowls of water are better for a pound of starch? I think it depends on the size of the bowl at home.

Because each family's bowl is different, it is impossible to measure water with a bowl. Generally, the ratio of water and starch is 4:1, and it can be made according to this ratio.

Therefore, 4 catties of water should be put in one pound of flour, and the specific method will follow me to take a look.

1. Preparation of ingredients The ingredients generally include: mung bean starch, cucumber, and chili oil.

Peanut butter, salt, minced garlic, monosodium glutamate.

Wait. Shred the cucumber, set aside, and set aside.

Second, the production process first mung bean starch and water according to a certain proportion of the mix, then put water in the pot, boil over high heat, and then slowly pour the mung bean starch slurry into the pot, stir while pouring, generally boil for about 20 seconds, the water boils again, the starch becomes white, and you can leave the fire. After that, just set it aside and wait for it to cool. When eating, you can use a tool to cut the jelly into shreds, then add it to a bowl, add salt, chili oil, minced garlic, peanut butter, cucumber shreds, etc. to taste.

3. Precautions 1, the taste of the jelly can be added according to personal preference, and you can add whatever you like to eat, and there is no fixed style.

2. The starch used here is mung bean starch, and pea flour and potato flour can also be used.

Use whatever starch you have at home, and the ratio of water and starch is almost the same.

3. The jelly with chili oil is really delicious, slightly spicy, and tastes particularly fragrant, you can try to add a little chili oil.

4. Jelly is not a main meal, it is okay to eat it occasionally and replace it, but it cannot be eaten for a long time, and it is eaten as a main meal, which can easily cause malnutrition.

You can put two bowls of water on one pound of cold powder, add two bowls of water to the cold powder, and then add a stupid egg to fully stir evenly, and form a dough, and put the good dough into clean water to rinse it, put the washed dough water into a basin and shake it evenly, put it on the steaming drawer and steam it, so that the delicious cold skin is made.

It should be two catties of water, which is more normal, because the jelly made to this extent is more elastic, but it will not be particularly hard.

It should be better to have 5 bowls of water, and such a ratio may make the jelly more delicious.

Generally, a pound of starch needs to add a bowl of water, so that it will not affect the taste, and the softness of the jelly made is just right, and it is also relatively refreshing.

On the way home from work, I heard an old man selling pea jelly, adjusting the skin and noodles. Pea jelly is a delicacy unique to this season. I don't know if you have delicious jelly over there?

Now because of the existence of food bloggers, many food secrets have been solved, I used to think that making jelly is like magic, very magical, but after mastering the method, I feel that it is nothing more than that, as long as you want to be yourself, you can also make jelly at home. Do you like jelly? Do you make your own jelly?

One. The ratio of starch and water to make jelly is 1:5.

No matter what kind of jelly you make, always remember that the ratio of starch to water is 1:5, so one pound of starch with five pounds of water is enough. First use a glass of cold water to dissolve the starch, then gradually add the starch and water, stirring all the time, do not let the starch score, but shake to let the starch melt completely, otherwise there will be a lot of starch particles in the water, which will also affect the taste of making starch.

Two. Pea jelly and sweet potato jelly are both delicious.

There are no more than two kinds of jelly sold on the street, that is, pea jelly and sweet potato jelly, we can know from the name that one is made with pea flour and the other is made with sweet potato flour. Jelly made with pea flour is white, while jelly made with sweet potato flour is grayish-brown in color. Except for the color, there is no difference in taste, and they are all delicious.

Three. Cold salad is the most delicious.

If I had to choose between fried jelly and cold salad, I would definitely choose cold salad. Especially in the summer, we can add half a cucumber and cut it into shreds, wash the cold powder and cut it into pieces, then add minced garlic, millet spicy salt, chicken essence, rattan pepper vinegar and light soy sauce and finally stir a plate evenly, the delicious cold salad is ready, it is simply a must-have in summer, come to a bowl of refreshing and refreshing.

In the process of making jelly, the ratio of starch to water is 1:5, so one pound of starch needs to be put into 5 pounds of water.

If you have one pound of starch, you need to add two pounds of water, so that the starch can be diluted into batter, so that you can make cold powder, and you can make one to two amounts, so that you can make it.

1 kg of jelly needs 10 kg of water.

When making the cold powder cavity rangtong, the ratio of powder and water is 1:10. After cooking, the volume ratio is 1:5, if the amount of water is too much, the cold powder is not easy to form, if the water is less, the taste of the cold powder will be too hard, so 1 kg of cold powder needs 10 kg of water.

Liangfen is a kind of snack, the main raw materials are Liangfen grass, rice, sweet potatoes and peas, both of which have higher nutritional value, peas are rich in various nutrients required by the human body, especially containing high-quality protein, peas are also rich in Wutan carotene, while mung beans are rich in trypsin inhibitors, protein, crude fiber, etc.

Summary. 50 grams of jelly put 1250 ml of water. The normal ratio of jelly to water is 1:

25 (there are also 1:20), that is, 50 grams of powder mixed with 1250 ml of water. You can mix 250ml of water with 50g of jelly to make a paste, and then add 1000ml of water to boil.

50 grams of cold powder put 1250 ml of water. The normal comparison of jelly and water to the pure infiltration of orange ridge is 1:25 (there is also 1:

20), i.e. 50 grams of powder mixed with 1250 ml of water. You can mix 250ml of water with 50g of jelly to make a paste, and then add 1000ml of water to boil.

Liangfen is a kind of snack, the main raw materials are Liangfen grass, rice, Hongliang potatoes and peas, with soy sauce, vinegar, chili oil and food, cool and smooth, for the summer flavor food. There are generally two ways to eat cold noodles, one is cold salad, and the other is fried powder oak banquet. Song Meng's "Tokyo Menghua Xiang Record" said that Bianliang in the Northern Song Dynasty already had "fine rope cold powder".

One pound of cold powder and two bowls of water are fine. Add two bowls of water to the cold powder, then add a stupid egg and stir it well, then mix it into a dough, put the mixed dough into clean water and rinse it, then put the washed dough water in a basin and shake it evenly, and then put it on the steaming drawer to steam, so that the delicious cold skin can be done, and then cut the cut cold skin into pieces and put it in a bowl, add cucumber shreds and seasonings and stir evenly, and the delicious cold skin can be eaten directly.

Preparation of cold powder seasoning1. Preparation of chili oil: put the vegetable oil in a pot and fry it hot, the oil temperature is above 100 degrees, put it out in a container, wait for the oil temperature to drop, and put the raw chili noodles into the oil.

2. Preparation of garlic paste: peel and wash the garlic, mash it into a sticky paste, and dilute it with cool boiling water.

3. Mustard preparation: add 70 to 80 degrees of hot water to the mustard, stir while adding water, add half a tael of vinegar when the mustard is stirred into a thick paste, stir well, screw the cover, and put it for 8 hours to use.

The above content refers to Encyclopedia-Liangfen.

Summary. First take 200 grams of pea starch, pour it into a container, add 200 grams of water and stir well for later use. Prepare a stainless steel pot again, wash it and put it on the stove, add 1000 grams of water, turn on the high heat and burn until it bubbles, when it seems to be open, pour in the pea starch that was stirred before, pour it slowly, stir with chopsticks or spoons while pouring, until it is finished.

At this time, turn on low heat, continue to stir, wait until the starch paste is bubbling, and cook for about 3 minutes. The longer you stir, the better the starch and water will blend, and the stronger it will be when you eat it at the end.

Dear, I'm glad to answer for you Add a total of 1200 grams of water before and after.

First take 200 grams of pea starch, pour it into a container, add 200 grams of water and stir well for later use. Prepare a stainless steel pot again, wash it and put it on the stove, add 1000 grams of water, turn on the high heat and burn until it bubbles, when it seems to be open, pour in the pea starch that was stirred before, pour it slowly, stir with chopsticks or spoons while pouring, until it is finished. At this time, turn on low heat, continue to stir Liang Hunger, wait until the starch paste is bubbling, and cook for about 3 minutes.

When cooking, you should always talk about stirring, go in one direction, the longer you stir, the better the starch and the dregs will be blended with water, and the last time you eat it will be stronger.

After the pea starch is cooked, it is poured into a large container, cooled for 5-6 hours, and then changed into a few pieces of cake, and then changed into small pieces or strips when you want to eat.

10 pounds is best. To make jelly, the ratio of powder to water is 1:10.

After cooking, the volume ratio of 1:5 is the best, this ratio of the jelly made not only looks better in appearance, but also has the best taste, it is easy to not form if there is more water, and the jelly may be too hard if there is less water.

Making cold powder is the gelatinization process of starch, which generally turns from watery to pasty after about 10 minutes of boiling.

If the jelly has been placed indoors for a long time, has a peculiar smell, mildew spots, etc., do not eat it again.

The cold powder that cannot be eaten should be sealed with plastic wrap and put in the refrigerator for pure refrigeration, but the storage time should not be too long, and it is better not to exceed 72 hours.