How to fry the skin of the cold noodles to be delicious, and how to fry the cold noodles to be delic

In summer, the weather is hot and you can't eat without appetite, and a cold cold powder is cool and delicious, and the spicy sauce is mixed to make people appetite. The jelly tastes smooth and smooth, and it can be easily made at home, clean and hygienic, and you can share this delicacy with your family. How do you make the jelly strong and not break?

Teach you a quick way to make yourself.

How to make the jelly delicious.

1. Mix the batter.

Mix flour to water in a ratio of 1 to 5 and stir into a homogeneous batter. The powder skin made by this ratio is just right, and the taste is flexible and elastic. If you put too much flour, it will become hard and it will not taste good.

619 plates nationwide detonated in advance ** week 7% off extra-large discount advertising.

2. Boil starch.

Put a small amount of water in the pot, boil it until it boils, turn it into a guy and slowly add the batter, and keep stirring when adding starch water, so as not to produce pimples, and the cold skin made will not be smooth. Stir until the texture becomes thick, the color turns white, and bubbles keep coming up, and you can turn off the heat. 3. Let it stand.

Brush a layer of vegetable oil on the inner wall of the iron bowl to facilitate demoulding, pour in the cooked batter, and let it set for 4 hours, so that the flavor is better after refrigeration.

Fourth, cut the powder skin.

After the skin is completely solidified, pour it out, scrape it with a colander if you like to eat thin, and cut it into thick strips if you like to eat chewy.

5. Prepare the sauce.

Heat the vegetable oil and stir-fry the chili pepper and minced garlic, pour it out and add soy sauce, vinegar, white sesame seeds and other flavors. Cut the cucumber shreds and coriander and spread them on top of the jelly, pour a layer of chili oil and diluted peanut butter, and stir to complete a delicious jelly.

Jelly is generally made of mung bean or pea flour, and the starch in it is used to make a crystal clear appearance, and it tastes smooth and smooth. The sauce of the jelly is also made exactly to your liking, salty, spicy and sour. The feeling of satiety is very strong, and it can be used as a staple food, and you will feel full after eating one serving.

Below I will copy and introduce a method of stir-frying cold noodles:

Preparation materials: Ingredients: 300g of sweet potato jelly, 1 minced green onion, 4 garlic cloves, 6 peppers, 1 4 onions.

Sauce: 3 tablespoons light soy sauce, 1 tablespoon vinegar, 1 teaspoon chicken bouillon, 2 3 teaspoons salt, 1 3 teaspoons sugar.

Other ingredients: 2 spoons of Pixian bean paste.

Method: 1. The knife for cutting the cold powder should be thinner, and it will not stick when dipped in water when cutting. If you don't pay attention to appearance, you can chop some to make it more delicious.

2. Chop the pepper as much as possible. Choose this kind of line pepper is spicy and fragrant, millet pepper is too spicy, and I don't feel very fragrant personally.

3. Chop the green onions, white onions, and green onions together.

4. It's almost ready, don't forget Pixian Douban.

5. Add half a cup of water and mix into a sauce for later use. Pixian watercress itself is very salty, so you don't need to add too much salt, and low salt is healthier!

6. Stir-fry chives and garlic in a hot pan with cold oil.

7. Add shredded onion and chopped pepper and continue to stir-fry, the onion is slightly soft.

8. At this time, add 2 tablespoons of Pixian bean paste and stir-fry quickly.

9. After stir-frying evenly, pour in the cold powder, and pour in the juice of 1 2, and stir-fry carefully over medium heat.

10. Then pour in the remaining 1 2 ingredients, stir-fry twice, turn to low heat and simmer for about a minute or two. If you are afraid of sticking to the pan, you can poke it diagonally with a spatula, and do not turn it before getting out of the pot if you need to keep it blocky.