How to make lazy pasta, it is better than cold skin, it can be done in 10 minutes, and it is smooth

For people who are busy with work, making jelly is very simple, so there is no need to worry about not succeeding. As long as you follow the method I taught, I believe you can quickly make a successful pot of cold powder. In summer, try this kind of lazy pasta, which is better than cold noodles, solved in 10min, smooth and strong!

Below, I will give you this "cold powder" recipe, I wish my friends good health and good health!

Food: 1 bowl of mung bean starch, 5 bowls of water, appropriate amount of salt, seasoning: salt, light soy sauce, rice vinegar, sesame oil, xianglai section, garlic paste, ginger foam, white sesame seeds, chili powder. Method:

Prepare 1 bowl of mung bean starch in advance, the starches generally used to make jelly are, lentil starch, mung bean starch, sweet potato starch, potato starch, these can be used to make.

Pour the mung bean starch into the basin, add a bowl of water, be sure to use the bowl just filled with mung bean starch to measure the water, the ratio of starch and water is 1 to 5, a bowl of starch uses 5 bowls of water, gently mix with chopsticks until there is no powder, and the slurry is ready.

Add 4 bowls of water to the pot, bring to a boil until small bubbles bubble, turn to low heat, add 2 tablespoons of salt, and then start pouring in the starch slurry you just made. Pour the starch paste into the pot while stirring the river, and be sure to mix it with chopsticks without stopping, so that the starch paste is evenly heated and prevents the bottom of the pot from sticking. In the mixing process, maintain the medium-low heat and gradually heat it, the starch paste will be very viscous very quickly, and slowly become completely transparent, and the pot will continue to bubble, and it will turn off the heat and pour it out when it becomes more and more completely transparent.

Quickly pour the boiled starch paste into the basin, of course, let it cool, turn it over on the cutting board, smear some cool white on the cold powder, and scrape off the silk with a scraper in a circle. Put the garlic paste, ginger foam, chili powder, white sesame seeds in a bowl, heat the oil in a pot, pour it into the bowl to stimulate the aroma of the food, add salt, light soy sauce, rice vinegar, sesame oil, and make a sauce.

Put the scraped cold powder into the bowl, put some fragrant ladies or cucumber shreds, pour the ** good sauce, you can open your mouth wide like fresh noodles and suck it to eat, in the hot summer, it is really delicious to eat a bowl of scraped cold powder.

1. Prepare 1 bowl of mung bean starch, the starch generally used to make cold powder is pea starch, mung bean starch, sweet potato starch, potato starch, which can be used. 2. Pour the mung bean starch into the basin, add a bowl of water, be sure to use the bowl of mung bean starch just now, the ratio of starch and water is 1 to 5, a bowl of starch with 5 bowls of water, gently stir with chopsticks until there is no powder at all, and the slurry is ready.

The practice of lazy noodles is actually very simple, first of all, it must be harder with a piece of noodles, and then put it in cold water to wash the face, and put the washed noodles in the electric baking pan, the method is extremely simple.

Lazy pasta is no different from ordinary pasta, the biggest difference is that after cooking in the pot, take it out and soak it in cold water, which is smooth and chewy, and very refreshing.

The practice of pulling good noodles is relatively complicated, for ordinary people, it is the same "technology", and there is no time for a few years, it is completely incomprehensible, if ordinary people want to eat noodles, or cold noodles are more suitable, especially those who are not good at making pasta, do you think this is the case?

Everyone knows that cold noodles are not delicious, most of them lie in the fragrance of cold sauce, peanut butter, chili oil, aged vinegar these three condiments, sauce fragrance, spicy is always the same theme style, cucumber shreds, carrot shreds, boiled peanuts are the most classic three kinds of matching, this kind of small eating, for most people, a lifetime can not get tired of eating!

Food seasoning]: noodles, cucumber, carrots, sada, sesame juice, salt, monosodium glutamate, peanut kernels, light soy sauce, aged vinegar, chili oil. [Production process]:

First of all, go to the market and choose 3-5 taels of fresh noodles (characterized by soft and elastic tendons), take it home, pour it into boiling and semi-closed hot water (when boiling noodles, add as much water as possible), boil and scoop them up, and then put them in cold water to cool them too cold, control the moisture, and put them on a plate for reservation.

In addition, prepare 1 fresh cucumber and 1 carrot in advance, wash them, then cut them into thin strips with a knife, and put them together in the cooked noodles.

In addition, prepare 1 clean empty bowl in advance, 1 spoonful of sesame juice (dilute it with cold boiled water in advance to form a viscous paste), and then go to a small spoon of light soy sauce, a small spoon of aged vinegar, and a small spoon of chili oil, and finally, pour in a little salt and monosodium glutamate seasoning, stir them well, put them aside and reserve, and the cold sauce is prepared, the characteristics are: the sauce is thick, spicy and delicious, and the cold noodles are not delicious, and it contributes to half of them.

Eventually, the sauce is poured into the noodles and cold dishes that have been cooked in advance, and after they are stirred well with chopsticks, they can be served on the plate. When making cold noodles, the first thing to recommend is fresh noodles, which are rich in nutrients in addition to the soft and elastic taste.

The noodles need to be cooked, then put into the cold vertical seepage water for soaking, pour sesame oil on top, you can put some shredded carrots and cucumbers, with a lack of fiber so that the taste will be better.

The key to the deliciousness of cold noodles lies in the mixing, I need to adjust a hot and sour cold sauce, after the noodles are cooked, scoop up the cold water and drain the Zheng rotten stool dry, and then pour in the adjusted sauce and mix well.

The most important thing is the sauce, I usually like to use the sesame sauce and mix it with some vegetables stupid Li Xiang.

Put the tahini in a small bowl and add some sugar or something to it.

After the noodles are cooked, they are scooped up and put in the sesame paste and stirred well, then added with our favorite carrots, cucumbers and so on.

Ingredients: 500g flour, appropriate amount of salt. Specific steps: 1. Prepare the flour, I use ordinary flour.

2. Add a pinch of salt to the flour.

3. Then mix into a dough and knead until moist.

4. Then add water to wash your face.

5. When the water is very thick, pour the water into a larger container and store it, and continue to wash it after adding water, and repeat it 3 to 4 times.

6. Wash until the water becomes clear.

7. Wash the water, cover it with plastic wrap, and put it in the refrigerator to settle overnight.

8. After washing the noodles, the remaining part is gluten, but the gluten can be matured by steaming the gluten in the pot for 15 minutes.

9. The steamed gluten is cut well, you can fry it and eat it, or you can put it in the refrigerator and store it tomorrow.

10. That's it for the surface water that has been precipitated overnight, and the water on it is very clear.

11. Wang Jian poured out the water inside, poured it as clean as possible, and stirred the sediment at the bottom, that is, the starch slurry, with a spoon, to such an extent. 12. Boil a pot of boiling water.

13. Put a little batter into a flat-bottomed container, shake well, and put it in a pot of boiling water.

14. Cover the pot for 1 minute.

15. Immediately take it to cold water to cool down.

16. After the container becomes cold, you can take out the cold skin.

17. Finish the cool skin, smear it with a layer of oil, and then continue to put it layer by layer, and put a layer of oil once.

18. Then cut the finished cold skin into strips, add gluten and mix with your favorite seasoning.

The ingredients to be prepared for the practice of lazy cold skin are: 200g of plain flour, 20g of corn starch, 440g of water, 4g of salt, appropriate amount of oil, sesame paste, cucumber, peanuts, chili oil, light soy sauce, vinegar, garlic water, salt.

Specific steps:

1. Pour 200g of ordinary flour into a large basin, add 4g of salt (not only seasoning, but also increase the toughness of the cold skin, which is not easy to break), 20g of corn starch, you can also use potato starch, pea starch instead.

2. First add 300g of water, use egg drawers or chopsticks, and stir in one direction to form a batter without gnocchi. Add 140g of water and stir again to form a delicate batter, which is relatively thin and thin when the batter flows downward.

3. Prepare a container for steaming cool skin, first brush with a particularly thin layer of oil to prevent sticking. Then after stirring the batter, scoop an appropriate amount of batter and spread it over the easy bottom. After the water boils, put it easy to put in, you can first turn the cool skin gong gong to make the thickness of the Mori town batter more uniform, then cover the pot, steam until the cool skin is bulging and blistering, about 1 minute, you can get out of the pot.

4. Put the cool skin that Zheng Hao took back into the cold water to cool, and brush a little oil on the surface to prevent the cool skin from sticking together.

4. After all the steaming is done, cut it into strips of appropriate width. This is sensitive and coarse.

5. Add garlic water, light soy sauce, sesame paste, vinegar and cucumber shreds and mix well.

6. Add salt, peanuts and chili oil, which can be adjusted according to your taste.

7. The final loading is completed.

After mixing the noodles with a certain amount of water and dough water, pour the noodles into the kitchen utensils where the cool skin is steamed, and then steam them on top of the boiling water!

First of all, we prepare a large basin, put an appropriate amount of flour, flour, salt and water in it, stir well, stir until there is no particle-free batter, and then set aside for 10 minutes. Stir again until there are no particles, scoop a spoonful evenly spread on a flat-bottomed plate, open the lid on the plate and boil for about 2 minutes, quickly take it out and remove it in cold water.

Mix all-purpose flour, clear flour and wheat starch evenly, add an appropriate amount of water, and form a thinner batter; Scoop a spoonful of batter into a plate, shake evenly, steam in the pot and cut into pieces.