If you want to make homemade cold powder, how many bowls of water should you put in a pound of starc

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.

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. Hello dear<>

One pound of corn starch can make 6-8 pounds of cold powder. If you want to make a large portion, that is, a catty of 500 grams, you need 100 grams of starch and 500 grams of water and an appropriate amount of salt, the ratio of water and starch is 7:1, it should be noted that you should pay attention to stirring at any time, do not have granular coagulation, otherwise it will affect the taste.

The specific steps, the first step is to stir 100 grams of water and 100 grams of starch until there are no particles, the second step is 600 grams of water and put some salt to boil, the third step is to pour the starch into the water and stir until it is transparent, and finally go abroad for refrigeration.

How much jelly can be produced from a pound of starch.

Hello dear<>

One pound of corn starch can make 6-8 pounds of cold powder. If you want to make a large portion, that is, a pound of 500 grams, you need 100 grams of rotten starch and 500 grams of water and an appropriate amount of salt, the ratio of water and starch is 7:1, it should be noted that you should pay attention to stirring at any time, do not have granular coagulation, otherwise it will affect the taste.

The specific steps are to stir 100 grams of water and 100 grams of starch in one step until there are no holes, the second step is 600 grams of water and put some salt to boil, the third step is to pour the starch into the water and stir until it is transparent, and finally go abroad to refrigerate.

Basically, all starches can be made into jelly. Most of the starches we use in our daily life are: mung bean flour, pea flour, sweet potato flour, potato flour, corn flour, etc., which can be made into cold powder.

When summer comes, a bowl of garlic, balsamic vinegar, oil and chili, salty Zen stool chain salt, sugar, fragrant coarse buried oil seasoning, plus cucumber shreds, peanuts, sesame crushes, coriander (coriander) and other accessories of the cold powder, sour, sour, spicy, smooth and refreshing, it is really a delicacy to relieve the heat.

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.