Can you make fans with summer powder? How to make cool vermicelli

Now most young people are more fond of flour food, especially all kinds of rice noodles or flour skin, vermicelli, these are made of starch, the starch used in the general production of flour or vermicelli is the sweet potato powder we usually eat, because the nutritional value of sweet potato powder will be higher, which is rich in vitamins, mellow entrance, high nutritional value, color is also crystal clear, sweet potato powder to make flour skin, the production method is also very simple, usually if you are very curious about processing, you can also make it at home, and the sweet potato flour you make not only tastes very good, but also ingenious, very affordable, and has high nutritional value, and you can also learn this technology.

Preparation of handmade sweet potato vermicelli.

Sweet potato vermicelli is a very easy-going food, it can be paired with many foods, can be cooked in a variety of ways, and make a variety of dishes such as hot and cold, stir-fried, stewed, fried and steamed.

Modern sweet potato vermicelli processing technology can be suitable for small and medium-scale processing, and can also be used for large-scale processing, and its production process is as follows (using starch as the direct raw material).

Raw material requirements for sweet potato vermicelli processing: The sweet potato starch used for vermicelli processing should be fresh and white in color, free of sediment, fine residue and other impurities, and no mildew and no peculiar smell.

Ingredients and thickener. Take 5-10% sweet potato starch and add it to the basin, then add the gluten power source of sweet potato starch and mix it evenly, mix it into a starch, double the 55 degrees warm water to adjust the paste, and then use 6-7 times of boiling water to thicken, stir until milky white, that is, the paste.

and noodles. The process of processing sweet potato vermicelli and dough is actually the process of gluing the starch together with the starch made from the starch. The method is divided into manual and mechanical and mechanical. Mix the paste with the rest of the starch to form a starch ball.

Extrusion. First, fill the water tank with water, light a coal fire and heat it until the water boils; Rub the spiral shaft of the vermicelli machine with a small amount of cooking oil and attach the sieve plate. Then start the vermicelli machine, pour the good starch dough from the hopper, close the powder valve for about 1 minute, let the dough fully mature, and then open the valve, so that the cooked dough is extruded from the vermicelli sieve plate under the thrust of the spiral shaft.

Heat dissipation and shearing. After the vermicelli is extruded from the sieve plate, the small blower or fan should be turned on, and the air outlet should be facing the sieve plate to reduce the heat of the vermicelli. As the length of the vermicelli continues to lengthen, when it reaches a certain length, it should be quickly cut with scissors and placed on the wire plate.

Cooling. There is free cooling and cold storage cooling.

6.Freezing, freeze at cryo-5 for 12 h.

7.Thaw. There is natural thawing and running water thawing, with the latter producing vermicelli with a more beautiful appearance.

8.Dry. There are two types: natural drying and drying drying.

The initial hanging on the shelf is mainly to control the water, do not move easily, and avoid too many broken strips. After 20 minutes, gently spread the vermicelli to fill the empty space of the noodle rod. When it is dry, gently rub the draw and the lower vermicelli knot to loosen them so that they are separated and scattered.

When it is dry, remove the flour rod and change the direction until the water content in the vermicelli is 14%.

Wrap. After drying, the vermicelli can be cut and packaged, and the finished product is **.

Method. Sweet potato vermicelli is mixed with cabbage and potatoes, pork, beef and mutton and stewed, delicious and elegant.

Take a small amount of cold water and mix the powder to form a paste. Bring to a boil with the remaining water, pour the previously stirred paste into the pot while stirring, change the heat to low and cook slowly, stir while cooking, bring to a boil again, pour into a bowl, and put it in the refrigerator to freeze for a few hours. Take it out and cut it into small pieces, add some of your favorite seasonings and you're good to go.

First prepare some mung bean flour, stir the mung bean flour with warm water, then add appropriate water and stir it in the pot all the time, stir it into a transparent shape, and then put it aside to cool, cut it into thin slices with a knife, and then add seasoning water.

Prepare a large bowl, put 100 grams of mung bean starch in, then pour in an appropriate amount of water to stir, pour water into the pot, heat over high heat, then turn to medium heat, add a small amount of edible alkali. Slowly pour in the starch water while stirring, then let it cool. Cut into small strips and add an appropriate amount of seasoning.

Soak the vermicelli in warm water until soft, shred the cucumber, cut the coriander, mince the garlic, boil the vermicelli in boiling water until it is cut off and take it out, put the vermicelli in the bowl, cucumber shreds, coriander, minced garlic, add salt, chicken essence, light soy sauce, vinegar, oil consumption, sesame oil and mix well and put it on the plate.

How to salad vermicelli.

Ingredients: appropriate amount of vermicelli, half a cucumber, 2 coriander, 2 cloves of garlic;

Excipients: 1/2 spoon of salt, 1/2 spoon of chicken essence, 1 spoon of light soy sauce, 1 spoon of vinegar, 1 spoon of oil consumr, 1 spoon of sesame oil;

How to make cold salad vermicelli:

1.Soak the vermicelli in warm water until soft, shred the cucumber, chop the coriander, and mince the garlic;

2.Put the vermicelli in boiling water and boil until it is broken, remove and drain;

3.Put vermicelli, cucumber shreds, coriander segments, minced garlic in a bowl, add half a spoon of salt, half a spoon of chicken essence, a spoonful of light soy sauce, a spoonful of vinegar, a spoonful of oil, and a spoonful of sesame oil, mix well and put it on a plate.

Tips: Fans can add their favorite ingredients according to their own taste, this dish can strengthen the stomach and eliminate food, and it is also effective for summer heat stroke and malabsorption syndrome.

Cold vermicelli is a cold dish, not only simple to make, the taste is also relatively refreshing, there are a lot of seasonings used here, the taste will be richer, if you like to eat spicy, you can add some chili oil, it is also very good.

White jelly is the raw material of plant closed-hole jelly gum.

Plant cold powder gum raw materials, scientific name agar gum, also known as seaweed, Haidong vegetables, frozen powder sedan late withering, agar gum, stone flower maw, swallow vegetable essence, foreign powder, cold weather, cabbage shreds, is a kind of plant gum, commonly used seafood unicorn cabbage, stone cauliflower, Jiang Li, etc., is colorless, no fixed shape of solid, soluble in hot water. It is widely used in the food industry and is also commonly used as a bacterial culture medium.

It is a polysaccharide extracted from seaweed and is one of the most widely used algins in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. It is characterized by physical and chemical properties such as coagulation and stability, and can form complexes with some substances, which can be used as thickeners, coagulants, suspension agents, emulsifiers, preservatives and stabilizers.

Preparation of white jelly

Stir the cold powder and cold water to stir evenly, that is, to stir into a paste. Put it on the stove and stir it constantly while heating it, and when the mixture in the pot is boiling, you can turn off the heat. Pour the heated mixture into a container and let it cool slowly.

When it's all cool, it's easy to pull it upside down. The cooled jelly is cut out on the cutting board where the cooked food is cut, cut into your favorite size, and placed in a container. Add vinegar, fresh soy sauce, salt, sugar, sesame oil and pickled pepper juice, sprinkle with sesame seeds and stir well.

Bailiangfen is a famous snack in southern China, made of raw materials such as plant Liangfen glue, the product has the characteristics of tender quality, crystal clear, refreshing and delicious, pleasant flavor, and is a good product for summer heat.

The above content reference: Encyclopedia - White Liangfen.

Liangfen is a kind of snack, the main raw materials are jelly grass, rice, sweet potatoes and peas, with soy sauce, vinegar, chili oil to eat, 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 noodles. Song Meng's "Tokyo Menghualu" said that Bianliang in the Northern Song Dynasty already had "fine rope cold powder".

Zunyi pea jelly: The production of pea jelly is very special, and its eating method is also different. The production of pea jelly is complex, with many processes, long time, and exquisite technology.

Its raw material is peas, how much according to the need, the production process is to first prepare the peas with water to remove impurities, sediment, ballast, and then soak in warm water for 24 hours, winter can be appropriately extended for three or four hours, hot days can be shortened by four or five hours, hot days for a long time beans will be sour, so that the taste of pea jelly is poor. After the peas are swollen, they can be pushed into soybean milk with a stone mill, or they can be replaced by a beater. After filtering, the ground soybean milk can be packed in a large basin, or packed in other clean utensils, in order to avoid unhygienic things falling into the pulp, you need to cover it.