The boiling powder is dry, the water is not boiling, and the boiling cold powder water is too much t

1. First of all, dry powder: put the dried powder and water into the pot at the same time, cover the pot, put it on the induction cooker, wait for the water to boil, then use chopsticks to loosen the powder, and pour out the water for later use.

2. Remove the vegetables from the ice and cut them into small strips. And the green onion and sausage should be cut.

3. Wash the loofah, peel it, cut it into pieces, and put it in a bowl for later use.

4. Put the squid in the water to de-ice, wash it, cut it into strips, and put it in a bowl for later use.

5. Heat the oil pot, first pour in the vegetables, sausages, green onions, loofahs, squid and stir-fry for a while, add salt, continue to stir-fry, then add boiling water and then pour in the dried powder just now, cook for a while, add some monosodium glutamate when you get out of the pot.

In traditional Chinese medicine, dried powder is considered to be flat, sweet, nourishing qi, strengthening the spleen and stomach, intellectual, strengthening wisdom, and the five internal organs, clearing blood and veins, deaf ears, bright eyes, relieving annoyance, relieving cough, and stopping diarrhea, so for people with weak spleen and stomach, they can eat more dried powder, because it has the effect of strengthening the spleen and stomach. Especially for patients with indigestion, abdominal distension after eating, reluctance to eat, fatigue, dizziness, and the elderly with tinnitus and dizziness. Because dried powder also has the effect of quenching thirst, it is also suitable for diabetic patients with obvious symptoms such as dry mouth and thirst.

Dried powder also has an antidiarrheal effect, so it can also be taken for patients with chronic enteritis or patients with spleen and kidney yang deficiency and diarrhea.

If the dried powder is difficult to cook, it is recommended to soak it in water first, and then add the dried powder when the water boils, so that it will taste better and tastier.

Summary. If you put too much white jelly, it will solidify. Pour the white jelly into the boiling water, proportional 1:

3, or 1:2, stir and cook for another three minutes, take a plate, let it set for thirty minutes, and then boil a pot of sugar water, and you can eat. If you haven't boiled it together, it won't solidify, put more water, it will be as soft as water, not very knotty, but it will solidify if you cook it together, it is recommended not to put too much water.

If you put too much white code buried cold powder, it will solidify. Pour the white jelly into the boiling water and scale it to 1:3, or 1:

2. Stir and cook for another three minutes, take a plate and put it well, let it sit for 30 minutes and it will solidify, then boil a pot of sugar water, and you can eat. If you haven't boiled it together, it won't solidify, put more water, it will be as soft as water, not very knotty, but it will solidify if you cook it together, it is recommended not to put too much water.

If you put too much cold powder water, you can boil it twice, pour the unformed cold powder back into the pot, boil it over low heat, add 2 times the powder to make a pulp, stir until it is transparent and then put it out again, and let it cool. Lead cool powder is a kind of summer flavor snack, its texture is transparent, the taste is smooth, and the method is simple, but if the water volume is not well controlled, it is easy to lose the answer.

It is easy to cause non-coagulation when you put too much cold powder water, so that the cold powder can not be formed. If you put too much cold powder water and it does not solidify, then add more powder when you cook it for the second time to make it viscous, so that it can be remedied. nbsp;Pour the uncooked cold powder back into the pot and boil over low heat, pressing 2:for powder and water

The ratio of 1 is mixed into a pulp, poured into the pot, stirring constantly, until the color of the cold powder changes from white to transparent, and there is obvious viscosity, you can turn off the heat, put the boiled cold powder into the container, and let it cool. The practice of home-style cool and wise noodles First add water to the mung bean starch and adjust it to a non-granular shape, then pour water into the pot to boil, slowly pour in the starch water, stir while pouring, stir while boiling until bubbling, the color becomes transparent, then turn off the heat, pour the cold powder into the container to cool and form, and the formed cold powder can be demolded and cut into pieces.

If you put too much cold powder and water, you can cook it again if it is too thin. Put the jelly back into the pot and boil over low heat, mix it into the Zhenyu Bird Syrup according to the ratio of 2:1 of the powder and water, and then participate in the original jelly and stir without splitting.

Stir until all the jelly is transparent. If you feel that the viscosity is enough, you can refill it to the early container.

If you put too much water, it will be difficult to form. When remanufacturing, stir immediately after pouring water into the starch until it is evenly stirred, otherwise the starch is easy to deposit. Then pour the water into the pot, wait until the water is boiling, and put a small amount of buried alum in the water.

The mold is then poured into the pot with the starch that has just been stirred. Wait until the starch in the pan becomes viscous, and then turn off the heat.

I usually use: cooked dried fish (be sure to clean the bones), vegetables (cabbage is the most suitable), a little meat (you can put it or not, I put it mainly for a little flavor, but the cooked meat is for the dogs), dried shiitake mushrooms, and most importantly, celery and garlic.

Next, the cooked fish is washed and soaked in boiling water, and the dried shiitake mushrooms are also washed and soaked in boiling water, please note that the mushroom water can not be poured out, it is a good thing, it can add a lot of flavor to the soup. Cabbage, celery, garlic are all chopped, oh, and shredded meat.

The first thing to take care of is the dried powder, first to go down to the pot to cook, and cold water together with the good, the water is boiled with chopsticks to dry the powder, can be pinched off is already OK. The note here is that the powder must be rinsed with cold water after being dried and fished up, and it is best to soak it there. This kind of dried powder tastes smoother.

Okay, now wash the wok and put some oil, we are going to start dealing with the vegetables, after the oil is hot, first put the garlic into the pot, the fragrance comes out, you can put the meat, stir-fry a few times, the meat changes color, and put the greens in the pot, now you can put the seasoning. We put fish sauce here at home, you can put salt elsewhere, add some chicken essence or monosodium glutamate, and then put the soaked shiitake mushrooms into the pot with water and cooked dried fish, and then add some water to cover and boil. Finally, pour in the dried powder, wait for it to boil and taste the salty taste.

Finally, add celery and stir a few times, celery is too ripe and yellow, so quickly start the pot and put it again. Finally, add some cooking wine before putting it in a bowl, and you're done