How delicious is millet flour salad, and can rice flour be eaten chilled

A must-have hors d'oeuvres for summer.

Good ingredients, only have good taste, the selected cold noodles have the characteristics of "tough, cool, fresh and smooth", because the rice noodles are full of gluten, you need to soak them in hot water to soften them first, and immediately put them into cold water to cool, so that the rice noodles are not sticky and soft, chewy, and the water filtration can ensure that the rice noodles eat clear and slippery. Then stir-fry the condiments prepared in advance, and the cold mix at this time will be really appetizing and refreshing.

Ingredients: rice noodles, ginger, garlic, green onions, salt, red oil, coriander, chili, pickles, peanuts, etc.

Step 1: Rice noodles, choose rice noodles (no impurities), which are tough and sold in general grocery stores and supermarkets. Depending on personal preference, you can choose between coarse or fine powder.

Step 2: Wash the ingredients you prepared earlier: green onions, garlic, coriander, dried chilies, etc. Finely chop the green onion, garlic and coriander, cut the dried chili into small pieces, and cut the sausage into small slices.

Step 3: According to personal preference, mince the appropriate amount of pickled vegetables and coriander.

Step 4: Put the rice noodles in a pot, soak them in boiling water until soft, and stir them with chopsticks while cooking to avoid the noodles sticking together. Don't cook it for too long, if it's too rotten, it won't be chewy.

If the time is too short, the rice noodles will not be eaten until they are cooked thoroughly, and they will be just right to clip with chopsticks. After cooking, put the rice noodles in cold water to wash off the sticky rice milk.

Step 5: Re-turn the pot and put a little oil in the pan, stir-fry the green onions, minced garlic, sausages and dried chilies; When the fragrance wafts out, add oyster sauce, vinegar, salt and pickles to stir-fry, add two pots of water, bring to a boil, and put it in a bowl to cool.

Step 6: Finally, it's time to enjoy the food. Put the rice noodles and the mixed ingredients into a bowl, stir well with chopsticks, and finally, it's done.

The people live on food, have you got new skills? You're a chef.

Sad cold powder, is one of the local Hakka snacks in Sichuan, it is said that the cold powder is too spicy, every time you eat it will be spicy tears and get this name, whether true or not, it can also say sad cold pink spicy mellow, fresh and smooth Sichuan style.

Especially in the hot summer, when there is no appetite, a bowl of cold powder, wrapped in red chili oil, the sour and spicy taste has already penetrated into the whole body, accompanied by the spicy millet pepper, a bite of spicy appetizing and cool.

Sad Jelly] 1Prepare a piece of jelly, rinse it with water, cut it into cubes first, then cut it into wide strips, and put it on a plate.

2.Prepare a small pot and cut the millet pepper into chili rings, pat the garlic flat and chop the minced garlic and chili rings together and set aside. Prepare a small pot and add chili paste, Lao Gan Ma tempeh, chili red oil, sesame oil, light soy sauce, balsamic vinegar, and pepper oil and stir well.

3.Then pour the chili rings and minced garlic into the sauce and stir well again for later use, the sad cold noodles are delicious and delicious on top of this bowl of sauce, and the ingredients must be enough to taste.

4.Then pour the prepared millet pepper juice evenly on the cold vermicelli, and finally sprinkle with some chopped green onions to garnish, and it is delicious. If you like to eat something cooler, you can put it in the refrigerator and chill it for a while.

There is something to say: the cold powder is relatively tender, put the cold powder on the plate first, and then pour the juice, so that the cold powder will not scatter or break.

Well, this red and spicy appetizing northern Sichuan jelly is ready, friends who like it should try it quickly.

Ingredients. Rice flour 150 grams.

3 sprigs of coriander.

Sesame oil 3 grams.

Light soy sauce 6 grams.

Lard 30 grams.

3 cloves of garlic.

Glutinous rice vinegar 5 grams.

5 grams of sand tea sauce.

Method steps.

Prepare the ingredients: rice noodles, coriander, garlic.

Pat the garlic with a knife, peel it and chop it into minced pieces.

Pick and wash the parsley and cut it into small pieces. Place on a plate and set aside.

Clean the pot, boil half a pot of boiling water, pour it in a glass bowl and let it cool.

Boil another half pot of boiling water. Wash the rice noodles and boil them.

Bring to a boil and simmer on high heat for one minute until the rice noodles are cooked through.

Scoop up the boiled rice noodles and put them in cold boiled water to cool.

Then remove and drain.

Pour out the water in the pot, clean it and boil it dry, put in the lard, put in the minced garlic when it is hot, burst until golden brown, and make garlic oil.

Put the drained rice noodles in a bowl, add the coriander, and add some sand tea.

Next, drizzle the garlic oil over the ingredients.

Drizzle with light soy sauce.

Glutinous rice vinegar. And sesame oil.

Stir all ingredients and seasonings well with chopsticks.

Place the stirred rice noodles on a plate. The cold rice noodles are ready.

Rice noodles are not only delicious to make soup noodles, but the guy taught you how to make cold rice noodles, and he drooled.

Teach you how to eat rice noodles coldly, refreshing and appetizing, one bowl is not enough.

Summary. Rice tofu is a famous snack in Hunan, Guizhou, Sichuan and Hubei regions, which is washed and soaked in rice and then ground into rice milk with water, and then boiled with alkali and cooled to form a block of "tofu", which has the effects of detoxification, heat clearing and heat relief. 1. Clear away heat and relieve heat

Rice tofu has certain functions such as clearing heat and relieving heat, relieving difficulties, refreshing, and dissipating heat, and is suitable for summer consumption. 2. **Detoxification: Rice tofu contains a variety of vitamins, which can improve symptoms such as mouth and tongue sores and dry stools, and is often used for ulcers, constipation, dysentery and other diseases, and has the effects of detoxification, beauty and beauty.

What kind of rice is good for making rice jelly.

Prepare 100 grams of millet, wash it with water, then pour it into a pot and bring to a boil over high heat, simmer over low heat for 15-20 minutes. Cook until this fluffy, sticky rice porridge is ready. Find a spoon as a measuring tool, put two spoonfuls of millet porridge into the pot, and then pour three spoonfuls of water into the pot.

Add an appropriate amount of salt, stir well, and bring to a boil over high heat.

Rice tofu is a famous snack in Hunan, Guizhou, Sichuan and Hubei regions, which is washed and soaked in rice and then ground into rice milk with water, and then boiled with alkali and cooled to form a block of "tofu", which has the effects of detoxification, heat clearing and heat relief. 1. Clear heat and relieve heat: Rice tofu has certain functions such as clearing heat and relieving heat, relieving difficulties, refreshing and dissipating heat, and is suitable for summer consumption.

2. **Detoxification: Rice tofu contains a variety of vitamins, which can improve symptoms such as mouth and tongue sores and dry stools, and is often used for ulcers, constipation, dysentery and other diseases, and has the effects of detoxification, beauty and beauty.

The steps of making cold rice noodles are as follows:1. Rice noodles are boiled directly in a pot under cold water, stirring with chopsticks in the pot, pay attention to the state wax and do not paste the pot, cook for at least 6 minutes, then cover the pot, turn off the heat and let the rice noodles simmer for five minutes. The world is closed.

2. Put shredded chili peppers, minced garlic, minced ginger, dried radish, chopped green onions, soy sauce and chicken essence in a bowl. Put oil in a pan over medium heat, put peanuts or cashews in the pan and fry until crispy, then scoop up.

3. Put some coriander and peanuts on top of the rice noodles. The oil that has been heated with peanuts in the pot can also be used, pour the hot oil directly into the sauce, you will hear the sound of hot oil piping hot, and the delicious aroma, you are mixing the sauce. Stir the sauce into the rice noodles and you're done.

Eat it directly, smooth and refreshing, it is a delicious dish in summer.

The preparation and seasoning of cold rice noodles are as follows:Ingredients: rice noodles, chili oil, coriander, shallots, minced garlic, sugar, peanut oil, oyster sauce, salt, light soy sauce, cooked sesame seeds, shredded peppers, vinegar, plates, bowls, etc.

1. Soak the rice noodles two hours in advance and then boil them in hot water and remove them for later use.

2. All auxiliary materials are changed for standby.

3. Then add the seasoning sauce, chili oil, sugar and sock vinegar, light soy sauce, oyster sauce and salt according to your taste.

4. Then put the accessories and juice together and add the red pepper shredded cooked sesame seeds.

5. Pour hot oil in a pot onto the dish to stir up the fragrance.

6. Stir well.

7. Then put the boiled rice noodles in the soup and mix evenly to absorb the flavor.

The preparation of cold rice noodles is as follows:Ingredients: 120 grams of dry rice noodles, 40 grams of cold and vertical juice, 20 grams of capers, 20 grams of dried radish, and an appropriate amount of grandmother's vegetables.

Excipients: appropriate amount of chopped pepper and appropriate amount of chopped green onion.

1. Prepare the ingredients and portions.

2. Boil a pot of boiling water, put the dried rice noodles and cook for about 8 minutes.

3. Cook the rice noodles to the extent that they can be broken with chopsticks.

4. The rice noodles are sold and poured out of the cold water.

5. Add cold sauce to the rice noodles, add the side dishes and mix well to eat.

Hello, cold rice noodles are a kind of food made with rice noodles as the main raw material, and the quality of the rice noodles selected directly affects the taste and quality of cold rice noodles. Here are a few types of rice noodles that are suitable for making cold rice noodles. 1.

Crystal rice flour: Crystal rice flour is made of glutinous rice as raw material, glutinous rice is rich in starch, more viscous, the crystal rice flour produced is more transparent, the taste is also more tender, is a good choice. 2.

Ordinary rice noodles: Ordinary rice noodles are made by grinding rice into flour, which has a delicate taste, soft texture and white texture, which is suitable for making cold rice noodles. 3.

Buckwheat rice noodles: Buckwheat rice noodles are made by grinding buckwheat into flour, and the taste is slightly bitter, but the taste of the cooked cold rice noodles has a certain special flavor and is more refreshing. Bu Gai 4

Mung bean flour: Mung bean flour is made by grinding mung beans into powder, which has a tender and nutritious taste, making it ideal for vegetarians. In general, each type of rice noodles has its own characteristics and scope of application, and you can choose the rice noodles that suit you according to your taste and needs to make cold rice noodles.

In fact, there are many kinds of rice jelly, most of which are made of vegetable starch and rice flour. Common ones are sweet potato flour, corn flour, potato flour, and rice flour.

Starch from various materials is sold in the store (in some places it is called corn starch and underflour). Put the purchased starch in a container and mix it with water to form a thin paste. Then add a small amount of water to the pot, and when the water is half boiling, add the thin paste starch, and pay attention to change to a slight heat.

Then keep stirring in the pot until the color of the starch changes, and the white color turns a little gray, and when it is crystalline, stir for 5 minutes and then start the pot. Put the crystalline powder from the pot into a container, then soak it in clean water to cool, and do not put it directly in the refrigerator to freeze. When it is completely cooled, it can be processed, cut into shapes, and topped with chopped green onions, and the ingredients become delicious jelly.

It is very important to pay attention to the powder and water, it will not form crystals if there is more, and it will be very dry and transparent, and the taste will be different. The water is too strong and the taste is light. If there is less water, it will become hard and not tasty).

Features] The jelly is crystal clear and full of strength. Add sesame oil, Sichuan pepper powder, fried chili powder, chopped green onion, soy sauce, vinegar, ginger rub and minced garlic. It tastes great!

It's hot, eat cold powder! Jelly making tutorial.

When you're sad, this sad jelly knows you best and makes the spicy consume your tears.

Jelly is delicious in this way, and it is a simple and easy-to-learn summer dessert.

Cuisine: Medium spicy.

Main process: mixing.

Main ingredients: rice and noodles.

Difficulty: Normal.

Kitchen utensils used: Cooking pot.

Ingredient breakdown Rice noodles in one pack.

Half a chead of garlic.

Chives: A few sprigs.

4 millet peppers.

Half a piece of ginger.

Salt 3g Essence of Chicken A pinch

Light soy sauce 20ml

Sesame oil 20ml

1) Boil an appropriate amount of water in a pot, add rice and cook for 4-5 minutes, turn off the heat and cover and simmer for 10 minutes.

2: Cut the garlic by the root, pat it with a knife, take out the skin, and chop it.

3) Place chives, ginger, millet pepper finely chopped and minced garlic in a container.

4: Add salt, chicken essence, light soy sauce and sesame oil, stir well and marinate for 10 minutes.

5: Wash the braised rice noodles with water and drain the rice milk! Pour into a pot and soak in a cool boil. Strain dry water.

6: Put the rice noodles in a container, pour in the sauce and stir well to serve.

I don't know, I give my children Teffen rice noodles.