Cold noodles with mustard

Cold noodles with mustard

Introduction:

"The weather is warm, and sometimes it's hot and dry in the afternoon. At this time, you can eat some homemade cold dishes, which are both appetizing and delicious. Cold dishes and cooked food are sold in supermarkets, but they are not as hygienic as homemade ones, because there are many people in the supermarket, and the air circulation is also very poor. Everyone's exhaled air is the biggest source of pollution. In an unclean environment, it will only increase the chance of cross contamination of exposed food. Today, make a homemade small cold dish, called "Mustard with cold powder". This dish has been cooked many times before. Since it's getting hot, I'd like to change the way for my friends. The practice is as follows; "

Production steps:

Step 1: first, use 200 grams of water to boil the dried mung bean starch into powder, then pour the remaining 700 grams of water into the pot, sprinkle about 4 grams of salt, stir well and bring to a boil, bring to a boil, and then turn down the heat.

Step 2: then slowly pour the slurry into the pot and stir it with a spoon.

Step 3: after boiling into paste, continue to stir for 1-2 minutes to make it thoroughly cooked and turn off the heat.

Step 4: pour the cooked starch paste into the mold. The mold can use deep porcelain plate, microwave oven heat-resistant heating box or metal plate. I use glass oven, microwave oven and other special mold, and then use a spoon to smooth and cool.

Step 5: after cooling, cover with plastic film and let it stand for 4-5 hours.

Step 6: prepare the mixture; pour the mustard powder into a bowl and bring to a boil with twice the amount of cold water.

Step 7: then put it into the cage and steam for 5 minutes. Take it out to cool.

Step 8: after the homemade mustard sauce is cooled in the air, pour in an appropriate amount of fresh soy sauce and mix well.

Step 9: pour vinegar, a little monosodium glutamate, salt and sesame oil into the bowl and mix well.

Step 10: take out the frozen powder lump and demould it.

Step 11: then cut into strips or blocks.

Step 12: put the cut vermicelli into the cooking basin, pour in the prepared mustard sauce, mix well, and then code the plate.

Step 13: add some shredded cucumber and coriander to the code plate.

Materials required:

Mung bean starch: 120g

Refined salt: 4G

Water: 900ml

Shredded cucumber: right amount

Coriander powder: appropriate amount

Mustard powder: 20g

Zhenjiangxiang: 20g

MSG: 1g

Sesame oil: 15g

Soy sauce: 10g

Note: small dish features: beautiful color, fragrant mustard, salty, fresh and slightly spicy, smooth taste. Warm tips: 1. Potato starch, sweet potato starch and mung bean starch can be used in self-made cold powder, but mung bean starch is the best. The cold powder made from mung bean starch tastes delicious. 2. You can mix the sauce or seasoning at will, as long as you like. For example, you can make spicy flavor, hot and sour flavor, sesame paste flavor, garlic and pepper oil flavor, etc. This home-made "Mustard mixed cold powder" of big stir fry spoon is ready for your reference!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy