[Sichuan cuisine] - simple homemade North Sichuan cold powder

[Sichuan cuisine] - simple homemade North Sichuan cold powder

Introduction:

"When I was a child, my mother used homemade sweet potato starch to make jelly, which made me unforgettable for a long time. When I went to the supermarket, I found coarse grain starch (potato, sweet potato and corn), which made me want to have a try. Unexpectedly, I was super successful and tasted the taste of childhood..."

Production steps:

Step 1: prepare 1 bag of coarse cereals starch.

Step 2: mix 5 teaspoons of starch with water.

Step 3: put water in the pot and bring to a boil. Put the starch into the pot and stir quickly.

Step 4: put it into a deep dish, cool and refrigerate.

Step 5: make a good jelly.

Step 6: cut the prepared jelly into cubes.

Step 7: cut the cucumber into shreds and set aside.

Step 8: add soy sauce, vinegar and salt in a bowl, mix the juice, put the shredded cucumber on the jelly, and pour the juice.

Step 9: then, add a spoonful of chili powder, chili oil and a plate of spicy and delicious North Sichuan jelly.

Materials required:

Cereals starch: 50g

Cucumber: Half Root

Chili oil: right amount

Chili powder: 1 tablespoon

Salt: right amount

Vinegar: right amount

Note: 1. Cold powder must be cool thoroughly, otherwise it will not form. I make it at noon and eat it in the afternoon. 2. Chili powder and chili oil are the best

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: spicy