[trial report of Shi Yunsheng's thick and mellow soup] different delicacies -- cold powder for soup

[trial report of Shi Yunsheng's thick and mellow soup] different delicacies -- cold powder for soup

Introduction:

"This time, the trial package of Shi Yunsheng's thick and mellow soup is divided into two flavors, one is meat and bone soup, the other is clear chicken soup. Two days ago, a pot of delicious chives and hemp food was made with meat and bone soup, and the whole family had a delicious meal. Today, I was planning to make jelly. I suddenly thought that I had not tried the clear chicken soup. I had a fancy: if I made the soup into the jelly, would it have a different flavor? Think of us and start to do it. Two hours later, the delicious soup cold powder cool on the table, taste, has a strong soup flavor, after taste is fresh and sweet. With my own sour and delicious juice, not to mention how delicious. The jelly sliced by tools is soft and glutinous, which is more palatable. However, the jelly sliced directly into strips tastes better and tastes more enjoyable! So, as long as you like, any kind of eating method is absolutely delicious! Shi Yunsheng's thick and mellow soup is really delicious. Whether it's used for making soup, making porridge, making staple food or snacks, or special eating methods such as rice cakes, it's very convenient and delicious. It's worth recommending! It's getting hotter and hotter. You can make this kind of cold powder without any additives, nutrition and delicacy for yourself and your family. Sometimes it's so simple to enjoy life. A bowl of cold powder with soup, a good mood.... "

Production steps:

Step 1: measure 1 cup of pea starch in 200ml measuring cup and pour into a large bowl.

Step 2: measure 200ml water and pour it into a bowl. Stir until the pea starch is completely melted.

Step 3: measure 800ml water into the soup pot, add shiyunsheng chicken soup, and stir well with chopsticks.

Step 4: pour the pea starch water into the soup pot and stir well.

Step 5: heat with low heat, stir with chopsticks in the same direction to prevent sticking.

Step 6: with continuous heating, the paste in the pot slowly begins to become transparent and small bubbles begin to appear.

Step 7: continue to heat, the pot began to bubble.

Step 8: cook until the pea starch paste in the pot becomes thicker. Turn off the heat and pour it into the clean preservation box.

Step 9: after fully air cooling, take out the cold powder.

Step 10: use a wire planer to slice into thin strips or directly cut into strips with a knife and put them into a bowl.

Step 11: mix the right amount of chopped pepper, a little salt, vinegar, soy sauce, sesame oil and a little monosodium glutamate into juice and stir evenly.

Step 12: chop the shallot and coriander, put them on the top of the jelly, and pour in the mixed juice.

Materials required:

Pea starch: 200ml measuring cup 1 cup

Water: 1000ml

Shi Yunsheng chicken soup: 2 small bags

Chopped pepper: right amount

Scallion: 1

Coriander: 1

Soy sauce: moderate

Vinegar: moderate

Sesame oil: appropriate amount

Salt: a little

MSG: a little

Note: 1, master the ratio of water and pea starch, it is easy to succeed. 2. Be sure to heat it slowly with a small fire, and then stir it constantly, so it's not easy to stick to the pot. 3. It will be very easy to demould the jelly after it has been thoroughly dried. 4. When you cut jelly, wet the knife with water and then cut it again. You are not afraid of jelly sticking to the knife.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: Original