Sweet potato hot and sour cold powder

Sweet potato hot and sour cold powder

Introduction:

"The last time I made cold noodles in northern Sichuan, a friend asked me if sweet potato flour could be made. Today I'm going to make cold noodles with sweet potato flour. The weather is getting hotter and hotter. I like fresh and refreshing cold noodles very much, and I'm worried that the cold noodles sold outside are not healthy. Besides, it's often reported that the cold noodles sold outside are added with gelatin, so I never dare to buy them outside. Yesterday I went to the supermarket and bought sweet potato starch to catch up Call Pangpang Pang's mother to find out the ratio of water to sweet potato flour. Otherwise, I'm afraid I'll add too much water. Now I'm learning to do it now, and I'm successful again. "

Production steps:

Step 1: water: sweet potato starch = 4:1, using 150cc water to dissolve sweet potato starch into water starch without particles.

Step 2: pour the boiled water starch into the pot, add 450cc water, stir well, set the fire on low heat and cook slowly. (be sure to keep stirring in the middle of the process to avoid burning the pot.)

Step 3: Boil the starch until it is thick and discolored.

Step 4: pour the cooked starch paste into the container and let it cool in the refrigerator.

Step 5: after cooling and molding, buckle it out, and cut it into strips, small pieces and other arbitrary shapes with a knife or eraser.

Step 6: put it on a plate.

Step 7: cut onion and garlic into small pieces and set aside

Step 8: put proper amount of oil in the pot, stir fry with minced garlic and turn off the heat,

Step 9: pour in a bowl with shallots, mix in cold vinegar, soy sauce, salt, sugar, chicken essence, chili oil, and pepper noodles.

Materials required:

Sweet potato starch: right amount

Water: moderate

Salt: right amount

Sugar: right amount

Garlic: right amount

Scallion: right amount

Soy sauce: moderate

Cold vinegar: right amount

Chili oil: right amount

Chicken powder: right amount

Chinese prickly ash noodles: right amount

Note: 1. Cold the cold powder in the refrigerator to eat better. 2. Seasoning according to their preferences. 3. Cold powder to do a little hard, delicious, q-feeling. 4. Be sure to drizzle seasoning when you eat, or you will wake up after a long time

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy