Sihaiwang: in summer, it's great to have a bowl of ice cold noodles! Cold noodles can't be made of flour. In most cases, the main raw material of cold noodles is starch, which will not be made of flour. So what is the best powder for cold noodles? Xiaobian today teaches you how to make family version of cold noodles. Let's take a look at it in detail!
Can I use flour to make cold noodles
Can I make cold noodles out of flour
Cold noodles should not be made of flour.
In general, the raw materials of cold noodles are starch, such as cold grass flour, pea flour, sweet potato cold noodles, etc. there are still places where rice can be used, but it is not suitable to use flour. The type of cold noodles starch is not very important. The key is the proportion of starch and water when making cold noodles, which is better to be one to five. It is also recommended to use warm water, and pay attention to adding some alum when making cold noodles, such as If you want to make it better shaped, you can properly add less cold water in the box.
What is the best powder for cold noodles
Bean starch is the best way to make cold noodles.
Pea is rich in all kinds of nutrients, especially high-quality protein, which can improve the disease resistance and rehabilitation ability of the body. Peas are also rich in carotene, which can prevent the synthesis of human carcinogens, thus reducing the formation of cancer cells, reducing the incidence of human cancer. Eating peas in summer can alleviate the hot and dry feeling brought by the climate, making the body more comfortable.
How to make bean jelly
Materials: mung bean, onion, coriander, garlic, soy sauce, white vinegar, salt, sugar, chili oil
Practice:
1. Clean the mung bean, add boiling water, cover with plastic film and soak for more than 10 hours, pour the water into the pickled mung bean, pour the mung bean into the cooking machine, add 500g pure water and beat into a pulp.
2. Put the sifted bean dregs into 500g water and sift them once again. Put the two filtered bean juice into the cooking basin together, cover with the fresh-keeping film and refrigerate them overnight (don't throw the bean dregs to make pancakes). After one night's precipitation, the bean juice will have three to four layers. Pour out the upper two layers (do not throw them, add the ice sugar to boil the mung bean paste), and take the lower two layers of starch for standby.
3. Pour water into the pot (2 times) to boil, add 1 time of the precipitated mung bean starch into the paste, slowly add the mung bean starch paste into the pot, stir it with a rolling pin, boil it into a slightly transparent shape, turn off the fire, pour it into the oiled container and let it cool naturally, then it will become bean jelly. The total ratio of starch to water is 1:3.
4. Take out the bean jelly, cut into slices and then cut into strips or filaments.
5. Prepare seasoning, mash garlic, cut shallot and coriander into small sections, and pour the mixture of soy sauce, vinegar, salt, sugar, oil and pepper on the cut bean jelly.