Hot and sour mung bean powder
A few days ago, a netizen sister made "mung bean flour" at home according to my method, but her hand was scalded when she didn't eat the flour. She was so angry that she sent me an e-mail to directly blame me; "Brother Shao, why are you so hot with an iron plate? My hands were scalded and foamed. I didn't eat the powder. As a result, I ate it in a powder lump. Thanks to a remedy, otherwise I would pour the powder. You have to teach me how to do it again, or I will lose face." ha ha!Big fry spoon apologizes here! The main reason is that girls' hands are too tender. The skin of the big fry spoon is rough and the meat is thick. They are not afraid of scalding. Ha ha!In the past, the traditional way to make mung bean flour was to use "copper spindles". The copper spindles conduct heat faster and are easier to be hot. The key is to operate quickly. Everyone likes to eat mung bean jelly in summer. Therefore, in order to avoid scalding my friends who like to eat jelly again, I specially studied a new operation method. In fact, it is very simple. We use the "small frying pan" awarded by our gourmet to make mung bean flour. The frying pan has a handle, so it will never be hot again. Actually, I feel very hot every time, but I can hold back quickly, ha ha!Today, we will use a new method to make mung bean flour. The specific methods are as follows:;Characteristics of side dishes; The color is crystal clear, the taste is smooth, the taste is salty, fresh, sour and spicy, cool and appetizing, ha ha!reminder;1. Mung bean starch must be selected to make this type of jelly. Now there are starch shelves in many supermarkets in Beijing. I bought it in Carrefour supermarket.2. Mung bean flour can also be used to make "shredded pork skin" in the north, and the taste is also very delicious. Mung bean flour can be mixed cold or stir fried quickly, suitable for both winter and summer.3. Attention should be paid to the links and techniques in the specific production. In addition, the proportion of powder and water should be well controlled. 100 grams of mung bean starch should be boiled with 200 grams of water, and 1 gram of salt should be added to stir evenly. As long as you pay attention to these, the success rate will be 100%. Everything is ready. Making one piece a minute is very fast. You can make it as you eat. The crystal clear and delicious mung bean flour comes from your hands. I wish you happiness, ha ha!The private summer snack "hot and sour mung bean powder" with a large fry spoon was finished. It tastes smooth, fresh and delicious! For your reference!
Step 1 . Mung bean starch, salt, water, cucumber shreds, red pepper shreds, fried pepper oil, pepper oil, garlic paste, vinegar, fresh soy sauce, sesame oil, chicken powder.
Step 2 . First put 1g of salt into mung bean starch, then use 200ml of clear water to ferment, stir well, and let stand for 20 minutes for standby.
Step 3 . The utility tools are:; A small frying pan, a slightly larger soup pot and a cold water basin.
Step 4 . After boiling the water in the pan, first heat the bottom of the small frying pan to preheat it.
Step 5 . Let the mung bean paste stand for 20 minutes, then stir it well again. Spoon a spoonful of the paste into a small frying pan and shake it well.
Step 6 . Shake the powder well and float the bottom of the frying pan in the boiling water pan. Do not tumble the water in the boiling water pan. Keep it on a low fire to keep it small.
Step 7 . When the powder in the frying pan is slightly solidified when heated and the powder does not flow, it is necessary to immediately scoop in an appropriate amount of boiled water, otherwise the surface of the powder will dry and crack, and the shaped powder will gradually become transparent from white after scooping in the boiled water.
Step 8 . Take out immediately after blanching the powder until it is transparent. Put the frying pan into a cold water basin and ladle in cold water to cool it.
Step 9 . After immersing the frying pan in the cold water basin, remove the powder skin in the water with your hands. Because it is in the water, you can easily remove the powder skin to keep the powder skin intact and beautiful.
Step 10 . Then soak the powder skin in cold water.
Step 11 . After the powder skin is made one by one according to the above methods, rinse it with clean water, then take out the pieces and cut them into the shape you like, hehe! (It only takes 5-6 minutes to heat 5 pieces of pink peel, which is fast to make, basically 1 piece per minute).
Step 12 . Cut the powder and set aside.
Step 13 . Next, mix the sauce as you like; In the bowl, add salt, chicken powder, vinegar, fresh soy sauce, a few drops of sesame oil and stir well. Then add chili oil, pepper oil and garlic powder and stir well.
Step 14 . Put the chopped mung bean flour on the plate and pour the mixed sauce.
Step 15 . Sprinkle cucumber shreds with a little garnish and serve. Mix well when eating.
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