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:;

Main Ingredients

• Mung bean starch 100g

Auxiliary Ingredients

• Shredded Red Pepper few
• Shredded cucumber 100g

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!