Tossed Clear Noodles in Chili Sauce
Step 1 . Prepare pea starch.
Step 2 . Stir the starch and water in the ratio of 1:5 or 1:6. 1: The jelly of 5 is older
Step 3 . Pour the starch water into the pot, bring to a medium heat, and stir while boiling
Step 4 . Until the starch in the pot is transparent.
Step 5 . Pour into a suitable container, wipe the container with vegetable oil in advance to prevent sticking to the bottom, and put it in the refrigerator for half a day after cooling.
Step 6 . It's OK for the jelly to solidify and set.
Step 7 . Take out the bean jelly.
Step 8 . Use a jelly scraper to scrape into thin strips or use a kitchen knife to cut into strips of appropriate size.
Step 9 . The scraper is close to the jelly billet and scrapes out a slightly longer strip.
Step 10 . Scraped strip.
Step 11 . Load into disk.
Step 12 . Finely chopped ginger, garlic and pepper. Ginger and garlic can also be made into ginger and garlic water. Hangzhou pepper can also be used.
Step 13 . Put soy sauce, salt, sugar, pepper noodles, chicken powder, monosodium glutamate, pepper oil, sesame oil, chili oil, sugar, ginger and garlic powder into a bowl and mix them evenly. You can add a little cold boiled water to mix the juice appropriately.
Step 14 . Pour the seasoning on the jelly and sprinkle with scallion and white sesame.
Step 15 . finished product
Step 16 . finished product
Step 17 . Mix well.
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