Hot and sour Pueraria water powder(suan la ge gen shui fen )

Hot and sour Pueraria water powder

Introduction:

"Pueraria lobata" is a kind of wild plant growing in the alpine jungle. It is rich in puerarin, alkaloids, protein, iron, zinc, calcium and other trace elements and a variety of amino acids. According to the records of "compendium of Materia Medica" and the verification of medical experts, Pueraria lobata is a natural and pollution-free tonic treasure. The nutritional value of starch extracted from Pueraria lobata is much higher than that of lotus root powder. It can be used as a tonic after a serious illness. It can also be used as a Gorgon powder for stir frying. It can also be used to make snack cakes. The food can be sweet or salty. In short, kudzu powder has a wide range of uses and high nutrition, which is a good natural raw material for food production. Today, we use "kudzu powder" to make a snack suitable for summer consumption, which is called "hot and sour kudzu powder". Because the strength of pueraria powder is not very strong, I mixed the right amount of mung bean starch into it when making it, which makes it taste more fragrant and smooth. If there is no mung bean starch, it is good to use some potato starch instead. The main methods are as follows. "

Production steps:

Step 1: mix pueraria powder and mung bean starch, put a little salt in it, and stir well.

Step 2: blanch dry powder with proper amount of boiling water, stir vigorously with rolling pin while blanching, until there is no dry powder and the particles are viscous.

Step 3: then pour the hot dough into the mold. The mold can be made with a general metal plate, and then smooth with a spoon.

Step 4: put the mould tray into the steamer.

Step 5: steam over medium heat for 20 minutes and remove.

Step 6: then put it into the cold water basin with the mold plate to cool.

Step 7: demould after cooling. In order to cool quickly, change the water twice or sprinkle some ice.

Step 8: use a knife to cut the frozen gefentuo into strips or small pieces. Just cut it as you like.

Step 9: soak the remaining powder lump in a cold water basin for storage. It's better to keep it for no more than 24 hours.

Step 10: put the cut noodles into a bowl.

Step 11: pour in some mineral water or cold boiled water, put seasoning in it; mix fresh soy sauce, rice vinegar, garlic juice, Chinese prickly ash oil and spicy oil.

Step 12: Sprinkle with chopped peanuts, shredded cucumber and chopped chive.

Materials required:

Pueraria powder: 240g

Mung bean starch: 80g

Refined salt: 5g

Boiled water: appropriate amount

Shredded cucumber: right amount

Minced chives: right amount

Cooked peanuts: right amount

Fresh soy sauce: right amount

Rice vinegar: right amount

Garlic juice: right amount

Zanthoxylum oil: right amount

Spicy oil: right amount

Mineral water: moderate

Note: Snack features: beautiful and fresh color, salty and fresh taste, spicy and sour taste, smooth entrance, refreshing and appetizing nutrition. Warm tips: 1. Don't use boiling water to stir dry powder to make powder lump too thick, otherwise it will be too hard and taste bad. It should be slightly soft, so that it will be smooth and tender when it is too cold after steaming. 2. The seasoning can be sweet, salty, spicy, sour and spicy. It can also be mixed with mustard or sesame paste, or mixed with fruit juice and jam. 3. It can also be made from lotus root powder. Pueraria powder is sold in supermarkets or health food stores. This kind of private food "hot and sour kudzu water powder" is ready for your reference!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Ge Gen Shui Fen