Cold water noodles(liang ban shui fen pi )

Cold water noodles

Introduction:

"When I came back after the Spring Festival, my husband's sister knew that we like to eat gouache from our hometown, so she bought it for us to take with us. We can't buy it here. It's really delicious! I'll bring more next time. "

Production steps:

Step 1: take apart the vacuum packed mung bean powder, cut it into a finger wide strip, divide it into a single piece, put it in boiling water and heat it for about 2-3 minutes.

Step 2: the hot water powder skin must be cold water, otherwise the taste is not good.

Step 3: take out the cold water, drain the water and put it on the plate.

Step 4: dice the onion and ginger, and mince the garlic. Mix all seasonings (including 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp salt, 1 / 2 tbsp chicken essence, a little sesame oil, green onion, ginger and garlic) and pour them into the plate.

Materials required:

Mung bean powder: one pack

Soy sauce: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Vinegar: 1 tbsp

Oyster sauce: 1 tbsp

Sugar: 1 teaspoon

Salt: half a teaspoon

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: in fact, you can also add some mung bean sprouts, cucumber shreds, green and red pepper shreds and so on. It will look better when you mix them together. However, I like the smooth taste of gouache skin best, and I don't like other Dongdong's taking its place, hehe!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Ban Shui Fen Pi