Cool and refreshing wine side dish "homemade spicy vermicelli"(qing liang shuang kou de xia jiu xiao cai zi zhi ma la fen pi )

Cool and refreshing wine side dish "homemade spicy vermicelli"

Introduction:

"Argentina was kicked 4-0 by Germany at the World Cup last night. It was the same fate as Brazil and went home. It's no more fun to see here. Just make some more food and drink, and continue to watch the next match between Spain and Uruguay with friends. Stay up late friends want to eat vermicelli, time is still early, start to do some time also rich. In general, I never buy cold powder outside. If it's not good, I put some additives inside. I'd better make it myself and eat it with ease. Before summer, I had several bags of mung bean starch at home. Because it's not easy to buy at ordinary times, I'll buy some bags as long as it's available in the supermarket. It's better than other starches for cooking, thickening and marinated noodles. "

Production steps:

Step 1: 150 grams of mung bean starch, 300 ml of water, 5 grams of salt, 200 grams of cucumber, 60 grams of red pepper, 10 grams of dry pepper, 3 grams of Chinese prickly ash, 25 grams of spiced peanut, 10 grams of fresh soy sauce, 3 grams of chicken powder, 15 grams of fragrant vinegar, 5 grams of sesame oil, 20 grams of peanut. Making tools: soup pot, cold water basin, cake mold.

Step 2: add 1 gram of salt to the mung bean starch.

Step 3: then pour in water and stir well.

Step 4: put the starch into the slurry and let it stand for 10 minutes, then mix it again.

Step 5: bring the water in the soup pot to a boil, change it to a low heat and keep the temperature above 95 ℃. Scoop a spoonful of starch into the cake pan, and squat the pan into boiling water.

Step 6: when the color of the paste has just set.

Step 7: dip the cake tray into boiling water immediately.

Step 8: blanch the starch into transparent color in boiling water.

Step 9: then decant the boiling water.

Step 10: quickly put the cake tray into the cold water basin.

Step 11: peel off the powder and soak it in cold water. Do it in turn.

Step 12: after the powder is finished, decant the water in the cold basin.

Step 13: take out the powder and put it on the chopping board.

Step 14: cut the powder into diamond pieces with a knife.

Step 15: put it into the mixing bowl.

Step 16: shred cucumber and red pepper, mince garlic and put them in a pot.

Step 17: cut the dried pepper with scissors.

Step 18: pour a little sesame oil into the dried pepper.

Step 19: pour peanut oil into the hand spoon and fry the pepper until fragrant.

Step 20: after frying the pepper, pour it into the dry pepper bowl while it is hot, stir while pouring, fry the pepper and set aside.

Step 21: pour chicken powder into the rind.

Step 22: fresh soy sauce.

Step 23: mix the salt well.

Step 24: finally, pour in the vinegar.

Step 25: mix the oil with capsicum and Zanthoxylum bungeanum.

Step 26: mix well and serve.

It's very easy to make in 27 minutes.

Materials required:

Mung bean starch: 150g

Water: 300ml

Cucumber: 200g

Salt: 5g

Red pepper: 60g

Dried pepper: 10g

Zanthoxylum: 3 G

Spiced peanuts: 25g

Fresh soy sauce: 10g

Chicken powder: 3 G

Vinegar: 15g

Peanut oil: 20g

Sesame oil: 5g

Note: spicy powder features: bright color, beautiful color, smooth powder, spicy and delicious. Warm tips: 1. When hanging powder, any metal plate can be used. 2. When hanging skin, when the starch slurry solidifies slightly, it is necessary to quickly scoop in the boiling water. If it is boiled thoroughly, it can be cooled. If it is too long or not scooped in time, the skin will crack and the taste will be bad. 3. Seasoning children can be adjusted according to their own taste, with spicy, hot and sour, or with sesame sauce, mustard can be mixed food. 4. When making, you can make it in the order of the above pictures. Remember, only mung bean starch can be made, or mixed with a little potato powder, at most not more than 30%, it is recommended that pure mung bean starch be used, the effect is the best. 5. After making the powder skin, cut it into strips and slices. This kind of powder is very flexible, you can cut it with a knife at will.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Qing Liang Shuang Kou De Xia Jiu Xiao Cai Zi Zhi Ma La Fen Pi