Hot and sour mung bean powder(suan la lv dou fen )

Hot and sour mung bean powder

Introduction:

"A few days ago, a netizen sister made a" mung bean vermicelli "at home according to my method, but she scalded her hand when she didn't eat the vermicelli. She was angry and sent me an e-mail to bury me directly." brother spoon, how can I use the iron plate so hot? I scalded Miss Ben's hands and didn't eat the vermicelli. As a result, she made it into a powder lump and ate it, thanks to a remedy Methods, otherwise I'll pour the powder, you have to teach me how to do it, or I'll lose face! I'm sorry for that! The main reason is that the girl's hands are too tender, the claw skin of the big spoon is rough, and the meat is not afraid of scalding, ha ha! In the past, the production of mung bean powder is traditionally made of "copper screw". The copper screw has faster heat conduction and is easier to hot hands. The key is to operate quickly. Summer we all like to eat mung bean jelly, therefore, in order to avoid scalding friends who like to eat jelly again, I specially studied a new method of operation. In fact, it's very simple, that is, we use the "small frying pan" awarded by gourmet to make mung bean powder skin. The frying pan has a handle, so it will never be hot again. Actually, I feel very hot every time, but I can hold it fast, ha ha! Today, we will use a new method to make mung bean powder

Production steps:

Step 1: mung bean starch, salt, water, shredded cucumber, shredded red pepper, fried chili oil, zanthoxylum oil, garlic, vinegar, fresh soy sauce, sesame oil, chicken powder.

Step 2: first put 1g salt into mung bean starch, then stir with 200ml water, and let stand for 20 minutes.

Step 3: the utilities are: a small frying pan, a slightly larger soup pot and a cold water basin.

Step 4: after boiling the water in the pan, heat the bottom of the small frying pan and preheat it.

Step 5: let the mung bean powder stand for 20 minutes and stir it again. Scoop a spoonful of the powder into a small frying pan and shake well.

Step 6: after shaking the powder, float the bottom of the frying pan in the boiling water pan. Don't roll the water in the boiling water pan. Use a small fire to keep it small.

Step 7: when the slurry in the frying pan is slightly solidified by heating, when the slurry does not flow, scoop in an appropriate amount of boiling water immediately, otherwise the surface of the slurry will dry and crack, and the shaped slurry will gradually become transparent from white after scooping in the boiling water.

Step 8: take out the powder skin immediately after it is transparent, put the frying pan into the cold water basin and ladle in the cold water to cool.

Step 9: after immersing the frying pan in the cold water basin, remove the powder skin with water in the pot. Because it is in the water, it will be easy to remove the powder skin, which can keep the powder skin intact and beautiful.

Step 10: then soak the rind in cold water.

Step 11: after the powder skin is made one by one according to the above methods, rinse it again with water, then take out the strip or slice, and cut it according to the shape you like, ha ha! (it only takes 5-6 minutes to iron 5 pieces of vermicelli. It's very fast to make, basically 1 piece per minute).

Step 12: cut and set aside.

Step 13: next, mix the sauce as you like; put salt, chicken powder, vinegar, fresh soy sauce and a few drops of sesame oil into the bowl and mix well, then add chili oil, zanthoxylum oil and minced garlic.

Step 14: put the diced mung bean powder on the plate and pour the mixed sauce.

Step 15: Sprinkle with shredded cucumber, add a little more and serve. Mix well when eating.

Materials required:

Mung bean starch: 100g

Shredded cucumber: 100g

Shredded red pepper: a little

Salt: 1g

Water: 200ml

Fried chili oil: 10g

Zanthoxylum oil: 5g

Minced garlic: 10g

Vinegar: 15g

Fresh soy sauce: 10g

Sesame oil: a little

Chicken powder: (or chicken essence) 1g

Note: the characteristics of small dishes: the color is crystal clear, the taste is smooth and smooth, the taste is salty, fresh, sour and spicy, cool and appetizing, ha ha! Warm tips: 1. To make this kind of cold powder, we must choose mung bean starch. Now many supermarkets in Beijing have starch on their shelves. I bought it in Carrefour supermarket. 2. Mung bean powder can also be produced in the north of the "meat pull skin", the taste is also very delicious. Mung bean powder can be cold or quick fried, suitable for winter and summer. 3. In the specific production, we should pay attention to the links and techniques, and then the ratio of powder and water should be well controlled, 100 grams of mung bean starch should be opened 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. It's very fast to make one every minute. You can make it as you like. The crystal clear and delicious mung bean powder comes from your hands. I wish you a pleasant life, ha ha! The hot and sour mung bean powder, a private summer snack with a large stir fry spoon, has been made. It tastes smooth and fresh. It tastes delicious! For your reference!

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Lv Dou Fen