[Sichuan cuisine] - simple homemade North Sichuan cold powder
Introduction:
"When I was a child, my mother used homemade sweet potato starch to make jelly, which made me unforgettable for a long time. When I went to the supermarket, I found coarse grain starch (potato, sweet potato and corn), which made me want to have a try. Unexpectedly, I was super successful and tasted the taste of childhood..."
Production steps:
Step 1: prepare 1 bag of coarse cereals starch.
Step 2: mix 5 teaspoons of starch with water.
Step 3: put water in the pot and bring to a boil. Put the starch into the pot and stir quickly.
Step 4: put it into a deep dish, cool and refrigerate.
Step 5: make a good jelly.
Step 6: cut the prepared jelly into cubes.
Step 7: cut the cucumber into shreds and set aside.
Step 8: add soy sauce, vinegar and salt in a bowl, mix the juice, put the shredded cucumber on the jelly, and pour the juice.
Step 9: then, add a spoonful of chili powder, chili oil and a plate of spicy and delicious North Sichuan jelly.
Materials required:
Cereals starch: 50g
Cucumber: Half Root
Chili oil: right amount
Chili powder: 1 tablespoon
Salt: right amount
Vinegar: right amount
Note: 1. Cold powder must be cool thoroughly, otherwise it will not form. I make it at noon and eat it in the afternoon. 2. Chili powder and chili oil are the best
Production difficulty: ordinary
Process: others
Production time: 10 minutes
Taste: spicy
Chinese PinYin : Chuan Cai Jian Jian Dan Dan De Zi Zhi Chuan Bei Liang Fen
[Sichuan cuisine] - simple homemade North Sichuan cold powder
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