[Sichuan cuisine] garlic flavored Douchi cold powder -- a homemade cold powder without additives can also be very tender, smooth and refreshing(chuan cai suan xiang dou chi liang fen wu tian jia ji de zi zhi liang fen ye ke yi hen nen hua shuang kou )

[Sichuan cuisine] garlic flavored Douchi cold powder -- a homemade cold powder without additives can also be very tender, smooth and refreshing

Introduction:

"In summer, a tender, smooth and refreshing cold powder can relieve summer heat and quench thirst. It can also be used as a cold dish with meals, which is very appetizing. I remember the first time I made jelly when I was in college. I don't remember what starch I used at that time, but I remember when I failed. The jelly I made is very noodle. If it is cut into pieces, it will be broken, let alone Tissot. It tastes bad at all. This time, it's different. It's very Q, tender, smooth and refreshing. It's also very simple. The jelly sold outside will add some alum, and the self-made jelly will not have any additives. This time I used pea starch, mung bean starch can also be, the effect is good. But corn starch, potato starch, wheat starch effect is not good. The jelly made of different materials has different health care effects. Mung bean starch can prevent heatstroke, eliminate heat, detoxify and lower blood lipid, while pea powder can enhance metabolism, and it can also be used for digestion and absorption

Production steps:

Step 1: prepare the material, 80 ml pea starch and 480 ml water.

Step 2: soak pea starch in 80 ml water for 15 minutes.

Step 3: pour 400ml water into the pot and bring to a boil, then add starch water.

Step 4: heat with low heat and keep stirring until starch water begins to gelatinize.

Step 5: keep stirring clockwise with low heat until viscous state appears.

Step 6: cook until transparent as shown in the picture, and there are bubbles in the pot.

Step 7: pour the cooked powder into the container, cool and refrigerate.

Step 8: take out the shreds or cut them into pieces after refrigeration.

Step 9: use mashed garlic, soy sauce, sesame oil, salt, sugar, vinegar, sesame, Douchi chili sauce or chili oil and other seasonings according to your own taste.

Materials required:

Pea starch: 80ml

Water: 480ml

Red pepper: right amount

Sesame oil: appropriate amount

Scallion: right amount

Garlic: right amount

White Sesame: right amount

Soy sauce: moderate

Vinegar: right amount

Salt: right amount

Sugar: right amount

Douchi chili sauce: right amount

Note: cold powder should not be eaten on an empty stomach, otherwise it will cause burden on the digestive tract, causing abdominal pain and other symptoms. There is a lot of water in the cold powder, which is easy to breed bacteria, so the storage time should not be too long. Fusiform is more delicious than massive jelly.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chuan Cai Suan Xiang Dou Chi Liang Fen Wu Tian Jia Ji De Zi Zhi Liang Fen Ye Ke Yi Hen Nen Hua Shuang Kou