A Cool and Refreshing Side Dish "homemade Spicy Vermicelli"

A Cool and Refreshing Side Dish "homemade Spicy Vermicelli"

1. 150 grams of mung bean starch, 300 ml of water, 5 grams of salt, 200 grams of cucumber, 60 grams of red hot pepper, 10 grams of dried chili, 3 grams of Chinese pepper, 25 grams of spiced peanuts, 10 grams of fresh soy sauce, 3 grams of chicken powder, 15 balsamic vinegar Grams, 5 grams of sesame oil, 20 grams of peanut post. Making tools; soup pot, cold water basin, cake mold.

2. Put 1 gram of salt in mung bean starch.

3. Then pour in water and stir well.

4. Put the starch synthetic powder slurry on for 10 minutes, and then stir again.

5. Bring the water in the soup pot to a boil, change it to a low heat and let it boil slightly, and keep the temperature above 95 degrees Celsius. Spoon a spoonful of starch slurry into the cake pan and squat the cake pan into boiling water.

6. When the powder paste changes color just after it solidifies.

7. Tilt the cake pan and scoop it into boiling water immediately.

8. Iron the starch into a transparent color in boiling water.

9. Then decanted the boiling water.

10. Quickly put the cake pan into the cold water basin.

11. Peel off the powder skin and soak it in cold water, and do it in sequence according to this method.

12. After the powder is done, decanter the water in the cold water basin.

13. Remove the noodles and put them on the chopping board.

14. Use a knife to cut the noodle into diamond-shaped pieces.

15. Put it in the mixing bowl.

16. Shred cucumber and red pepper, mince garlic and put in a pot.

17. Cut dried chili with scissors.

18. Pour a little sesame oil into the dried chili.

19. Pour peanut oil into the spoon and fry the peppercorns until fragrant.

20. After the pepper is fried, pour it into a bowl of dried peppers while it is hot, stir while pouring, and fry the peppers for later use.

21. Pour the chicken noodles in the noodles.

22. Fresh soy sauce...

23. Salt and mix well...

24. Finally, pour the balsamic vinegar.

25. Mix the oil with pepper and pepper and mix well.

26. After mixing well, the pallet can be served on the table.

27. The production is very simple, it only takes 15 minutes to complete the operation.

Tips:

Features of spicy noodles: translucent color, beautiful color, smooth noodles, hot and sour.

Tips:

1. Any metal pan can be used when hanging the powder.

2. When hanging the skin, when the starch slurry has solidified a little, you should quickly scoop it into boiling water. The boiling water can be overcooked when it is fully boiled. If you scoop into boiling water for a long time or not in time, the powder skin will crack and the taste will be bad.

3. The seasoning can be adjusted according to your own taste, with spicy, sour and spicy, or mixed with sesame sauce and mustard.

4. When making, you can make in the order of the above pictures. Remember, only mung bean starch can be made, or mixed with a little potato flour, no more than 30%, it is recommended to use pure mung bean starch for the best effect.

5. After making the noodles, cut into strips and slices. This vermicelli is very chewy, you can cut it with a knife at will.