1. The ratio of pea flour to water is 1:5. I didn’t use a few grams of pea flour and a few milliliters of water. Instead, I used a full bowl of dry powder and five full bowls of water, which is more convenient. .
2. Add a bowl of water and mix thoroughly (the five parts of water at this time have already been used up)
3. Adjusted pea flour, let stand for more than one hour
4. Add the remaining four full bowls of water to the boiling pot (in fact, my actual water consumption here is three and a half bowls. The amount of water depends on the specific situation). After the water is boiled, turn to a low heat, and slowly stir and pour it in. Soaked pea flour, add appropriate amount of salt when it is ready to cook, keep stirring while cooking, cook for more than ten minutes, be sure to cook until it is thick before turning off the heat
5. Pour the boiled pea flour into a mold and let it stand, let it cool naturally (you can also send it to the refrigerator for about 2 hours after cooling)
6. After cooling, pour the pea flour out of the mold, then cut into thick slices, set aside
7. Put the low-gluten flour, glutinous rice flour, baking powder, oil, and water in a bowl and mix thoroughly to make a crispy paste. Coat the thick slices of pea jelly with the crispy paste, put it in a frying pan and fry it. Chili noodles (can not be spicy, can be replaced with other favorite seasoning)
8. Finished product
