Simple Making Peas Cold Skin

Name: Simple Making Peas Cold Skin
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pea flour; 750ml water; Some salt

by Twilight shadow

5.0 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

Mix pea jelly and make it clean without additives. Don’t worry about eating. You can’t eat the ones sold in the market. The cost of making them yourself is not high. You can eat as much as you want. It is difficult to clean the cold skin without making it, but it is actually the easiest. As long as you can cook it, the cold skin will be made. If you like it, try it out and see it. Eating cold skin is that simple! "

Ingredients

Simple Making Peas Cold Skin

1. Prepare the main ingredients for making pea flour.

2. Put 100 grams of pea flour in the container and add 300 milliliters of water.

3. Use a spoon to mix and stir, let stand for about 15 minutes, soak the pea flour in water.

4. Pour the remaining 450ml of water into the pot, preferably a pan. The water in the pot is hot, adjust the low heat to make the pea, and pour the mixed pea flour water into the pot.

5. Use chopsticks to keep stirring in the pot, keeping the fire low.

6. Slowly, all the powder in the pot became transparent, and large bubbles were inflated. Just turn off the heat.

7. Put the pan for making noodles in cold water, wait for the temperature to decrease, and the pan will come out when the pan is overturned. You can cut the noodles into pieces, wrap the unfinished fresh-keeping film and put it in the refrigerator at a constant temperature.

8. Fenpi can be cut into strips and mixed with vegetables according to personal preference.

9. Prepare all the ingredients: small mill sesame oil, spicy oil, chili oil, vinegar, sugar, salt, light soy garlic and other ingredients you like. Mix the prepared seasonings, and you can eat them!

10. share it

Tips:
1. Making pea flour is relatively simple and easy to master. This recipe uses Xinliang pea flour. Please refer to other brands.
2. There are no additives for the self-made vermicelli, and the shelf life is two days. It is best to eat fresh. If there are few people, you can halve the amount once.