The process, color, aroma and taste of cold skin. Essay

Today's cold skin is now a specialty of street stalls, although it is a street stall food, but it is very popular. Bowls of colorful and flavorful cold skin are so mouth-watering that my stomach started to growl again just thinking about it.

Liangpi is also a member of the fan family, only a little wider than the fan, the color is a little whiter than the fan. The vendor bought some dry cold skin, bought back and put in hot water to cook some time, to cook just that degree, put in a pot, wait for the guests to come, to mix with some green cilantro, green cucumber, yellow bean sprouts, yellow peanuts, red vinegar sprinkled on the top of the good-looking.

Give you a bowl of cold skin, pour a little homemade soup, put a little cucumber, mixed with cilantro, use a spoon to take some peanuts, use chopsticks to clip some bean sprouts, you like to eat sour can put a little vinegar, eat salty, you can put a little soy sauce, and then mix it well. If you like spicy food, you can put some hot. This will result in a bowl of brightly colored savory snacks. With your nose to smell, certainly very fragrant, lick a very tasty, like a root of the noodles, you use your mouth to eat one by one, fun, that cold skin slippery and delicious, with a mouth to suck, vinegar flavor, spicy all out, whoever ate it all called good. I like to eat the color and flavor of the cold skin. If one day you eat the cold skin, you will also be obsessed with its flavor.