What is the practice of potato cold noodles?

How to make Potato Cold Noodles:

I. Prepare Ingredients

200g of potato starch, 1200g of water, chopped green onion, shredded cucumber, peanut rice, garlic, sesame oil, salt, vinegar, sugar, soy sauce, chili oil

II. The specific steps are as follows:

1. Put 200g of potato starch into a bowl, and mix it well by adding 400g of cold water until it is milk-like standby.

2, add 800g of water to the pot over high heat and heat until bubbling (do not boil completely) Pour in the starch paste stirred to medium heat while pouring until thickened, all cooked, and then poured into the pot, solidified and cooled to standby.

3, an hour or so, gently separate the edges with your hands, pour out and cut into strips.

4, add the appropriate amount of chopped green onion, shredded cucumber, peanuts, garlic, salt, vinegar, sugar, soy sauce, chili oil, sesame oil and mix can be.

Note: The ratio of potato starch and water is 1:6 oh!

Do it yourself cool powder smooth and strong, clean and eat at ease, potato starch to do cool powder to do out is very tasty, especially like now in summer, the weather is very hot, eat cool powder on the body to help a lot, you can clear the summer heat.

Do it is also quite simple, the key is to grasp the fire Hee thick and soft hard.

Moderate

Potato powder

500g

Water

2:5kg

Cooking steps?

1:

Clarify the potato flour with 2 pounds of cool water on the middle of three times to change the water, this time the clarification do not pour out.

2:

The remaining remaining 3 pounds of water water poured into the pot, add the appropriate amount of alum, no alum can not be added, boil the water.

3:

When the water boils, stir the powder and water, slowly pour it into the pot, and stir quickly with a spoon to avoid muddying the pot.

4:

Keep stirring. And play stirring dough, more stirring will be

5: fire is not too fast

out of the pot to have the strength to continue to stir for 5 minutes

until stirring out of the transparent bubbles can be turned off the fire it!

6:

Scoop it into a dish or pot while it's still hot and let it cool.

7

Cut into strips. Or you can use a knife to scrape the cooler into shreds. Tell the fire a small way, cut the cold powder when remember to give the knife on the water, cut out the cold powder sharp not sticky knife.

8:

Do the sauce. The method of making the sauce sauce, garlic paste 3 grams, salt 1 small spoon, 10 grams of balsamic vinegar, 6 grams of chili oil. A pinch of flavor powder, 6 grams of Lao Ganma black beans, 5 grams of small green onions, a pinch of sesame sesame oil.

9:

The sauce and cold noodles are ready, you can eat.

Hello everyone, I love to cook WW

There are many ways to make cold noodles, such as: pea cold noodles, corn cold noodles, cassava cold noodles, potato cold noodles, and even some places there are rice to make cold noodles, each with its own unique characteristics.

The most common is the pea cold noodles, compared to the pea cold noodles easier to mold, more gluten. But there are some people like to eat potato cold noodles, that potato cold noodles how to do?

Potato cold noodles

Potato starch, water, salt, cucumber, garlic, ginger, chili oil, pepper oil, taste fresh, balsamic vinegar

1, buy 1 package of potato starch, take 1 paper cup of the amount of it, and then put it into a bowl, and then a whole cup of water, the ratio of powder and water is exactly 1: 1, with which the measurements are both convenient and practical.

2, and then mix it well, into a smooth flow of slurry water,

3, pour 2 bowls of water in the pot, the approximate amount is about 800 milliliters, and then pour the slurry water into the pot, turn on the heat and bring it to a boil, and then put in 1 tablespoon of salt, and keep stirring with chopsticks, to prevent it from sticking to the bottom in the process of simmering.

4, until the pulp from white to transparent color until the hand will slowly feel, resistance to become more and more large, and so the formation of a thick state, immediately turn off the fire

5, after the pulp boiled, it will be poured into a bowl, and wait for it to cool down naturally, and then put it into the refrigerator in the layer of freshness, stored for 1-2 hours.

6, cut some shredded cucumber, minced garlic, minced ginger, into a small bowl, and then put 1 tablespoon of salt, a little sugar, granular first, followed by the liquid type of condiments, the traditional rule is this.

7, and then a few drops of taste of fresh, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, half a tablespoon of pepper oil, and then mix it well, hot and sour sauce on the production of the completion of this recipe not only can be used to mix the cold noodles, a variety of cold dishes can be applied, the taste of the special great.

8, take out the cold noodles, it will be inverted to the plate, cut into long strips, or you can use other tools, cut into a unique shape can be.

9, cut the cold noodles will be it into a bowl, the surface covered with cucumber silk, and then poured with our previously prepared hot and sour sauce, eat a few times mixed, hot and sour and appetizing, some girls especially good this bite.

1. Cold

Cold noodles cut with a knife, and then in a bowl, with red chili water, green thorn mustard, sesame oil, balsamic vinegar, fine salt, garlic juice and other seasonings.

2. Boil

In addition, there is another way to eat boiled cold noodles, this way of eating is usually in the Sichuan area. After boiling the noodles in water, they are topped with chopped celery and green onions, and then poured with fried sauce, which is fragrant and spicy. The most important thing for the boiled cold noodles is the sauce, if the sauce is not fried well, then the boiled cold noodles are not good.

Doing more or less of the amount of powdered noodles to do it yourself, I this is a big bowl. As for why add alum? I don't know, do all add a little, really a little, too much astringent bitter, can not enter.

Step 2

Stir the potato flour with cool water to form a liquid.

Step 3

Boil water in a pot and add it to the mixture.

Step 4

Pour it in and it starts to curdle. Stir immediately.

Step 5

Add a little hot water if the lumps don't stir well.

Step 6

Slowly become transparent, you can add a little soy sauce. The color is nice.

Step 7

Cooked and poured into the pot, cooled can be. You can add garlic and mustard chili oil cold, can also be fried with green onions to eat.

In summer, we all love to eat some light and refreshing cold dishes, this potato cold noodles is to meet the needs of the general public. Since it is to do the cool powder to master the key, first boil the cool powder water and starch ratio to master. Then is the seasoning, modulation of the flavor you want to eat, which is the final key. Here is a brief introduction to the process of making potato cooler according to the points mentioned above.

I. Ingredients preparation.

Main ingredients: potato starch.

Accessories: garlic, ginger, garlic, balsamic vinegar, salt, monosodium glutamate, soy sauce, sesame oil, cucumber, sesame seeds, crushed peanuts.

Second, side dishes cleaning.

1, take out the prepared potato starch, sheng out a bowl and pour it into the basin, and then use the same bowl to take a bowl of water and pour it into the basin, stirring well until the paste.

2, pour water into the pot, the amount of water for three bowls of water, and then pour the starch diluted in advance into the pot, and then simmer on low heat.

3, in the simmering process, with a spoon constantly stirring, to the last pot of boiling bubbles, and then turn off the fire, the starch juice poured into the pot prepared in advance, cooled into the refrigerator for 2 hours.

4, green onions cut scallions, ginger and garlic minced, cucumber washed and shredded, standby.

Third, the production process.

1, take out the production of cold noodles, cut into your favorite shape, simply cut into small pieces, put into the plate, and then cold noodles on top of the cucumber shredded.

2, pour a little oil in the pot, and then the oil temperature eighty percent hot into the onion, ginger and garlic minced burst incense, and then poured out into the bowl.

3, the bowl poured into the salt, monosodium glutamate, soy sauce, sesame seeds, balsamic vinegar more, a little sesame oil, mix well.

4, to adjust the sauce, pour on top of the cold noodles, sprinkle peanuts, a refreshing relief potato cold noodles on the production is complete.

Tips:

1, the ratio of potato starch and water is 1:4, remember, remember.

2, seasoning juice can be put into the hemp juice, millet spicy, I do not love to eat, so ignore.

The practice of potato cooler.

First of all, you have to have potato starch to do, I did once two days ago, I do, first of all, in the refrigerator to put a few ice packs frozen standby:

The first part, the first to take their own need for a portion to the pot, add the right amount of water to soak well, stirred and then filtered through gauze, in fact, not filtered can be, according to their own ideas.

The second part, put the right amount of water in the pot, pour into the filtered potato flour, pouring water according to their favorite cold noodles old or tender (soft or hard) personal taste to add water, and is a one-time addition of water.

Third, small fire heating, side heating also have to keep stirring, half lazy can not steal, if the hand stops, the bottom of the pot will be paste pot.

The fourth part, stirring spatula in the shovel up will be like ice cubes to pull down on the plate or basin can be used to sheng out, if you want to rush cool powder, it is recommended to use a plate, because the plate is thin, easy to cool.

The fifth part of the first ready to put the ice bag into the basin with water, the cool powder out of the tray into the water with ice bag, remember the water does not exceed the cool powder, and so on the cool can be eaten. Want to eat sweet cold noodles or spicy can be cooled with their own taste, the weather is too hot, after the cool can be put in the refrigerator freezer, eat up not to lose the cold cake.

Potato cooler ingredients: potato flour alum

Potato cooler steps

Step 1

Do more do less powder amount of their own to do it, I'm this is a big bowl. The first step is to make sure that you have a good understanding of what you are doing! I don't know, my mom did add a little bit, really a little bit, too much astringent bitter, can't enter the mouth.

Step 2

Stir the potato flour with cool water to form a liquid.

Step 3

Boil water in a pot and add it to the mixture.

Step 4

Pour it in and it starts to curdle. Stir immediately.

Step 5

Add a little hot water if the lumps don't stir well.

Step 6

Slowly become transparent, you can add a little soy sauce. The color is nice.

Step 7

Cooked and poured into the pot, cooled can be. You can add garlic and mustard chili oil cold, can also be fried with green onions to eat.

First, the preparation of ingredients:

50 grams of potato starch; Huanghua moderate; sugar moderate; garlic moderate; salt bar moderate; soy sauce moderate; sesame sauce moderate; vinegar moderate;

Second, the specific method:

1, a bowl of potato starch, add a bowl of water, and blend into a paste without particles;

2, the pot poured into the same large Three bowls of water to pour the previously blended starch paste into the pot. Then cook slowly over low heat, stirring constantly with a spoon halfway through, until the liquid in the pot is transparent color.

3, cold flour poured into the pour into the plastic box or bowl to cool until solidified;

4, solidified potato cold flour cut into strips, cucumber cut into julienne;

5, add the appropriate amount of garlic chopped into the end, salt, sugar, vinegar, a little soy sauce.

6, add two spoons of sesame paste to mix all the ingredients can be.

Third, note:

1, potato starch to do the ratio of cold noodles is 1:4, before using a bowl of water to stir the cold noodles, so the pot put three bowls of water.

2, you can put vegetables according to your own taste. If you like chili, you can add some chili oil.

Potato starch bowl, 5 bowls of water, the water and potato starch into the pot, stirring evenly open medium heat to cook, note that must be stirred evenly and then open fire, cook to the viscous state of the turn to a small fire, stirring all the time to cook until the transparent state of the fire, loaded into the container, cooled and put into the refrigerator to refrigerate. Cilantro and garlic finely chopped, chili pepper cut into rings into a bowl, into the soy sauce sesame oil and vinegar, add chicken essence and salt and mix well and set aside. Take out the cold noodles. Then mix

First of all: mushrooms to the root to tear apart and spare, cilantro cut into sections and spare, pot of oil, oil temperature fifty percent hot pour dry chili noodles, stir well, out of the pot and spare.

Then: salt, chicken essence, vinegar, chili oil, oil chili noodles, squash into a bowl and mix well.

Finally: start a pot of boiling water, open the water into the potato flour, enoki mushrooms, blanching and cooking for 3 minutes, fished into a bowl, mix well, then add the cooked peanuts, cilantro section, and finally drizzled with sesame oil can be.