Cold flour production

Main material: starch (sweet potato, potato, bean starch can be)

Method:

1, 1 kilogram of starch plus 10 kilograms of water into the pot, stirring while heating, stirring to the juice becomes viscous, add 30 grams of alum and a small amount of food coloring, stirring after boiling for a few moments when stirring feel easy to indicate that it has been cooked, you can get out of the pot and pour it into a prepared container after cooling. The container can be cooled down and ready to go.

2, 1 kilogram of starch and warm water 2 kilograms, 20 grams of alum powder, mix well, rushed into 1.5 kilograms of boiling water, while rushing and stirring, so that the starch is cooked, and then poured into a prepared container, cooled into.

3, will be rice, peas 0.5 kilograms of water soaked up and drained, each with 0.8 kilograms of water, grinding into pulp, grinding the finer the better, soybean milk need to be filtered off the dregs. Another 0.5 kilograms of pea flour, with a small amount of water to mix. Take a pot, add 5 kg of water, then add 25 grams of alum powder and a small amount of food coloring and stir, boil and pour into the soybean milk. Rice and soybean milk together, heating with a slight fire, stirring until cooked, off the fire into the container, cooled into the cool powder.

Practice 2

1) Prepare the starch for the mung beans, which is available at big box stores and supermarkets. Prepare a 1/2 cup measuring cup

2) Hold out 1/2 cup of mung bean starch into a small pot, and then use the same measuring cup to pour 6 parts of cold water into the small pot, that is to say, the ratio of starch to water is 1:6, it doesn't matter what tool you use to measure, just get the ratio right. In addition, about the ratio, some people like 1:5, some people like 1:7, I, take the middle, use 1:6

3) Stir the starch and cool water and stir well, that is, stir into the water starch. Put on the stove, while heating, while stirring constantly, until the mixture in the pot all become transparent, is good, turn off the heat. Note: Regarding the stirring, when the water is not yet hot, you can stir it slowly, and when it starts to get hot, you have to keep stirring. If you're not sure, just keep stirring from the beginning. Anyway, you can't save up your energy

4) Pour the heated mixture into a container and let it cool slowly. When it's all cooled down, you can easily pour it out. If you want it to cool faster, you can put it in the freezer in the middle of the refrigerator and take it out after it cools. However, if you leave it in the fridge for a long time, it will be harder and not as tasty, so I usually don't put it in the fridge and leave it out to cool slowly.

5) Snap out the cooled cooled noodles on the cutting board of the cooked food, cut them into favorite sizes and put them in containers.

6) Toss with favorite seasonings - put onion, garlic, soy sauce, sesame oil, salt, vinegar, chili oil, mix well later.jike

Practice 3

1. 2500 grams of white peas washed and soaked in water? Winter soak 24 hours, spring and fall soak 20 hours, summer soak 16 hours after another change of water, with a stone mill or grinder grinding into pulp. Then filtered with gauze and wicker sieve, in addition to clean material residue. Filtered slurry with a wooden stick to stir, to be precipitated, decant the upper layer of water without, will be the middle layer of water powder and the bottom layer of lump powder into the container.

2. Iron pot on a large fire, mixed with about 3500 grams of water to boil, down into the water powder and stir. The pile of powder with warm water 1500 grams of diluted into a pulp, when the pot of water boiling powder, into the pile of powder pulp, and stir with a stirring rod constantly stirring. When the stirring stick to pick up the pulp can be seen when the silk, that is, change to a small fire, and continue to stir. To stir the stick to pick pulp can be flaky flow down and the pot constantly small bubbles, that is cooked.

3. Wash the basin with boiling water, wipe a little salad oil in the basin, and then the cooked batter scooped into the basin, to be cooled and then turned on the board, that is, into the white cold noodles. The white noodles can be made into snacks such as "Northern Sichuan Cold Noodles" and "Spinning Cold Noodles".

Practice 4 (rice cold noodles)

1?2500 grams of rice washed, soaked in water for 6 to 8 hours, another 2500 grams of water, with a stone mill or grinder to grind into rice paste.

2?Iron pot placed on a large fire, pour the rice paste, while burning with a stirring rod constantly stirring, cooking to rice paste half-cooked, add a concentration of 2% of the lime water 35 grams, continue to stir, when the stirring rod picked up the rice paste was flaky flow down, change to a small fire heat preservation, and continue to stir for about 25 minutes, that is, cooked.

3?Basin with boiling water, wash, wipe a little salad oil in the basin, the cooked rice syrup scooped into the basin, to be cooled and then turn buckle on the board, that is, into the rice cold noodles.