What is the ratio of water and powder to make cold noodles

To make cold flour, the ratio of water and starch is 6:1.

Cold flour is a snack, the main raw material is cold flour grass, rice, sweet potatoes and peas, to soy sauce, vinegar, chili oil and food, cool and smooth, for the summer flavor food. When doing cold noodles, water and starch in accordance with the ratio of 6:1, master the ratio can be, green bean starch or pea starch can be. The cold noodles must be dissolved in water first, and stirred thoroughly, so that there can be no granularity or precipitation. Be sure to wait for the water to boil before pouring in the starch water, and after pouring in, you have to keep stirring to be able to oh.

The whole time when boiling cold noodles on low heat, and need to keep stirring, to prevent paste pot. The best thing is to eat as much as you can do, overnight is very easy to break up, the taste is very bad, in time to put in the refrigerator is also not. Cutting the cold noodles can be put into a container of water to soak for a while, the texture will be more tender.

Pea starch selection skills

1, look at the appearance: quality pea starch powder is pure, delicate and smooth glossy. General use of raw materials for fresh peas, if the traditional process of refining will be more healthy than the modern process. And the real material color white powder fine.

2, see touch: touch with your hand, feel the feel of pea starch. Pure pea starch with a hand patting the bag visible dust flying, with a handful of tight pinch, dust from the finger cracks in the shape of an outward spray, let go of the hand when all the scattered, can feel the feel of smooth, small pieces of very easy to crumble.

3, try taste: many pea starch on the market is mixed with a lot of sweet potato starch and other miscellaneous powder blended pea starch, in fact, pea starch is less, the taste of it, it will be much worse. Pure pea starch taste will be more called delicate, made of food crystal clear.