Teach you to make cold powder with mung beans at home, which is cool and smooth, simple to make, and learn not to eat out

Today I will share with you the practice of mung bean jelly, which is cool, tender and refreshing, especially delicious and delicious, let's take a look at the production method with me.

Prepare the ingredients:

Mung beans, water, alkaline noodles, salt, minced garlic, chopped green onions, chili noodles, cooking oil, monosodium glutamate, light soy sauce, aged vinegar, shredded cucumbers

Here's how:

1. Pour a small bowl of mung beans into the basin first, try to choose this kind of mung bean, this kind of mung bean has a relatively high powder rate, it is better to use this to make cold powder, and there is a relatively smooth mung bean, this mung bean is suitable for raw bean sprouts, and then add cold water to the pot to soak for a night, so that these mung beans can fully absorb water.

2. After one night, these mung beans have all been soaked, the mung beans have absorbed the water in the pot, all of them have expanded and become larger, rinse the mung beans to control the moisture, and then pour the mung beans into the wall breaker, and then add water to break them, the more delicate the better.

3. After all the good is poured into the mesh bag and filtered again, the water in it is wrung out by hand, so that the filtered mung bean starch will be more delicate, the mung bean dregs filtered out of the mesh bag should not be poured out first, and then pour a small amount of water into the basin in stages, pinch the mouth of the net bag, rub the mung bean dregs in the mesh bag with your hands, continue to wash out the starch inside, rub the water in the basin to thick and pour it into other basins, and then continue to pour water into the basin to knead, keep repeating this action, Finally, when the water in the basin is relatively clear, the starch can not be washed out.

4. This is the starch water that was filtered and kneaded just now, and it was placed aside to settle for about 5 hours.

5. At this time, the starch water has precipitated, and then the clear water above the basin is poured out, leaving only the starch precipitated at the bottom of the basin, and today I will use this mung bean starch to make cold powder, make cold powder, the ratio of starch and water is 1:5.

6. Scoop a bowl of mung bean starch into the basin, add a bowl of water to the basin and stir well, then add a spoonful of alkaline noodles and a spoonful of salt to the basin and stir well.

7. Then pour 4 bowls of water into the pot, first turn on high heat, the water in the pot does not need to be boiled, as long as the water is boiled to a slight heat, turn to low heat, and then slowly pour the starch liquid that has just been stirred into the pot, and then use chopsticks to stir in the same direction, as the temperature in the pot slowly rises, the starch liquid will slowly thicken, the whole process with the minimum heat, has been stirring with chopsticks in the same direction, this is the more stirring smoother, the more stirring the more strong, I stirred here for about 20 minutes, Finally, it can be stirred into this relatively transparent state.

8. Then pour it directly into a clean basin to cool, shake the basin a little, and after cooling, it is the jelly we usually eat.

9. Next, make a sauce, put chopped garlic and chopped shallots into the bowl, add a spoonful of chili noodles, and then pour a spoonful of hot oil to stimulate the fragrance of garlic and chili peppers, then add a spoonful of salt, a small spoon of monosodium glutamate, add some light soy sauce, and then add a little more vinegar and stir well.

10. Now that the jelly has been cooled, turn the basin upside down, especially smooth and tendony, sprinkle cold boiled water on top of the jelly, I don't know if you have this kind of tool? The people who sell jelly here all use this tool, called the jelly spinner, also called jelly scraping, which does not need to be cut with a knife, and it is very convenient to use this.

11. Put the scraped jelly into a bowl, add some cucumber shreds, and then scoop a spoonful of the sauce and pour it on top of the jelly, stir evenly and start eating, our mung bean jelly is ready, cool, tender and refreshing, especially delicious, friends who like to eat jelly can try it themselves.