Homemade cold powder, spicy and sour, good for unreserved sharing.

If you want to eat jelly, you don't have to go out to buy it, today I make spicy and cold jelly at home, and I will share the method below.

Ingredients: 150 grams of pea flour, 900 grams of water

Seasoning: Cooking oil, salt, chicken essence, chili noodles, millet pepper, garlic, light soy sauce, aged vinegar, white sesame seeds, chopped peanuts, Sichuan pepper oil, sugar, chopped green onion.

1. Take 150 grams of pea flour and pour it into a bowl, add 300 grams of water, and stir clockwise until there is no granules in it.

2. Pour 600 grams of cold water into the pot and bring to a boil, adjust to low heat, pour the pea paste into the pot, stir clockwise while pouring until transparent, and then turn off the heat.

3. Beat the boiled pea paste into the basin, gently smooth the top part with a shovel, until the surface is completely solidified, gently add cold water from the edge of the basin that is not over the height of 2 fingers of cold powder, and cool it for more than 3 hours. It is best to change the water once or twice in the middle (you can also put it in the refrigerator and freeze it for 2 or 3 hours without adding water after setting).

4. Wash and mince the garlic, millet pepper and chopped green onion, pour a little oil into the pot, pour the peanuts into the pot over low heat and roast the crisp, gently crush it with a rolling pin and set aside.

5. Sauce mixing: Take an empty bowl, add an appropriate amount of millet pepper, minced garlic, chili noodles, white sesame seeds, pour oil into the pot and pour it into the bowl, add an appropriate amount of salt, chicken essence, sugar, light soy sauce, aged vinegar, and pepper oil and stir evenly for later use.

6. Take out the iced cold powder and cut it into long strips, (cut into strips, slices, and shreds according to your preference) and put it on a plate, pour the seasoned juice on the plate, sprinkle with chopped peanuts and chopped green onions.

The sour, spicy and icy cold noodles are ready

Warm Notes:

1. To make cold powder, the ratio of water and powder is 6:1, one-third of the water is used to adjust the slurry, two-thirds of the water is added to the pot to boil, the paste is poured into the hot water, and the heat is kept stirred until it is transparent, and the fire can be turned off, 2. The cold powder can be put directly into the refrigerator to cool for 2 or 3 hours after setting. You can also wait for the jelly to set, add cold water along the edge of the basin to cool for more than 3 hours, and change the water once or twice halfway. I like to use the second method to cool the cold powder more elastic. If you like it, collect it!