Hello everyone I am chef Wang Junjie, my homepage has a variety of food production methods, without delaying the work, every day will share cooking knowledge with everyone, interested can pay attention to it, learn from each other.
Today to give you a detailed introduction to the method of cold powder, the weather is hot, everyone likes to eat some appetizing and greasy vegetarian dishes, cold powder is our first choice, can be cold mixed can be fried, very popular,
I remember that three years ago, there was a teppanyaki cold powder in our store, and the sales volume reached about fifty copies per day. In fact, cold powder can be made by itself, which is very simple, and it does not cost much money, which is economical.
The following is to share with you a variety of starch to make cool powder should pay attention to the matters.
The starches commonly used to make cold powder are, pea starch, mung bean starch, sweet potato starch, potato starch,
We must remember that corn starch is not OK, corn starch is not formed.
Generally do cold powder pea starch is the first choice, the other three can also be, pea starch made of cool powder white, strong tendons, crisp taste,
Mung bean starch and pea starch are similar, but the color is slightly different, sweet potato flour is made of a little gray, the color is dark, the taste is elastic,
A little bit of sticky tooth feeling, the taste is also good, potato starch is corn starch, stickiness is stronger,
The finished product is white and translucent, and the taste is crisp and refreshing.
Regardless of the starch, their ratio should be maintained at about 1/5, that is, one part starch, five parts water. Today I will give you a demonstration with sweet potato flour.
Prepare a large pot, add a bowl of sweet potato flour, then add a bowl of water, stir well,
If you can't stir it, you can add another bowl of water, but remember that the ratio of starch and water is kept at about 1/5, that is, you use a bowl of water to open the starch, then add four bowls of water when boiling cold powder, if you add two bowls of hydrated starch, then use three bowls of water to boil.
Try to filter out the impurities with a leak.
Add water to the pot, but also use the bowl just now, it is easy to grasp the proportions, a little more or less does not matter, but can not be outrageous, open the fire to boil the water, put the starch water, stir evenly,
While stirring while pouring into the pot, with a spoon or rolling pin constantly stirring, to prevent sticking to the bottom of the pan, starch all poured into the pot, change to low heat, or keep stirring the bottom of the pot,
Until the starch gelatinization discoloration, become more and more thick, transparent on it, do not have particles at all, you can turn off the heat and simmer for about a minute, pour in the container, shake a few times, the surface is flat, let cool the shape on it, and then you can buckle out upside down,
Do cold mix, do hot stir-fry, are OK, the profit margin of cold powder is very large, whether it is commercial operation or home production, it is OK, there is a little to give everyone a leak, commercial operations, generally add a small amount of alum, its role can make the cool powder more firm, more elastic.
Hope that helps everyone, remember to pay attention to oh, see you next time.