My hometown is in the southeast of Shanxi, where the mountains and rivers are beautiful, and the four seasons are cold and warm. There are rich mineral resources and fertile land. It is the birthplace of Chinese civilization and the hometown of Emperor Gaopingyan. It is also the home of many historical figures. There are also numerous places of interest. Of course, there is also a local traditional specialty. This is my beautiful hometown of Jincheng. As the saying goes, 'The world's pasta is in China, and Chinese pasta is in Shanxi' shows that people attach importance to and love pasta.
Today, I will share with you the production process of fried cold powder for local traditional snacks in Jincheng. It can be said that from the street to the big hotel, it is a special snack that must be ordered at the table. It sounds too ordinary, but there is a special memory of food in Jincheng.
Now share the production process of fried cold powder, the first is to make mung bean powder into cold powder, also known as cold powder.
The first step is to choose mung bean starch of high quality. (To illustrate the proportions, use a basin filled with starch and measure six basins of water.) Whatever you use to hold the powder, you can use six water. That way you can't go wrong)
In the second step, use 1 part of powder and 6 parts of water, add a little salt, soak for 4 hours and set aside. (In the picture, 3 parts of water are used in the basin to soak powder, and the remaining 3 parts of water are put in the pot, adding up to a total of 6 parts of water)
In the third step, wash the pot and turn on the low heat, when it is slightly hot, stir the water of the baking powder evenly, pour it into the pot, and add a little salt. Stir clockwise with a wooden stick in a circle from the center to the edge of the pot. (Note, turning on a small fire is the process of letting the starch water, evenly heated and slowly heated, so that it becomes cooked)
In the fourth step, when heating until the starch water is slightly thickened, stir accordingly to speed up so as not to paste the pot. Until thickened, translucent and turn off the heat.
Step 5, when out of the pot, prepare a clean pot and pour it into the center of the pot with a scoop until it is finished.
The sixth step, put the beaten cool powder in a cool place to cool, after 6 hours, you can add some water to the surface without crossing the surface. (Description, add water to the epidermis is not easy to dry too quickly anti-cracking, generally dry one night to set)
summary
(1) The ratio of stir-fried cold powder that needs to be hard to facilitate stir-frying is 1 to 6, and the ratio of cold mixing is 1 to 7.
(2) When stirring the powder into the pot, it is necessary to stir until it is cooked through the pot, and when it becomes thick, it is necessary to speed up the stirring. So as not to paste the pan.
(3) When pouring the beaten powder into the basin, quickly pour it into the center point of the basin.
(4) Let cool until 6 hours, add skin and cool water to prevent cracking. Let cool until cool and then cut into chunks. Usually left to dry for one night.
Here's how to make fried cold powder:
In the first step, the cold powder inverted countertop is cut into squares, or squares. (The thickness of the square piece should be more than 1 cm, not easy to break) Prepare garlic and garlic water (garlic water is water soaked with garlic jasmine and water)
In the second step, fry the garlic in the pan with hot oil, and when the garlic flavor is slightly yellow, the cold powder block is stir-fried with a spatula.
In the third step, add a little water and stir-fry, stir-fry hot and sprinkle garlic water to get out of the pot.
The fourth step is to plate, drizzle with tahini and sprinkle with spring onions
summary:
(1) When stir-frying cold powder, medium heat, and stir-fry the cold powder block with a spatula to prevent the paste base.
(2) Drizzle with garlic water when out of the pot.
The production process of the special stir-fried cold powder is completed, and the seasonings are salt, garlic, sesame paste, spring onion, highlighting the aroma of garlic and sesame sauce, so that it is simple and extraordinary, and the public taste. Food is often as simple as that.
I am the Yuda family and share food making. Every time you support me, it is the greatest encouragement to me.