Although it is not recommended to eat cold food, room temperature food is still OK, especially in early summer, the north is dry due to dry weather, it is inevitable that there will be some fire, and the appetite will naturally be affected. Do you want to make some quick food after you come back from work, and want to eat and rest for a while to recuperate? That's just right, this mung bean cold powder I brought today, you can spend 5 minutes in the morning to boil it, take it out of the refrigerator in the evening, and then spice up the sauce is an appetizing dinner.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
1 cup mung bean starch
4-6 cups cold water
1 handful of chives
6 cloves of garlic
Millet spicy 5 pcs
3 scoops of rice vinegar
1 scoop of light soy sauce
Salt 2 g
Tahini to taste
<h2>Practice steps</h2>
1, 1 cup mung bean starch, 1 cup cold water;
2, mung bean starch and 1 cup of cold water into a large bowl, gently stir, mix well and set aside;
3, 5 cups of water into the boiling pot, high heat to close to the slightly boiling state; turn the low heat, the starch paste is stirred again evenly, poured into the pot of boiling water, while pouring while stirring; turn the medium heat, keep stirring, until the starch paste completely becomes transparent, away from the fire; if you want to save time, you can first boil the water;
4, prepare a clean glass preservation box in advance, pour the starch paste into the box, shake it up, make the surface flat, dry to warm, cover the lid, refrigerate into the refrigerator for more than 1 hour, to be completely solidified; office workers can put it into the refrigerator before going out, if there is too much heat, there will be a lot of water droplets dripping on the cool powder, appearing watery, but does not affect the consumption;
5, the step of adjusting tahini can be operated according to personal preferences: tahini comes with a little sesame oil, mix it evenly with a spoon and pour in an appropriate amount of raw soy sauce, cold boiled water, vinegar, salt mixed into sesame paste; pour a small amount of soy sauce mixing at the beginning, wait until the soy sauce and tahini sauce are fully integrated, and then pour the next soy sauce or cold boiled water and vinegar, which is completed several times; if you add it all at once, the sesame sauce is easy to form lumps;
6、Mince the garlic, mince the chives, and slice the millet into small rings;
7. Refrigerated solidified mung bean cold powder is easily released from the mold;
8, with a knife to cut large pieces, and then cut into your favorite strips or blocks; after cutting a few times, the knife will stick, the knife can be dipped in some cold boiling water and then cut;
9: Mix the cold powder with tahini paste, chives, garlic and millet spicy into the basin, mix well and plate, and then drizzle with chili oil on the surface with taste.
10, mung bean cold powder, sour and spicy appetizer, cool mouth ~
<h2>Tips</h2>
1. Mung bean starch formula is 1 cup of starch + 4 cups of cold water, with 5 cups, 6 cups is also OK, but the difference in softness and hardness; 1 cup refers to the capacity, not the weight; 2. Cool powder in the refrigerator refrigerated to completely solidified, not completely solidified is generally in the middle, hand touch box will have a warm feeling; cool powder should not be placed in the refrigerator for a long time or overnight, the longer the time, the starch aging fast, cool powder from transparent to milky white, although the hardness has, but the elasticity is slightly poor; for office workers, do not eat in the morning and at night, will not affect the taste; 3. The spices and side dishes can be adapted to taste and season.
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