The hot summer has arrived. What do you think is the best food for summer? I think it should be a cool skin cold powder! Today I will share with you a kind of cold powder method, not only the taste is delicious, the main thing is the starch made of pure mung beans, which is more reassuring than the starch bought. Have you ever thought that mung beans can make starch? Maybe many friends don't know it. Today I share with you specific practices.
[Preparation Method]:
1, mung beans soaked in water for more than three hours, so that mung beans can fully absorb enough water, the pulp rate is higher. The soaked mung beans are washed with water twice. In addition, Shimizu uses the wall breaker to select the fruit and vegetable juice mode to beat out the soy milk. Be careful not to use the heating function of soy milk. Heated into soy milk. After the non-heating function is played, it can be beaten twice more, which is more delicate and the pulping rate is higher.
2: Pour the beaten mung soy milk into a fine sand cloth and tie the mouth well.
Pour half a basin of water into the basin, wash the gauze like washing gluten, all kinds of kneading, but it is much easier than washing gluten, and it can be washed in three or four minutes. The last unwashed residue inside is not used today, and you can add some sugar to make a pie or steamed bean bun in the future. We used this water, skimmed off the surface foam, and let it sit for about three or four hours.
3. After standing, pour out the water on the surface. What's left below is pure mung bean starch.
4: Take 150 grams of mung bean starch and pour it into a non-stick pan, and add 700 ml of mung bean water that has just been poured out. Adding a spoonful of salt to enhance the flavor also increases the tendonity. Adding a spoonful of edible alkali can fix the color, and the color will be more beautiful. Cook slowly over medium-low heat, stirring constantly in the middle to prevent sticking to the pan.
It will start to thicken in about 1 minute, and after about 3 minutes, it will all be thick, so it will be viscous and transparent when the heat is turned off. Put it in a container and let it cool, and the natural cooling will set the shape.
Mix a bowl of sauce, garlic foam, vinegar, sesame oil, and a little salt. The set cold powder is scraped out with a spatula, or it can be cut directly into thin strips with a knife. Add the freshly seasoned sauce, like to eat spicy, then put some chili oil and mix well to start. Come to a bowl of heat in the hot summer to relieve the heat, sour and spicy! Better than cold skin.
Mung bean has the effect and role of clearing heat, detoxification, cooling and water. When the body suffers from carbuncle swelling poison, summer heat and thirst, drug and food poisoning, edema, unfavorable urination symptoms, can be treated by mung bean soup or eating. Mung bean taste cold, it for the body appears in the carbuncle swelling poison and the body heat and thirst of the manifestation of symptoms, can be taken through mung bean soup boiling water, it has a heat and detoxification, swelling and urination, thirst, heat relief effect. At the same time, when the body is poisoned by poisons, such as adzuki, croton, arsenic and other drugs poisoned, you can drink a lot of mung bean soup for detoxification. In addition, for the body suffering from unfavorable urination and edema, mung beans have obvious water and swelling effects.