Introduction: Mung beans don't always cook porridge, simple 3 steps to make cold powder, Q bounce smooth, relieve the heat and relieve hunger than buy delicious. Three volt days, teach you to make mung bean cold powder at home, water and calories are low, and the summer is more delicious than the cool skin
July into the three volt day, the child summer vacation, the weather is so hot, how to relieve the heat? Today Yue Yue brought you a green bean cold powder. If you want to eat cold powder, you don't need to buy it, you can make it at home, and the method is very simple.
Mung beans don't always cook porridge, try to use it to make cold powder, as long as it is simple 3 steps can be done, the cold powder Q is tender and smooth, relieve the heat and relieve hunger, this original mung bean cold powder is the most popular small snack in the summer, into the day need to lower the fire, eat cold powder is not wrong, the summer appetizer is better than the cool skin ~
The method of cold powder is diverse, you can use watermelon, grapes, you can also use mung beans to do, mung beans are rich in protein, fat, carbohydrates, vitamin B1, vitamin B2, carotene, hygric acid, folic acid and minerals, affordable and nutritious, with it to make a cool powder water is low in calories, heat and detoxification, such a summer delicacy makes people want to eat and want to eat, do not have to worry about growing meat meat.
Three volt days, teach you to make mung bean cold powder at home, cool off and quench thirst, adults and children love to eat Oh ~
Recipe name:【Homemade mung bean cold powder】
Preparation ingredients: 300 g mung beans, salt, alkali to taste
Production method: (The details that need to be paid attention to in the production process have been summarized at the end, don't miss it)
[First step]: First of all, we have to prepare the right amount of mung beans, the texture of mung beans is relatively hard, before cooking need to soak water, let it absorb enough water, I used 300 grams here, let it soak for 2 hours in advance, of course, we can also make mung beans to be made overnight, cover it with plastic wrap and put it in the refrigerator, so that there is no need to worry about odor, but also save time to make cold powder, mung beans are soaked and poured into the blender, and add the appropriate amount of water, the water here does not need to add more, As long as you can drive the machine on the line, and then start the blender, the mung beans to completely beat into soy milk, in the use of the blender to beat the mung beans, you can beat several times, so that the mung bean pulp rate will become higher, the texture will be more delicate.
[Step 2]: Next, pour the beaten mung soy milk into a large cotton bag, and then prepare a large basin of water, put the mung bean sandbag into the water, and rub it with your hands continuously, the starch in the mung bean is completely washed out, equivalent to washing the face of the cold skin, in this process, there is not much skill, just rub it hard, about 8 minutes or so, the starch inside the mung bean milk will be washed out, then what is left in the cloth bag is some okara, do not throw it away It can also be used to make a gourmet oh, and then put the prepared mung bean starch water aside and let it sit, use a spoon to skim off the surface of the surface, let it settle for about 2 hours.
【Step 3】: When the time comes, use a spoon to scoop out the clear mung bean water on it and pour it into a large bowl for later. The last layer of powder in the pot is mung bean pulp, then prepare a large bowl, add 150 grams of mung bean pulp to the large bowl, add 700 ml of mung bean water, and stir them well with chopsticks. Then add a spoonful of salt to the bottom flavor and 2 grams of alkali, stir well and pour into a clean wok. Turn on the low heat and slowly cook, during which you need to stir constantly with the spatula to prevent it from sticking to the pan, and stir until the pot is bubbling, the cold powder is brushed, and the state of the slices can be.
Wait for the mung bean paste in the pot to be boiled until it is constantly bubbling, boiling viscous, and the color becomes transparent, then prepare a container, apply cooking oil on the inner wall for anti-sticking, and then pour the cooked mung bean paste in, spread it out, let it be set aside and let it dry until room temperature.
Wait until the surface solidifies and refrigerate it, then cut it into your favorite shape and season it before you can eat it.
Yue Yue production carefully: (Precautions)
1, when using this method to make cold powder at home, you should do more at one time, and put it in the refrigerator for preservation, when you want to eat, you can take it directly, which is particularly convenient. There is also when boiling mung bean paste, the heat must not be too big, must be constantly stirred, so that the cold powder can be delicate and smooth without odor.
2, in addition to using mung beans to make cold powder, you can also use corn to make cold powder, it is best to choose a slightly older sweet corn, it is not recommended that you use white waxy corn. The method is the same, when filtering the corn juice, you must pinch out all the juice in the cloth bag. The boiling water boiled in the wok should not burn too much, it is better to be less, and then add it when it is not enough later, so that the water content of the cold powder can be well controlled.
3. If you think this method is more troublesome, you can also directly buy ready-made mung bean starch to make cold powder, the best ratio of starch and water is 1:5, boil the water in the pot, and then pour the dissolved starch water into boiling water, during the boiling paste, you must use a spoon to continuously stir to avoid the paste, this step is the most critical step to do a good job of cold powder.
Conclusion: Three volt days, mung beans do not always cook porridge, teach you to use simple 3 steps to make cold powder at home, Q bounce smooth after the pot, water and calories are low, relieve the heat and appetize, than the cool skin to relieve hunger, than the outside to buy more delicious.
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