“Cold powder is one of the famous Sichuan cuisines. It’s really comfortable to eat cold food in summer. It’s not generally sour. It’s easy to do. Let’s learn from sleeves.”
|Pea flour||1 bags|
|soy sauce||3 scoops|
|Mashed garlic||4 valves|
|Chopped green onion||Appropriate amount|
|Sesame oil||2 scoops|
|seed powder of Chinese prickly ash||1 scoops|
|Flavor||Sour and hot|
|time consuming||Twenty minutes|
The most important thing is to ______Must be present
Pour in proper amount of water, pour pea powder, and stir with chopsticks.
After boiling water, pour the batter slowly and stir the chopsticks to avoid boiling into pieces.
Turn on the chopsticks and stir the whole pot to avoid caking.
Burn it to full transparency, and the whole process will be high in 5-10 minutes.
Cold Cutting Forming of Loading Plate
Let’s put some cold water in, soak directly in the water to cool faster and have plenty of time. It’s suggested to wait for it to cool for about 4-6 hours.
Cut scallions into sections and serve. Then mix 3 spoons of soy sauce, 2 spoons of sesame oil, garlic paste, pepper powder, scallion, 1 spoon of vinegar and 1 spoon of red pepper into sauce.
The shaping powder is bright and shiny. It feels comfortable to watch.
Pour in the sauce and stir well.
If you like spicy food, you can add a spoonful of this red oil pepper to it. It tastes better.
This kimchi is added to my personal preference…It tastes good when matched.
Finally sprinkle onions, decoration and flavor
Perfect dish can be eaten, hot day, a mouthful of cold powder, capitalized satisfaction.