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Cold jelly

Cold jelly

Introduction

“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.”

Materials

Main material

Material Quantity
Pea flour 1 bags

accessories

Material Quantity
soy sauce 3 scoops
Mashed garlic 4 valves
Chopped green onion Appropriate amount
Sesame oil 2 scoops
Vinegar 1 scoops
seed powder of Chinese prickly ash 1 scoops

Characteristics

Property
Flavor Sour and hot
Technology cook
time consuming Twenty minutes
difficulty simple

Steps

step 1:

The most important thing is to ______Must be present

step 1

step 2:

Pour in proper amount of water, pour pea powder, and stir with chopsticks.

step 2

step 3:

After boiling water, pour the batter slowly and stir the chopsticks to avoid boiling into pieces.

step 3

step 4:

Turn on the chopsticks and stir the whole pot to avoid caking.

step 4

step 5:

Burn it to full transparency, and the whole process will be high in 5-10 minutes.

step 5

step 6:

Cold Cutting Forming of Loading Plate

step 6

step 7:

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.

step 7

step 8:

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.

step 8

step 9:

The shaping powder is bright and shiny. It feels comfortable to watch.

step 9

step 10:

Strip cutting

step 10

step 11:

Pour in the sauce and stir well.

step 11

step 12:

If you like spicy food, you can add a spoonful of this red oil pepper to it. It tastes better.

step 12

step 13:

This kimchi is added to my personal preference…It tastes good when matched.

step 13

step 14:

Finally sprinkle onions, decoration and flavor

step 14

step 15:

Perfect dish can be eaten, hot day, a mouthful of cold powder, capitalized satisfaction.

step 15

Tips

  1. When the batter is poured into the pot, it must be stirred continuously. Otherwise, some batter will not be boiled and scattered, which will affect the taste (when I am busy taking pictures, there will be some caking).2. Generally, it will be better after cooling. Five or six hours will be suitable.

Info