Tossed Clear Noodles in Chili Sauce-You Are Foodie

By Evangeline
31

Tossed Clear Noodles in Chili Sauce

Main Ingredients

water 6 cups
pea starch 1 cup

Auxiliary Ingredients

Step 1 . Prepare pea starch.

Step 2 . Stir the starch and water in the ratio of 1:5 or 1:6. 1: The jelly of 5 is older

Step 3 . Pour the starch water into the pot, bring to a medium heat, and stir while boiling

Step 4 . Until the starch in the pot is transparent.

Step 5 . Pour into a suitable container, wipe the container with vegetable oil in advance to prevent sticking to the bottom, and put it in the refrigerator for half a day after cooling.

Step 6 . It's OK for the jelly to solidify and set.

Step 7 . Take out the bean jelly.

Step 8 . Use a jelly scraper to scrape into thin strips or use a kitchen knife to cut into strips of appropriate size.

Step 9 . The scraper is close to the jelly billet and scrapes out a slightly longer strip.

Step 10 . Scraped strip.

Step 11 . Load into disk.

Step 12 . Finely chopped ginger, garlic and pepper. Ginger and garlic can also be made into ginger and garlic water. Hangzhou pepper can also be used.

Step 13 . Put soy sauce, salt, sugar, pepper noodles, chicken powder, monosodium glutamate, pepper oil, sesame oil, chili oil, sugar, ginger and garlic powder into a bowl and mix them evenly. You can add a little cold boiled water to mix the juice appropriately.

Step 14 . Pour the seasoning on the jelly and sprinkle with scallion and white sesame.

Step 15 . finished product

Step 16 . finished product

Step 17 . Mix well.

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