How to make spicy and sour mung bean powder

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of making spicy and sour mung bean powder.

1. Mung bean starch, salt, water, cucumber shreds, red pepper shreds, fried chili oil, pepper oil, minced garlic, balsamic vinegar, fresh soy sauce, sesame oil, and chicken powder.

2. First add 1 gram of salt to the mung bean starch, then dilute it with 200 ml of water and stir well, let it stand for 20 minutes for later use.

3. Practical tools include: a small frying pan, a slightly larger soup pot and a basin of cold water.

4. After the water in the pot boils, scald the bottom of a small frying pan to preheat it.

5. Let the mung bean paste sit for 20 minutes and then stir it again. Pour a spoonful of paste into a small frying pan and shake well.

6. After shaking the batter, float the bottom of the frying pan in the boiling water. Do not let the water in the boiling water roll. Use low heat to keep the water bubbling.

7. When the batter in the frying pan is heated and slightly solidified and stops flowing, immediately pour in an appropriate amount of boiling water, otherwise the surface of the batter will dry out and crack. After pouring in the boiling water, the batter will gradually turn from white to transparent.

8. After the rice noodles are blanched until transparent, take them out immediately and place the frying pan into a basin of cold water to cool it down.

9. After immersing the frying pan in a basin of cold water, use your hands to peel off the rice noodles in the water. Since it is in the water, it will be easy to peel off the rice noodles, and the rice noodles can be kept intact and beautiful.

10. Then soak the vermicelli in cold water and set aside.

11. After making the rice noodles one by one according to the above methods, rinse them with clean water, then take them out and cut them into strips or slices. Cut them into the shape you like, hehe! (It only takes 5-6 minutes to blanch 5 sheets of rice noodles. It is very fast to make, basically one sheet per minute).

12. Cut the vermicelli and set aside.

13. Next, mix the sauce according to your preference; put salt, chicken powder, balsamic vinegar, fresh soy sauce, and a few drops of sesame oil in a bowl and mix well, then add chili oil, pepper oil and minced garlic and mix well.

14. Arrange the cut mung bean vermicelli on a plate and pour the prepared sauce on it.

15. Sprinkle with cucumber shreds and serve. Mix well when eating.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to spicy and sour mung bean powder is quite detailed. Save it and make it when you have the chance.