How to make spicy and sour kudzu root powder

Most diseases are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. Let’s start learning how to cook. Cooking is not that difficult. Let me first introduce you to spicy and sour kudzu root water powder.

1. Mix kudzu root powder and mung bean starch, add a little salt and stir well.

2. Use appropriate amount of boiling water to scald the dry powder, and stir vigorously with a rolling pin while scalding, until there are no dry powder particles and it becomes viscous.

3. Then pour the scalded dough into the mold. The mold can be a normal metal plate. Then use a spoon dipped in water to smooth it out.

4. Place the mold plate into the steamer.

5. Steam over medium heat for 20 minutes and remove.

6. Then put it together with the mold plate into a basin of cold water to cool.

7. Remove from the mold after it has cooled completely. To make it cool faster, you can change the water twice or sprinkle in some ice cubes.

8. Use a knife to cut the frozen kudzu starch into strips or small pieces, depending on your preference.

9. The remaining powder balls should still be soaked in a basin of cold water for storage. It is best not to store them for more than 24 hours.

10. Put the cut vermicelli into a bowl.

11. Pour in an appropriate amount of mineral water or cold boiled water, and add seasonings; mix well with fresh soy sauce, rice vinegar, garlic juice, pepper oil and chili oil.

12. Then sprinkle with crushed peanuts, cucumber shreds and chopped green onions and serve.

After carefully reading the editor's detailed introduction to spicy and sour kudzu root roux, you must have basically mastered it. But it is not easy to create a delicious dish, it requires your constant attempts. Of course, maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.