Chinese Food
Hot cold noodles for Nanchong snacks
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All of a sudden, I miss the taste of hot bean curd. It's too far away from the city. I can't even order takeout. For a lazy person like me who never only makes dishes but doesn't make recipes, I can't find a recipe, so I make one myself. My first recipe came out like this.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Chopped green onion, ginger, garlic and pickled mustar
Step3:Sweet potato starch and clear water are mixed evenly in the proportion of 1-
Step4:Pour the water starch into the cold pot. Turn on the medium heat. Boil and bubble
Step5:Turn off the fire. Use a wooden stick or spoon to rotate and stir constantly. Let the water powder coagulate evenly and slowly (try not to have small pimples). It is translucent
Step6:When the color of the air bubbles from the jelly becomes darker, it means that the solidifying state is almost the same. When eating, it will not be thin or too solid. Turn off the fire and put it into the bowl
Step7:Put some chili oil, soy sauce, vinegar and salt into the hot bean curd immediately. Sprinkle the prepared ginger, garlic (the best garlic water), scallion, pickled mustard (you can also add some peanut chips
Step8:Finished product picture. Spicy, sour and refreshing. Eat while ho
Step9:Finished product drawin
Cooking tips:Be sure to eat it while it's hot. If you have peanuts, you can add some cooked peanuts to make it delicious.
