Take a look at your, haven't you noticed that recently everyone is posting about cold skin noodles? When it comes to cold skin noodles, it's natural to think of cold skin noodles. A bowl of cold mixed cold skin will definitely open your appetite, it’s Q-elastic and flavorful, and made with pea starch with 0 fat, without any weight gain burden!

Pea starch cold skin

by: Dragon Wind’s Sweat Cat

Ingredients:

50g New Liang bowl bean flour 350ml water 1/2 cucumber 2 spoons chili oil 1/spoon salt 2 spoons flavor fresh soy sauce 1 spoon liquor 2 spoons vinegar 1 spoon garlic minced appropriate amount of oil appropriate amount of fragrant oil appropriate amount of cilantro appropriate amount of white sesame seeds suitable amount of shredded meat

Instructions:

1. Add bean flour to the water and stir until smooth.

2. Stir until the powder is smooth and without dry powder, heat until viscous and turn off the heat.

3. Pour the bean flour into a mold.

4. You can put it in ice water to cool down and let it cool completely before refrigerating for two hours.

5. Put sesame seeds and chili powder into a bowl and mix well, then pour into hot oil.

6. Let the chili oil stand for two hours to enhance its flavor.

7. Cut the meat into strips, add appropriate amount of liquor and soy sauce and mix evenly, sauté in a pan until slightly dry strips and cool down for later use.

8. Slice the cucumber into strips.

9. Cut the cold skin into strips.

10. Put the cold skin and cucumber, cilantro into a bowl, sprinkle with meat shreds, pour sauce over and mix well to eat.

Egg skin noodles

by: Dragon Wind’s Sweat Cat

The making of skin noodles is not complicated, with a step-by-step bean noodle pre-mixed powder, you can make skin noodles at home!

Ingredients:

130g Easy Small Bake bean noodle pre-mixed powder 260ml water 1 egg suitable amount of lettuce

Steam Fish Soy Sauce 1 spoon oil 2 spoons boiling water

Instructions:

1. Add bean noodle pre-mixed powder to the water and stir until smooth.

2. Find a flat plate and smear a layer of corn oil.

3. Steam water in a steamer.

4. Whisk the egg and set aside.

5. Make some sauce, heat a little oil in a pot, let it cool down before adding steam fish soy sauce and boiling water and mix well.

6. Pour a layer of powder slurry on the plate and spread evenly.

7. Pour egg liquid on top. Put it in a boiling water pot and cover with lid to steam for two minutes.

8. Skin noodles are ready, take it out and use a scraper to scrape it up while rolling it into a bowl. Add lettuce and sauce to eat.

Finished product

Small tips

1. The powder slurry is not easy to be too thick, it can be evenly spread, when the water boils, add the skin noodles, it is best to use some flat picking tools, prevent burns. You can put it on the water surface or steam it over water. When the skin noodles are ready, you can scrape it up while rolling it into a bowl.

2. Brush a layer of oil on the plate each time you steam it, so that the surface is smooth and even.

3. The sauce can be adjusted according to the taste, add sugar, oyster sauce or minced garlic.

4. When blanching green vegetables, add a little oil and salt, the blanched green vegetables will have a beautiful color.

5. Make and eat it immediately, it is not easy to store.

6. When making sauce, do not pour in boiling oil and soy sauce immediately, to prevent splashing oil and burns. You can cool the oil down slightly before pouring in the adjusted soy sauce.