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How to make cold noodles with peas
Sichuan cold noodles are made with pea starch and mung bean flour, with a 1:5 ratio of flour to water.
Tools needed:measuring cup, small pot, plastic plastic preservation box
Ingredients: pure pea starch (double fish brand, produced in Gansu)
Take half a cup of powder and half a cup of water (1 cup is 240 ml) and mix it into a thin paste.
Pour 2 cups of water into a small pot, bring to a boil, pour the thin paste into the pot, pour while stirring quickly into a transparent paste, remove from the fire.
Pour the cooked paste into a plastic plastic container until it cools completely. Place in the refrigerator to chill.
Turn out the cold noodle pieces and cut them into thin strips or small pieces with a knife or wipe in any shape you like.
Seasoning can be according to personal preference, I used onion and ginger water + garlic paste + vinegar + soy sauce + salt + sugar + hot oil + pepper noodles + MSG, chopped green onion and sprinkled some chopped cilantro.
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