Spinning powder

Raw materials [Zanthoxylum bungeanum] [Huanghua] [Coriander] [Auricularia auricula] [Tricholoma matsutake] [Jiang Mo] [Soy sauce] [refined salt] [monosodium glutamate] [Alum] [sesame oil] [dried starch] The anecdote illustrates the traditional flavor snacks in Beijing in summer. Spinning powder skin is bluish white, translucent, soft and smooth, cool and refreshing. The preparation method comprises the following steps of: stewing dry starch and alum together with cold water into a thin paste; heating sesame oil with high fire; adding Jiang Mo to stir-fry until yellow; adding soy sauce mushroom soup, yellow flowers, auricularia auricula, refined salt and mushroom slices; pouring cold water to boil; and pouring starch juice into a pot to stir evenly; After being cooked, add monosodium glutamate and coriander powder, and sprinkle pepper oil on the coriander powder to form vegetarian brine, and let it cool for later use; Pour cold water into the pot, and when it is about to boil, put the cleaned spinner flat in the pot to make it float on the water surface, stir the starch paste evenly with a spoon, scoop out a small amount of paste and pour it in the center of the spinner, and immediately turn the spinner from inside to outside by hand for four times, so that a thin sheet of powder is formed in the spinner; Tilt the spinneret, pour in some hot water, scald the surface of the vermicelli, soak the spinneret in cold boiled water for a while, take off the vermicelli by hand, fold it in half and cut it into strips, then soak it in cold boiled water with alum. When eating, put the vermicelli in a bowl and pour cold brine.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)