Generally, the common ones are white jelly made from peas, black jelly made from buckwheat, yellow jelly made from lentils and broad beans, mung bean powder made from mung beans, sand rice flour made from sand rice, artichoke powder made from artichoke starch, etc. Pen, fun, pavilion www. biquge。 info white translucent like white jade, yellow like egg yolk, black green like black. Especially the white jelly is the most pleasing this, it is crystal clear, the hand holds an inch thick block, and the fingerprints can be seen through the powder.

When eating, it can be cut into thin slices and thin strips, or one inch square dice, and some are also spun into noodles with a spindle, and seasonings such as soy sauce, vinegar sauce, garlic paste, sesame paste, oil and chili, mustard and so on. If you like to shake some monosodium glutamate, Sichuan pepper powder, mix some coriander or tender celery, you can also enjoy it. It looks white and red with oily shine, which tempts the appetite and tastes salty, sour, spicy and umami.

There are many kinds of cold noodles in Lianyungang, including pea powder, mung bean powder, yam powder, etc., which are refreshing and fragrant. Everyone has their own tricks to making jelly, often

Keep it a secret. There are generally two ways to eat cold noodles: hot and cold. To eat it hot, put the cold powder on a hot pan of frying oil, fry it slightly, and then take it out and cut it into pieces after there is a layer of burnt skin at the bottom. Eat it cold, that is, eat it directly.

Before eating, cut the jelly into pieces, or shaved into noodles, and leak it into a "baby fish" shape with a colander in advance, put it in clean water, take it out when eating, and put condiments according to the customer's taste, such as soy sauce, vinegar, sesame oil, garlic paste, etc.; For those who like to eat spicy food, you can also add some chili sauce for a unique flavor. In summer, eat cold powder to quench your thirst; In winter, eating cold powder and adjusting chili peppers can dispel the cold. It is indeed a pity not to taste the cold powder in Lianyungang.

Langzhong is the hometown of northern Sichuan Liangfen. It has many categories, exquisite condiments, delicate and refreshing. Liangfen is shelled with high-quality peas, soaked in water, ground into a fine slurry, then filtered to remove slag, precipitated and dehydrated, and made into soybean flour. Then heat and stir into a paste, put it into a basin and tray for later use. When eating, cut the cold powder into thin slices, or use the thin strips of chopsticks that are swirled into chopsticks, put them in a human bowl, add refined salt, garlic paste, spicy noodles, monosodium glutamate and soy sauce, etc., and then drizzle with bright red chili oil, which is ready to eat.

It is characterized by being delicate and soft, delicious and smooth, spicy and sharp. You can also use "yellow powder" to make yellow powder, and mung beans to make green powder. It can be eaten on its own, or it can be put into a pot or "pancake", that is, the fine white flour is spread into a paper-like thick cake set. There is also a kind of hot cold powder, which is also made by stirring pea flour into a paste, the difference, the hot cold powder is heated in a tile pot and mixed with water to add soybean flour to stir into a paste, and then add condiments, it tastes hot, and it is a flavor.

In the past, there were two most famous Liangfen in northern Sichuan: one was the "Liang family" at the intersection of Sanchen Street, Guanxing Street, Baiguoshu and Caishenlou, and the other was the Tian family at the intersection of West Street, Wumiao Street, North Street and Shuangzhazi. People say: "Liang Liangfen", "Tian Liangfen". In the past, when selling cold noodles, most of them were sold with burdens, or on the side of the street, or at intersections, and as soon as the burden was placed, customers from all over the world came. Now it is generally only sold as finished cold powder, which is spicy and sour, and mixed with condiments by yourself. If you want to eat, you can only taste it at a banquet in a big restaurant!

Yulin fried cold powder, millet clean, soaked in cold water for 10 to 20 minutes to take out, with water grinding into rice milk, into the pot to boil, stirring while boiling, add artemisia seed powder when it is almost ripe. Spread the boiled rice milk on sorghum foil into a thin cake, let it cool and then spread it in another layer, and so on repeatedly. When eating, cut into thin strips, add sesame seeds, mustard, chili oil, sesame oil, vinegar, and other condiments, and taste good when eaten cold.

Prepare a piece of cold noodles, bean paste, green onions, garlic, and dried chili peppers. CUT THE JELLY INTO SMALL CUBES OF ABOUT 1 TO 2 CM. Finely chop the green onion and garlic, and cut the dried chili into small pieces. Mix a sauce, half a bowl of water, cornstarch, a small amount of soy sauce, a small amount of light soy sauce, chopped green onions, minced garlic, and if you like spicy food, you can also put some chili oil. Heat the oil in a pan and fry the shallots, dried garlic and chili peppers. Add a spoonful of bean paste and stir-fry over medium-low heat until fragrant, add the chopped cold powder cubes and stir-fry evenly. Pour in the prepared sauce, cover the pot over medium-low heat and let it simmer for a minute, and you can stir-fry halfway to prevent the pot from sticking.

After a minute, you can taste the saltiness, the bean paste itself has a salty taste, so only add a small half spoon of salt, and the amount of salt here can be put in according to your taste. Stir-fry for a few moments and it will be out of the pan. Sprinkle with chopped green onions before cooking. In order to make the finished product look good, I was careful when stir-frying and did not break it, but in terms of flavor, it tasted better when I broke it a little when I stir-fried the cold powder. You can use a frying pan or an electric baking pan to fry the jelly, so that the bottom of the fried jelly has a layer of brown crispy skin, and the fried jelly is more fragrant.

Liangfen is made of mung bean starch and water to make a paste, which is cooked in a pot of boiling water through a leaky basin, and then cooled and formed, the color of Liangfen is white, crystal clear, tender and refreshing. There is a poem praised: "Ice scraping strips and leaking fish wear, crystal clear teeth have residual cold." The flavor is as you like, just cool and sour. "Nutritional analysis of jelly, jelly is made of mung bean starch, mainly containing carbohydrates, protein and other nutrients, white color, crystal clear, tender and refreshing. However, because the jelly is full of starch and is not easy to digest, it should not be eaten more. In summer, eat cold powder to quench your thirst; In winter, eating cold powder and adjusting chili peppers can dispel the cold.

The young leaves of pea pods and bean seedlings are rich in vitamin C and enzymes that can decompose nitrosamines in the body, which can decompose nitrosamines and have anti-cancer effects. Peas are different from general vegetables in that they contain substances such as glutamic acid, gibberellin and phytopeglutinin, which have the functions of antibacterial, anti-inflammatory, and enhance metabolism. Snow peas and bean sprouts are rich in dietary fiber, which can prevent constipation and have a cleansing effect.

It also enhances the body's immune function: peas are rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery ability. Anti-cancer peas are rich in carotene, which can prevent the synthesis of carcinogens in the human body after consumption, thereby reducing the formation of cancer cells and reducing the incidence of cancer in the human body. Tongli large intestine and peas are rich in crude fiber, which can promote the peristalsis of the large intestine, keep the stool smooth, and play a role in cleaning the large intestine.

The protein and phospholipids contained in mung beans have the functions of stimulating nerves and increasing appetite, which are necessary to increase nutrition for many important organs of the body; The polysaccharide components in mung bean can enhance the activity of serum lipoproteinase, so that the hydrolysis of triglycerides in lipoprotein can achieve the effect of lowering blood lipids, so as to prevent and treat coronary heart disease and angina; Mung bean contains a globulin and polysaccharide, which can promote the decomposition of cholesterol in the liver into bile acid, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

According to clinical trials, the active ingredient of mung bean has an anti-allergic effect and can treat diseases such as urticaria; Mung bean has an inhibitory effect on staphylococci and some viruses, and can clear heat and detoxify; Mung beans are rich in trypsin inhibitors, which can protect the liver and reduce protein breakdown, thereby protecting the kidneys.