凉粉 透明且有韧性的凉粉做法 Mung Bean Jelly

 

凉粉 Mung bean jelly Liangfen 的做法给大家划个重点 做凉粉呢 你要了解一个概念 那就是淀粉的糊化 什么是糊化 简单通俗的说 就是淀粉水从水水变成糊糊的过程 再进一步讲呢 就是淀粉分子受热 和水分子结合 淀粉颗粒膨胀 破裂 淀粉链析出 形成网络结构锁住水分的过程 不同的淀粉 有不同的糊化温度 而且也会受到淀粉颗粒大小的影响 但是糊化温度通常都不超过100摄氏度 所以开水是你做一碗顺滑凉粉的死敌 另外碱面和醋都会对淀粉糊化有影响 过多的醋会使凉粉吃起来过酸 而碱面的使用 简单有效 凉粉使用材料 绿豆淀粉 135克 略小于一杯第一次用水 250克 1 杯第二次用水 1000克 4杯碱面 小于1克 1 4 小勺淀粉和水的总体积比是 1 5 3重量比是 1 9 3凉粉调料 蒜 两瓣盐 8克 1 小勺香油 4克 1 小勺香醋 30克 2 大勺糖 3克 1 2 小勺水 250克 1 杯辣椒油 适量葱花 适量Mung bean jelly Liangfen ingredientsMung bean stach 135 g little less than a cupWater to mix with starch 250 g 1 cupWater in pot 1000 g 4 cupsSoda ash less than 1 g 1 4 teaspoonDipping sauce Garlic 2 clovesSalt 8 g 1 teaspoonSesame oil 4 g 1 teaspoonChinkiang vinegar 30 g 2 tablespoonsSugar 3 g 1 2 teaspoonWater 250 g 1 cupChili oil as neededGreen onions for garnish背景音乐 Lifting dreams by Aakash Gandh凉粉 凉粉的做法 凉粉制作 绿豆粉 绿豆凉粉 Mung bean jelly mung bean jelly noodles

 

 

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