Hi there, I posted a dish I made couple days ago on my Instagram story, and many people asked me what was it. So I decided to make a simple tutorial. This dish is super simple, and low in calories (in case you are on a diet). 😉 Feel free to leave comments if you have any questions.

Other recipe tutorials you might like on my Youtube Channel:

Food Recipe: How to make Steamed Savory Egg Custard | 蒸蛋羹

Food Recipe: Purple Sweet Potato Rose Buns (Chinese Bread) / 紫薯玫瑰馒头

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Music Credit:
PACIFIC SUN by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b…
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Food Recipe: Cold Noodle Cake
Cuisine Chinese
Prep Time 1-1 1/4 hours
Servings
people
Ingredients
For the deep red noodle cakes
For the original noodle cakes
seasoning
Cuisine Chinese
Prep Time 1-1 1/4 hours
Servings
people
Ingredients
For the deep red noodle cakes
For the original noodle cakes
seasoning
Instructions
  1. Mix 50 mg green bean starch with 50 mg beet juice.
  2. Mix 50 mg green bean starch with 50 mg water.
  3. Boil 600 mg of water.
  4. Add 50 mg beet juice mixture into 300 mg of boiling water. (divide the 600 mg of water if you are making 2 different colors like in the video)
  5. Add 50 mg regular green bean mixture into the other 300 mg of boiling water.
  6. Pour both new mixtures into the mold.
  7. Let it cool and refrigerate 45 min to 1 hour.
  8. Once it's firm, take them out of the mold and place them on the plates.
  9. Sprinkle on minced garlic, ginger and scallions.
  10. Pour the sesame oil and then soy sauce on.
Recipe Notes
  • Starch to water ratio is 1:7, but always leave 1/7 portion of liquid out to mix with the starch. (only boil the 6/7 port of the liquid)
  • Make sure water is hot boiling water when you add the starch mixture, otherwise mixture will not thicken.
  • You can put the whole mixture with the water back on the stove to reboil
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