Whirling Starch Noodles

Whirling Starch Noodles

　　Ingredients: [Sichuan pepper][Daylily buds][Coriander][Wood ear fungus][Cremini mushrooms][Ginger paste][Soy sauce][Salt][Monosodium glutamate][Alum][Sesame oil][Dry starch]   Story & Description: A traditional summer snack in Beijing. The Whirling Starch Noodles have pale bluish-white, semi-transparent skins that are soft, smooth, cool, and refreshing.   Preparation Method: Dissolve dry starch and alum together in cold water to make a thin paste. Heat sesame oil over high heat, stir-fry ginger paste until golden, then add soy sauce, cremini mushroom broth, daylily buds, wood ear fungus, salt, and sliced cremini mushrooms. Pour in cold water and bring to a boil. Stir in the starch slurry and mix well. Once the starch mixture thickens, add monosodium glutamate and chopped coriander, then drizzle Sichuan pepper oil over the coriander. This makes the vegetarian broth; set aside to cool.   In a pot, bring cold water to near boiling. Place a clean “whirling” mold flat on the water surface so it floats. Stir the starch paste evenly, then scoop a small amount of the paste and pour it into the center of the mold. Immediately rotate the mold inward-outward four times to form a thin sheet of starch skin. Tilt the mold, pour in some hot water to scald the surface of the starch skin, then lift the mold out and briefly soak it in cold boiled water. Remove the starch skin by hand, fold it, cut into strips, and soak in cold boiled water with added alum.   To serve, place the starch noodles in a bowl and pour the cooled vegetarian broth over them.