Homemade jelly

Overview

Liangfen is a Sichuan and Chongqing specialty cold dish, and the bright red chili oil looks particularly appetizing. But the ones at home are often much lighter. There are many jelly sellers in the market. In the past, I always bought ready-made jelly and mixed it at home. Nowadays, someone has tinkered with a packet of pea starch, a classic ingredient for jelly, which has been stored for a few days. Before summer is over, and the sun is shining brightly, let’s make our own jelly during the jelly season

Tags

• cold dishes
• laoganma black bean sauce
• msg
• minced ginger and garlic
• onions
• peas
• red oil chili
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Pea starch

   

2. 2 Add 1/2 cup water to the starch,

   

3. 3 Stir into a smooth paste without any particles

   

4. 4 Pour the remaining water into the pot and bring to a boil, while stirring, add the starch paste

   

5. 5 Stir until transparent, remove from heat

   

6. 6 Pour into a container and let cool

   

7. 7 After cooling, the jelly solidifies naturally

   

8. 8 Deduct

   

9. 9 Cut into strips

   

10. 10 Load into plate

    

11. 11 Mix the seasonings together, pour over the jelly, mix well and serve