Sichuan sad jelly

Overview

There are two explanations for the sad jelly: one is that the Cantonese Hakka people living in Sichuan made the jelly when they missed their hometown. They were sad because of missing their hometown, hence the name; the other is that the jelly is too spicy, and those who eat the jelly will be boiled to tears, and everyone will burst into tears, and others will think that they have encountered something sad.

Tags

• snacks
• cold dishes
• sichuan cuisine
• onions
• pea jelly
• red oil

Ingredients

Steps

1. 1 Pea starch bought online.

   

2. 2 Take a cup, first pour a cup of water, then measure a cup of pea jelly into the cup and mix well.

   

3. 3 Measure 5 cups of water into the milk pot.

   

4. 4 Boil the water in the milk pot. Pour the water slurry that has been prepared into the boiling water. Pour with one hand and stir continuously with an egg beater with the other hand.

   

5. 5 Keep stirring until the water in the pot thickens and turns white.

   

6. 6 Pour it into a rectangular plastic lunch box while it's still hot.

   

7. 7 Take a small bowl and add minced garlic, chili powder, green and red chili peppers, soy sauce, salt, vinegar, sesame oil, white sesame seeds, and red oil and shake well.

   

8. 8 The jelly naturally solidifies and forms lumps at room temperature. Cut into thin strips with a knife. Place on a plate.

   

9. 9 Finally, pour the sauce, sprinkle with chopped green onions and serve.