Northern Sichuan jelly

Overview

I am He La, born in the 1980s, from Sichuan. I love food and life. If you like me, please add me on WeChat jssj-cdmxc. More Sichuan cuisine recipes will be updated in the circle of friends every day.

Tags

• cold dishes
• sichuan cuisine
• garlic
• jelly
• light soy sauce
• onions
• peanuts
• spicy oil
• sugar
• tempeh
• vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Rinse the jelly, dry it, cut it into strips and put it in bowls. Haha, don’t cut it too thick and it won’t taste good. If it’s too thin, it will break easily

   

2. 2 Mince onion, ginger and garlic

   

3. 3 There are many ways to do this step: 1. You can heat the oil and let it cool, then stir-fry the chopped black bean, millet, spicy onions, ginger and garlic until fragrant, 2. or you can heat the oil and pour it on top.

   

4. 4 1⃣️Mix tempeh and spicy oil, the total amount is half a bowl for eating. 2⃣️Mix minced ginger, minced garlic, light soy sauce, vinegar, salt, sugar, chicken essence, and MSG, add a little cold boiled water to dilute it, and pour it on the jelly (choose the second option in the previous step. 3⃣️Add black bean spicy oil, peanuts, and chopped green onion

   

5. 5 Mix it a little and it's ready to eat.