Boil your stomach, the taste is awesome! ------〖North Sichuan jelly〗 (Attached is the detailed recipe for jelly)
Overview
I am from Chongqing and love the spicy taste. Today I made the jelly for the first time and it was a success. I am very grateful to my fat mother for her guidance. I made a plate of spicy jelly to appetize. It was a big hit and was sold out. My husband said he was not satisfied with it and wanted another bowl... Making jelly is the easiest and most refreshing. I bought pea starch in the supermarket, but you can also use mung bean starch or sweet potato starch to make jelly. Keep it cold in the refrigerator, mix it with some soy sauce, vinegar, chili oil, sesame oil, etc., and get some green onions. It tastes very good. If you add more water to make the jelly, the jelly will be softer; if you add less water, the jelly will be softer. Just adjust it according to your preference.
Tags
Ingredients
Steps
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Pour the pea flour into the pot and add three times the amount of water.
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Stir well, then put on the fire and simmer over low heat,
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Cook until the starch becomes thick and all changes color.
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Pour the starch paste into a container and let it cool.
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After cooling, turn it over and take it out.
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Chop onion, ginger and garlic into minced pieces.
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In another pot, add an appropriate amount of oil and stir-fry the garlic over low heat. Add an appropriate amount of tempeh and stir-fry until fragrant. Turn off the heat. Pour into the seasoning bowl of Sichuan peppercorns and chili noodles.
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Add green onions, chili peppers, sugar, light soy sauce, balsamic vinegar, chicken powder, salt, and seasonings to the sauce
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Cut the jelly into the shape you like, pour the juice on it, add a spoonful of Laoganma chili sauce, sprinkle some chopped green onion and pickled mustard, mix well and you are ready to eat.
