Sichuan flavored jelly
Overview
The coming summer is an indispensable appetizer. Making simple, delicious and reliable jelly at home, seasoning is the key.
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Ingredients
Steps
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A bowl of mung bean soup and half a bowl of water.
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Pour the cold water into the mung bean flour and stir evenly (stir the mung bean flour into the water to form a slurry).
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Prepare a pot, use the bowl containing mung bean flour just now as a unit, pour 4 and a half bowls of water into the pot, and bring to a boil over high heat.
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After the water boils, turn to medium-low heat and pour the mung bean powder slurry into the boiling water.
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Stir slowly with a spoon. The mung bean flour will be very thick at this time. Turn to low heat and cook until it is transparent and has no white lumps, then turn off the heat.
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Pour the cooked jelly into a stainless steel or flat plate while it is hot and let it cool. The freshly cooked jelly will be so transparent.
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Take a close-up photo to take a closer look.
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Leave the jelly to cool for about an hour. During this time, prepare the seasoning. Seasoning is the key. Prepare carrots, cucumbers, garlic, etc., as well as homemade spicy oil. If not, you can go to the supermarket to buy Sichuan-style spicy seasoning with red oil.
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Chop the garlic, put it into a small bowl, add an appropriate amount of salt and drinking water and mix thoroughly (this will make the garlic flavor of the cold dressing less spicy).
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Then pour the prepared garlic water into the homemade spicy oil, then pour in mature vinegar and sesame oil according to personal taste, mix thoroughly and set aside.
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Prepared seasoning.
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After completely cooling, the jelly has turned white.
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Grate the carrots and cucumbers, remove the jelly and cut into pieces/strips, then top with the seasoning to make delicious Sichuan-style jelly.
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Finished product picture.
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Finished product picture.
