Bad pepper Sichuan northern jelly
Overview
Mother's Day blessings: Giving birth to me, the heartbreaking pain, raising me, caring for me meticulously, raising me, nagging me all the time, forgetting to eat and sleep, you sow sunshine for me, and you block the wind and rain for me. On the road of growing up, everyone else cares about whether I fly high or not. Only you care about whether I am tired. On this great festival, I give you the most sincere words: Mom, I love you! Northern Sichuan jelly is famous for its red, spicy, mellow, fresh and refreshing Sichuan style and is well-known in Bashu and has been passed down to this day. When you go to any Sichuan restaurant to eat, Sichuan Beijiang Noodles is a must-order cold dish, although the taste varies from restaurant to restaurant. Nowadays, the most popular thing is to mix Sichuan Spicy Rice Noodles with Sichuan Spicy Seeds, which has a unique taste. Sichuan Northern Rice Noodles are made from high-quality peas, which are shelled, soaked in water, ground into a fine slurry, and then filtered to remove residue, precipitated and dehydrated to make soybean flour. Then heat and stir it into a paste, put it into a basin or plate and wait for use. There are many ways to make jelly. You can also use mung beans, rice, etc. to make different flavors of jelly. The difference between the nutritional value and the influence of jelly
Tags
Ingredients
Steps
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Cut the pea jelly into long strips and put them into a bowl
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Ginger cut into pieces
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Chop the garlic into mince, finely chop the shallots, prepare sesame sauce, spicy pepper and sea pepper
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Take a small bowl and dissolve the sesame paste with a small amount of boiling water
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In a bowl, add ginger and garlic paste, salt, very fresh flavor, sugar, pepper noodles, sesame oil, rice vinegar, Gongcai lees and spicy seeds, stir evenly to make a sauce.
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Pour the sauce over the jelly and sprinkle with chopped chives
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The last thing presented to everyone is Sichuanbei jelly, which is full of color, flavor and flavor.
