Northern Sichuan jelly
Overview
How to cook Northern Sichuan jelly at home
Tags
Ingredients
Steps
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Add 100g water to 90g pea starch and stir evenly.
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Heat 900g of water to about 60 degrees.
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Slowly pour in the starch water, stirring and heating while pouring.
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Heat until transparent and smooth and turn off the heat.
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Pour into the prepared container.
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Place in cold water (or ice water) until completely cooled.
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Chop the bean paste and black bean paste into small pieces, cut the spicy millet and chives into rings, and mince the ginger.
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Pour appropriate amount of oil into the pot, add minced ginger and stir-fry over low heat until fragrant.
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Add the bean paste and stir-fry until red oil comes out, add the chopped black bean paste and stir-fry until fragrant (use low heat throughout)
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Add pepper powder and 1 tablespoon of sugar and stir well.
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Pour out and set aside. (That is black bean sauce)
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Mince the garlic.
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Add light soy sauce, balsamic vinegar, 1 teaspoon of sugar, chili oil, and sesame oil to the minced garlic and stir until the sugar melts. Set aside for the sauce.
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Gently spread the jelly around with your hands.
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Turn upside down on the chopping board.
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Cut into strips and serve on a plate.
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Pour over the prepared sauce.
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Add 1 tablespoon of the fried black bean sauce, sprinkle with spicy millet, chives, and fried peanuts.
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Finished product
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Finished product
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Finished product
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Finished product
