Cold jelly
Overview
Everyone in the family likes jelly. You can buy ready-made jelly in Chengdu’s wet markets and supermarkets. You just need to buy it home and mix the ingredients yourself before eating. But when you come to the north, there are very few for sale, and the jelly noodles in the north are different from those in Chengdu. The taste and taste are different. My grandma came to visit me and stayed for a long time. She also taught me how to make jelly and cold jelly. Every time I make it, I can think of my grandma and the taste of home!
Tags
Ingredients
Steps
-
Prepare mung bean starch
-
Add mung bean starch to water and mix thoroughly (the ratio is about 1:6)
-
Heat on low heat throughout
-
Stir constantly to avoid burning the pot, and keep the heat on low throughout
-
Cook over low heat until the starch paste becomes transparent
-
Continue for about 5 minutes, stirring constantly
-
Turn off the heat and pour into a suitable bowl, let cool and place in the refrigerator. Wait three or four hours before taking it out
-
Take out the jelly and place it upside down on the chopping board, then you can easily take off the bowl
-
Change the knife and put it into a bowl
-
Prepare tempeh. This thing is very critical. It not only enhances the taste, but also has the special aroma of tempeh. (Of course, those who can’t eat tempeh can leave it out.) This method was taught to me by my grandma
-
Chop green onions
-
Take an empty bowl to make the sauce and add a few spoons of the chili oil you made
-
Add a spoonful of your own Sichuan pepper oil, then add vinegar, sugar, a little salt and other above-mentioned ingredients
-
Sprinkle with tempeh and chopped green onion
-
Mix it and eat it. The spicy flavor is rich and the tempeh is delicious
