Bad pepper Sichuan northern jelly
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
Snacks
Home cooking
