bean jelly
Whether it is jelly or sauce, starch should be less, mix more water in it, the proportion is bigger, otherwise it will be very thick, it will not look good, eat up the taste will be thicker!
Recipe Recommendations
- powder appropriate amount
- Laoganma Black Bean appropriate amount
- chili sauce appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- starch appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- hot and sour
- flavoring
- ten minutes
- simple
Steps for bean jelly
1
This is what the already formed jelly looks like!
2
This is the finished product of sauce. I forgot to take the steps. I'm so sorry! Say it! Chop the ginger and garlic, mash the fermented bean, and hot sauce with a spoon, add the oil in the pan, stir-fry the ginger and garlic until fragrant, add the fermented bean, and then hot sauce, stir-fry the oil red, add soy sauce, vinegar, chicken essence or MSG! Stir fry pepper powder slightly, pour the water starch that has been prepared in advance, and stir-fry until it is slightly thick!
3
Shred the jelly, then add the sauce, and sprinkle with chopped green onion! Hehe, it looks pretty good, what a joke!bean jelly Make Tips
Jelly, everyone should know it! So there are not so many steps! Simply put, the ratio of refined flour to water is about 1:8, depending on whether you like it to be tender or older! After it is fully melted, start the pan, pour in the mixed refined powder water, and stir constantly, otherwise it will stick to the bottom of the pan and drip! Until there are bubbles in the center of the pan! Take a spoon to scoop up the jelly and pour it down. Just connect it and slowly flow down ~