chuanbei bean jelly
By FloyBailey
Ingredients: douchi,chicken essence,peanut,white sesame,chives,sesame oil,soy sauce,garlic,qingshui,pepper powder,Oil poured chili
Recipe Recommendations
- qingshui 1000 ml
- peanut appropriate amount
- white sesame appropriate amount
- chives appropriate amount
- garlic appropriate amount
- Oil poured chili appropriate amount
- soy sauce appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- douchi appropriate amount
- sesame oil appropriate amount
- medium spice
- mix
- several hours
- ordinary
Steps for chuanbei bean jelly
1
Take 1000ml of cold water and place it in a large container, put the potato starch into the water, and stir well.
2
Pour it into a pan and heat it, stirring constantly with a spoon to heat it evenly.
3
When the starch water becomes hot, turn down the heat and stir constantly.
4
Turn off the heat until all the starch becomes transparent.
5
Stir for a while longer until it feels sticky.
6
Pour the starch paste into a mold, smooth it out, and let it cool to form, or place it in the refrigerator for refrigeration.
7
Turn the formed jelly upside down and cut it into thin strips.
8
Mix soy sauce, sesame oil, salt, vinegar, prickly ash noodles, oil-poured chili seeds, chicken essence, and cooked sesame seeds to make a sauce; chop fermented bean, garlic, chives, and peanuts for later use.
9
Sprinkle fermented bean, garlic, chives, and chopped peanuts on the jelly.
10
Drizzle the sauce on the jelly and mix well while serving.