North Sichuan jelly is a delicious snack in Sichuan.
Bashu is famous for its slightly spicy and delicious aroma, delicate and soft, smooth and sharp, and its red and spicy taste.
The reason why North Sichuan jelly is so popular is not only that the jelly is delicious, but also that it is also very particular about the ingredients.
Although I can't make an authentic taste at home, I can still make a copy with a little thought. The taste is equally tempting.
chuanbei bean jelly
Recipe Recommendations
- Pi County bean paste 1 scoop
- douchi 1 scoop
- pepper powder 2 grams
- soy sauce 15 grams
- steamed fish oyster sauce 1 scoop
- rock sugar 2 capsules
- garlic cloves of 6
- salt appropriate amount
- chicken essence appropriate amount
- balsamic vinegar appropriate amount
- coriander appropriate amount
- sesame oil appropriate amount
- chili oil appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for chuanbei bean jelly
1
Prepare all the ingredients.
2
Take a small bowl and add soy sauce and steamed fish soy sauce.
3
Add two more rock sugar grains.
4
Put into the microwave on high heat for 1 minute until the rock sugar melts.
5
Wash the pea jelly, cut it into small strips, and place it on a plate.
6
Heat the oil in a wok, add the minced garlic, add a little salt, and fry until fragrant.
7
Pour the fried garlic oil into the soy sauce bowl just now, add a spoonful of balsamic vinegar, and mix well with a little chicken essence.
8
Pour less oil into the wok, add in the fermented bean and Pi County bean paste over low heat and stir-fry until fragrant.
9
Add 2 grams of Zanthoxylum bungeanum powder and continue to fry until fragrant.
10
After frying the red oil, turn off the heat.
11
Pour garlic oil on the jelly.
12
Then pour the stir-fried tempeh and bean paste on top, sprinkle with coriander, pour in red oil, and sesame oil. Serve.