Sichuan-style jelly
By RaoulHackett
The theme competition for the new week is Sichuan cuisine. When I see this theme, I am dumbfounded. Why? Because the Canliang family basically doesn't like peppers, friends who often come here here know that I basically don't cook spicy vegetables. Liang Liang has chronic pharyngitis. When you eat spicy food, you get angry, have a sore throat, and have mouth ulcers! What should I do? No matter what, I have to support it. I consulted the management in the morning and said that Sichuan cuisine does not have to be spicy. Hehe, I feel relieved now, so let's exchange the splendid version of Sichuan cuisine with everyone! Yesterday afternoon, I tinkered with this cold rice noodle. I made it myself without any additives. For this hot season, I believe anyone will fall in love with it!
Recipe Recommendations
- cucumber appropriate amount
- starch appropriate amount
- sesame oil appropriate amount
- douchi appropriate amount
- white vinegar appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Sichuan-style jelly
1
Prepare cucumbers, fermented soybeans, garlic, shallot, starch, and water. The ratio of starch to water is 1:5.
2
Pour water into the pan.
3
Slowly pour in mung bean starch.
4
Stir well, open fire, and keep stirring.
5
Turn off the heat until the starch is completely transparent.
6
Pour into a clean oil-free crisper or bowl and let cool.
7
Shred the cucumber.
8
Cut the shallots into chopped green onions.
9
Mash the garlic into a paste and mix with the chopped green onion and fermented bean.
10
Add soy sauce, white vinegar, sesame oil, chicken essence, white sugar, and salt to make a bowl juice.
11
Pour the bowl of juice on the jelly and mix well while eating.