chuanbei bean jelly

By RyanKuvalis

chuanbei bean jelly
When I was a child, my mother made jelly with homemade sweet potato starch, which I will never forget for a long time. Went to the supermarket and found coarse grain starch (potatoes. Sweet potatoes. Corn), made me want to try it, but I didn't expect it to be super successful. I tasted the taste of childhood...

Recipe Recommendations

  • cucumber half a
  • chili oil appropriate amount
  • salt appropriate amount
  • vinegar appropriate amount

Steps for chuanbei bean jelly

  • Make step 0
    1
    Prepare 1 bag of coarse grain starch.
  • Make step 1
    2
    Add 5 tablespoons of starch and water to mix well.
  • Make step 2
    3
    Put water in the pan and bring to a boil, add the starch and stir quickly.
  • Make step 3
    4
    Pour into a deep dish, cool and place in the refrigerator.
  • Make step 4
    5
    Prepared jelly.
  • Make step 5
    6
    Cut the prepared jelly into small cubes.
  • Make step 6
    7
    Shred cucumber. Set aside.
  • Make step 7
    8
    Add light soy sauce in a bowl. Vinegar. Mix the juice with salt, put the shredded cucumber on the jelly, and pour the juice on it.
  • Make step 8
    9
    Then, add a spoonful of pepper powder. Chili oil, a plate of spicy and delicious Sichuan jelly is ready.

    • chuanbei bean jelly Make Tips

    1. The jelly must be cooled thoroughly, otherwise it will not take shape. I made it at noon and eat it in the afternoon. 2. Pepper powder and chili oil are the best ones to make yourself.

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