There are two explanations for "sad jelly": one is the jelly made by Guangdong Hakka people who lived in Luodai Town who came from Huguang to Sichuan when they missed their hometown. They were sad because of missing them, so they got the name; the other is that the jelly is bald and spicy, and people who eat the jelly will shed tears from the spicy heat, and everyone will burst into tears. Others will think that something sad has happened.
Sadness jelly is a specialty snack in Luodai. This is the first time I went there because there were too many people and I didn't dare to eat it because I was afraid of being too spicy. The second time I went there, my friend would try anything. It was really spicy and sweaty.
I ate it once and had a rough idea of what ingredients were put in, so I made some adjustments myself. Unfortunately, there were no ready-made fermented fermented beans and millet peppers, so I couldn't completely replicate it. However, replacing millet peppers with ruthless green peppers, the taste was not much worse.
Sad jelly
Recipe Recommendations
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Sad jelly
1
Chop the peppers.
2
Put into a bowl.
3
Put a wok on the heat to heat the oil, add the chopped bean beans (and fermented beans) and stir fry until fragrant, add the sweet flour sauce and stir fry until fragrant, add the soy sauce and stir fry for a while.
4
Put the ginger and garlic into a bowl.
5
Pour the stir-fried bean paste in the pan into a bowl.
6
Add pepper powder and five-spice powder and mix well.
7
Cut the jelly into strips as thick as a little finger for later use.
8
Add vinegar, mixed sauce, a small amount of salt and MSG to the shredded pepper bowl and mix well to prepare the sauce for the jelly; pour the sauce on the chopped jelly and sprinkle with chopped green onion.