chuanbei bean jelly
Sichuan's famous snack, North Sichuan jelly, was originally a farmhouse snack and has a history of more than 90 years. Since its inception in the late Qing Dynasty, North Sichuan jelly has been famous in Bashu for its unique red, spicy, delicious and refreshing Sichuan style, which has been passed down to this day. At that time, Xie Tianlu, a former farmer in Jiangcunba, Nanchong County, set up a shed to sell Dandan jelly in Zhongdukou. His jelly was finely made, and it was unique from grinding and stirring to seasoning and flavor. People praised it after tasting it. Xie jelly became famous. Later, farmer Chen Hongshun carefully studied the making process of Xie jelly, took its strengths and improved it, and the making process of jelly was further improved. He chose fresh white peas and ground them with a small mill. He paid great attention to the stirring heat. The jelly he made was fine and soft, soft, clear but opaque, fine and continuous, and the seasonings were matched with flavor and more ingenuity. In less than a year, Chen jelly became famous in northern Sichuan, and "North Sichuan jelly" also spread like wildfire. To this day, some jelly shops in Nanchong City, Chengdu-Chongqing and other places still use "North Sichuan jelly" as their signboard, and their business is booming and popular. When the older generation of proletarian revolutionaries Zhu De and Luo Ruiqing returned to Nanchong to inspect their work during their lifetime, they specially tasted North Sichuan jelly. (Online information)
Recipe Recommendations
- black fermented bean appropriate amount
- Pi County bean paste appropriate amount
- vegetable oil appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- water starch appropriate amount
- black bean sauce appropriate amount
- green onion appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- pepper noodles appropriate amount
- chili oil appropriate amount
- medium spice
- mix
- a day
- ordinary
Steps for chuanbei bean jelly
1
Production of jelly: mung bean starch ratio: 1 part starch to 6 parts water. First add 1 part of starch to 1 part of water and stir evenly. Bring the remaining 5 parts of water to a boil in the pan. Slowly add the evenly stirred starch mixture to the boiling water, and pour while stirring (the heat can be turned to medium heat).
2
Until the white becomes transparent, you can turn off the fire.
3
Pour the jelly into a prepared container to cool and store it in the refrigerator overnight. You can eat it the next day. If you can't wait, just get cold to your heart.
4
Practice of fermented bean paste: The ratio of black fermented bean paste to Pi County bean paste:2:1, chop the two ingredients separately. Put some oil in the pan, make it a little more fragrant. After the oil is hot, add Pi County watercress and stir-fry until fragrant.
5
Then add black fermented beans and ginger grains and stir-fry until fragrant.
6
Add white sugar, season with chicken essence, and finally add water starch mixed with water to thicken.
7
After cooling, it can be used as an important seasoning for making northern Sichuan jelly-soybean sauce.
8
In addition to fermented bean sauce, the seasoning of northern Sichuan jelly must be added with chopped green onion, garlic, ginger, soy sauce, sesame oil, salt, vinegar, pepper noodles, chili oil, white sugar, cooked sesame seeds, etc. Cut the prepared jelly into strips, mix various seasonings, pour them on the jelly, and mix them together to get the delicious northern Sichuan jelly!