I am a hiking enthusiast. This is a cold jelly that I have experimented with many times during hiking. Let me share it with you.
Note: The ingredients for this recipe are for enjoyment on foot. The number of people serving is about 15. Please consider the portion yourself.
jelly
By VenaWehner
Recipe Recommendations
- rice noodle appropriate amount
- vegetable oil appropriate amount
- chili noodles appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper powder appropriate amount
- chicken essence appropriate amount
- tomatoes appropriate amount
- mung bean sprouts appropriate amount
- kelp silk appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- folded ears appropriate amount
- mustard appropriate amount
- pork appropriate amount
- chives appropriate amount
- coriander appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- sesame oil appropriate amount
- peanuts appropriate amount
- soybean appropriate amount
- slightly spicy
- mix
- three-quarters of an hour
- ordinary
Steps for jelly
1
Making oily peppers: First heat the vegetable oil over high heat, then turn the heat to low heat, add the chili noodles and stir fry for 30 seconds, place it in a large bowl, add appropriate amount of salt, monosodium glutamate, pepper powder, chicken essence and other seasonings, and stir well. Wash the pan and re-pour in the new vegetable oil. Heat the vegetable oil, cool, add it to a large bowl and mix with the peppers. Mix and bottle. (Note: Add as much oil as possible in a large bowl later)[Because it needs to be flavored, it is recommended to finish it the day before]2
Making tomato paste: First dice the washed tomatoes, heat the water with high fire, add the diced tomatoes, cook until the tomatoes are peeled and soft, and then take out of the pot. After cooling, bottling. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]3
Making mung bean sprouts: Heat water over high heat and add the mung bean sprouts. Cook until the top of the mung bean sprouts is yellow. Use a bowl to store them, clip them short with scissors, and bag them after cooling. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]4
Making shredded seaweed: Heat water over high heat and add seaweed. Cook until the seaweed is soft. Remove from the pan and shred it while it is hot. Leave it to cool and bag it. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]5
Making ginger and garlic water: Wash ginger and garlic and dice them. Heat the water with fire and add ginger and garlic. Cook for about 3 minutes. After cooling, bottle them. [Because it needs to be seasoned, it is recommended to finish it the day before]6
Make cold folded ears: Wash the folded ears and dice them, add the chopped peppers, stir well, and bag them. [Because it needs to be seasoned, it is recommended to finish it the day before]7
Making Sanwei Dices: Unpack the pickled mustard and coriander and dice them, add the spicy vegetables, stir well, and bag them. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]8
Making diced pork: Beat the pork to the ground, heat the oil over high heat, add the diced pork, stir-fry until the diced pork shrinks to golden yellow, add salt, monosodium glutamate, chicken essence, and soy sauce, and remove from the pan. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]9
Make fresh seasoning: Wash the chives and coriander, cut them into sections, and bag them. [Because food is prone to spoilage, it is recommended to complete it on the same day of departure]10
Soy sauce, balsamic vinegar, sesame oil: It is recommended to buy a new package and take it apart. Litsea oil can be added based on personal preference.11
Peanuts and soybeans: You can buy them ready-made or fry them yourself.12
Rice noodles: It is recommended to buy them on the day of departure.