Braised jelly
By KayHeller
This is a snack I created. Although it has no special technical content, it does taste very good. What everyone needs to note is that the jelly must be sweet potato jelly and not mung bean jelly. The taste of the two jelly powders, one black and the other white, is too different. Everyone must try this braised jelly. It tastes delicious and amazing. Hehe, let me exaggerate, but it is really good. If there are any questions, I will actively respond to everyone's questions.
Recipe Recommendations
- gluten appropriate amount
- carrots appropriate amount
- chives appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- chili powder appropriate amount
- bean paste appropriate amount
Steps for Braised jelly
1
Cut the jelly evenly into slices. In fact, it will be easier to taste if it is cut smaller, but in order to give everyone a beautiful picture, I cut it a little bigger than usual, hehe.
2
We soak the gluten we just bought in water for a few minutes, then pinch the water with our hands, cut it into strips, and it will be OK.
3
Don't say much about this, haha, just cut the cute carrot into shreds, not the very thin ones. Because our fragrant rice has to be turned in the pan for a long time, we don't have to worry about not being cooked if it is cut rough.
4
If you don't mind the trouble, you'd better mash it up. It'll taste better. I just chop it up here and add warm water.
5
It looks almost cooked. I also add the timing of adding the seasonings. I was lazy and didn't send a picture. The peppers are put in when the oil is 70% hot. Be sure to put them quickly and stir quickly. Next, the jelly powder should be poured in quickly, otherwise the chili noodles will easily burn out. People who are not experienced in cooking should wait for the jelly powder to be put in the pan before putting the chili pepper, then stir fry for about a minute and add the five-spice powder, pepper powder, pepper powder, and stir fry for a while before adding the salty salt. Just use chicken essence when it's almost ripe. Wait a minute, garlic water should also be added, probably when you feel there is no water in the pan. A little nagging.
6
OK, serve the full flavor of fried jelly.
7
Finally, I took a photo of my golden partner who ate jelly. Hehe, I put the meat I bought back in a lot of oil and cooked it. It's a little oily, but it's very fragrant. This must also be true. Hehe, it's delicious to eat it together with the braised jelly.Braised jelly Make Tips
Welcome to try making it, welcome to taste it.