Sichuan cold jelly, or Liangfen, is a beloved spicy snack celebrated for its silky texture and bold flavors. Here’s a simple guide to crafting this iconic dish.
Ingredients:
- 200g Liangfen (mung bean or pea starch jelly)
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp Sichuan peppercorn powder
- 2 cloves garlic (minced)
- 1 green onion (chopped)
- Cilantro (optional, chopped)
- Crushed peanuts or sesame seeds for topping.
Steps:
1. Prepare the Jelly: If using dry starch, mix it with water, cook until translucent, then cool and set. Cut into cubes or strips.
2. Make the Sauce: In a bowl, combine chili oil, soy sauce, vinegar, sugar, Sichuan peppercorn powder, and minced garlic. Stir well.
3. Combine: Toss the jelly cubes in the sauce, ensuring even coating. Let it marinate for 10 minutes.
4. Serve: Garnish with green onions, cilantro, and peanuts. For extra crunch, add fried soybeans.
Variations: Add diced cucumbers for freshness, or a drizzle of sesame paste for richness. Adjust spice levels by varying the chili oil.
This refreshing, fiery dish is perfect for hot days, offering a harmonious blend of spicy, numbing, and savory notes. Enjoy it as a appetizer or light meal!
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