material
Rice1000g
3000 grams of clean water
2% clarified limewater130g
200 grams of oil chili pepper.
200g white soy sauce
200 grams of red soy sauce
Vinegar100g
20 grams of pepper
200 grams of douchi
30 grams of sprouts.
20g garlic paste
50 grams of chopped green onion
50 grams of celery
Method of making Chengdu bean jelly by hand
Wash the rice, soak it for 24 hours, drain the water and add water to grind it into rice slurry.
Put the pot on the fire, pour in the rice paste and bring it to a boil. Turn the heat down and stir while burning.
When the rice slurry is half cooked, that is, it is viscous when stirred, lime water is added while stirring, and then the rice slurry is stirred until it pours down in a thin sheet, and then it is changed to low heat preservation.
At this time, continue to stir for 20-30 minutes, then take it out of the pot, put it in a basin, and air-cool it into rice paste.
Turn the bean jelly basin over on the chopping board. If it is eaten cold, cut it into pieces, strips and blocks according to a certain amount and put it in a bowl. Add appropriate amount of white soy sauce, red soy sauce, vinegar, garlic paste, oil pepper, pepper powder, celery and chopped green onion.
If it is hot, cut the bean jelly into pieces about 1.5 cm square, scald it with boiling water, and put it in a bowl and add white soy sauce, chili pepper oil, lobster sauce, bean sprouts, celery and garlic paste.
skill
Rice paste must be ground to make bean jelly delicate and refreshing; Spicy oil is a must for cold dishes, and homemade tastes better!