How to make authentic Sichuan bean jelly
Ingredients: pea powder 1 small bowl, 4~5 small bowls of water.
Accessories: onion, 2 tablespoons of soy sauce, soy sauce 1 spoon, vinegar, pepper powder, homemade oil pepper, 2 drops of sesame oil, 2 cloves of ginger and garlic, salt, sugar and monosodium glutamate.
Self-made Sichuan pea jelly;
1. Prepare a large bowl, pour 1 small bowl of pea powder, add a little salt, add 4.5 bowls of water, stir until there are no pimples, and let stand for 5 minutes;
2. Pour the stirred pea powder into the pot, turn on a small fire, and slowly stir it clockwise in the pot with a spoon. Keep stirring, and don't paste the pot. Slowly, the powder in the pot will agglomerate until it is filled.;
3. Put the cooked paste into a bowl, let it cool naturally, cover it with plastic wrap and put it in the refrigerator for 2 hours;
4. After the bean jelly is completely cooled, take it out and cover it with a plate on the bowl, and turn it upside down, and the pea jelly will be fine;
5. Cut the prepared bean jelly into strips or slices;
6. Juice adjustment: cut the green onion into flowers, cut the ginger and garlic into pieces, put them in a small bowl, add a little salt, white sugar, monosodium glutamate, pepper powder, oil pepper, sesame oil, soy sauce, soy sauce and vinegar, and stir well;
7. Pour the prepared sauce on the bean jelly, or dip it directly.
Tips:
1, when making bean jelly, it is not easy to disperse with less salt.
2. When the bean jelly is ready, the pot should be soaked immediately, otherwise it will not be easy to wash when it is dry.
3, soy sauce is best to use soy sauce plus soy sauce, or only soy sauce, it is not recommended to use soy sauce or ordinary soy sauce.
4. After cooking, cut as much as you eat, otherwise you will get bored easily.