potato starch
200 grams
water
1200ml
condiments
oil
Proper amount
salt
Proper amount
mashed garlic
Proper amount
Red pepper noodles
Proper amount
green pepper
Proper amount
verdant
Proper amount
Chinese chives
Proper amount
Light soy sauce
Proper amount
five spice powder
Proper amount
step
1. Prepared water and potato starch
2. Pour potato starch into water and stir well. Stir them evenly and then heat them. Stir while heating to prevent the bottom of the pot from burning. Add some salt to taste when heating. Stir and heat until it becomes sticky, then stir for a short time until it becomes slightly elastic milky white, and then pour it into the mold to cool.
Let it cool and put it in the refrigerator.
Take it out of the refrigerator in two or three hours.
5. Cut the bean jelly into pieces
6. Mix garlic paste with dried Chili noodles
7. Heat the oil in a wok, pour it into the mashed garlic pepper, and make garlic pepper. Add a proper amount of salt to the pepper sprinkled with garlic, stir evenly, let the salt melt, then add cold vinegar, and continue stirring to make garlic and pepper vinegar water for later use.
8. Chop the green pepper, sprinkle with salt and marinate for a while.
9. Mix the pickled green peppers into the diced bean jelly, and then pour the prepared garlic and pepper vinegar water to make bean jelly.
10. Wash onions, leeks and garlic and cut them into your favorite sizes.
1 1. Put a little oil in the pot, heat it, and add garlic and shallots. Stir-fry diced bean jelly, then pour a little light soy sauce, add a few drops of chili pepper oil (you don't need to put it in if you don't like spicy food), stir-fry evenly, and then add five-spice powder and a little salt in turn to stir-fry evenly.
12. Add leeks after the bean jelly is basically hot, and continue to stir until the bean jelly is completely heated.
13. It tastes better when it is hot.
skill
Tip:
Pay attention to this homemade jelly when cutting into pieces. Prepare a bowl of cold boiled water before cutting, and brush some water on the knife every time to prevent jelly from sticking to your hands.