Mung bean starch 200ml

ingredients

water

1000 ml

seasoning

salt

of appropriate amount

soy

a little

vinegar

of appropriate amount

monosodium glutamate

a little

scallion

of appropriate amount

sesame oil

a little

mashed garlic

of appropriate amount

Douchi Chili sauce

of appropriate amount

Chinese prickly ash powder

of appropriate amount

capsicol

of appropriate amount

white sugar

a little

Method of Sichuan style bean jelly

1. Take 1000ml of cold water and put it into the pot.

2. Put mung bean starch into water and stir well.

3. Heat the pot on the fire, and keep stirring with a spoon to make it evenly heated. When the starch water becomes hot, turn down the heat and keep stirring until the starch becomes transparent. When the starch becomes transparent, turn off the heat and stir for a while until it feels sticky.

4. Pour the starch paste into a mold, smooth it, let it cool to form, or put it in the refrigerator for refrigeration.

5. Invert the formed bean jelly and cut it into filaments or slices.

6. Use Laoganma Douchi sauce, chopped green onion, mashed garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, Chili oil, monosodium glutamate and sugar to make seasoning according to your own taste, pour it on bean jelly, and mix well when eating.

Douchi sauce:

Raw materials: black lobster sauce100g, Pixian bean paste 50g, vegetable oil 50g, Jiang Mo 5g, white sugar10g, monosodium glutamate 5g and water starch 5g.

Production method:

1. Chop black lobster sauce and Pixian watercress respectively;

2. Heat the pan and drain the oil, and add Pixian watercress to stir fry;

3. Add black lobster sauce and Jiang Mo and stir-fry until fragrant;

4. Add sugar and monosodium glutamate to taste, thicken with water starch, and cool to serve as the seasoning of bean jelly.