Sad bean jelly is a famous snack in Zhouli Town. It originated in the Qing Dynasty. At the beginning of the 20th century, Wen Jiangyuan, a chef of Zhou Li, focused on developing his unique seasoning formula on the basis of maintaining its original traditional flavor, which further highlighted the characteristics of Sichuan cuisine, such as "hemp, spicy, fragrant and crisp", making it more spicy and delicious, and became the famous "sad bean jelly" from then on.

The main ingredient of "sad bean jelly" is pea, which is refined by hand processing. It is rich in nutrition, pure in taste, soft and crisp in texture, and does not add any chemicals. It is called "sad bean jelly" for three reasons: first, it is fine in workmanship, which can be described as hard to taste; Second, the seasoning formula emphasizes "hemp, spicy, pungent and fragrant", which often makes the eater cry and have an appetite; Third, due to manual processing, the output is not large, and buyers who come to Zhou Li from other places often return empty-handed, which is rather sad.

Over the past hundred years, with its unique flavor, "sad bean jelly" has not only become a favorite table delicacy of Zhou Li and its nearby people, but also a necessary delicious snack for local people to visit relatives and friends. Every festive season, it will be taken from the plane to various places at home and abroad.

"Sad bean jelly" has been rated as "the famous dish in Anyue County" and "the famous snack in ziyang", and has applied for the national patent and registered the trademark, becoming the nominated brand of "China Time-honored Brand".

Practice and materials:

Materials:

Bean jelly, vinegar, monosodium glutamate, onion, soy sauce, garlic paste, white soy sauce, chili oil, pepper powder, spiced powder, Pixian watercress and celery.

Making:

Put the wok on fire, when the oil is heated to 50%, stir-fry the finely chopped fermented soya beans until it is crisp and fragrant, add the finely chopped watercress and stir-fry until fragrant and colored, then add soy sauce, monosodium glutamate, pepper powder and spiced powder, and stir-fry it slightly, and then blend it with water bean powder to make a halogen.

Cut the bean jelly into 2 cm square, put it into a leaky ladle, heat it in boiling water, and put it into bowls respectively. Top with fermented soya beans halogen, red pepper, vinegar and garlic juice, sprinkle with chopped green onion, sprouts and pepper powder.