Bean jelly is also a famous Sichuan snack, usually made of mung bean starch, as follows:

1) Prepare mung bean starch, which is sold in supermarkets. Prepare 1 measuring cups and 1/2 measuring cups.

2) Put 1/2 cups of mung bean starch into a small pot, and then pour 6 portions of cold water into the small pot with the same measuring cup, that is, the ratio of starch to water is 1: 6. It doesn't matter what tool you use, as long as the ratio is right. In addition, regarding the proportion, some people like 1: 5, while others like 1: 7.

3) stir the starch and cold water evenly, that is, stir it into water starch. Put it on the stove, heat it and stir it constantly until the mixture in the pot becomes transparent. Turn off the fire. Note: As for stirring, when the water is not hot at first, it can be stirred slowly, and when it starts to heat up, it should be stirred continuously. If you are not sure, just keep stirring from the beginning, hehe, you can't save energy anyway.

4) Pour the heated mixture into a container and slowly cool it. When all this cools down, it can be easily reversed. If you want to cool down quickly, you can put it in the middle freezer and take it out after cooling. But if it is kept in the refrigerator for a long time, it will be hard and not delicious.

5) buckle the bean jelly on the chopping board for cutting cooked food, cut it into your favorite size and put it in a container.

6) Mix your favorite seasoning-Sichuanese like spicy food, so add onion, garlic, soy sauce, sesame oil, salt, vinegar and Chili oil, and mix well to serve!

There is also a rice cake, which is made of rice and lime. The method is as follows:

1, material selection: you can use ordinary rice without mildew or broken rice as raw material.

2. Soaking: Wash the rice to remove impurities and soak it in water for 4-5 hours. At the same time, take white and pure high-quality lime, add water to dissolve it into saturated lime water, let it naturally clarify, and take its supernatant for later use.

3. Pulping: After soaking the rice, use water to grind the rice into rice slurry on a stone mill (steel mill or pulverizer) and put it into a pot.

4. Boiling: Boil the rice slurry in the pot with strong fire, then boil it with low fire and stir it with a wooden stick. At this time, the lime water prepared in advance is slowly injected into the pot to solidify the rice slurry. The amount of lime water can be slightly different according to the different requirements of the tenderness of cold powder, and it is advisable to have no bitterness. General 1kg rice 100-200g saturated limewater. The rice slurry with limewater must be boiled (stirring constantly to prevent the pot from being burnt). When a little rice slurry is stirred with a spatula, its viscosity is just in a drop-by-drop state, and it shows a shape on the spatula, indicating that the temperature has reached and it should be scooped out in time. Put it in a porcelain basin, cool it naturally, and then turn it over on the chopping board with a clean wet cloth.

5. Feeding: Mix with different condiments such as soy sauce, vinegar, garlic paste, monosodium glutamate and oil pepper. And make all kinds of smooth jelly. If mixed with lobster sauce, you can make authentic Sichuan bean jelly-North Sichuan bean jelly.

Residents of Chengde have been eating bean jelly for more than 300 years. People like to eat bean jelly, not only because it tastes delicious and can relieve summer heat, but also because it contains rich nutrition.

Now there are special-shaped bean jelly on the market, and ordinary families only need to buy it, cut it and mix it with seasoning. Of course, you can also taste mixed bean jelly in a street shop in Sichuan, which has a unique flavor:)