Materials:

Bean jelly material:

Pea powder100g

Water 1 000g (1liter)

Side dishes:

coriander

cucumber

carrot

Mashed fried peanuts

Seasoning:

Garlic-flavored douchi sauce

light soy sauce

mature vinegar

Oily and spicy (click on the text to see how to do it)

sugar

salt

sesame oil

Garlic-flavored douchi sauce material:

Pixian bean paste 1 tablespoon

Sauce with garlic and black bean sauce 1 tbsp (there is no black bean sauce, so use this instead).

Ginger 1 small pieces

5 pieces of garlic

Shaojiu right amount

A little sesame oil

Sugar 1 tablespoon

2 teaspoons of raw flour

Bean jelly method:

1. Put cold water in the pot, pour pea powder, stir well, then cook with fire, stir while cooking, and when the powder water starts to thicken, switch to low heat and continue to stir while cooking.

2. The powdered water is getting thicker and more transparent in the process of cooking, and it is white and translucent paste-like. Wait for the "paste" to boil until it bubbles, and then continue to cook for a while. Turn off the fire, pour into a container and wait for cooling.

3. After completely cooling and solidifying, pour it upside down on the plate, then scrape it into strips with a "spinner", add all seasonings and side dishes, and stir it evenly to eat.

Method of garlic-flavored douchi sauce:

1. Peel ginger and garlic and cut them into Jiang Mo and chopped garlic respectively; Pixian bean paste chopped with a knife.

2. Stir-fry minced garlic in a frying pan, add Pixian bean paste and stir-fry, add Jiang Mo and stir-fry, add minced garlic and lobster sauce and sugar, sprinkle Shao wine and stir-fry until fragrant, thicken with raw flour, add a little sesame oil and turn off the heat. After cooling, it can be used as a seasoning for bean jelly.

Garlic-flavored douchi sauce is the soul of many seasonings in pea jelly. Without it, the taste of pea jelly suddenly pales a lot.

Tips:

1. The ratio of pea powder to water is1:10.

2. Pea powder is easy to precipitate and separate from water, so it must be stirred while cooking, otherwise it will paste the bottom.

3. If there is no spinner, you can cut the bean jelly into strips with a knife. The toughness of bean jelly without alum will be insufficient, so you must wait until the bean jelly is completely cooled before cutting/scraping. Scraped bean jelly can be soaked in cold water. Generally, as long as it is not maliciously and destructively stirred, it will not break into pieces.

4. Seasoning and side dishes should be adjusted according to personal taste.