Seasoning: black bean paste, onions, garlic, soy sauce, sesame oil, salt, vinegar, pepper noodles, chili oil, MSG, sugar.

Preparation method:

1. Cut the jelly into thin pieces and put them in a bowl;

2. Add all the seasonings to the jelly according to taste and mix well Ready to eat.

The tempeh sauce in the seasoning is the key. The method of making tempeh sauce is:

Materials:

100 grams of black tempeh, 50 grams of Pixian bean paste, 50 grams of vegetable oil, 5 grams of minced ginger, 10 grams of sugar, a small amount of MSG, and 5 grams of water starch

Method:

1. Chop the black soya bean and Pixian douban separately;

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2. Heat the pot, add oil, add Pixian bean paste and stir-fry until fragrant;

3. Add black soybean and minced ginger and stir-fry until fragrant;

4. Add Season with sugar and MSG, and thicken with water starch. After cooling, it can be used as jelly seasoning. White jelly Source: He Yi [Click to enlarge] White jelly: Materials: Materials: mung bean jelly Seasoning: onions, garlic, soy sauce, sesame oil, vinegar, pepper noodles, chili oil, monosodium glutamate, sugar, crushed peanuts. The amount of sugar and vinegar is more than that of yellow jelly. Method: 1. Shave the prepared large pieces of mung bean jelly into thin strips with a special tool and put it into a bowl; 2. Put all the seasonings into the bowl according to your personal taste and mix well. Nutritional Tips: Jelly is made from starch and mainly contains nutrients such as carbohydrates and proteins. However, it is not easy to digest, so do not eat too much. Related articles