Guo kui with bean jelly is a local specialty snack in Nanchong, Sichuan. As the name implies, it is made of Guo kui with bean jelly. Other methods of Guo kui include meat, which is snacks in Xi 'an, Shaanxi? Chinese hamburger? , is also a history. There are also cold noodles and cold rice noodles, which are also common in Mianyang, Sichuan. Today, I will share with you the practice of adding bean jelly to this pot helmet in Nanchong. Generally, the pot helmet is a crispy pot helmet, and you can also use a white-flour pot helmet. The crispy mouth of the pot helmet and the spicy and smooth bean jelly are combined together, which is a perfect taste enjoyment. In the bustling town, eat a set of Guokui bean jelly, which is spicy, soft, crispy and delicious, with endless aftertaste. It is the bite that everyone in Nanchong, who is in a foreign land, is thinking about.

Practice of Guo kui with bean jelly;

Preparation materials-a pot of helmet materials

300g of medium gluten flour, 50g of water150g, 3g of yeast.

Material 2 bean jelly material

Pea starch 50 grams

Material three dipping sauce

5g of Zanthoxylum bungeanum, 0g of red oil10g, 5g of chili noodles, 5g of pepper, 5g of refined salt, sesame oil, soy sauce, vinegar, cooked sesame seeds and a proper amount of chopped green onion.

Methods/steps

First, dough mixing

Mix 300 grams of flour, 150 grams of water and 3 grams of yeast together and knead into dough. Cover and wake up for half an hour. Then roll the noodles into long strips, divide them into three pills of the same size, roll each pill into a round cake shape, and continue to make it twice as big. Oven 180 degrees, bake for half an hour. This is the practice of white flour pot helmet.

You can also make a crispy pot helmet, roll it into a cake shape, and coat it with oil, salt, pepper, Chili powder, sesame and so on. Roll it into a small roll, stand it on the chopping board, press it down with your hands, roll it out again with a rolling pin, roll it again, and repeat the above steps. Finally, roll it into a round cake, spread it out on a pan and bake it, turning it over continuously until it is cooked. Traditionally, the boiled pot helmet will be put into a special oven and baked for a few more minutes, and the pot helmet will become bulging. For the home version, we can also put it in the oven and bake it for a few minutes, which can also achieve the hollow effect.

Erzuo bean jelly

Usually we use pea starch to make bean jelly, and the ratio is one bowl of starch and five bowls of water. First, stir the starch evenly with a bowl of water to avoid granulation. Pour four bowls of water into the pot and bring to a boil. Pour the well-mixed pea starch solution into the pot and stir slowly. First, it will be white, and then it will become transparent, indicating that it is ripe. The whole process takes about two or three minutes. Take out the pan, find a mold, pour the cooked starch paste in and let it cool.

After the bean jelly is cooled, turn the mold upside down, and the solidified bean jelly will be easily demoulded. Traditionally, a special small iron scraper is used to scrape the jelly poured on the chopping board into a bowl, and the thickness of the jelly is similar to that of chopsticks. This will make the taste very good. Without tools, we can also directly cut bean jelly into strips with a knife. Then mix all the seasonings such as red oil, salt, sauce, vinegar, pepper powder, pepper, ginger, garlic water and chopped green onion in a small bowl. Stir well and pour over the bean jelly.

Sanguan bean jelly

When the bread is fried golden and fluffy, use a knife to cut a small mouth along the edge of the pot helmet, which cannot be completely cut off. Then put the bean jelly with good taste into the pot helmet, and a crispy and delicious pot helmet with bean jelly will be ready! If we don't go back to our hometown, we can make one ourselves. Are you drooling already? Let's act quickly!